Ingredients
Equipment
Method
- Bring butter and eggs to room temperature. In a stand mixer with a paddle attachment, combine room temperature butter with granulated and light brown sugars. Beat on medium-high speed for at least 5 minutes until light and fluffy.
- Add eggs one at a time, beating thoroughly after each. After the last egg, pour in vanilla extract and mix on medium-high speed for an additional minute until creamy and well combined.
- In a separate bowl, sift together all-purpose flour, cornstarch, fine sea salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture in the stand mixer on low speed, mixing just until a cohesive dough forms.
- Turn off the mixer. Gently fold in the chocolate chips and Easter sprinkles using a rubber spatula until evenly distributed. Avoid overmixing to keep cookies tender.
- Separate Peep marshmallows. Using a 4-ounce cookie scoop, portion dough onto a parchment-lined baking sheet. Flatten a dough portion into a disc, place a Peep in the center, and carefully wrap the dough around it to completely enclose it. Roll the dough between your palms to smooth the edges. Repeat for all dough and Peeps.
- Place the assembled cookie dough balls in the refrigerator for at least 2 hours to firm up. You can chill them for up to 48 hours.
- When ready to bake, preheat your oven to 375°F (190°C). Arrange no more than 4 chilled dough rounds per parchment-lined baking sheet, ensuring ample space to spread.
- Bake the cookies for 14-16 minutes, until the edges are golden brown. Rotate the baking sheet halfway through the baking time for even cooking.
- Remove cookies from the oven and allow them to cool on the baking sheet for at least 20-30 minutes. This critical step allows the gooey marshmallow to set. After initial cooling, carefully transfer the cookies to a wire rack to cool completely.
Nutrition
Notes
Key tips: Ensure butter and eggs are at room temperature. Cream butter and sugars thoroughly but avoid overmixing flour. Chilling the dough for 2+ hours is crucial for shape and to contain the marshmallow. Don't overbake; cool on the sheet for 20-30 minutes to set the gooey center before moving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.