Chocolate Chip Peep Stuffed Easter Cookies bring joy and sweetness to your spring celebrations. These cookies combine the classic flavors of chocolate chip cookies with the fun and festive touch of marshmallow Peep treats. They are sure to add a delightful surprise to your Easter celebrations or any time you want to indulge in a treat that brings a smile. Plus, they are a hit with both kids and adults!
Why You’ll Love This Recipe
This recipe stands out because it’s both easy to follow and offers a wonderful blend of flavors. The chocolate chips melt into gooey pockets of sweetness, while the Peep marshmallows add a fun and surprising twist in the center. With beautiful Easter sprinkles on top, these cookies are not just delicious; they are also visually appealing. For more delightful cookie recipes, check out our article on Chocolate Chip Cookie Delight.
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 pckg (6-8 count)
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Directions:
- 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 after each addition. Then, add vanilla and mix for 1 minute more.
- In a separate bowl, sift together the flour, cornstarch, salt, baking soda, and baking powder. Add this mixture to the wet ingredients on low speed until combined.
- Gently fold in chocolate chips and sprinkles just until everything is mixed together.
- Use a 4oz scoop to portion out 8 dough rounds. Flatten each round, place a Peep in the center, and carefully wrap the dough around the marshmallow to enclose it completely.
- Chill the stuffed dough balls in the fridge for at least 2 hours (they can also be kept for up to 48 hours).
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- Bake 4 cookies per sheet for 14-16 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the tray for 20-30 minutes. This lets the marshmallow set perfectly before moving them.
How to Serve Chocolate Chip Peep Stuffed Easter Cookies
These cookies are fantastic served warm, allowing the melted chocolate and soft marshmallow to shine. For an extra treat, pair them with a scoop of vanilla ice cream. You can create a delightful dessert by stacking two cookies with ice cream in between! If you’re curious about other ways to enjoy desserts, our article on Chocolate Chip Cookie Dough Ice Cream Cake has you covered.
How to Store Chocolate Chip Peep Stuffed Easter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also freeze the cookie dough balls before baking. Just allow them to thaw in the fridge before baking for fresh cookies anytime!
Tips for the Best Chocolate Chip Peep Stuffed Easter Cookies
- Chill the Dough: Don’t skip the chilling step! It helps the cookies maintain shape and prevents spreading too much while baking.
- Use Room Temperature Ingredients: This ensures everything blends well, creating a better texture overall.
- Experiment with Flavors: Feel free to play around with different flavors of Peeps or types of chocolate chips for unique variations. For other cookie ideas, check out our recipe for Chewy Maple Cinnamon Cookies with White Chocolate.
Variations
Want to mix things up? Try substituting peanut butter chips instead of chocolate chips for a nutty twist! You can also use different holiday-themed candies instead of Peeps. Don’t hesitate to get creative!
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can prepare the dough and chill it in the fridge for up to 48 hours before baking.
What if I can’t find Peep marshmallows?
If you can’t find Peeps, you can use other marshmallow candies or even small chocolate-covered candies for a similar effect.
How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version of these cookies. Just ensure all other ingredients are also gluten-free!
Enjoy making these Chocolate Chip Peep Stuffed Easter Cookies, and watch them become a beloved addition to your holiday traditions!
Chocolate Chip Peep Stuffed Easter Cookies
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Delightful chocolate chip cookies filled with marshmallow Peep treats, perfect for Easter celebrations.
Ingredients
- Unsalted Butter (room temperature) – 2 sticks
- Granulated Sugar – ½ cup
- Brown Sugar – ¾ cup
- Large Eggs (room temperature) – 2
- Vanilla Extract – 2 tsp
- Baking Soda – ½ tsp
- Baking Powder – ½ tsp
- Cornstarch – 1 tbsp
- Salt – ¾ tsp
- All-Purpose Flour – 3 cups
- Semi-Sweet Chocolate Chips – 2 cups
- Easter Sprinkles – ½ cup
- Peep brand Easter Marshmallows – 1 package (6-8 count)
Instructions
- Cream butter and both sugars on medium-high for 5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Then, add vanilla and mix for 1 minute more.
- Sift together the flour, cornstarch, salt, baking soda, and baking powder in a separate bowl. Add this mixture to the wet ingredients on low speed until combined.
- Fold in chocolate chips and sprinkles just until everything is mixed together.
- Scoop 8 dough rounds using a 4oz scoop. Flatten each round, place a Peep in the center, and carefully wrap the dough around the marshmallow to enclose it completely.
- Chill the stuffed dough balls in the fridge for at least 2 hours (they can also be kept for up to 48 hours).
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- Bake 4 cookies per sheet for 14-16 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the tray for 20-30 minutes to let the marshmallow set perfectly before moving them.
Notes
Use room temperature ingredients for the best texture. Chill the dough to maintain shape while baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
