Easter Skillet Cookie

Makes 1 – 12″ Cookie


  • 3 sticks of Dutch Farms unsalted butter, softened
  • 1 ½ cups of sugar
  • 1 ½ cups of packed light brown sugar
  • 1 tablespoon of vanilla
  • 3 Dutch Farms eggs
  • 1 teaspoon of salt
  • 1 ½ teaspoons of baking soda
  • 2 teaspoons of baking powder
  • 4 ½ cups of all-purpose flour
  • 1 cup of semi-sweet chocolate chips
  • 1 cup of semi- sweet chocolate chunks
  • ½ cup of Easter colored candy shelled chocolate
  • 1 cup of Easter colored candy shelled peanut butter
  • ¼ cup of sprinkles
  • ¼ cup of confetti sprinkles
  • Dutch Farms Whipped Topping and vanilla ice cream for garnish


  • Preheat the oven to 350°.
  • Cream the butter and sugar together in a standing mixer, or with a hand mixer, with the paddle attachment on high speed until light and fluffy, about 5 to 7 minutes.
  • Next add in the vanilla and eggs 1 at a time until they are mixed in.
  • Add in the salt, baking soda, baking powder and flour on low speed and mix until combined.
  • Using a spatula fold in the chocolate chips, chunks, candy and sprinkles until incorporated.
  • Transfer the mixture to a 12” cast iron skillet that has been sprayed with non-stick spray and smooth out the top.
  • Bake the pan in the oven at 350° for 20 to 25 minutes or until lightly browned but soft in the center.
  • Top off with optional ice cream and whipped cream topping.