Spring has never tasted this playful. These Chocolate Chip Peep Stuffed Easter Cookies hide a gooey marshmallow center inside a classic chocolate chip cookie for a melting, nostalgic bite.
They’re showy but simple—perfect for cookie exchanges, Easter baskets, or a weekend treat with kids.
Make the dough ahead, chill, and bake fresh for warm, oozing centers that photograph beautifully.
Why You’ll Love This Chocolate Chip Peep Stuffed Easter Cookies
– Gooey marshmallow center that stretches when you pull a cookie apart.
– Classic chocolate chip cookie exterior with a soft, slightly chewy crumb.
– Festive pastel sprinkles for an instant holiday look.
– Make-ahead dough that’s perfect for busy hosts.
– Fun, kid-friendly assembly that feels like a kitchen craft.
– High visual appeal for social shares and party platters.
These cookies marry a crisp golden edge with a tender, almost cake-like interior thanks to cornstarch and the chill step. The Peep melts into a pillowy center that contrasts with semi-sweet chips and a buttery dough, creating a texture trifecta: crisp, chewy, and marshmallow-smooth.
"I made these for an Easter brunch and my family devoured them. The Peep center is pure nostalgia and the cookie stays soft for days. Five stars!" — Emily R., reader
Key Ingredients for Chocolate Chip Peep Stuffed Easter Cookies
Unsalted Butter — 2 sticks
Butter is the backbone of flavor and texture. Use high-quality, European-style butter if you want a richer taste and creamier mouthfeel. Substituting margarine or shortening will change the flavor and may flatten the cookies; stick to butter for best spread and browning.
Brown Sugar — ¾ cup
Brown sugar brings moisture, chew, and that toasted caramel note. Opt for light or dark brown depending on how deep you want the molasses flavor; pack it firmly when measuring. Swapping all granulated sugar for brown will make cookies denser and potentially tacky.
All-Purpose Flour — 3 cups
Flour provides structure; AP flour balances tenderness and stability for the stuffed center. For more tender cookies, use a lower-protein flour or sift the flour before measuring. Replacing AP with bread flour will yield chewier, heavier cookies; gluten-free blends require binding agents and may affect spread.
Peep brand Easter Marshmallows — 1 package (6–8 count)
Peeps are the novelty and what makes these cookies unique. Choose fresh Peeps in pastel colors for presentation; mini Peeps can be used for smaller cookies. Substituting generic marshmallows changes the look and may melt differently; use Peeps for dependable shape and nostalgia.
Full Ingredient List for Chocolate Chip Peep Stuffed Easter Cookies
– Unsalted Butter (room temperature) – 2 sticks
– Granulated Sugar – ½ cup
– Brown Sugar – ¾ cup
– Large Eggs (room temperature) – 2
– Vanilla Extract – 2 tspn
– Baking Soda – ½ tspn
– Baking Powder – ½ tspn
– Cornstarch – 1 tbsp
– Salt – ¾ tspn
– All-Purpose Flour – 3 cups
– Semi-Sweet Chocolate Chips – 2 cups
– Easter Sprinkles – ½ cup
– Peep brand Easter Marshmallows – 1 pckg (6-8 count)
Step-by-Step Instructions for Chocolate Chip Peep Stuffed Easter Cookies
Step 1: Cream the butter and sugars
In a stand mixer, cream the room-temperature unsalted butter with the granulated and brown sugars on medium-high for about 5 minutes until the mixture is pale and fluffy. This aeration is crucial for lift and a tender crumb.
Pro Tip: The batter should look visibly lighter in color and feel airy when you lift the paddle; it will smell sweet and slightly caramelized.
Step 2: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition. Add vanilla extract and beat for one more minute to fully emulsify and create a glossy, cohesive dough.
Pro Tip: The mixture should look smooth and slightly glossy, not curdled; it should smell warmly of vanilla.
Step 3: Sift and combine dry ingredients
Sift the all-purpose flour, cornstarch, salt, baking soda, and baking powder together. With the mixer on low, add the dry ingredients to the wet mixture just until combined to avoid over-developing gluten.
Pro Tip: The dough will look thick and slightly stiff but still pliable; it should clump around the paddle without pulling away from the bowl completely.
Step 4: Fold in chips and sprinkles
Turn the mixer off and fold in the semi-sweet chocolate chips and Easter sprinkles by hand just until evenly distributed. Avoid overmixing to keep the dough tender.
Pro Tip: You should see pockets of chips and color from the sprinkles, and the dough will feel studded and slightly tacky to touch.
Step 5: Portion the dough
Use a 4-ounce scoop to portion eight even dough rounds onto a lined tray. Flatten each round slightly with your palm to create a disc for stuffing.
Pro Tip: Each portion should be about the size of a heaped golf ball and feel dense when pressed.
Step 6: Stuff with a Peep and seal
Place one Peep in the center of each flattened round. Pull the edges up and around the Peep, pinching and smoothing to completely enclose the marshmallow with dough.
Pro Tip: The seam should be fully sealed so no Peep peeks through; the ball should feel smooth and uniform with no exposed marshmallow.
Step 7: Chill the stuffed dough
Chill the stuffed dough balls in the refrigerator for at least 2 hours or up to 48 hours. Chilling firms the dough and prevents excessive spread while encouraging gooey centers.
Pro Tip: Dough should be firm to the touch and hold its shape when pressed; it should smell faintly sweet with a buttery aroma.
Step 8: Preheat and bake
Preheat your oven to 375°F and line baking sheets with parchment paper. Place 4 cookies per sheet leaving ample space, then bake for 14–16 minutes until the edges are golden and the centers are set.
Pro Tip: Edges should be golden brown and centers slightly puffed; the cookies will still be soft but not doughy on top.
Step 9: Cool to set the marshmallow
Allow cookies to cool on the tray for 20–30 minutes so the marshmallow center can set. Move carefully to a wire rack after this rest to avoid the goo leaking.
Pro Tip: After cooling, cookies should hold their shape with a soft marshmallow interior that stretches but does not collapse.
Expert Tips for Chocolate Chip Peep Stuffed Easter Cookies
– Temperature Tip: Use room-temperature butter and eggs to ensure proper emulsion and lift in the dough.
– Chill Tip: Don’t skip chilling; it controls spread and gives a thicker cookie with a gooey center.
– Texture Troubleshooting: If cookies are flat, your dough was too warm or over-creamed; chill longer or reduce mixing time.
– Equipment Tip: A stand mixer makes creaming effortless, but a hand mixer works; a 4oz scoop ensures even portions for consistent baking.
– Baking Sheet Tip: Use light-colored, heavy-duty baking sheets and parchment to promote even browning and prevent overbrowning.
– Marshmallow Tip: Seal seams completely; any exposed Peep will melt outward and create a sticky mess.
– Common Mistake: Overbaking will dry the marshmallow center; remove when edges are golden, not when the center looks fully set.
– Visual Cue: Look for slightly domed centers and golden edges; allow 20–30 minutes on the tray to let the marshmallow solidify.
Storage & Freezing for Chocolate Chip Peep Stuffed Easter Cookies
Fridge storage: Store baked cookies in an airtight container for up to 3 days to preserve softness. Place parchment between layers to prevent sticking.
Freezer storage (baked): Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30–60 minutes.
Freezer storage (unbaked): Freeze assembled, sealed dough balls on a tray until firm, then bag for up to 3 months. Bake from frozen; add 2–4 minutes to baking time and watch for golden edges.
Thawing & reheating: Reheat thawed baked cookies in a 300°F oven for 5–7 minutes to revive texture. Microwaving will make the marshmallow gooier but can soften the cookie too much.
Best containers: Use airtight tubs or heavy-duty freezer bags. Remove excess air to reduce freezer burn and keep cookies tasting fresh.
Variations & Substitutions for Chocolate Chip Peep Stuffed Easter Cookies
Mini Peep Cookie Bites: Use mini Peeps and a 2oz scoop to make bite-sized cookies. They bake faster (8–10 minutes) and are perfect for platters and kid portions.
Salted Caramel Peep Twist: Add ½ cup caramel chips and a light sprinkle of flaky sea salt after baking. The salt and caramel deepen the flavor and balance the marshmallow sweetness.
White Chocolate & M&M Spring Mix: Replace semi-sweet chips with white chocolate and swap sprinkles for pastel M&Ms. The result is brighter, sweeter, and visually perfect for Easter baskets.
Gluten-Free Almond Version: Use a 1:1 gluten-free flour blend plus 1 tsp xanthan gum, reduce baking time slightly. The texture will be more tender and slightly crumbly but still deliciously marshmallow-filled.
Frequently Asked Questions About Chocolate Chip Peep Stuffed Easter Cookies
Q: Can I use other marshmallows instead of Peeps?
A: Yes, but Peeps have a firmer coating and shape that hold up during baking; regular large marshmallows will melt faster and may ooze. If using regular marshmallows, work quickly and seal seams very well, then chill longer before baking.
Q: How do I prevent the Peep from leaking out during baking?
A: Ensure the dough completely envelopes the Peep with a tight seam and chill for at least 2 hours. Use a slightly thicker dough ball (4oz scoop) so the marshmallow has enough dough buffer as it expands.
Q: Can I make the dough ahead and bake later?
A: Absolutely. Assemble and chill dough balls up to 48 hours or freeze assembled portions for up to 3 months. Bake directly from fridge or frozen, adjusting times slightly for frozen dough.
Q: My cookies are too flat — what went wrong?
A: Flat cookies often mean dough was too warm, overmixed, or chilling time was insufficient. Next batch, chill longer, reduce creaming time, and use cool baking sheets.
Q: How do I keep the cookie soft for longer?
A: Store cookies in an airtight container with a slice of bread or a few marshmallows to maintain moisture. Avoid refrigeration for long-term softness; freeze for longer storage and thaw as needed.
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Final Thoughts on Chocolate Chip Peep Stuffed Easter Cookies
These cookies are a playful, crowd-pleasing centerpiece for any spring gathering. Try chilling the dough overnight for the best texture and an easier bake day.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved the gooey surprise.
Conclusion — Chocolate Chip Peep Stuffed Easter Cookies
For an original Peep-stuffed cookie idea and inspiration, see this helpful roundup of similar recipes at Chocolate Peep Stuffed Easter Cookies.
If you want step variations and more photos of the Peep-stuffed technique, this detailed write-up is useful: Easter Candy Cookies: The Peeps Stuffed Version.
For another take and tips on working with Peeps in cookies, check this recipe for troubleshooting and ideas: Peeps Cookies – Waiting for Blancmange.
Chocolate Chip Peep Stuffed Easter Cookies
Ingredients
Method
- Cream the butter and sugars on medium-high for about 5 minutes until pale and fluffy.
- Add eggs one at a time, then add vanilla extract and beat for one more minute.
- Sift together flour, cornstarch, salt, baking soda, and baking powder, then mix with the wet ingredients until just combined.
- Fold in chocolate chips and sprinkles by hand gently.
- Portion the dough (4 oz each) and flatten slightly on a lined tray.
- Stuff each flattened round with a Peep and seal completely.
- Chill the stuffed dough balls in the refrigerator for 2 hours or up to 48 hours.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Bake for 14–16 minutes until edges are golden and centers are set.
- Allow cookies to cool on the tray for 20–30 minutes to set the marshmallow center.