Description
Delightful cookies bursting with chocolate and marshmallow, perfect for celebrating Easter with family and friends.
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
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- 1 tbsp Cornstarch
- ¾ tsp Salt
- 3 cups All-Purpose Flour
- 2 cups Semi-Sweet Chocolate Chips
- ½ cup Easter Sprinkles
- 1 package (6-8 count) Peep brand Easter Marshmallows
Instructions
- Cream butter and both sugars in a stand mixer on medium-high for 5 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and run for 1 minute more.
- Sift flour, cornstarch, salt, baking soda, and baking powder; then, add to wet ingredients on low speed.
- Fold in chocolate chips and sprinkles just until combined.
- Use a 4oz scoop to portion 8 dough rounds.
- Flatten each round, then place a Peep in the center, and wrap the dough to enclose it completely.
- Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
- Preheat the oven to 375°F and line baking sheets with parchment.
- Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
- Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.
Notes
For sugar alternatives, consider stevia, monk fruit, or allulose. Avoid using honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg