The first time I made these Chocolate Chip Peep Stuffed Easter Cookies I thought I’d ruined dinner guests with sugar overload.
They smelled like a candy shop and baked into golden, slightly crisp edges with a gooey marshmallow surprise inside.
If you want an Easter cookie that’s playful, portable, and a little bit showy, this recipe is the one to make.
These are an easy upgrade to a classic drop cookie, and they hold a marshmallow center without leaking everywhere when you follow the chilling and baking steps.
Why You’ll Love This Recipe
- Fun and festive: each cookie hides a colorful Peep that melts into a soft, marshmallow center.
- Texture contrast: crisp, buttery edges with a tender, chewy interior and molten marshmallow.
- Crowd-pleaser: easy to make ahead and transport to potlucks or Easter baskets.
- Simple pantry ingredients with a playful holiday twist.
The cookie’s edge-to-center contrast is what makes it irresistible. You get a browned, slightly crunchy rim from the higher oven temperature, then a pillowy interior because of the cornstarch and the high butter-to-flour ratio. When you bite in, the Peep turns into a warm, stretchy marshmallow core that blends with pockets of melty semi-sweet chips for a complex sweet-salty balance.
“My kids declared these ‘the best Easter cookies’—crispy edges, gooey middle, and all the sprinkles. 5 stars!” — Emma, reader
Key Ingredients
Unsalted butter (2 sticks). Use real, unsalted butter at room temperature for predictable creaming. The fat helps create crisp edges while keeping the center tender; avoid margarine or low-fat spreads. If you like a nuttier depth, brown the butter briefly then cool it before mixing, but follow tempered-temperature guidance to preserve dough structure.
Brown sugar (¾ cup). Brown sugar adds moisture and chew from its molasses content. The extra acidity compared to white sugar also helps with browning and chewiness. Use a packed measurement and fresh, soft brown sugar—if yours is hard, microwave briefly in a bowl with a damp paper towel.
Cornstarch (1 tbsp). Don’t skip cornstarch; it’s small but crucial. It tenderizes the cookie crumb by reducing gluten formation and gives that soft, almost shortbread-like center. This is why these cookies are more pillowy than a straight chocolate chip.
Peep brand Easter marshmallows (1 package, 6–8). Peeps are the playful heart of the recipe and chosen for color and shape. They melt differently than plain marshmallows—often more aerated—so chilling the dough ensures the marshmallow becomes gooey but contained. If you prefer, you can use standard marshmallows cut to size, but Peeps give the holiday look.
Full 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)
Step-by-Step Instructions
Step 1: Cream butter and sugars
In a stand mixer with the paddle attachment, cream the room-temperature unsalted butter with both the granulated and brown sugars on medium-high for about 5 minutes until the mixture is light, fluffy, and noticeably paler.
Stop and scrape the bowl halfway to ensure even aeration.
Pro Tip: You’ll know it’s ready when the mixture falls off the paddle in thick ribbons and the color has lightened.
Step 2: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition so the batter emulsifies.
Stir in the vanilla and run the mixer for one more minute to incorporate air.
Pro Tip: Room-temperature eggs blend faster and prevent the butter from pillowing or curdling; cool ingredients mix more evenly.
Step 3: Combine dry ingredients
Sift together the flour, cornstarch, salt, baking soda, and baking powder to remove lumps and distribute leavening.
Add the dry mix to the wet ingredients on low speed until just combined—avoid overmixing.
Pro Tip: Look for a homogenous dough; streaks of flour should disappear but the mixture should not be glossy or elastic.
Step 4: Fold in chocolate chips and sprinkles
Using a spatula, fold in the semi-sweet chocolate chips and the Easter sprinkles until evenly dispersed.
Do this gently so the colored sprinkles don’t bleed into the dough.
Pro Tip: If you want defined specks of color, fold sparingly and reserve a few sprinkles to press on top before baking.
Step 5: Portion and stuff with Peeps
Use a 4 oz scoop to portion the dough into eight large rounds. Flatten each round into a disc, place a Peep in the center, then wrap the dough up and around the marshmallow until it’s completely enclosed.
Make sure seams are pinched tight to prevent marshmallow leakage.
Pro Tip: The method for enclosing a stuffed center is similar to Halloween Oreo stuffed chocolate chip cookies, so if you struggle with sealing, check that post for visuals.
Step 6: Chill the dough
Chill the stuffed dough balls in the refrigerator for at least 2 hours and up to 48 hours. Chilling firms the butter and allows the gluten to relax so cookies spread less and the marshmallow melts internally rather than boil out.
Pro Tip: You’ll know the dough is ready to bake when it’s firm but not rock-hard; pressing with a finger should leave a slight impression.
Step 7: Bake
Preheat the oven to 375°F and line baking sheets with parchment. Place only four cookies per sheet to give them breathing room and bake for 14–16 minutes, until the edges are golden brown and centers look set but soft.
Pro Tip: Rotate sheets halfway through baking for even browning; if your edges brown too fast, lower the oven 10–15°F next time.
Step 8: Cool
Allow cookies to cool on the baking sheet for 20–30 minutes before moving. The marshmallow center needs that time to settle and firm slightly so the cookie keeps its shape.
Pro Tip: If you try to move them too soon the marshmallow will smear; slow patience equals a clean cross-section.
Expert Tips for Success
- Chill time matters. Chilling for at least 2 hours stops the dough from spreading and helps contain the Peep. For deeper flavor and texture, chill 24–48 hours.
- Butter temperature control. Room-temperature butter should dent with a finger but not be greasy or oily. If your butter is too soft, chill the dough briefly before scooping.
- Measure flour correctly. Spoon flour into the cup and level it off; packed flour will create dense cookies. If you bake often, weigh ingredients—3 cups is roughly 360–375g depending on sift.
- Cornstarch is the texture secret. That tablespoon means the difference between cakey and tender; don’t skip it.
- Watch oven hotspots. If your oven runs hot on one side, swap pans mid-bake. Even a slight temp variance changes the crisp edge to centre balance.
- Seal the seams well. A well-sealed dough ball prevents melted marshmallow from escaping. If you get leakage, freeze the balls for 20 minutes before baking to set the seam.
- Use the right-size scoop. A 4 oz scoop makes eight generously sized cookies that bake evenly. Smaller scoops will change bake times and marshmallow behavior.
- Preheat fully. The initial oven heat helps create a crisp exterior quickly; use an oven thermometer to verify temperature.
- Want brown-butter flavor? Brown the butter, cool it to room temp, then proceed. For technique, see this brown butter sourdough discard cookies recipe which explains tempering browned butter into dough.
- If you need inspiration for base recipes and timing adjustments for various sizes, review tips in these classic chocolate chip cookies and best-ever chocolate chip cookies posts for nuance on bake times and textures.
Storage & Freezing
Fridge: Store baked cookies in an airtight container at room temperature for up to 3 days. For longer fridge storage, place in a single layer separated by parchment and refrigerate for up to one week. Cooling fully before storing prevents condensation and sogginess.
Freezer (dough): Freeze assembled, unbaked stuffed dough balls on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen—add 2–4 minutes to the bake time and watch for golden edges.
Freezer (baked): Bake and cool completely, then flash-freeze on a sheet before bagging. Baked cookies keep well for up to 2 months. Thaw at room temperature for 30–60 minutes.
Reheating: For a fresh-baked feel, warm a cookie in a 300°F oven for 5–7 minutes. For a melty center, microwave for 8–12 seconds—be careful, as microwaving can make the marshmallow overly soft and sticky.
Variations & Substitutions
- Chocolate swap: Use dark chocolate chunks or white chocolate for a different flavor profile. Larger chunks create pockets of molten chocolate that pair well with marshmallow.
- Nutty add-ins: Fold in ¾ cup chopped pecans or almonds for crunch. Toast nuts first for the best aroma.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Texture will be slightly different—chill longer to help structure.
- Vegan option: Use a plant-based butter, flax "eggs" (2 tbsp ground flax + 6 tbsp water), and vegan marshmallows; results will vary but are still festive. Note Peeps are not vegan-friendly in all varieties, so choose accordingly.
Frequently Asked Questions
What size are these cookies?
These are large cookies: a 4 oz scoop yields eight cookies total. Each cookie is intentionally generous to accommodate an entire Peep and still bake through without burning.
Can I use regular marshmallows instead of Peeps?
Yes. Regular marshmallows work and often melt a bit more predictably. Peeps add color and holiday flair, but standard marshmallows are fine—cut them to size if needed to avoid oversized centers.
Why did my marshmallow leak out of the cookie?
Most leakage comes from poor sealing or too-warm dough at bake time. Chill the dough until firm and pinch seams tightly. If leakage persists, freeze the balls 15–20 minutes before baking to set the seam.
How should I adjust baking time for smaller cookies?
For smaller scoops, reduce bake time by 3–6 minutes and start checking at the earlier end. You want golden edges and a soft center; remember the marshmallow will set while the cookie cools.
Can I make these ahead for a party?
Absolutely. Freeze the assembled dough balls up to 3 months and bake on the day of the party. Alternatively, bake a day ahead and rewarm briefly before serving.
Final Thoughts
These Chocolate Chip Peep Stuffed Easter Cookies are an easy way to make dessert the holiday centerpiece.
They feel whimsical but rely on straightforward technique, so even home bakers can get professional-looking results.
Please leave a star rating in the recipe card below and pin this to Pinterest if you make them—I’d love to see your colorful variations.
Conclusion
For a variation on the stuffed-Peep idea and another source of inspiration, check out this take on Chocolate Chip Peep Stuffed Easter Cookies from another home baker.
If you want to compare techniques and see a different spin, read the detailed notes at Peeps Cookies – Waiting for Blancmange.
For historical context and more Easter candy cookie ideas, this Easter Candy Cookies: The Peeps Stuffed Version article is a great companion read.
Chocolate Chip Peep Stuffed Easter Cookies
Ingredients
For the cookie dough
- 2 sticks Unsalted Butter (room temperature) Use real, unsalted butter; avoid margarine.
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar Use packed, fresh brown sugar.
- 2 large Eggs (room temperature) Room temperature eggs blend better.
- 2 teaspoons Vanilla Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Cornstarch This is crucial for cookie texture.
- ¾ teaspoon Salt
- 3 cups All-Purpose Flour Measure correctly to avoid dense cookies.
- 2 cups Semi-Sweet Chocolate Chips
- ½ cup Easter Sprinkles
For the marshmallow filling
- 1 package Peep brand Easter Marshmallows (6-8 count) Peeps add festive color and shape.
Instructions
Preparation
- In a stand mixer with the paddle attachment, cream the room-temperature unsalted butter with both granulated and brown sugars on medium-high for about 5 minutes until light and fluffy.
- Add eggs one at a time, blending well after each addition. Stir in vanilla.
- Sift together the flour, cornstarch, salt, baking soda, and baking powder. Add to wet ingredients on low speed just until combined.
- Fold in the semi-sweet chocolate chips and Easter sprinkles until evenly distributed.
- Scoop the dough into rounds, flatten each disc, and place a Peep in the center. Wrap the dough around the Peep and pinch seams to prevent leakage.
- Chill the stuffed dough balls in the refrigerator for at least 2 hours (up to 48 hours).
Baking
- Preheat the oven to 375°F and line baking sheets with parchment paper. Place only four cookies per sheet.
- Bake for 14-16 minutes, until edges are golden brown and centers look set but soft.
- Cool cookies on the baking sheet for 20-30 minutes before moving.
