Giant Chocolate Chip Peep Stuffed Easter Cookies

Nothing signals the arrival of spring quite like the bright, sugary silhouette of a marshmallow Peep. While these iconic treats are a staple in every Easter basket, they truly reach their full potential when tucked inside a thick, buttery chocolate chip cookie. These Chocolate Chip Peep Stuffed Easter Cookies are not your average holiday dessert. We are talking about massive, 4-ounce bakery-style cookies that boast a golden, crisp exterior and a shockingly gooey, colorful marshmallow surprise hidden within.

When you pull these cookies apart, the melted Peep creates an incredible “cheese-pull” effect, but with sugar! The addition of festive sprinkles and high-quality chocolate chips makes them a visual masterpiece. Whether you are hosting an Easter brunch or looking for a way to use up leftover candy, this recipe is a guaranteed showstopper that appeals to both the young and the young at heart.

Why You’ll Love This Recipe

You will fall in love with these cookies because they strike the perfect balance between nostalgia and gourmet baking. The dough itself is engineered to be sturdy enough to hold a whole marshmallow without collapsing, thanks to a specific chilling process and the inclusion of cornstarch for softness. Unlike standard cookies that might turn out flat, these stay thick and mounded. The contrast between the salty, buttery dough and the sweet, airy marshmallow center is addictive. Plus, they are incredibly customizable—you can use bunnies or chicks in any color to change the “surprise” inside. They are festive, fun to assemble, and even more fun to eat!

What Is a Peep Stuffed Cookie?

A Peep stuffed cookie is a “lava-style” dessert where a traditional chocolate chip cookie dough acts as a protective shell for a Peep marshmallow. During the baking process, the marshmallow inside begins to expand and melt, infusing the center of the cookie with a soft, gooey texture. Because Peeps are coated in colored sugar, they often leave behind a vibrant swirl of pink, blue, or yellow once the cookie is bitten into. This concept takes the “stuffed cookie” trend seen in high-end bakeries and gives it a whimsical, seasonal twist that is perfect for springtime celebrations and family baking projects.

Ingredients Overview

To achieve that professional bakery texture, the quality and temperature of your ingredients are paramount. This recipe utilizes unsalted butter at room temperature, which allows for maximum aeration during the creaming stage. We use a combination of granulated sugar for crisp edges and brown sugar for a chewy, moisture-rich center.

The dry ingredients are where the magic happens. All-purpose flour provides the structure, while a tablespoon of cornstarch is our “secret weapon.” Cornstarch softens the proteins in the flour, resulting in a cookie that is tender and thick rather than tough. Baking soda and baking powder work together to provide lift, ensuring the dough rises up and around the Peep rather than spreading out too thin. We also include two teaspoons of vanilla extract and a generous amount of salt to balance the intense sweetness of the marshmallow and chocolate. Finally, the semi-sweet chocolate chips and Easter sprinkles add texture and a festive pop of color to every single bite.

Ingredient Substitutions & Tips

If you find yourself missing an ingredient, there are several easy swaps you can make. For the chocolate, feel free to exchange semi-sweet chips for white chocolate chunks or even chopped-up milk chocolate bunnies for extra Easter flair. If you need a gluten-free version, a high-quality 1:1 gluten-free flour blend with xantham gum works well, though the texture may be slightly more delicate.

For the Peeps, while the classic chicks are the easiest to wrap, the bunnies work just as well if you fold their ears down. If you don’t have Peeps, large flavored marshmallows can be substituted. Pro tip: Always ensure your eggs are at room temperature to prevent the butter from curdling when they are added to the mixer.

Step-by-Step Instructions

1. Creaming for Success: Begin by placing your room temperature butter and both sugars into a stand mixer fitted with the paddle attachment. Turn the mixer to medium-high and let it run for a full 5 minutes. This stage is crucial; you are looking for the mixture to become pale and significantly fluffier as air is incorporated.
2. Emulsifying the Liquids: Add your eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the vanilla extract and let the mixer run for an additional minute. The batter should look smooth and well-combined.
3. Mixing the Dry Goods: Sift your flour, cornstarch, salt, baking soda, and baking powder together. Turn the mixer to the lowest speed and slowly add the dry ingredients. Mix only until the white streaks of flour disappear—overmixing at this stage will lead to a tough cookie.
4. The Mix-ins: Gently fold in the sprinkles and chocolate chips on low speed for about 60 seconds.

1. Stuffing the Cookies: Use a 4-ounce scoop to portion out 8 large rounds. Take one dough ball, flatten it into a disc in your palm, and place a Peep in the center. Carefully wrap the dough around the Peep, pinching the seams to ensure no marshmallow is visible. Roll it between your palms to smooth it out.
2. The Mandatory Chill: Place the stuffed dough balls on a tray and refrigerate for at least 2 hours. This prevents the butter from melting too fast and the marshmallow from exploding out of the sides.
3. Baking: Preheat your oven to 375°F. Place only 4 cookies per sheet to allow for spreading. Bake for 14-16 minutes.
4. The Cooling Phase: This is the hardest part! Let the cookies sit on the hot baking sheet for 20-30 minutes. The residual heat finishes the center while the marshmallow sets.

Expert Baking Tips

The most important tip for this recipe is the chill time. Because these cookies are so large and contain a high-moisture marshmallow center, baking them while the dough is warm will result in a “puddle” cookie where the Peep leaks out and burns on the tray.

Secondly, use parchment paper or a silicone mat. When sugar-heavy marshmallows melt, they become incredibly sticky. If a Peep does happen to peek through the dough, the parchment paper will ensure you can still lift the cookie off the tray without it tearing. Lastly, don’t be afraid of the high 375°F temperature; it helps set the exterior quickly, creating that beautiful golden crust while keeping the inside soft.

How to Prevent Marshmallow Leakage

One of the biggest challenges with stuffed cookies is the “marshmallow blowout.” As the Peep heats up, it releases steam and expands. To prevent this, ensure your dough “shell” is of even thickness all the way around. When you are wrapping the Peep, pay close attention to the bottom and the top seams. If the dough is too thin in one spot, the marshmallow will find its way out. Another trick is to slightly “tuck” the Peep’s head or ears inward so it forms a tighter ball before you wrap it. If you see a leak occurring in the oven, use a round cookie cutter to gently “scoot” the dough back toward the center as soon as they come out.

Serving Suggestions

These cookies are best served slightly warm, which keeps the marshmallow center in its most gooey state. Pair them with a cold glass of milk or a hot cup of coffee to balance the sweetness. For an over-the-top Easter dessert platter, serve them alongside fresh strawberries and lemon bars. If you are gifting them, wrap individual cookies in cellophane bags with a pastel ribbon; they make for an impressive and delicious party favor.

Storage & Make-Ahead Tips

You can easily make the dough up to 48 hours in advance and keep it in the fridge until you are ready to bake. Once baked, these cookies stay remarkably fresh for up to one week if kept in a tightly sealed, airtight container. If the marshmallow center firms up over time, simply pop a cookie in the microwave for 8-10 seconds to restore that signature gooey “pull” before enjoying.

FAQs

Can I freeze the stuffed dough balls?
Yes! You can freeze the prepared, stuffed dough balls for up to 3 months. Bake them directly from frozen, adding an extra 2-3 minutes to the total baking time.

What if my Peeps are stale?
Stale Peeps actually work quite well for stuffing! Once they hit the heat of the oven, the sugar and gelatin will soften regardless of how long they’ve been in the pantry.

Why did my cookies turn out flat?
This usually happens if the butter was too soft or if the dough wasn’t chilled long enough. Make sure your fridge is cold and you give them the full 2-hour rest.

Can I use mini Peeps?
If you use mini Peeps, you can reduce the cookie size to a standard 2-ounce scoop. Just be sure to adjust the baking time down to 10-12 minutes.

Do I have to sift the dry ingredients?
While not strictly mandatory, sifting ensures there are no clumps of baking soda or cornstarch, leading to a much more uniform and professional crumb.

These Chocolate Chip Peep Stuffed Easter Cookies are more than just a recipe; they are a festive experience. From the colorful dough to the molten marshmallow surprise, they capture the joy of the holiday in every bite. While they require a little patience during the chilling phase, the result is a bakery-quality treat that looks as good as it tastes. Happy Easter and happy baking!

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