Chocolate Chip Peep Stuffed Easter Cookies
Thick, chewy chocolate chip cookies stuffed with a festive Peep marshmallow center and loaded with Easter sprinkles. These giant, bakery-style treats are the ultimate holiday surprise!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 Large Cookies
- Cuisine: American
Ingredients
Unsalted Butter (room temperature) – 2 sticks
Granulated Sugar – ½ cup
Brown Sugar – ¾ cup
Large Eggs (room temperature) – 2
Vanilla Extract – 2 tspn
Baking Soda – ½ tspn
Baking Powder – ½ tspn
Cornstarch – 1 tbsp
Salt – ¾ tspn
All-Purpose Flour – 3 cups
Semi-Sweet Chocolate Chips – 2 cups
Easter Sprinkles – ½ cup
Peep brand Easter Marshmallows – 1 pckg (6-8 count)
Instructions
In a stand mixer, cream butter and both sugars on medium-high for 5 minutes until light and fluffy.
Add eggs one at a time, beating well. Add vanilla and run for 1 minute more.
Sift flour, cornstarch, salt, baking soda, and baking powder; add to wet ingredients on low speed.
Fold in chocolate chips and sprinkles just until combined.
Use a 4oz scoop to portion 8 dough rounds.
Flatten each round, place a Peep in the center, and wrap dough to enclose completely.
Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
Preheat oven to 375°F and line sheets with parchment.
Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.
Notes
• Ensure the Peep is fully encased in dough to prevent the marshmallow from leaking out.
• Chilling is mandatory to prevent the cookies from spreading too thin.
• Use a variety of Peep colors for a surprise inside each cookie!