Chocolate Chip Peep Stuffed Easter Cookies are a delightful treat for anyone who loves a mix of classic cookies and festive fun. These cookies combine soft and chewy chocolate chip cookies with a sweet surprise in the center: a colorful Peep marshmallow. They are perfect for Easter celebrations, fun baking with kids, or just satisfying your sweet tooth. The bright colors and delicious flavors make these cookies a fun addition to any springtime gathering.
how to make Chocolate Chip Peep Stuffed Easter Cookies
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 package (6-8 count)
Directions:
- In a stand mixer, cream the butter and both sugars on medium-high speed for 5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then add the vanilla and mix for 1 more minute.
- In a separate bowl, sift together the flour, cornstarch, salt, baking soda, and baking powder. Gradually add this mixture to the wet ingredients on low speed until just combined.
- Gently fold in the chocolate chips and sprinkles until they are evenly distributed.
- Use a 4oz scoop to portion out 8 rounds of dough. Flatten each round, place a Peep in the center, and wrap the dough around it so the Peep is completely enclosed.
- Chill the stuffed dough balls in the refrigerator for at least 2 hours, or up to 48 hours for best results.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Place 4 cookies per sheet and bake for 14-16 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the tray for 20-30 minutes so the marshmallow can set before transferring them.
how to serve Chocolate Chip Peep Stuffed Easter Cookies
Serve these cookies warm or at room temperature. They are great on their own, but you can also pair them with a glass of milk, coffee, or tea. These cookies can be presented on a colorful plate to enhance their festive look, making them perfect for Easter gatherings or brunch.
how to store Chocolate Chip Peep Stuffed Easter Cookies
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can freeze the cookies in a freezer-safe bag or container. Just make sure to separate layers with parchment paper to prevent sticking.
tips to make Chocolate Chip Peep Stuffed Easter Cookies
- Make sure your butter and eggs are at room temperature for better mixing.
- Chill the dough balls well; this helps them hold their shape during baking.
- Feel free to mix in different types of chocolate or candies if you want to customize these cookies further.
variation
You can switch out the Peeps for other fun treats like chocolate-covered marshmallows or caramel candies. Experiment with different flavors of chocolate chips, such as white chocolate or peanut butter chips, to enhance the cookies’ flavor.
FAQs
1. Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it in the fridge for up to 48 hours before baking.
2. What if I don’t have a stand mixer?
You can use a hand mixer or mix by hand with a wooden spoon, though it will take more effort.
3. Can I use gluten-free flour?
Yes! Substitute all-purpose flour with a gluten-free flour blend, but make sure it includes xanthan gum for texture.
Enjoy baking these tasty Chocolate Chip Peep Stuffed Easter Cookies and let them add joy to your spring season!
Chocolate Chip Peep Stuffed Easter Cookies
Ingredients
Cookie Dough Ingredients
- 2 sticks Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 large Large Eggs (room temperature)
- 2 tsp Vanilla Extract
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Cornstarch
- ¾ tsp Salt
- 3 cups All-Purpose Flour
- 2 cups Semi-Sweet Chocolate Chips
- ½ cup Easter Sprinkles
- 1 package Peep brand Easter Marshmallows (6-8 count)
Instructions
Preparation
- In a stand mixer, cream the butter and both sugars on medium-high speed for 5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then add the vanilla and mix for 1 more minute.
- In a separate bowl, sift together the flour, cornstarch, salt, baking soda, and baking powder. Gradually add this mixture to the wet ingredients on low speed until just combined.
- Gently fold in the chocolate chips and sprinkles until they are evenly distributed.
- Use a 4oz scoop to portion out 8 rounds of dough. Flatten each round, place a Peep in the center, and wrap the dough around it so the Peep is completely enclosed.
- Chill the stuffed dough balls in the refrigerator for at least 2 hours, or up to 48 hours for best results.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Place 4 cookies per sheet and bake for 14-16 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the tray for 20-30 minutes so the marshmallow can set before transferring them.
