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Chocolate Chip Peep Stuffed Easter Cookies

Delicious Chocolate Chip Peep Stuffed Easter Cookies Recipe

Enjoy delightful Chocolate Chip Peep Stuffed Easter Cookies with a gooey marshmallow center, perfect for your Easter gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 2 hours
Total Time 2 hours 46 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use at room temperature for maximum aeration and richness
  • 3/4 cup Granulated Sugar Adds sweetness and crisp edges; coconut sugar can be a lower glycemic substitute
  • 3/4 cup Brown Sugar Contributes to moisture and chewiness; light or dark brown works just as well
  • 2 large Eggs Ensure they're at room temperature to avoid curdling
  • 2 teaspoons Vanilla Extract Enhances flavor complexity; pure vanilla is best for a rich taste
  • 1 teaspoon Baking Soda Make sure it’s fresh for optimal results
  • 1 teaspoon Baking Powder Works with baking soda to help the cookies rise beautifully
  • 2 tablespoons Cornstarch Makes cookies tender and thick; can be omitted for a chewier texture
  • 1/2 teaspoon Salt Balances sweetness; essential for enhancing all flavors in the cookies
  • 2 cups All-Purpose Flour Provides structure; swap for a 1:1 gluten-free flour blend for a gluten-free option
For the Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips Adds a rich chocolate flavor
  • 1/2 cup Easter Sprinkles Gives a festive touch
  • 8 pieces Peeps The glorious center that melts to create a gooey surprise

Equipment

  • stand mixer
  • Parchment paper
  • Baking sheets
  • Measuring Cups
  • Measuring Spoons
  • spatula
  • plastic wrap
  • Scoop

Method
 

Step-by-Step Instructions
  1. Cream the butter and sugars by combining room temperature unsalted butter with granulated and brown sugar. Beat on medium speed for about 5 minutes until light and fluffy.
  2. Add large eggs one at a time, mixing for an additional minute after each addition. Pour in pure vanilla extract and mix until smooth and slightly glossy.
  3. In a separate bowl, sift together all-purpose flour, baking soda, baking powder, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed.
  4. Fold in semi-sweet chocolate chips and Easter sprinkles gently using a spatula.
  5. Shape about 8 dough balls using a 4-ounce scoop. Flatten each ball into a disk, place a Peep in the center, and wrap the dough around it.
  6. Chill the cookie dough balls in plastic wrap for at least 2 hours, or up to 48 hours.
  7. Preheat your oven to 375°F and line baking sheets with parchment paper. Bake for 14-16 minutes until the edges are golden.
  8. Allow the cookies to cool on the trays for about 20-30 minutes to let the marshmallow filling set.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Use room temperature ingredients for the best texture. Monitor baking time for gooey centers. Store cookies in an airtight container.

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