Description
Delight in these festive Chocolate Chip Peep Stuffed Easter Cookies featuring gooey marshmallow centers and colorful sprinkles, perfect for celebrating the holiday with a sweet twist.
Ingredients
Units
Scale
Cookie Dough
- Unsalted Butter (room temperature) – 2 sticks
- Granulated Sugar – 1/2 cup
- Brown Sugar – 3/4 cup
- Large Eggs (room temperature) – 2
- Vanilla Extract – 2 tspn
- Baking Soda – 1/2 tspn
- Baking Powder – 1/2 tspn
- Cornstarch – 1 tbsp
- Salt – 3/4 tspn
- All-Purpose Flour – 3 cups
Add-ins and Filling
- Semi-Sweet Chocolate Chips – 2 cups
- Easter Sprinkles – 1/2 cup
- Peep brand Easter Marshmallows – 1 pckg (6-8 count)
Instructions
- Cream Sugars and Butter: In a stand mixer, cream butter and both sugars on medium-high for 5 minutes until light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well. Add vanilla and run for 1 minute more.
- Sift and Add Dry Ingredients: Sift flour, cornstarch, salt, baking soda, and baking powder; add to wet ingredients on low speed.
- Fold in Add-ins: Fold in chocolate chips and sprinkles just until combined.
- Portion Dough: Use a 4oz scoop to portion 8 dough rounds.
- Stuff with Peeps: Flatten each round, place a Peep in the center, and wrap dough to enclose completely.
- Chill Dough: Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
- Preheat Oven: Preheat oven to 375°F and line sheets with parchment.
- Bake Cookies: Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
- Cool Cookies: Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.
Notes
- Chill the dough for at least 2 hours to ensure the cookies hold the marshmallow center during baking.
- Cooling the cookies on the tray helps the marshmallow set and prevents oozing.
