Chocolate Chip Peep Stuffed Easter Cookies

The first Easter I made these, my kitchen looked like a pastel explosion had detonated everywhere. I had Peeps in every color scattered across the counter, chocolate chip dough smeared on my apron, and my three year old helping me stuff marshmallow chicks into cookie dough like it was the most important mission of her life. Now they are the first thing my kids ask for as soon as the Easter candy hits the store shelves.

Last year I brought these to our neighborhood egg hunt, and within five minutes every parent was asking for the recipe. Something about that combination of warm melted marshmallow and chocolate chips makes people pause mid conversation and reach for seconds. One dad actually admitted he ate three before the hunt even started.

Ingredients

• All purpose flour: The foundation that creates structure around all that melty goodness
• Baking soda: Gives these cookies just the right amount of lift without spreading too thin
• Salt: Balances out the intense sweetness from both the chocolate chips and marshmallows
• Unsalted butter: Softened to room temperature so it creams perfectly into the sugars
• Brown sugar: Adds moisture and creates those irresistible chewy edges
• Granulated sugar: Provides the crisp contrast to the soft marshmallow center
• Eggs: Bind everything together while adding richness
• Vanilla extract: Rounds out all the flavors with warmth
• Semi sweet chocolate chips: The perfect partner to cut through the sugary Peeps
• Marshmallow Peeps: The colorful surprise that makes these cookies unforgettable

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless.

Mix the dry team:

Whisk together flour, baking soda and salt in a medium bowl until combined.

Cream the butter and sugars:

Beat them with an electric mixer for about 2 minutes until the mixture looks fluffy and pale.

Add the wet ingredients:

Beat in eggs one at a time, then pour in the vanilla and mix until everything is incorporated.

Combine everything:

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Fold in the chocolate chips:

Gently stir them through the dough so every bite has chocolate.

Stuff the surprise inside:

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

Bake to perfection:

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

Let them rest:

Cool on baking sheets for 5 minutes before transferring to a wire rack to finish cooling.

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My grandmother would have gotten such a kick out of these. She was the one who taught me that food should be fun and bring people together, and there is nothing more joyful than watching someone bite into a cookie and discover a colorful marshmallow chick hiding inside.

Making These With Kids

The stuffing step is basically designed for little hands. My daughter loves flattening the dough and placing the Peeps in the center like she is tucking them into bed. Just make sure they wash all that marshmallow dust off their hands before they start touching the dough.

Color Combinations

I have made these with every Peep variety under the sun. Pink bunnies with white dough, yellow chicks with dough dyed pale orange, even those pastel Easter egg shapes. The contrast between the colorful marshmallow peeking through and the golden cookie is half the fun.

Make Ahead Tips

You can scoop and stuff these cookies up to 24 hours in advance, keeping them covered in the refrigerator until baking time. The cold dough actually helps them hold their shape better in the oven.

• Freeze uncooked stuffed cookies on a baking sheet first, then transfer to a freezer bag for up to 3 months
• Add 1 to 2 minutes to baking time if baking from frozen
• Let frozen dough thaw in the refrigerator overnight for the best results

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These cookies have become such a spring tradition in our house that I cannot imagine Easter without them. Hope they bring some colorful joy to your kitchen table too.

Recipe Q&A

→ Can I make these cookies ahead of time?

Yes, you can prepare the dough up to 2 days in advance and store it in the refrigerator. You can also freeze stuffed, unbaked cookies for up to 3 months. Bake frozen cookies for an additional 1-2 minutes.

→ Will the Peeps completely melt inside the cookies?

The Peeps soften and become gooey but typically hold their shape somewhat while baking. Avoid overbaking or they may ooze out of the cookie edges. Let the cookies cool on the baking sheet for 5 minutes to set slightly.

→ Can I use different shapes or colors of Peeps?

Absolutely! Use bunnies, chicks, or any seasonal shapes. Mixing colors creates a fun variety. Just ensure each Peep fits comfortably inside the dough portion without being too large.

→ What if I don't have an electric mixer?

You can cream the butter and sugars by hand with a sturdy spoon, though it will take longer and require more effort. The butter should be very soft to make mixing easier by hand.

→ Can I substitute the chocolate chips?

Try white chocolate chips, dark chocolate for less sweetness, or even chopped Easter candy bars. Keep the total amount similar to maintain the proper dough consistency.

→ How do I store these cookies?

Store in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to prevent sticking. For longer storage, freeze baked cookies for up to 3 months.