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Giant Chocolate Chip Peep Stuffed Easter Cookies

Giant Chocolate Chip Peep Stuffed Easter Cookies You'll Adore

Delight in these Giant Chocolate Chip Peep Stuffed Easter Cookies, a springtime treat that combines a buttery cookie with gooey marshmallow centers.
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Prep Time 30 minutes
Cook Time 16 minutes
Chilling Time 2 hours
Total Time 2 hours 46 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Unsalted Butter Room temperature
  • 0.5 cup Granulated Sugar Can be swapped for coconut sugar
  • 0.75 cup Brown Sugar Light or dark
  • 2 large Eggs Room temperature
  • 2 teaspoons Vanilla Extract Use pure for best flavor
  • 1 tablespoon Baking Soda Leavening agent
  • 0.5 teaspoon Baking Powder
  • 3 cups All-Purpose Flour Gluten-free blend can replace
  • 1 tablespoon Cornstarch For softer texture
  • 0.75 teaspoon Salt Enhances sweetness
For the Filling
  • 2 cups Semi-Sweet Chocolate Chips Can be substituted
  • 8 pieces Peep Marshmallows Can use flavored or mini
For Decoration
  • 0.5 cup Easter Sprinkles Optional but recommended

Equipment

  • Stand mixer
  • baking sheets
  • parchment paper
  • Cookie Scoop
  • Mixing Bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. In a stand mixer, cream together unsalted butter, granulated sugar, and brown sugar for about 5 minutes until light and fluffy.
  2. Add eggs one at a time, mixing well, followed by vanilla extract until fully combined.
  3. In a separate bowl, sift together flour, cornstarch, salt, baking soda, and baking powder.
  4. Gradually add dry ingredients to the wet mixture on low speed, blending until just combined.
  5. Fold in chocolate chips and Easter sprinkles evenly throughout the dough.
  6. Using a cookie scoop, portion out dough rounds, flatten, place a Peep in the center, and wrap dough around it.
  7. Refrigerate the stuffed dough balls for at least 2 hours.
  8. Preheat oven to 375°F. Bake cookies in batches for 14-16 minutes until edges are golden.
  9. Allow cookies to cool on baking sheets for 20-30 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results. Chilling the dough is crucial to maintain cookie shape and texture.

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