Chocolate Chip Peep Stuffed Easter Cookies Recipe
These Chocolate Chip Peep Stuffed Easter Cookies are a festive and indulgent treat perfect for celebrating the holiday. Soft and chewy chocolate chip cookies are stuffed with colorful Peeps marshmallows, creating a fun surprise in every bite. Topped with Easter sprinkles, these cookies combine classic flavors and playful textures for a delightful seasonal dessert.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 2 sticks Unsalted Butter, room temperature
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 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
Add-ins & Toppings
- 2 cups Semi-Sweet Chocolate Chips
- ½ cup Easter Sprinkles
- 1 package Peep brand Easter Marshmallows (6–8 count)
Instructions
- Cream Butter and Sugars: In a stand mixer, beat the unsalted butter with both granulated and brown sugars on medium-high speed for 5 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then add vanilla extract and continue mixing for another minute to combine thoroughly.
- Mix Dry Ingredients: Sift together the all-purpose flour, cornstarch, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture on low speed until just incorporated.
- Fold in Chips and Sprinkles: Gently fold the semi-sweet chocolate chips and Easter sprinkles into the dough, being careful not to overmix.
- Portion Dough Rounds: Using a 4-ounce scoop, portion out 8 round dough balls.
- Stuff with Peeps: Flatten each dough round, place one Peep marshmallow in the center, and wrap the dough around it completely, sealing the edges so the Peep is enclosed.
- Chill Dough: Place the stuffed dough balls in the refrigerator and chill for at least 2 hours, or up to 48 hours, to firm up before baking.
- Preheat Oven and Prepare Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- Bake Cookies: Arrange 4 stuffed dough balls per sheet and bake for 14-16 minutes until the cookie edges turn golden brown.
- Cool Cookies: Allow the cookies to cool on the baking trays for 20-30 minutes to let the marshmallow set before transferring them to wire racks or serving.
Notes
- Room temperature butter and eggs help create a smoother cookie dough for better texture.
- Chilling the dough balls ensures the stuffed marshmallows don’t melt too quickly during baking and keeps the cookie shape intact.
- If Peeps marshmallows are unavailable, similar large marshmallows can be used but Peeps add festive color and theme.
- Make sure to seal the dough well around the marshmallow to prevent oozing during baking.
- Cookies keep well in an airtight container for up to 3 days but are best enjoyed fresh.
Keywords: chocolate chip cookies, Easter cookies, stuffed cookies, Peeps marshmallow, festive dessert, holiday baking, spring treats