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These thick and chewy chocolate chip cookies surprise with a gooey Peep marshmallow center and cheerful Easter sprinkles. Perfect for celebrating spring, they bring a delightful twist to classic cookies with a festive, melty surprise inside. This recipe yields giant bakery-style cookies that are just as fun to bake as they are to eat.
Choose fresh, high-quality butter and vanilla for the best flavor. For the Peeps, try different colors to make each cookie uniquely festive.
Ingredients
- Unsalted butter: at room temperature for creamy, rich dough
- Granulated sugar: for a bright sweetness and slight crisp edge
- Brown sugar: brings moisture and depth to keep cookies chewy
- Large eggs: also at room temperature help bind ingredients and add richness
- Pure vanilla extract: enhances the overall flavor with warm notes
- Baking soda and baking powder: leaven the dough for a slight rise and gentle crumb
- Cornstarch: adds tenderness and softness to the cookie texture
- Salt: balances sweetness and enhances flavor complexity
- All-purpose flour: provides structure while keeping the cookies tender
- Semi-sweet chocolate chips: for melty bursts of chocolate in every bite
- Easter sprinkles: bring festive color and a subtle crunch
- Peep marshmallows: to stuff inside and create a gooey sweet surprise
Step-by-Step Instructions
- Sift the Dry Ingredients:
- Combine flour, cornstarch, salt, baking soda, and baking powder in a bowl. Sifting these ensures even mixing and a light, tender crumb in the cookies.
- Cream the Butter and Sugars:
- Using a stand mixer, beat the room temperature butter with granulated and brown sugars on medium-high until light and fluffy. This can take about five minutes and is important for developing a good texture.
- Add Eggs and Vanilla:
- Incorporate eggs one at a time, beating thoroughly after each addition to emulsify. Add in vanilla extract and beat for a final minute to fully blend flavors.
- Mix in Dry Ingredients and Fold Add-Ins:
- Lower the mixer speed and gradually add the sifted dry ingredients to the wet mixture. Once combined, gently fold in the chocolate chips and Easter sprinkles with a spatula to keep the dough tender.
- Portion and Stuff Dough:
- Divide dough into eight 4-ounce rounds. Flatten each and place one Peep marshmallow in the center. Carefully wrap the dough around the marshmallow, sealing it completely. This prevents the marshmallow from leaking during baking.
- Chill the Dough Balls:
- Refrigerate the stuffed dough balls for at least two hours. Chilling helps the cookies hold their shape and prevents excessive spreading as they bake.
- Bake:
- Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper. Place four cookies per sheet and bake for 14 to 16 minutes until the edges turn golden but the center remains soft.
- Cool Before Moving:
- Allow the cookies to cool on the baking sheet for 20 to 30 minutes. This resting time lets the marshmallow inside set slightly so it does not ooze out when handling.
Storage Tips
Store cookies in an airtight container at room temperature for up to three days. For longer storage, freeze the baked cookies wrapped individually with parchment and foil for up to one month. Thaw at room temperature before serving for best texture. Dough balls can also be frozen before baking; just thaw overnight in the fridge before baking.
Ingredient Substitutions
Butter can be swapped with an equal amount of margarine but the flavor and texture may be less rich. Brown sugar may be replaced with coconut sugar for a deeper caramel note but the color will darken. Use different types of chocolate chips such as milk chocolate or white chocolate if preferred. Peeps may be substituted with mini marshmallows but the unique Easter theme will be less pronounced.
Serving Suggestions
These cookies are delightful solo with a glass of cold milk or enjoy alongside a scoop of vanilla ice cream for a decadent dessert. They also make a charming gift packaged in pastel boxes or cellophane bags tied with ribbon during the holiday season. Pair with light tea or coffee to balance sweetness for an afternoon treat.
Frequently Asked Questions
- What ensures the marshmallow stays inside the cookie?
Wrapping the dough fully around the Peep marshmallow and chilling the dough before baking prevents leakage and keeps the filling intact.
- How does chilling affect the cookie texture?
Chilling the dough solidifies the fats, preventing cookies from spreading too thin and resulting in a thicker, chewier texture.
- Can I use different marshmallow colors?
Yes, using various Peep marshmallow colors adds a festive surprise and visual appeal inside each cookie.
- What type of chocolate chips work best?
Semi-sweet chocolate chips provide a perfect balance of sweetness, complementing the marshmallow and sprinkles without overpowering them.
- Why is cooling important after baking?
Cooling cookies on the baking tray allows the marshmallow center to set, ensuring it holds shape and creates a gooey texture.
- How big should the dough portions be?
Using a 4-ounce scoop helps create large cookies that can fully encase the Peep marshmallow while maintaining thick and chewy texture.
