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Chocolate Chip Peep Stuffed Easter Cookies

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Delightful gluten-free cookies filled with colorful marshmallow Peeps and rich chocolate chips, perfect for Easter celebrations.

Ingredients

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  • 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 Gluten-Free Flour
  • 2 cups Semi-Sweet Chocolate Chips
  • ½ cup Easter Sprinkles
  • 1 package (6-8 count) Peep brand Easter Marshmallows

Instructions

  1. Cream butter and both sugars in a stand mixer on medium-high for 5 minutes until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in vanilla and run for 1 minute more.
  4. Sift flour, cornstarch, salt, baking soda, and baking powder; then, add to wet ingredients on low speed.
  5. Fold in chocolate chips and sprinkles just until combined.
  6. Use a 4oz scoop to portion 8 dough rounds.
  7. Flatten each round, then place a Peep in the center, and wrap the dough to enclose it completely.
  8. Chill stuffed dough balls in the fridge for at least 2 hours (up to 48 hours).
  9. Preheat the oven to 375°F and line baking sheets with parchment.
  10. Bake 4 cookies per sheet for 14-16 minutes until edges are golden.
  11. Cool on the tray for 20-30 minutes to allow the marshmallow to set before moving.

Equipment

Notes

Ensure all ingredients are certified gluten-free and free from hidden gluten. Chilling the dough enhances flavor and texture.

Nutrition

Find it online: https://www.glutenfreez.com/chocolate-chip-peep-stuffed-easter-cookies/