Chocolate Chip Peep Stuffed Easter Cookies

The kitchen smelled like pure Easter morning when I first stuffed marshmallow chicks into cookie dough. My daughter watched with wide eyes as I folded the dough around those neon pink chicks, wondering if they would melt into a gooey disaster or become something magical.

Last year I brought these to our neighborhood egg hunt, and suddenly adults were fighting over the last cookie just as hard as the kids scrambled for plastic eggs. Something about that nostalgic Peep flavor tucked inside a freshly baked chocolate chip cookie turns grown adults into gleeful children again.

Ingredients

• All-purpose flour: The structure that holds everything together, creating that perfect chewy cookie exterior we all crave
• Baking soda: The secret lift that gives these cookies just enough rise to cradle the marshmallow center without making them cakey
• Salt: Never skip this, it makes the chocolate chips sing and balances all that sweetness from both dough and Peep
• Unsalted butter: Softened to room temperature so it creams beautifully with the sugars, creating that irresistible texture
• Brown sugar: Packed tight brings moisture and that deep caramel notes we want in a soft cookie
• Granulated sugar: Creates the perfect crisp edges while keeping centers tender
• Eggs: Room temperature eggs incorporate better and help bind the dough around the marshmallow surprise
• Vanilla extract: Pure vanilla makes everything taste like home, do not use imitation here
• Semi-sweet chocolate chips: The classic choice that stands up to the sweet marshmallow without overpowering it
• Marshmallow Peeps: Any color or shape works, but the traditional chicks tuck inside dough most easily

Instructions

Getting your oven ready:

Preheat your oven to 350°F and line two baking sheets with parchment paper because sticky marshmallow residue is no joke to clean up later

Whisking the dry team:

In a medium bowl, whisk together flour, baking soda, and salt until well combined, then set this aside while you work on the wet ingredients

Creaming butter and sugars:

Beat softened butter with both sugars until light and fluffy, about 2 minutes, because those air pockets create the perfect cookie texture

Adding eggs and vanilla:

Beat in eggs one at a time, then pour in the vanilla, mixing until everything is glossy and well incorporated

Bringing dough together:

Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overwork the flour

Folding in chocolate chips:

Gently fold in the chocolate chips by hand so you do not break them or toughen the dough

The stuffing magic:

Scoop about 2 tablespoons of dough, flatten it slightly in your palm, place a Peep in the center, then cover with another scoop of dough and seal those edges completely so the marshmallow stays hidden during baking

Spacing and baking:

Place stuffed cookies on prepared baking sheets about 2 inches apart and bake for 10-12 minutes until edges are lightly golden but centers still look slightly underdone

The crucial cooling time:

Let cookies cool on the baking sheets for 5 minutes before moving them to a wire rack, because the marshmallow inside needs time to set up slightly

Save to Pinterest

My grandmother would have laughed at these colorful little cookies, but I think she would have secretly loved biting into that marshmallow surprise. Food is supposed to be fun sometimes, and these cookies prove that playing with your dessert is absolutely acceptable.

Mixing Up Your Peep Colors

Using different colored Peeps makes for the most gorgeous platter of cookies that look almost too pretty to eat. The pastel pink, yellow, and purple marshmallows peek through slightly golden dough like edible Easter eggs hidden inside each cookie.

Making These Ahead

You can scoop and stuff the dough balls, freeze them on a baking sheet, then transfer to a freezer bag for fresh baked cookies anytime. Frozen stuffed cookies just need an extra minute or two in the oven, making them perfect for unexpected Easter guests.

Serving Suggestions

These are best served slightly warm when the marshmallow center is still gooey and irresistible. Pair with cold milk or hot coffee to cut through all that sweet goodness.

• Set up a cookie decorating station with extra Peeps and sprinkles for an Easter activity
• Package individually in clear bags tied with pastel ribbon for adorable party favors
• Serve alongside vanilla ice cream for an over the top Easter dessert sundae

Save to Pinterest

These cookies have become the most requested treat in our house, Easter or not. Something about that surprise marshmallow center makes every bite feel like discovering hidden treasure.

Recipe Questions

→ Can I use Peeps in different shapes?

Yes, any Peep shape works well—bunnies, chicks, or eggs all create the same gooey marshmallow center when baked inside the cookie dough.

→ How do I prevent the Peeps from oozing out while baking?

Make sure to seal the dough completely around each Peep, pinching edges together firmly. Don't overbake—remove cookies when edges are just lightly golden.

→ Can I prepare the dough ahead of time?

The cookie dough can be refrigerated for up to 3 days before baking. Let it soften slightly at room temperature before stuffing and baking for best results.

→ What if I can't find Peeps?

Regular marshmallows work as a substitute, though you'll miss the festive colors and shapes. Cut large marshmallows in half for the right proportion.

→ Can I freeze these cookies?

Baked cookies freeze well for up to 3 months in airtight containers. You can also freeze stuffed dough balls and bake them fresh—add 1-2 minutes to baking time from frozen.

→ How should I store finished cookies?

Keep in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.