Description
Get ready to impress your friends and family with these delightful Chocolate Chip Peep Stuffed Easter Cookies! Bursting with gooey vegan marshmallows at the center and loaded with rich chocolate chips, these thick, chewy cookies are perfect for any spring celebration. The colorful Easter sprinkles add a festive touch, making them an eye-catching addition to your dessert table. Easy to make and fun to share, these cookies are not only a treat for the taste buds but also a feast for the eyes. Bake up a batch for Easter gatherings, bake sales, or just because—you won’t regret it!
Ingredients
Scale
- 2 sticks unsalted butter (room temperature)
- ½ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- ½ cup Easter sprinkles
- 1 package (6–8 count) vegan marshmallows
Instructions
- In a stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift together flour, baking soda, baking powder, cornstarch, and salt; gradually add to wet ingredients on low speed.
- Gently fold in chocolate chips and sprinkles until just combined.
- Divide dough into eight portions; flatten slightly and place a vegan marshmallow in the center of each. Wrap dough around the marshmallow completely.
- Chill stuffed cookie balls in the refrigerator for at least two hours.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Bake cookies for 14–16 minutes or until edges are golden brown. Allow to cool before serving.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg