Chocolate Chip Peep Stuffed Spring Cookies Recipe
These Chocolate Chip Peep Stuffed Spring Cookies combine classic chocolate chip goodness with a gooey marshmallow center, perfect for festive springtime treats.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 3 hours 6 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- Unsalted Butter (room temperature) – 2 sticks
- Granulated Sugar – 1/2 cup
- Brown Sugar – 3/4 cup
- Large Eggs (room temperature) – 2
- Vanilla Extract – 2 tspn
- Baking Soda – 1/2 tspn
- Baking Powder – 1/2 tspn
- Cornstarch – 1 tbsp
- Salt – 3/4 tspn
- All-Purpose Flour – 3 cups
- Semi-Sweet Chocolate Chips – 2 cups
- Easter Sprinkles – 1/2 cup
- Peep brand Easter Marshmallows – 1 pckg (6-8 count)
Instructions
- In a stand mixer, cream butter and both sugars on medium-high for 5 minutes until light and fluffy.
- Add eggs one at a time, beating well. Add vanilla and run for 1 minute more.
- Sift flour, cornstarch, salt, baking soda, and baking powder; add to wet ingredients on low speed.
- Fold in chocolate chips and sprinkles just until combined.
- Use a 4oz scoop to portion 8 dough rounds.
- Flatten each round, place a Peep in the center, and wrap dough to enclose completely.
- Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
- Preheat oven to 375°F and line sheets with parchment.
- Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
- Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.
Notes
- Chill the stuffed dough balls at least 2 hours and up to 48 hours for best results.
- Allow cookies to cool on the tray for 20-30 minutes so the marshmallow center sets properly.