Upgrade your Easter festivities with this decadent cookie skillet. Chocolate Easter egg crunch meets smooth hazelnut spread for the best of both worlds!
Cook Time
25 minutes
Total Time
1 hr 15 min
Yield
6 servings
Ingredients
2 sticks unsalted butter, softened plus more for greasing
⅔ cup granulated sugar (135 g)
¼ cup dark brown sugar (50 g)
¼ cup malted milk powder (25 g)
1 tablespoon vanilla extract
2 teaspoons kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
2 large eggs
2 ¾ cups bread flour (345 g)
½ cup chocolate hazelnut spread (115 g)
1 bag mini creme eggs
Special Equipment
1 cast iron skillet
Nutrition Info
Calories 474
Fat 11g
Carbs 81g
Fiber 2g
Sugar 45g
Protein 11g
How to Make It
1. Step
Preheat the oven to 375°F (190°C).
2. Step
In a large bowl, combine the butter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
3. Step
Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. If the dough is too tacky to press down, cover and refrigerate for about 10 minutes. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
4. Step
Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
5. Step
Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.
