Chocolate Chip Peep Stuffed Easter Cookies
Thick, giant chocolate chip cookies with a gooey Peep marshmallow center and festive sprinkles.
Ingredients
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 3 cups all purpose flour
- 2 cups semi sweet chocolate chips
- 1/2 cup Easter sprinkles
- 1 package Peep brand Easter vanilla marshmallows 6 to 8 count
Instructions
- In a stand mixer bowl, add the butter, granulated sugar, and brown sugar, then beat on medium high speed for 5 minutes until very light and fluffy.
- Scrape down the bowl, add the eggs one at a time, beating well after each addition until smooth.
- Add the vanilla bean paste and mix on medium speed for 1 minute.
- In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and mix on low speed just until the flour is incorporated and no dry spots remain.
- Add the chocolate chips and Easter sprinkles, then gently fold them into the dough by hand just until evenly distributed.
- Using a 4 ounce scoop or measuring 1/2 cup portions, divide the dough into 8 equal mounds.
- Flatten each mound into a thick disk with your hands, place 1 Peep marshmallow in the center, and wrap the dough around it, pinching to fully seal the marshmallow inside.
- Place the stuffed dough balls on a parchment lined baking sheet and chill in the refrigerator for at least 2 hours and up to 48 hours.
- When ready to bake, preheat the oven to 375°F and line 2 baking sheets with fresh parchment paper.
- Arrange 4 chilled dough balls on each baking sheet, leaving space between them.
- Bake one sheet at a time for 14 to 16 minutes, until the edges are golden and the tops look just set but still soft.
- Remove the baking sheet from the oven and cool the cookies on the sheet for 20 to 30 minutes to allow the marshmallow centers to set before transferring.
- Transfer the cooled cookies to a wire rack to finish cooling or serve slightly warm.
Notes
- Make sure the Peeps are completely sealed inside the dough to help prevent marshmallow from leaking out during baking.
- For thicker cookies, chill the stuffed dough balls closer to the full 48 hours before baking.
- To freeze, place stuffed dough balls on a tray until firm, transfer to a freezer bag, and bake from frozen at 350°F, adding a few extra minutes as needed.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- For thicker cookies, chill the stuffed dough balls closer to the full 48 hours before baking.
- To freeze, place stuffed dough balls on a tray until firm, transfer to a freezer bag, and bake from frozen at 350°F, adding a few extra minutes as needed.
- Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.