As I bit into one of these Giant Chocolate Chip Peep Stuffed Easter Cookies, I was immediately transported back to the excitement of springtime and the thrill of Easter egg hunts. These cookies not only bring treasured memories to life but also offer a delightful combination of a buttery, chewy exterior with a sweet, gooey marshmallow surprise hidden inside. Perfect for festive gatherings or as a playful baking activity with family, they embody the joy of homemade treats. Plus, the fun of customizing these stuffed cookies means everyone can enjoy their own unique twist. Are you ready to bring some sweet color to your Easter celebrations?
Why Are These Cookies So Special?
Irresistibly Fun: These Giant Chocolate Chip Peep Stuffed Easter Cookies are not just your average baked treat; they’re a mesmerizing explosion of color and flavor that screams celebration.
Customizable Joy: Mix and match different Peeps and sprinkles to craft your own signature cookies, making them a unique addition to any Easter table.
Quick Prep Time: With a simple dough that can be made ahead, you can easily whip these up for a last-minute family gathering or a surprise treat.
Ultimate Crowd-Pleaser: These cookies are perfect for kids and adults alike, ensuring that everyone leaves with a smile and a full belly.
Gooey Center: The combination of rich chocolate chips and gooey marshmallows creates a delightful textural contrast that will have everyone asking for seconds.
Perfect Pairings: Enjoy them warm with a glass of cold milk or serve alongside fresh strawberries or delicious Lemon Bars to elevate your dessert game!
Giant Chocolate Chip Peep Stuffed Easter Cookies Ingredients
For the Dough
- Unsalted Butter (room temperature) – Provides richness and moisture; substitute with salted butter, reducing added salt.
- Granulated Sugar – Contributes to crisp edges and can be replaced with coconut sugar for a deeper flavor.
- Brown Sugar – Adds moisture and chewiness; light brown or dark brown sugar can be used interchangeably.
- Large Eggs (room temperature) – Essential for structure and leavening; room temperature eggs help with emulsification.
- Vanilla Extract – Enhances flavor; substitute with almond extract for a twist.
- Baking Soda – Acts as a leavening agent; ensure freshness for effective rising.
- Baking Powder – Complements baking soda for additional lift.
- Cornstarch – Softens cookie texture, yielding a tender bite; could be replaced with additional flour, though texture may differ.
- Salt – Balances sweetness; use kosher or sea salt.
- All-Purpose Flour – Provides structural integrity; can use a gluten-free 1:1 flour blend, but texture might vary.
For the Mix-Ins
- Semi-Sweet Chocolate Chips – Adds richness; use white chocolate or chopped milk chocolate as alternatives.
- Easter Sprinkles – Decorative element for visual appeal; can be omitted or replaced with nonpareils.
- Peep Brand Easter Marshmallows (6-8 count) – The star filling for gooeyness; substitute with large flavored marshmallows if desired.
These Giant Chocolate Chip Peep Stuffed Easter Cookies are an enchanting way to celebrate spring—don’t forget to enjoy the gooey center!
Step‑by‑Step Instructions for Giant Chocolate Chip Peep Stuffed Easter Cookies
Step 1: Dough Preparation
In a stand mixer, cream together room temperature unsalted butter and both granulated and brown sugars on medium-high speed for about 5 minutes, until the mixture is light and fluffy. Gradually add the large eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
Step 2: Combine Dry Ingredients
Sift together all-purpose flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients on low speed, mixing until just combined. Be careful not to overmix to ensure the texture remains tender for the Giant Chocolate Chip Peep Stuffed Easter Cookies.
Step 3: Add Mix-Ins
Gently fold in the semi-sweet chocolate chips and Easter sprinkles to the cookie dough using a spatula. Mix until the chocolate and sprinkles are evenly distributed, but do not overwork the dough. This step ensures that every cookie is bursting with festive color and rich chocolate flavor.
Step 4: Form Cookies
Using a 4 oz cookie scoop, portion out 8 dough rounds onto a clean surface. Flatten each round slightly, place a Peep in the center of each, and carefully shape the dough around the marshmallow to completely enclose it. Ensure the dough is thick enough to prevent any leaks during baking.
Step 5: Chill Cookies
Place the stuffed dough balls on a baking sheet and refrigerate for at least 2 hours, or up to 48 hours if you want to prepare in advance. Chilling is crucial for achieving thick, bakery-style Giant Chocolate Chip Peep Stuffed Easter Cookies that hold their shape while baking.
Step 6: Bake
When ready to bake, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats. Bake four cookies at a time for 14 to 16 minutes until the edges are golden and the tops are lightly set. The aroma of freshly baked cookies will fill your kitchen!
Step 7: Cool
Once baked, allow the cookies to cool on the baking sheet for 20-30 minutes. This cooling period helps the gooey marshmallow center set, ensuring a delightful texture. After cooling, carefully transfer the cookies to a wire rack to cool completely before devouring these Giant Chocolate Chip Peep Stuffed Easter Cookies.
Make Ahead Options
These Giant Chocolate Chip Peep Stuffed Easter Cookies are ideal for meal prep enthusiasts! You can prepare the cookie dough up to 48 hours in advance. Simply follow the first four steps of the recipe, then chill the stuffed dough balls on a baking sheet. Cover them tightly with plastic wrap or place them in an airtight container to prevent drying out. When you’re ready to bake, simply pop them in a preheated oven at 375°F (190°C) for 14-16 minutes until golden. The flavors will be just as delightful, and you’ll save precious time on busy days by having these festive treats ready to go!
Expert Tips for Giant Chocolate Chip Peep Stuffed Easter Cookies
- Perfect Peep Placement: Make sure your Peep is fully enclosed in the dough to prevent any leaks during baking, ensuring each bite is filled with gooey goodness.
- Chill for Thickness: Don’t skip chilling the dough for at least 2 hours; this is essential for achieving the thick, bakery-style cookies you desire.
- Watch for Blowouts: Ensure your dough is uniformly thick around the Peep to avoid “marshmallow blowout,” which can occur when the filling expands during baking.
- Adjust for Mini Peeps: If using mini Peeps, reduce the dough size to a standard 2 oz scoop and adjust baking time to 10-12 minutes for best results.
- Texture Tips: Feel free to substitute gluten-free flour, but consider adding extra cornstarch for better texture in your Giant Chocolate Chip Peep Stuffed Easter Cookies.
Giant Chocolate Chip Peep Stuffed Easter Cookies Variations
Feel free to sprinkle a little creativity into your baking journey with these delightful twists on the cookie classic!
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Colorful Peeps: Use different colors of Peeps or themed shapes to customize for various holidays. Your cookies will be a festive showcase!
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Chocolate Swaps: Try using dark chocolate, white chocolate, or even caramel-filled candies for a burst of unique flavor. Each bite can bring something new to the table.
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Gluten-Free Delight: Substitute all-purpose flour with a gluten-free 1:1 flour blend. For a more stable texture, you could add a touch more cornstarch.
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Nutty Add-Ins: Mix in some chopped nuts, like walnuts or pecans, along with the chocolate chips for added crunch. This adds a lovely texture contrast to each gooey bite.
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Flavor Boost: Swap out vanilla extract for almond extract to add a unique aromatic flavor that dances on the palate. It’s a delightful surprise!
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Cereal Crunch: Fold in some crushed colorful cereals for added texture and an unexpected twist. Kids will love the fun!
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Heat It Up: If you’re feeling adventurous, add a pinch of cayenne pepper or chili powder to the dough for a subtle kick that perfectly balances the sweetness.
Pairing these cookies with fresh strawberries or delightful Lemon Bars not only elevates the presentation, but also offers a refreshing contrast. Happy baking!
How to Store and Freeze Giant Chocolate Chip Peep Stuffed Easter Cookies
Room Temperature: Keep baked cookies in an airtight container at room temperature for up to 1 week for optimal freshness.
Fridge: If you prefer a softer texture, store cookies in the fridge for up to 5 days, ensuring they’re sealed tightly to avoid drying out.
Freezer: Freeze unbaked cookie dough balls for up to 3 months. Just bake them straight from the freezer, adding an extra couple of minutes to the baking time for your Giant Chocolate Chip Peep Stuffed Easter Cookies.
Reheating: Warm cookies in the microwave for about 10-15 seconds to revive their gooeyness before indulging.
What to Serve with Giant Chocolate Chip Peep Stuffed Easter Cookies
There’s nothing quite like the joy of creating a colorful and delicious dessert that can be part of a delightful Easter feast or a playful spring gathering.
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Milkshake Delight: A thick, creamy milkshake perfectly balances the sweetness of the cookies, making each bite even more indulgent. They are not only a nod to nostalgia but also a refreshing treat that resonates with both kids and adults alike.
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Fresh Berries: Bright, juicy strawberries or raspberries add a refreshing burst of acidity that contrasts beautifully with the cookies’ sweetness. Their vibrant colors make any plate more festive and inviting.
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Lemon Bars: The zesty brightness of lemon bars complements the richness of the cookies, offering a lively twist that’s sure to please. Their tangy taste enlivens your dessert table and brings a touch of springtime freshness.
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Vanilla Ice Cream: A scoop of vanilla ice cream melting over the warm cookies creates an irresistible combination of temperatures and textures. The creaminess of the ice cream enhances the gooey marshmallow center, turning each bite into pure bliss.
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Hot Chocolate: A cup of rich, velvety hot chocolate serves as a cozy, comforting drink that pairs beautifully with the indulgent cookies. Whether enjoyed alongside or dipped into, it brings warmth and sweetness to every moment.
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Fruit Salad: A refreshing fruit salad can provide a wholesome counterbalance to the sugar of the cookies, adding lightness and nutrition to your festive spread. Consider using seasonal fruits for the best flavors and colors.
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Coffee or Espresso: A cup of steaming coffee or a shot of espresso offers a delightful bitterness that offsets the sweetness of the cookies. It’s the perfect way to elevate the dessert experience after a hearty Easter meal.
Giant Chocolate Chip Peep Stuffed Easter Cookies Recipe FAQs
What kind of butter is best for this recipe?
Absolutely, use unsalted butter at room temperature for the best results! It provides richness and allows you to control the saltiness of your cookies. If unsalted butter isn’t available, you can substitute with salted butter but reduce the added salt by about 1/4 teaspoon to maintain balance.
How should I store my baked cookies?
For optimal freshness, store your baked Giant Chocolate Chip Peep Stuffed Easter Cookies in an airtight container at room temperature for up to 1 week. If you prefer a softer texture, you might try refrigerating them for up to 5 days; just make sure they are tightly sealed to prevent drying out.
Can I freeze the cookie dough?
Yes, you can freeze the unbaked cookie dough balls for up to 3 months! To do this, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, simply bake from frozen, adding an extra couple of minutes to the baking time.
Why is my marshmallow blowing out during baking?
This can happen if the dough isn’t thick enough around the Peep. To avoid “marshmallow blowout,” ensure you’re using enough cookie dough to completely envelop the marshmallow. A uniform dough thickness is key! If you’re using mini Peeps, adjust the size of your cookie scoop to about 2 oz.
Are these cookies gluten-free?
Absolutely! You can make these delicious cookies gluten-free by using a gluten-free 1:1 flour blend instead of all-purpose flour. For improved texture, consider adding a bit more cornstarch. Just be aware that while the taste will be fantastic, the texture might be slightly lighter than with traditional flour.
Can I use different types of candy instead of Peeps?
Yes, you can switch it up by using large flavored marshmallows or even caramel-filled candies for a unique surprise in each cookie! Just be mindful that cooking times may vary slightly if the filling melts or behaves differently during baking.
Giant Chocolate Chip Peep Stuffed Easter Cookies That Wow
Ingredients
Equipment
Method
- In a stand mixer, cream together room temperature unsalted butter and both granulated and brown sugars on medium-high speed for about 5 minutes, until light and fluffy. Gradually add the large eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
- Sift together all-purpose flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Gradually incorporate this dry mixture into the wet ingredients on low speed, mixing until just combined. Be careful not to overmix.
- Gently fold in the semi-sweet chocolate chips and Easter sprinkles to the cookie dough using a spatula. Mix until evenly distributed.
- Using a 4 oz cookie scoop, portion out 8 dough rounds. Flatten each round slightly, place a Peep in the center, and carefully shape the dough around the marshmallow to completely enclose it.
- Place the stuffed dough balls on a baking sheet and refrigerate for at least 2 hours, or up to 48 hours.
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Bake four cookies at a time for 14 to 16 minutes until edges are golden and tops are lightly set.
- Allow cookies to cool on the baking sheet for 20-30 minutes. After cooling, transfer the cookies to a wire rack to cool completely.
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