As the flowers start to bloom and the Easter season approaches, my kitchen transforms into a vibrant wonderland of treats. Nothing feels quite as festive as creating these Giant Chocolate Chip Peep Stuffed Easter Cookies, each one hiding a delightful surprise of gooey marshmallow. They not only make a whimsical addition to any Easter celebration but are also a cinch to whip up, meaning more time for chocolate egg hunts and less time stuck in the kitchen. With a cookie that’s thick, chewy, and easily customizable for every taste preference, you’ll enjoy the joyful reactions from kids and adults alike. So, are you ready to impress your loved ones with these colorful, scrumptious cookies? Let’s dive into the recipe!
Why are these cookies a game-changer?
Jaw-Dropping Surprise: Each cookie features a gooey marshmallow center that melts beautifully, creating a delightful “cheese-pull” effect when you break it open. Quick and Easy: With simple ingredients and a straightforward process, you can whip these up in no time for festive gatherings. Customization at Its Finest: Whether you prefer semi-sweet, white chocolate, or even gluten-free options, there’s a variation for everyone. Perfect for All ages: These cookies are sure to be a hit with both kids and adults, making them a must-have for your Easter celebrations. Make Ahead Convenience: Prepare the dough a couple of days in advance and chill it, saving time for all your holiday festivities.
Giant Chocolate Chip Peep Stuffed Easter Cookies
• A must-try treat for spring fun!
For the Cookie Dough
- Unsalted Butter – Provides richness and moisture; use room temperature for optimal creaming.
- Granulated Sugar – Adds sweetness and helps achieve a crisp edge; can substitute with coconut sugar for a healthier option.
- Brown Sugar – Contributes chewiness and moisture; light or dark brown sugar can be used interchangeably.
- Large Eggs – Provides structure and helps in binding; ensure they are at room temperature to avoid curdling the butter.
- Vanilla Extract – Adds flavor depth; pure vanilla is preferred for best taste.
- Baking Soda & Baking Powder – Leavening agents that help the dough rise; ensure they are fresh for optimal results.
- Cornstarch – Softens the cookie texture, creating a thicker cookie; no substitute necessary without altering the outcome.
- Salt – Balances the cookie’s sweetness; use kosher salt for better texture.
- All-Purpose Flour – Provides structure; can substitute with a 1:1 gluten-free flour blend, though the texture may vary slightly.
For the Filling
- Semi-Sweet Chocolate Chips – Adds chocolate flavor and texture; milk chocolate or white chocolate can be used as alternatives.
- Peep Brand Easter Marshmallows – The star ingredient that adds a gooey, sweet center; if unavailable, use large flavored marshmallows.
For the Toppings
- Easter Sprinkles – For decoration and festive appeal; any colored sprinkles can be used depending on preference.
These Giant Chocolate Chip Peep Stuffed Easter Cookies are sure to be the highlight of your holiday table—don’t forget to share the joy!
Step‑by‑Step Instructions for Giant Chocolate Chip Peep Stuffed Easter Cookies
Step 1: Cream the Butter and Sugars
In a stand mixer, beat 1 cup of unsalted butter and both granulated and brown sugars on medium-high for about 5 minutes. The mixture should become light and fluffy, showcasing a pale color. This step is crucial for achieving the perfect chewy texture in your Giant Chocolate Chip Peep Stuffed Easter Cookies.
Step 2: Mix in Eggs and Vanilla
Add 2 large eggs, one at a time, mixing well after each addition to ensure they are fully incorporated. Then, pour in 2 teaspoons of vanilla extract and mix on medium speed for an additional minute. The blend should be smooth and velvety, which will contribute to the delightful flavor of your cookies.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cornstarch, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients on low speed until just combined, ensuring not to overmix. This balance is key to crafting your delicious Giant Chocolate Chip Peep Stuffed Easter Cookies.
Step 4: Fold in Chocolate Chips and Sprinkles
Gently fold in 1 cup of semi-sweet chocolate chips and ½ cup of Easter sprinkles using a spatula. Aim for an even distribution without overworking the dough. This enchanting mixture will provide delightful bursts of chocolate and color in each cookie, enhancing your festive treat.
Step 5: Shape the Cookies
Using a 4oz cookie scoop, portion out the dough and flatten each round slightly on a clean surface. Place a Peep in the center and then carefully wrap the dough around it, creating a seamless ball. This step is essential for ensuring the gooey marshmallow is perfectly hidden in your Giant Chocolate Chip Peep Stuffed Easter Cookies.
Step 6: Chill the Dough Balls
Cover the shaped dough balls with plastic wrap and refrigerate them for at least 2 hours, or up to 48 hours if you have the time. Chilling is vital to prevent spreading while baking, helping maintain the cookies’ thick and chewy texture as well as the surprise filling.
Step 7: Bake
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper, then arrange 4 of the chilled cookie dough balls on each sheet, spacing them apart. Bake for 14-16 minutes, or until the edges are golden brown while the centers remain slightly soft, ensuring a delicious chewiness in your Giant Chocolate Chip Peep Stuffed Easter Cookies.
Step 8: Cool
Once baked, allow the cookies to cool on the tray for about 20-30 minutes. This will help set the gooey marshmallow filling nicely. After cooling, you can transfer the cookies to a wire rack or enjoy them while they’re still warm, revealing their delightful marshmallow surprise at the center.
How to Store and Freeze Giant Chocolate Chip Peep Stuffed Easter Cookies
• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days to retain their chewy texture.
• Fridge: If you’d like to extend their freshness, place the cookies in the refrigerator for up to 1 week. Just allow them to come to room temperature before enjoying!
• Freezer: For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They can last for up to 3 months.
• Reheating: To enjoy the cookies warm, microwave them for 8-10 seconds straight from the freezer or fridge to revive that gooey marshmallow center in your Giant Chocolate Chip Peep Stuffed Easter Cookies.
What to Serve with Giant Chocolate Chip Peep Stuffed Easter Cookies
As you gather for a lively Easter celebration, let’s create a deliciously memorable meal alongside these delightful cookies.
- Fresh Fruit Salad: A light, refreshing complement that balances the sweetness of the cookies while adding vibrant colors to your table.
- Creamy Vanilla Ice Cream: Perfect for serving a la mode! The cold creaminess harmonizes wonderfully with the warm, gooey cookies.
- Chocolate Milk: This indulgent, nostalgic drink elevates the experience, making the Easter treats even more fun and appealing to children and adults alike.
- Coffee or Espresso: For the adults, a rich cup of brewed coffee enhances the chocolate flavors, creating a delicious pairing for afternoon gatherings.
- Carrot Cake: A classic Easter dessert! Its spiced sweetness and cream cheese frosting complement the cookies’ chewy texture beautifully.
- Whipped Cream Topping: Add a dollop on the side for those who enjoy an extra layer of indulgence with their cookies! It lightens the overall experience.
Let these pairings create a vibrant, joyous atmosphere around your holiday table as everyone enjoys the delightful surprise that these cookies bring!
Expert Tips for Giant Chocolate Chip Peep Stuffed Easter Cookies
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Chill the Dough: Refrigerating the dough for at least 2 hours helps maintain the shape of your cookies, preventing them from spreading too much during baking.
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Avoid Overmixing: When incorporating dry ingredients, mix just until combined. Overmixing can lead to tougher cookies instead of delightfully chewy Giant Chocolate Chip Peep Stuffed Easter Cookies.
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Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking. This is especially important with marshmallows, which can ooze during baking.
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Check Oven Temperature: Ensure your oven is properly preheated before baking. An oven thermometer can help confirm the right temperature for perfect cookies.
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Customize Toppings: Feel free to swap chocolate chips or use different types of sprinkles to match your festive theme. This playful customization brings a personal touch to your tasty treats!
Make Ahead Options
These Giant Chocolate Chip Peep Stuffed Easter Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 48 hours in advance by following all the steps up to shaping the dough balls. Simply cover them tightly with plastic wrap and refrigerate to maintain freshness and prevent spreading. When you’re ready to bake, there’s no need to bring them to room temperature; just preheat your oven to 375°F (190°C) and follow the baking instructions. This way, you’ll enjoy freshly baked cookies with a delightful marshmallow center that are just as delicious, all while saving precious time for your Easter celebrations!
Giant Chocolate Chip Peep Stuffed Easter Cookies Variations
Feel free to explore these delightful twists to make your Giant Chocolate Chip Peep Stuffed Easter Cookies even more unique and personalized!
- Dairy-Free: Substitute unsalted butter with coconut oil or a dairy-free butter alternative for a deliciously creamy texture.
- Gluten-Free: Use a high-quality gluten-free flour blend that contains xanthan gum to maintain the cookie’s structure.
- Flavor Twist: Incorporate almond extract or orange zest into the dough for a lovely pop of flavor that brightens your treats.
- Different Fillings: Swap Peeps for your favorite candy, like chocolate caramel or fruity marshmallows, to surprise your taste buds.
- Extra Crunch: Add chopped nuts, such as pecans or walnuts, to the dough for a delightful crunch that contrasts with the gooey center.
- Fun Seasonal Sprinkles: Substitute Easter-themed sprinkles with your favorite seasonal decorations, like Halloween or Christmas sprinkles, to enjoy year-round.
- Spicy Kick: For a surprising heat, mix in a pinch of cayenne or chili powder to the dough, adding complexity to your sweet cookies.
These variations not only cater to different dietary needs but also elevate your cookie experience! For more inspiration, check out these delicious recipes for Chocolate Chip Cookies and Pistachio White Chocolate treats that will keep your cookie jar full and festive!
Giant Chocolate Chip Peep Stuffed Easter Cookies Recipe FAQs
What type of Peeps should I use?
Absolutely! For the best results, I recommend using the classic Peep Brand Easter Marshmallows, which come in bright colors and a sweet flavor perfect for these cookies. If you can’t find these, large flavored marshmallows work as a great substitute!
How should I store leftover cookies?
After baking, the cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for even longer, consider refrigerating them where they can last up to 1 week. Just let them warm to room temperature before indulging, and they’ll be as delicious as day one!
Can I freeze the cookie dough?
Yes, you can! To freeze the dough, shape the cookie balls first. Spread them evenly on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container or freezer bag. They will keep well for up to 3 months. When ready to bake, no need to thaw; just add a few extra minutes to the baking time!
How can I avoid the marshmallow leaking during baking?
Great question! To prevent any marshmallow leaks, ensure that the dough is evenly wrapped around the Peep before baking. Also, be sure to chill the dough balls for at least 2 hours prior to baking. This will help them maintain their shape and keep that delightful gooey center intact while baking!
Are there any gluten-free options for this recipe?
Yes, definitely! You can easily make these Giant Chocolate Chip Peep Stuffed Easter Cookies gluten-free by substituting all-purpose flour with a high-quality 1:1 gluten-free flour blend. While the texture may vary slightly, you’ll still achieve delicious cookies! Just make sure the other ingredients are also gluten-free certified.
What if I have nut allergies?
You’re in luck! This recipe doesn’t contain any nuts, but always ensure to check the labels on all your ingredients to prevent cross-contamination. If you choose to add any additional ingredients like chocolate chips or sprinkles, look for allergen-free alternatives if necessary. Happy baking!
Giant Chocolate Chip Peep Stuffed Easter Cookies to Wow Everyone
Ingredients
Equipment
Method
- Cream the butter and sugars in a stand mixer for about 5 minutes until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Combine dry ingredients in a separate bowl and gradually add to the wet mixture.
- Fold in chocolate chips and sprinkles gently to distribute evenly.
- Shape cookies, placing a Peep in the center and wrapping the dough around it.
- Chill shaped dough balls for at least 2 hours.
- Preheat oven to 375°F (190°C) and bake for 14-16 minutes until edges are golden.
- Cool on the tray for 20-30 minutes before serving.
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