Chocolate Chip Peep Stuffed Cookies (Printable Version)
Soft chewy chocolate chip cookies hiding colorful marshmallow Peeps inside for a fun Easter treat
# 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 unsalted butter, softened (2 sticks)
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)
# How To Make It:
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 until evenly distributed throughout the dough.
07 - Scoop about 2 tablespoons of dough, flatten in your palm, and place a Peep in the center. Cover with another scoop of dough and seal edges completely so the 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 contrast between the chewy cookie and the melted marshmallow center is absolutely magical
- They look impressive on a dessert platter but come together with simple cookie dough basics
- Kids and adults alike get genuinely excited about cutting into these to see what color Peep is inside
02 -
- Sealing the dough completely around the Peep is absolutely crucial or the marshmallow will escape and create a sticky mess on your baking sheet
- These cookies continue to cook slightly on the hot baking sheet, so pulling them out when they look slightly underdone gives you the best texture
- Room temperature ingredients make the difference between cookies that hold their shape and ones that spread into thin puddles
03 -
- Chill your dough for 30 minutes before stuffing if its too soft to work with
- Use a kitchen scale to weigh your dough portions so all cookies bake evenly