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Giant Chocolate Chip Peep Stuffed Easter

Giant Chocolate Chip Peep Stuffed Easter Cookies to Celebrate

Giant Chocolate Chip Peep Stuffed Easter Cookies are the perfect festive treat for Easter celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 16 minutes
Chill Time 2 hours
Total Time 2 hours 46 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter room temperature
  • ¾ cup Granulated Sugar or substitute with coconut sugar
  • ¾ cup Brown Sugar double granulated sugar if out
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla Extract or clear vanilla for a milder taste
For the Dry Ingredients
  • 2½ cups All-Purpose Flour or gluten-free 1:1 blend
  • 1 teaspoon Baking Soda or baking powder
  • 1 teaspoon Baking Powder ensure freshness
  • ¼ teaspoon Salt do not skip
  • ½ tablespoon Cornstarch omit with adjusted flour
For the Mix-ins and Topping
  • 1 cup Semi-Sweet Chocolate Chips can replace with white or milk chocolate
  • ½ cup Easter Sprinkles any bright sprinkles work
  • 12 large Peep Brand Easter Marshmallows or large flavored marshmallows

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment Paper
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add eggs one at a time, mixing well after each addition. Follow with vanilla extract.
  3. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cornstarch. Gradually mix this into the wet ingredients until just combined.
  4. Fold in chocolate chips and Easter sprinkles gently.
  5. Using a scoop, portion out dough, create an indentation, and place a Peep in the center. Wrap dough around the Peep.
  6. Chill the dough balls for at least 2 hours, covering with plastic wrap.
  7. Line baking sheets with parchment paper and bake the chilled dough balls for 14-16 minutes.
  8. Cool cookies on the baking sheets for 20-30 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better mixing. Chill the dough to prevent spreading.

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