TO MAKE YOUR COOKIE DOUGH

Preheat your oven to 350º.
In your mixing bowl, whisk together your flour, baking soda, and salt.
In your stand mixer, on a high speed, cream together your butter and sugar until fluffy looking—roughly 4 minutes.
Add egg, vanilla, and whole milk. Let mix until fully incorporated.
At a low speed, little by little, incorporate your flour mixture into your wet mixture in your stand mixer. Once mostly incorporated you can increase the speed until you have a cookie dough mixture. If you mix the flour in at a high speed it will fly out of your stand mixer and get everywhere.
At low speed, mix in your chocolate chips. This should take no more than 10 seconds. You don’t want to overwork it here or it will start to break your chocolate chips.

TO MAKE YOUR SKILLET COOKIES

Grease the insides of your skillets with your butter spray (or butter).
Divide your cookie dough mixture into 2 even parts and put each in it’s own skillet.
Use your fingertips to press down the cookie dough until it’s evenly distributed throughout the skillet. Don’t worry about your fingerprints, they will bake out.
Evenly distribute and press your chocolate eggs halfway deep into your cookie dough.
Put your skillets on your baking sheet.
Bake until lightly golden on the edges and gooey in the middle—about 27 minutes. If you dip a toothpick into the center of your cookies, you shouldn’t see any wet batter come out on it.
Right before serving, scoop strawberry ice cream to your liking right into the middle of your cookies and sprinkle extra chocolate chips on top of it.
Eat and enjoy!

SKILLET EASTER EGG CHOCOLATE CHIP COOKIES

EASTER COOKIES filled with chocolate Easter eggs!