Chocolate Chip Peep Stuffed Easter Cookies
These playful cookies feature a colorful Peep melted into a soft, marshmallow center, surrounded by crisp, buttery edges and gooey semi-sweet chocolate chips.
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.
Notes
Chill time matters for better structure. Store baked cookies in an airtight container for up to 3 days. Dough can be frozen for up to 3 months.