Easter Egg Cookie Skillet Recipe By Tasty

Steps:

• Preheat oven to 325°F (160°C).
• Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
• Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
• Crimp the edges of the dough together to seal in the chocolate.
• Bake for 35-40 minutes.
• Serve warm with ice cream and caramel sauce.
• Enjoy!

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, whisk together flour, baking soda, and salt. Set aside.
• In another bowl, beat softened butter, sugar, and brown sugar until creamy.
• Add vanilla extract and egg, and beat until combined.
• Add the flour mixture and stir until all of the flour is incorporated.
• Pour in the chocolate chips, and stir.
• Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
• Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
• Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
• Cut into slices and serve warm with ice cream.
• Enjoy!

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla; mix well. Combine the flour, oats and salt; stir into creamed mixture. Divide dough into three equal portions. , Form 12 egg-shaped cookies from each portion. Place on ungreased baking sheets. Bake at 350° for 20-25 minutes or until set. Cool completely. , Combine glaze ingredients until smooth; spoon over cookies. Decorate as desired.

Steps:

• Make the Fruity Pebbles Treats: Line an 8" x 8" (20 x 20 cm) baking pan with parchment paper and grease lightly with a nonstick baking spray.
• Melt the butter in a medium pot over medium-low heat. Once melted, add marshmallows and salt, stirring frequently until completely melted and butter is incorporated, about 3-5 minutes. Remove from heat.
• Add Fruity Pebbles cereal and stir to combine, until the marshmallow mix is distributed evenly. Spread in parchment-lined pan into an even layer, pressing down with a greased spatula, and let cool completely.
• Once cooled, remove the Fruity Pebbles treat from the pan by lifting the parchment paper out and set on a cutting board. Cut into ½-inch (1.2 cm) squares.
• Make the Skillet Cookie: Preheat the oven to 350°F (180°C).
• In a large bowl, cream together the butter and brown sugar with an electric hand mixer on high speed until light and fluffy, 2-3 minutes. Add the vanilla, then add the egg and egg yolks, 1 at a time, beating on medium speed between each addition to combine. Scrape down the sides of the bowl with a spatula as needed.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and kosher salt.
• Add the dry ingredients to the large bowl with the wet ingredients and mix on medium-low speed until just combined. Add the Lucky Charms cereal and mix on low speed until just evenly distributed, about 30 seconds.
• Grease a 10-inch cast-iron skillet with nonstick cooking spray. Spread about one-third of the cookie dough evenly into the skillet, using a spatula to smooth out the dough. Add half of the Fruity Pebble Treat squares and press them down into the cookie dough. Spread the remaining two-thirds of the dough over the squares and smooth out as evenly as possible with a spatula.
• Bake the cookie for 35-40 minutes, until the top is golden brown and the center is no longer jiggly when the pan is shaken.
• Immediately after the cookie is removed from the oven, gently press the remaining Fruity Pebble Treat squares into the top of the cookie. Scatter Lucky Charms marshmallows over the top and carefully press those into the cookie surface. Let the cookie cool in the pan for 20 minutes.
• Enjoy!

Steps:

• Heat oven to 190C/170C fan/gas 5. Line two baking sheets with baking parchment. Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip in the flour, bicarb and a pinch of salt, then use a spatula to mix together before adding the chocolate chunks and about half the crushed mini eggs (set aside the larger pieces) and mix again until everything is combined.
• Scoop golf-ball-sized mounds of cookie dough onto the baking sheets, making sure you leave plenty of space between each one. (You should fit 4-6 cookies on each, so you'll have to bake in batches to make the total 20 cookies.) Push the remaining mini egg pieces into the tops. Can be frozen at this point for up to three months. Defrost thoroughly in the fridge before baking. Bake for 15-18 mins, swapping the sheets around halfway through. For soft and chewy cookies, the cookies should be golden around the edges but still pale and soft in the middle. If you prefer a biscuit texture, you will need to bake them a little longer.
• Remove from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the second batch. Continue until all the cookies are baked. Will keep in an airtight container for up to a week.

Steps:

• Cream powdered sugar and butter for cookies in a bowl with an electric mixer until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in lemon zest.
• Combine sifted flour with baking powder and salt. Sift again, then add to the butter mixture alternately with the milk, stirring after each addition until just combined. Cover and refrigerate at least 2 hours or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• Remove cookie dough from the refrigerator. Lightly dust your hands with flour and roll 2 tablespoons dough between your palms into a 3-inch long cylinder with tapering ends. Place 2 inches apart on the prepared cookie sheet.
• Bake in the preheated oven until cookies are a pale straw color, about 12 minutes. Remove from the oven and immediately transfer cookies to wire racks. Allow to cool thoroughly, about 30 minutes.
• While the cookies are cooling, prepare icings. Combine powdered sugar, lemon juice, and warm water for lemon icing in one bowl, and combine powdered sugar, warm water, chocolate, and vanilla for chocolate icing in a second bowl. Stir both icings until smooth and thin enough to pour.
• Put waxed paper under the racks of cookies. Pour about 1 tablespoon lemon icing over a cookie, beginning in the center and continuing around the sides until cookie is evenly coated. Repeat to frost 1/2 of the cookies with lemon icing and the other 1/2 with chocolate icing. Scoop up an icing that drips on the waxed paper and stir into the remaining icing. Use extra icing as needed to coat cookies. Let icing dry until no longer sticky, about 30 minutes.
• Use tubes or pressurized cans of decorating icing to make your own fanciful design of flowers, geometric shapes, or Easter motifs.