Take your Easter cookies up several notches with this showstopping cookie. Peep stuffed, sprinkle chocolate chip cookies is what is on the Easter dessert menu. You read that right, the best chocolate chip cookie you have ever had with the addition of sprinkles and stuffed with a delightful Peep Easter marshmallow. You don’t just want this cookie, you need it.
With this recipe you cover all the bases, pockets of melted chocolate, doughy soft cookie, crispy edges, colorful addition to your Easter celebration, and last but not least, a gooey marshmallow center that will be all the rave from your family and friends. You can’t get any better than this and to top it all off, they are so easy to make! Everyone in my family has a sweet tooth so I make large batches of cookies at a time. You can always double the recipe and store half of the dough in the freezer for later cookie creations and indulgences.
It’s best that the dough chill in the freezer overnight to avoid a massive Peep marshmallow explosion on your baking tray. You have been warned, unless you are into a messy cookie with marshmallow all over it, then you do you, no judgement here. I prefer using Guittard chocolate, their chocolate chips and super cookie chips are ideal for a delectable pool of chocolate inside the cookie when you break it open. I haven’t found a better chip yet but when I do, I will update. Special attention to whipping the room temp butter and sugar until it is creamed, then again whipping the eggs in one by one until the mixture is very well mixed and homogenous. This will help your cookies bake up fluffy and not spread out flat.
Recipe: Makes 6-8 giant stuffed cookies
2 sticks Butter
1 /2cup Sugar
3/4 cups Brown Sugar
2 Eggs, room temp
3 cups Flour
1 tspns Vanilla
2 cups Chocolate Chips
1/2 cup of Sprinkles
1/2 tspn Baking Soda
1/2 tspn Baking Powder
2 tbsp Cornstarch
1/2 tspn Salt
1 package Peeps marshmallows
Cream room temp butter and both types of sugar in mixer. Add eggs one at a time making sure mixture is well mixed after each addition. Add salt and vanilla and continue to mix at medium high speed until fluffy in texture.
Sift all your dry ingredients together in a bowl. With mixer on low gradually add in you flour until just mixed in. Do not over mix. Add in your chocolate chips and sprinkles and mix on low speed. Take out paddle attachment and mix the dough with a spatula a few times paying attention to scraping the bottom of the bowl. Sometimes the very bottom of the mixing bowl doesn’t mix very well, and we want to have the chocolate chips mixed in evenly.
Using a large cookie scoop, (I use a Volrath 4oz) scoop out dough onto baking sheet lined with parchment. Open and separate the peeps so they are easy to handle. Grab a ball of dough, pat flat, place peep marshmallow in the middle then fold the remaining dough around the marshmallow. Roll the stuffed dough gently a few times to seal the edges then place back on baking sheet.
At this point freeze your dough balls over night. This will help keep the marshmallow in the middle of your cookie after baking.
Preheat oven to 375 F. Bake 4 cookies at a time on parchment paper. Parchment works best here just in case marshmallow does bake out of cookie, it will be a much easier cleanup than soaking and scrubbing the baking tray!
Bake cookies for 12 minutes, then turn the pan on the rack and continue cooking for 4-5 more minutes. Depending on how hot your oven runs, I like to turn my pan since I have a hot spot in my oven.
Take cookies out of oven to cool undisturbed. This is super important to let the melted marshmallow firm up on the inside of the cookie and not run out. If you mess with them, you run the risk of marshmallow slowly leaking out of the cookie as it cools. Not a bad thing since it is still very delicious but definitely messy and not as pretty.
And that’s it. You will be the star of the show with these amazing cookies. Please tag me if you try out the recipe at #stxcookies. Thank YOU and Happy Easter!
