Chocolate Chip Peep Stuffed Easter Cookies
Take your Easter cookies up several notches with this show-stopping cookie. A chocolate chip cookie dough with added sprinkles and stuffed with an Easter marshmallow Peep. These cookies are a wonderful addition to your Easter dessert menu. 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 sprinkles, 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 these cookies at a time. You can always double the recipe and store half of the dough in the freezer for later cookie indulgences.
Looking fore more Easter cookie recipes? Check out my stuffed carrot cake cookie recipe!
Reasons I Love This Peep Stuffed Easter Cookie Recipe:
- Festive chocolate chip cookie with added sprinkles.
- Soft-baked bakery style chocolate chip cookie dough recipe.
- Easy to make recipe.
- The filling can be bought and is an Easter staple, Peeps!
- Extra large cookies fit for a hungry Easter crowd.
- These cookies can be made in advance.
- The recipe can easily be doubled!
- Marshmallow and chocolate chip cookies are a match made in heaven.
- The leftover cookies (if there are any) are wonderfully soft the next day.
- Great gifts for teachers, neighbors, church groups, and family.
- Easter Bunny approved.
It’s best to leave the dough to chill in the freezer overnight. This will 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 in my chocolate chip cookies. Their chocolate chips and super cookie chips are ideal for a delectable pools of melted 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.
Ingredients You Will Need:
- 2 sticks Butter
- 1 /2cup Sugar
- 3/4 cups Brown Sugar
- 2 Eggs, room temp
- 3 cups Flour
- 1 tspn Vanilla Extract
- 2 cups Chocolate Chips-I love using a mixture of different chocolate for added flavor. My favorite mix is semisweet and milk chocolate chips.
- 1/2 cup of Sprinkles-any sprinkle colors will do! I used rainbow sprinkles but pastel colored sprinkles would be festive for Easter.
- 1/2 tspn Baking Soda
- 1/2 tspn Baking Powder
- 2 tbsp Cornstarch
- 1/2 tspn Salt
- 1 package Peeps marshmallows
Let’s Make Easter Cookies
These are fairly easy to put together, the base recipe is a chocolate chip cookie. I pay extra attention to whipping the butter and eggs thoroughly in this recipe because I want a tall fudgy cookie that has structure to keep the marshmallow filling inside.
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!
Next, 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.
Then, 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.
These cookies will stay soft and fresh for up to a week in a tightly covered container on your counter.
Perfect and delicious, these Peep stuffed Easter cookies will be a great addition to your Easter table.
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram, Facebook, Pinterest, and TikTok. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Chocolate Chip Peep Stuffed Easter Cookies
Ingredients
- 2 sticks Butter unsalted, room temperature
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 eggs room temperature.
- 2 tspn Vanilla Extract
- ½ tspn Baking Soda
- ½ tspn Baking Powder
- 1 tbsp Cornstarch
- ¾ tspn Salt
- 3 cups Flour
- 2 cups Chocolate Chips
- ½ cup Sprinkles
- 1 pckg Peep brand Easter Marshmallows you will need 6-8 marshmallows to stuff the cookies.
Instructions
- In a bowl of a stand mixer with the paddle attachment, combine room temperature butter with both types of sugar over medium high speed. Beat the butter and sugar together for at least 5 minutes or until light and fluffy.
- Add eggs one at a time beating thoroughly after each addition. After the last egg is a added, add the vanilla extract and let the mixer run on medium high speed for an additional minute. The mixture should be well mixed.
- In a bowl, sift the flour, cornstarch, salt, baking soda, and baking powder then add to the wet ingredients with the mixer on low speed.
- Mix just until it forms a dough. Add the sprinkles and chocolate chips and mix on low for another minute. Turn off mixer.
- Remove the bowl and paddle attachment from the stand mixer and get a 4 ounce scoop and peeps ready to assemble stuffed cookies.
- Using the scoop, portion out 8 rounds of cookie dough on a parchment lined baking sheet.
- Take a portion of dough in your palm. Flatten out until it is a disc. Place the Peep marshmallow in the center then wrap the dough around the Peep enclosing it in dough. Roll the dough between your palms to smooth out the edges then repeat with remaining dough.
- Place stuffed cookie dough in fridge for at least 2 hours to firm up and up to 48 hours in the fridge.
- Preheat oven to 375*F.
- Place 4 rounds of cookie dough per parchment lined baking sheet and bake the cookies for 14-16 minutes. The edges will be golden brown.
- Remove cookies from oven and allow to cool on baking sheet for at least 20-30 minutes before transferring to wire rack to cool completely.
- These cookies will stay fresh for up to one week in a tightly closed container.
- Enjoy!
