Description
Indulge in the delightful world of Chocolate Chip Peep Stuffed Easter Cookies, a whimsical treat that brings joy to any holiday celebration. These thick, chewy cookies feature a surprise center filled with soft vegan marshmallows and are enveloped in a rich chocolate chip cookie base. Ideal for gatherings or cozy family moments, these cookies encapsulate the spirit of spring with their colorful sprinkles and irresistible flavors. With easy-to-follow instructions, even novice bakers can create this festive dessert that will impress everyone at your table.
Ingredients
- Unsalted Butter (room temperature) – 2 sticks
- Granulated Sugar – ½ cup
- Brown Sugar – ¾ cup
- Large Eggs (room temperature) – 2
- Vanilla Extract – 2 tsp
- Baking Soda – ½ tsp
- Baking Powder – ½ tsp
- Cornstarch – 1 tbsp
- Salt – ¾ tsp
- All-Purpose Flour – 3 cups
- Semi-Sweet Chocolate Chips – 2 cups
- Easter Sprinkles – ½ cup
- Peep brand vegan marshmallows – 1 package (6-8 count)
Instructions
- Cream butter, granulated sugar, and brown sugar in a stand mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- In another bowl, sift together flour, baking soda, baking powder, cornstarch, and salt. Gradually combine with wet ingredients.
- Fold in chocolate chips and sprinkles until evenly distributed.
- Portion out large rounds of dough and flatten slightly; place a Peep in the center and wrap dough around it.
- Chill dough balls for at least two hours.
- Preheat oven to 375°F (190°C) and bake on lined sheets for 14-16 minutes until golden.
- Cool on trays before serving.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (85g)
- Calories: 350
- Sugar: 20g
- Sodium: 160mg
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg