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