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Chocolate Chip Peep Stuffed Easter Cookies
Benchi

Chocolate Chip Peep Stuffed Easter Cookies

Thick, chewy chocolate chip cookies stuffed with a festive Peep marshmallow center and loaded with Easter sprinkles. These giant, bakery-style treats are the ultimate holiday surprise!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill dough 2 hours
Total Time 35 minutes
Servings: 8 Large Cookies
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 sticks Unsalted Butter (room temperature)
  • ½ cup Granulated Sugar
  • ¾ cup Brown Sugar
  • 2 Large Eggs (room temperature)
  • 2 tspn Vanilla Extract
  • ½ tspn Baking Soda
  • ½ tspn Baking Powder
  • 1 tbsp Cornstarch
  • ¾ tspn Salt
  • 3 cups All-Purpose Flour
  • 2 cups Semi-Sweet Chocolate Chips
  • ½ cup Easter Sprinkles
  • 1 pckg (6-8 count) Peep brand Easter Marshmallows

Equipment

  • stand mixer

Method
 

Instructions
  1. In a stand mixer, cream butter and both sugars on medium-high for 5 minutes until light and fluffy.
  2. Add eggs one at a time, beating well. Add vanilla and run for 1 minute more.
  3. Sift flour, cornstarch, salt, baking soda, and baking powder; add to wet ingredients on low speed.
  4. Fold in chocolate chips and sprinkles just until combined.
  5. Use a 4oz scoop to portion 8 dough rounds.
  6. Flatten each round, place a Peep in the center, and wrap dough to enclose completely.
  7. Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
  8. Preheat oven to 375°F and line sheets with parchment.
  9. Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
  10. Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.