Easter will be here before you know it and you just know that you’re going to have a surplus of candy around the house, including the classic marshmallow Peeps®. While I am a huge fan of Peeps® on their own (especially if they’re a little stale and I put them in the microwave almost to the point of bursting), I set out to find a unique recipe using the classic Easter candy that you’re bound to find in most Easter baskets. This delicious cookie recipe will help you figure out what to do with all that candy post-Easter.
I toned down the sugar and butter from the original recipe because I figured the Peeps® add a lot of sweetness and I thought 2 sticks of butter was a little excessive. I also wanted to amp up the salt because I’m a huge fan of balancing salty with sweet. While this is a super fun recipe that kids will enjoy making almost as much as eating, it was a little bit frustrating to wrap the dough all the way around the Peeps®. The cookies ended up very large, but really, who’s going to complain about extra big chocolate chip cookies? No one I know (or want to know). Hope you enjoy these festive Easter cookies – make up a batch and serve them up when you’re dyeing Easter eggs!
Peeps® Chocolate Chip Cookies
Adapted from Burnt Apple
Yield – 12 very large cookies
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 heaping teaspoon flaky sea salt
- ¾ cup unsalted butter (1.5 sticks), at room temperature (or softened)
- ½ cup granulated sugar
- ¾ cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon vanilla bean paste
- 2 eggs
- 2 cups semi-sweet chocolate chips
- 12 Peeps® bunnies
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar on medium speed for about 3 minutes. You want the mixture to be light and fluffy. With the mixer off, add the eggs, vanilla extract and vanilla bean paste. Then turn the mixer on low speed and mix until blended. Be sure you scrape down the sides of the bowl to make sure you’re incorporating everything.
- Slowly add in the flour mixture with the mixer on low; continue mixing until everything is blended well. Turn the mixer off and stir in the chocolate chips with a wooden spoon.
Gather up roughly a golf ball sized piece of dough and wrap it all the way around one Peeps® bunny so that the bunny is completely covered up. You will likely need to grab more dough from the bowl to do this. Place the cookie on the cookie sheet and continue with the rest of the dough and Peeps®. Only put 6 cookies to a sheet because they will spread quite a bit while baking.
- Bake for 18-22 minutes or until you see the edges start to turn lightly brown. Remove the sheets from the oven and allow to cool for at least 5-10 minutes on the sheets before moving the cookies to a cooling rack to cool fully.