Chocolate Chip Peep Stuffed Cookies

The first time my niece suggested putting Peeps inside chocolate chip cookies, I'll admit I was skeptical. But then I watched her eyes light up when she bit into that warm, gooey marshmallow surprise, and I was completely converted. Now these cookies have become our Easter weekend tradition, with everyone fighting over their favorite Peep colors.

Last Easter, my sister accidentally bought way too many Peeps, so we spent the whole afternoon experimenting with different stuffed cookie combinations. The blue bunnies were surprisingly everyone's favorite, though the pink chicks definitely made for the prettiest presentation when you broke them open.

Ingredients

• 2 1/4 cups all-purpose flour: This provides the structure for your cookie dough, so measure carefully for the best texture
• 1/2 teaspoon baking soda: Helps your cookies rise just enough while staying beautifully chewy in the center
• 1/2 teaspoon salt: Balances out all the sweetness from both the chocolate chips and marshmallows
• 1 cup unsalted butter, softened: Room temperature butter creams perfectly and creates those tender edges we all love
• 3/4 cup brown sugar, packed: Adds moisture and that irresistible caramel-like depth to your cookies
• 1/2 cup granulated sugar: Creates the crisp, golden edges that contrast with the soft center
• 2 large eggs: Bind everything together while contributing to the chewy texture
• 2 teaspoons vanilla extract: Pure vanilla enhances the chocolate flavor and adds warmth
• 1 1/2 cups semi-sweet chocolate chips: Semi-sweet provides the perfect balance without overwhelming the marshmallow
• 18 marshmallow Peeps: Any color or shape works, but look for fresh Peeps that are still soft and fluffy

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry ingredients:

In a medium bowl, combine flour, baking soda, and salt until everything is evenly distributed

Cream your butter and sugars:

Beat softened butter with both sugars for about 2 minutes until the mixture looks pale and fluffy

Add the wet ingredients:

Beat in eggs one at a time, then pour in the vanilla, mixing until everything is well incorporated

Combine everything:

Gradually mix in the dry ingredients just until no white streaks remain, then fold in the chocolate chips

Stuff the cookies:

Scoop about 2 tablespoons of dough, flatten in your palm, place a Peep in the center, cover with more dough, and pinch edges completely closed

Bake to perfection:

Space cookies 2 inches apart and bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone

Cool completely:

Let them rest on the baking sheet for 5 minutes, then move to a wire rack to finish cooling

Save

My father-in-law, who claims he does not like sweets, ate three of these at our Easter brunch last year. He said the combination of textures reminded him of the s'mores he used to make at summer camp, and now he asks me in February if I am planning to make them again.

Choosing Your Peeps

I have found that Peeps that are still soft and fresh create the best molten center. If your Peeps feel slightly hard, you can microwave them for just 5 seconds to soften them up before stuffing. The classic chick shapes work wonderfully, but bunny Peeps seem to distribute more evenly throughout the cookie.

Making Them Ahead

You can scoop and stuff the dough balls, freeze them on a baking sheet until solid, then store in a freezer bag for up to three months. Bake them from frozen, adding just 1-2 minutes to the baking time, and you will have freshly baked Easter cookies whenever unexpected guests arrive.

Serving Suggestions

These cookies are absolutely irresistible when served slightly warm, so the chocolate is still melty and the marshmallow center is at its gooey best. They pair beautifully with a cold glass of milk or a cup of coffee.

• Arrange them on a platter with the Peep colors facing up for the prettiest presentation
• Wrap a few in clear bags tied with pastel ribbon for adorable Easter party favors
• Serve them alongside your other Easter desserts for a playful addition to the spread

Save

These colorful stuffed cookies have become the most requested treat in my house, and I hope they bring just as much joy to your Easter table as they have to ours.

Recipe Questions & Answers

→ Do the Peeps melt completely when baked?

The Peeps soften and become gooey but maintain their shape within the cookie. sealing the dough edges completely prevents them from oozing out during baking.

→ Can I prepare the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours before baking. Bring to room temperature slightly for easier stuffing, or stuff and freeze unbaked cookies for up to 3 months.

→ What if I can't find Peeps?

You can substitute with regular marshmallows, though you'll need about 3-4 mini marshmallows per cookie. Large marshmallows cut in half also work well.

→ Why did my marshmallow leak out?

This usually happens if the dough edges weren't sealed completely or if the cookies were overbaked. Make sure to pinch the dough tightly around the Peep and check cookies at the 10-minute mark.

→ Can I use different shapes and colors of Peeps?

Absolutely! Bunnies, chicks, or any Peep shapes work perfectly. Using different colors creates a vibrant, festive assortment that's perfect for Easter gatherings.