Chocolate Chip Peep Stuffed Easter Cookies

Last Easter my niece decided we needed to bake something completely ridiculous, and these colorful marshmallow stuffed cookies were born. We may have made a giant mess with pink and yellow marshmallow bits everywhere, but watching that first batch puff up in the oven with little surprises inside was absolute magic. Now they are the most requested item at every family gathering.

I brought these to a potluck last spring and watched three different adults light up when they bit into that hidden marshmallow center. Someone actually asked if I could teach them how to properly seal the dough around the Peep so it would not escape during baking, which is definitely the trickiest part we have all learned through trial and error.

Ingredients

• 2 1/4 cups all-purpose flour: The foundation of any great cookie, giving structure to hold that marshmallow surprise inside
• 1/2 teaspoon baking soda: Helps create those perfect soft centers while keeping edges slightly crisp
• 1/2 teaspoon salt: Balances all the sweetness coming from both the cookie dough and marshmallow filling
• 1 cup unsalted butter, softened: Room temperature butter creams perfectly with the sugars for that ideal chewy texture
• 3/4 cup brown sugar, packed: Adds moisture and deep caramel flavor that pairs beautifully with chocolate
• 1/2 cup granulated sugar: Creates the crisp edges while helping the cookies spread just right
• 2 large eggs: Bind everything together while adding richness and structure
• 2 teaspoons vanilla extract: Pure vanilla makes all the difference between good cookies and great ones
• 1 1/2 cups semi-sweet chocolate chips: Semi-sweet creates the perfect balance without overpowering the marshmallow
• 18 marshmallow Peeps: Any shape or color works, but chicks and bunnies are especially fun for Easter

Instructions

Preheat your oven:

Set to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.

Whisk the dry ingredients:

In a medium bowl, combine flour, baking soda, and salt until well blended.

Cream the butter and sugars:

Beat softened butter with both sugars for about 2 minutes until light and fluffy.

Add eggs and vanilla:

Beat in eggs one at a time, then add vanilla, mixing until completely incorporated.

Combine everything:

Gradually add dry ingredients to wet ingredients, mixing just until combined, then fold in chocolate chips.

Stuff each cookie:

Scoop about 2 tablespoons dough, flatten in your palm, place a Peep in center, cover with another dough scoop and seal edges completely.

Bake to perfection:

Place cookies 2 inches apart on prepared sheets and bake 10 to 12 minutes until edges are lightly golden.

Cool carefully:

Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

Save

My dad initially thought putting candy inside cookies was strange, but after trying one warm from the oven with that melted marshmallow center, he was completely converted. Now he asks weeks in advance if I am making the marshmallow cookies for holiday gatherings.

Getting the Perfect Seal

The most common mistake is not sealing the dough edges tightly enough around the Peep, which leads to marshmallow leaking during baking. I have found that slightly wetting my fingers helps pinch the dough seams together more effectively, creating a secure pocket that keeps everything contained while baking.

Making Ahead

You can prepare the dough balls and stuff them with Peeps up to 24 hours in advance, storing them covered in the refrigerator. This actually helps the cookies maintain a thicker shape while baking and develops the flavors even more.

Serving Suggestions

These cookies are absolutely divine when served slightly warm, about 5 to 10 minutes after coming out of the oven. The marshmallow center gets this incredible gooey texture that pairs perfectly with cold milk or even a scoop of vanilla ice cream for an over-the-top Easter dessert.

• Try mixing Peep colors on one platter for a rainbow effect that looks stunning
• If you want less sweetness, dark chocolate chips create a sophisticated contrast
• These store well in an airtight container for up to three days, though they rarely last that long

Save

There is something wonderfully joyful about cutting into a regular looking cookie and discovering that colorful marshmallow surprise inside.

Recipe FAQ

→ How do I keep the Peeps from melting out of the cookies?

Make sure to seal the dough completely around the Peep, pinching the edges tightly. Don't overbake - remove cookies when edges are just lightly golden. Let them cool on the baking sheet for 5 minutes before moving.

→ Can I use frozen cookie dough with Peeps?

Yes! You can scoop and freeze the dough balls without Peeps for up to 3 months. When ready to bake, thaw dough slightly, flatten, add Peep, and seal before baking as directed.

→ What other candies work well stuffed inside cookies?

Try Reese's cups, Snickers, Rolos, or mini Cadbury eggs for different holidays. Just ensure the candy is fully encased in dough and adjust baking time as needed.

→ Can I make these smaller or larger?

Adjust size accordingly but keep the Peep-to-dough ratio consistent. For mini cookies, use chick Peeps and 1 tablespoon dough. Larger ones may need extra baking time.

→ Do these cookies store well?

Best enjoyed within 1-2 days as the marshmallow can become sticky. Store in an airtight container with parchment paper between layers. Avoid refrigeration as it toughens the texture.