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Delicious Chocolate Chip Peep Stuffed Easter Cookies decorated for a festive celebration

Chocolate Chip Peep Stuffed Easter Cookies

These playful cookies feature a gooey marshmallow Peep center enveloped in a classic chocolate chip cookie dough, perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Unsalted Butter (room temperature)
  • ½ cup Granulated Sugar
  • ¾ cup Brown Sugar Light or dark brown, packed firmly.
  • 2 Large Eggs (room temperature)
  • 2 teaspoons Vanilla Extract
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 tablespoon Cornstarch
  • ¾ teaspoon Salt
  • 3 cups All-Purpose Flour
  • 2 cups Semi-Sweet Chocolate Chips
  • ½ cup Easter Sprinkles
For the Filling
  • 1 package (6-8 count) Peep brand Easter Marshmallows Use fresh Peeps for best results.

Method
 

Preparation
  1. Cream the butter and sugars on medium-high for about 5 minutes until pale and fluffy.
  2. Add eggs one at a time, then add vanilla extract and beat for one more minute.
  3. Sift together flour, cornstarch, salt, baking soda, and baking powder, then mix with the wet ingredients until just combined.
  4. Fold in chocolate chips and sprinkles by hand gently.
  5. Portion the dough (4 oz each) and flatten slightly on a lined tray.
  6. Stuff each flattened round with a Peep and seal completely.
  7. Chill the stuffed dough balls in the refrigerator for 2 hours or up to 48 hours.
Baking
  1. Preheat the oven to 375°F and line baking sheets with parchment paper.
  2. Bake for 14–16 minutes until edges are golden and centers are set.
  3. Allow cookies to cool on the tray for 20–30 minutes to set the marshmallow center.

Notes

Store baked cookies in an airtight container for up to 3 days. Freeze unbaked dough balls for up to 3 months.