Chocolate Chip Peep Stuffed Cookies (Printer-friendly)

Soft chocolate chip cookies hide a colorful marshmallow Peep center for festive Easter treats.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup (2 sticks) unsalted butter, softened
05 - 3/4 cup brown sugar, packed
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Mix-ins

09 - 1 1/2 cups semi-sweet chocolate chips
10 - 18 marshmallow Peeps (any color or shape)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2 minutes).
04 - Beat in eggs, one at a time, then add vanilla, mixing well.
05 - Gradually add the dry ingredients to the wet ingredients and mix until just combined.
06 - Fold in the chocolate chips.
07 - Scoop about 2 tablespoons of dough, flatten it in your palm, and place a Peep in the center. Cover with another scoop of dough and seal edges completely so Peep is fully encased.
08 - Place stuffed cookies onto the prepared baking sheets, spacing them 2 inches apart.
09 - Bake for 10-12 minutes or until edges are lightly golden.
10 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The marshmallow center creates an irresistibly gooey texture that pairs perfectly with chewy cookie dough
  • Kids and adults alike get excited about discovering which color Peep is hiding inside their cookie
  • They are easier to make than you would think, and they look impressive on any Easter dessert table
02 -
  • Sealing the dough around the Peep completely is crucial, or marshmallow will leak out during baking and create a sticky mess
  • Fresh, soft Peeps work much better than stale ones that have been sitting in the pantry since last year
  • The cookies continue cooking on the hot baking sheet, so removing them while centers look slightly soft is perfectly fine
03 -
  • Chill your dough for 30 minutes before scooping if it feels too sticky to work with
  • Use a cookie scoop for consistent size, which helps them bake evenly and look uniform

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