Easter Baking starts NOW!
This Skillet Sprinkle Chocolate Chip Cookie is a good way to kickoff your Easter baking planning. It’s adorable, cute and it’s a HUGE chocolate chip cookie baked in skillet and decorated with my delicious Real Raspberry Buttercream Whipped Frosting.
It’s never too early to plan for Easter baking so I’m starting us with something cute, fun and delicious giant chocolate chip cookie in a skillet. The good thing about this is it’s not only for Easter, it’s an everyday treat that you can make anytime, any day (I made this for Valentine’s Day too) It’s so easy you don’t really need to do so much planning here.
I’m often struggling when it comes to deciding what to make for Easter treats, that and also with Halloween treats. There’s a lot online, but I wanted something that is not only cute and beautiful, I want something that we can really enjoy eating more than just admiring how beautiful it looks like. Of course it’s a plus factor having something pleasing to the eye as appearance counts a lot on how we judge food. But, taste shouldn’t be compromise, after food is meant to be enjoyed more than admired.
So as always, I’ve decided to stick to something simple and basic , although I have to admit this skillet chocolate cookie doesn’t look like your normal skillet cookie. I customized it to have an Easter theme, something fun and alive and colorful, and delicious. You can switch the Raspberry frosting for another frosting, like vanilla, chocolate etc. I left some suggestions below, check it out.
4 Video Frosting ideas to decorate this cookie
This chocolate chip cookie has a nice soft and gooey texture, a soft center and a crunchy sides. I only added 1 tbsp of Nutella, you can add more but just a caution that you could end up having a chocolate overload. I would suggest to decrease the chocolate chips of you want to add more Nutella in the center. What made this cookie stands out is the lively REAL Raspberry Frosting along the edge topped, and the colorful mini sprinkles on top.
If you are using a frosting to decorate this, please have the cookie cool down before you decorate it with frosting. The bottom of the pan should be completely cooled down to avoid the frosting from melting. However, if you are using Chocolate Ganache just to drizzle on top, you can drizzle it even if the cookie is still slightly warm, better yet serve it while warm. You can serve this with or without the frosting, but for Easter at least make an extra effort to make your favorite frosting and use it to decorate this cookie, then add some sprinkles yo make it fun and colorful. Kids (and adults) will go crazy over this cookie. Such a fantastic Easter dessert.
This chocolate chip cookie was baked in a 6-inch cast iron skillet pan but I will also work with a regular round pan of the same size. You have to adjust the baking time and make sure not to over bake it. I haven’t tried making it in a regular pan, but I would say start with the suggested baking time of 13 – 15 minutes then adjust as needed. Skillet cast iron pan retains heat longer so even if this was only baked for 15 minutes, the cooking process still continue even after taking it out of the oven. You want the the edge to be set while the center is still soft.
I hope you had the chance to watch the short video. Now its time to make it! Let’s get started. Have Fun!
- 3 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 3 tbsp dark brown sugar
- 1/4 tsp salt
- 1 egg yolk – room temperature
- 1/2 tsp vanilla extract
- 1/3 cup plus 1 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1 ounce roughly chopped dark chocolate and 2 tbsp dark chocolate chips (or semi-sweet)
- 1 tbsp Nutella
- Flaky sea salt for sprinkling (optional)
- 1 Batch Raspberry Frosting or Strawberry Frosting
- 1 tsp Sprinkles
Suggestions on what to do with left over egg whites
- Preheat the oven to 350F.
- Wet Ingredients: Whisk together melted butter, granulated sugar, brown sugar and salt in a medium bowl. Add the egg yolk and vanilla extract, then continue whisking until light and fluffy, about 2 minutes.
- Dry Ingredients: Add the flour and baking soda, then use a rubber spatula to mix until all the flour is incorporated. Add the chocolate chips and mix until just combined.
- Spread the Cookie Batter into a 6″cast iron skillet pan. Spread Nutella on top. Use any pointed object to create the swirl pattern. I used a chopstick to do this.
- Bake for about 13 – 15 minutes, the edges are golden brown and set and the center slightly soft. The center will still be quite soft so you really need to let it cool before serving. Do not over bake as the cookie will dry out. The remaining heat form the skillet will finish off the baking.
- Let it Cool: Allow the cookie to cool down completely before decorating with frosting.
- Make the Frosting: Full Recipe HERE
- Decorate: Transfer the frosting in a piping bag. I used Wilton 1M for the decorating tip, you can use any tip that you like. Sprinkle some sprinkles on top or add any toppings that you like.
I’ve recently updated the photos for my Chocolate Dipped Almond Ball Cookie This cookie is one adorable delicious cookie made from ground Almonds and was dipped in dark chocolate. It’s a chocolate coated version of Snowball cookie. Check it out!
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