Chocolate Chip Peep Stuffed Easter Cookies
Delightful chocolate chip cookies stuffed with colorful Peep marshmallows, perfect for Easter celebrations and springtime gatherings.
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.
Notes
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a freezer-safe bag or container, separated with parchment paper to prevent sticking.