Description
Indulge in the delightful treat of Chocolate Chip Peep Stuffed Easter Cookies, a perfect way to celebrate the season! These thick, chewy cookies are filled with colorful vegan marshmallows that create a fun surprise at the center. With their soft interior and slightly crunchy edges, they’re not only visually appealing but also satisfyingly sweet. Easy to make and customizable with your favorite toppings, these cookies are sure to impress at any gathering or be enjoyed as a delicious snack at home. Whether for Easter festivities or year-round cravings, these cookies bring joy and excitement with every bite.
Ingredients
Scale
- 2 sticks Unsalted Butter (room temperature)
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 Large Eggs (room temperature)
- 2 tsp Vanilla Extract
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Cornstarch
- ¾ tsp Salt
- 3 cups All-Purpose Flour
- 2 cups Semi-Sweet Chocolate Chips
- ½ cup Easter Sprinkles
- 1 package Peep brand vegan marshmallows (6–8 count)
Instructions
- In a stand mixer, cream together the room temperature butter with both sugars on medium-high speed for about five minutes until it becomes light and fluffy.
- Add eggs one at a time, beating well after each addition. Then pour in the vanilla extract and mix for an additional minute.
- In another bowl, sift together flour, cornstarch, salt, baking soda, and baking powder. Gradually add this mixture to the wet ingredients while mixing on low speed until just combined.
- Fold in semi-sweet chocolate chips and Easter sprinkles using a spatula until evenly distributed throughout the dough.
- Using a 4oz scoop, portion out eight rounds of dough.
- Flatten each round of dough slightly. Place one Peep in the center of each round and wrap dough around it completely to enclose.
- Chill the stuffed cookie dough balls in the refrigerator for at least two hours (or up to forty-eight hours) to help them hold their shape during baking.
- Preheat your oven to 375°F (190°C) while you prepare your baking sheets.
- Line your baking sheets with parchment paper. Bake four cookies per sheet for about fourteen to sixteen minutes until edges are golden brown.
- Allow baked cookies to cool on the tray for twenty to thirty minutes so that the vegan marshmallows can set before transferring them to a wire rack.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg