Super soft and chewy giant marshmallow Peeps stuffed sugar cookies! These Peeps cookies are the best Easter sugar cookie, filled with sticky sweet and colorful marshmallows, white chocolate and sprinkles.
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Why you'll love these cookies
- Giant soft sugar cookies - these are big cookies! Basically two or three times the size of my standard cookies. Each one uses about a quarter cup of dough. The result is super soft and chewy giant sugar cookies.
- One bowl recipe - no extra clean up! All you'll need is one large mixing bowl to make these cookies. Or you can also make them with a stand mixer and a paddle attachment.
- A full size Peep in every cookie - whether it's the classic chick or the bunny shape, these cookies will hold a full size Peep! No need to cut them up to mix them in for your gooey marshmallow stuffed sugar cookies.
- Fun and colorful - these cookies are made with colorful sprinkles and you'll be leaving the Peep to peak out while baking. This means that the fun colours of the marshmallows add extra sparkle to these cookies.
- No chill - there's no chill time required for these cookies! Make and bake straight away following my instructions.
Ingredient Notes
- Butter - unsalted butter, softened at room temperature. As with my other recipes, it is usually possible to substitute with salted butter. Just be aware that salted butter will add salt to the overall recipe. You may want to half the additional salt if using salted butter.
- Sugar - superfine granulated sugar or caster sugar will work in this recipe.
- Eggs - large eggs, ideally at room temperature.
- Vanilla extract - always a key ingredient in my baking, and especially in a sugar cookie! The flavour will come through, so I always recommend using a good quality vanilla here.
- Flour - all purpose flour or plain flour.
- Baking powder
- Baking soda
- Salt
- Sprinkles - you'll want some fun colourful sprinkles for these cookies! Some of the sprinkles will be added to the dough itself, while more sprinkles will be used to top the rim of the cookie, so that these have a nice sprinkle coating to bake. I used some fun Easter themed sprinkles, but you can use any you have available!
- Peeps - the star of the show! You'll need one full size marshmallow Peep per cookie. I used a combination of bunnies and chicks. You can use any of the shapes or colours in this recipe.
How to Make the Best Peeps Cookies
This recipe requires a little patience in stuffing the Peeps into the cookie dough, but otherwise it's a very straightforward one-bowl dough.
To make the dough:
- Start by preheating the oven with a sheet pan inside.
- In a large mixing bowl, cream together the butter and sugar for about 2 minutes until light.
- Add the eggs and vanilla, beating to combine.
- Then sift the flour, baking soda, baking powder and salt into the mixing bowl and stir with a spatula to combine. (If you're using a stand mixer, you can continue beating with a paddle attachment).
- Add the white chocolate chips and sprinkles. Stir to distribute.
For shaping and filling the cookies:
- Scoop out your dough into 10 large balls. Each of my dough balls is formed of 3 scoops of dough using my OXO #40 (1.5 tablespoon) scoop. Prescooping the dough will help you ensure you have 10 large balls to form your cookies.
- Using damp hands, take one large dough ball. Holding this in your palm, gently press to flatten and place a Peep on top.
- Then envelop the Peep in the dough, leaving an opening at the top (about the size of a quarter) for the Peep to peep through.
- Dip the cookie in your remaining sprinkles to coat the rim.
- Carefully remove your preheated sheet pan from the oven and line with parchment.
- Place the stuffed cookie dough balls on the parchment, well spaced - I don't recommend baking more than 2 or 3 at a time, but this will depend on the size of your cookie sheet and the size of your oven.
Your cookies should be baked in the centre of the oven until they just start to turn golden at the edges. Then you can remove from the oven, letting them cool on the cookie sheet for a few minutes before transferring to a wire rack.
Repeat the process as necessary to finish off your dough!
Expert Tips
- Preheat the cookie sheet in the oven. This means that when you add your cookie dough balls to the sheet pan the bases start cooking immediately. This helps make these soft and chewy, without the need to chill the dough.
- Dampen your hands with cool water before handling balls of cookie dough. This helps to avoid the cookie dough becoming sticky and makes it easier to flatten and shape.
- Leave a space in the top of the cookie dough ball where you can still see the Peep. By not fully enclosing this, it allows the marshmallow to swell up and the colourful Peep to show on the top of the baked cookie. It also helps to make a sticky more marshmallowy cookie.
- Bake the cookies well spaced - I only do two at a time, since they are big (and my oven is small!). They should be at least 4 or 5 inches from each other when placed on the baking sheet.
- Use a bowl or large cookie cutter to scoot the cookies into a circle as soon as they come out of the oven. This helps to make them more uniform and also thicker, by scooting the edges in.
- Let the cookies cool on the pan for a few minutes before moving to a wire rack to keep cooling. This lets them firm up a little, making them easier to handle with a spatula, while helping to seal in the chewy soft texture. I recommend 2-5 minutes left on the pan.
- Depending on the type of sheet pan you're using, this may cool down quickly, especially at the stage when you leave the baked cookies to cool for a couple minutes on the pan. If this is the case, re-heat the pan for a couple minutes before baking the next batch of cookies. The best option for batches is to have 2 pans that you can swap between.
FAQs
How long do Peeps stuffed cookies last?
These giant Peeps sugar cookies will keep for about 3 days at room temperature in a ziploc bag or other airtight container.
The gooeyness of the marshmallow will change a bit - it should still give a sticky pull to the cookie, but the marshmallow will set back more firm after these cool.
Peeps cookies can also be frozen for about 3 months. Allow them to cool first before packing in a freezer safe storage bag. Defrost at room temperature before consuming.
Can I make Halloween or Christmas Peeps cookies?
Absolutely! This recipe has been developed as an Easter cookie stuffed with Peeps chicks and bunnies. Peeps as a brand now have fun colorful marshmallows for many other holidays. The same recipe will work with any standard sized Peeps for any season.
Use different colour and themed sprinkles too to bring it all together!
Could I use other chocolate in this recipe?
Yes - certainly! I opted for white chocolate in this recipe to compliment the marshmallow Peeps and the sugar cookie dough, but you can use any chocolate in this recipe. Try out milk chocolate or dark chocolate or even crushed Mini Eggs for a great Easter themed addition.
Looking for more Easter inspiration? Try:
Peeps Cookies
These soft and chewy giant sugar cookies are stuffed with full size Peeps. A fun marshmallow Peep sugar cookie, loaded with sticky sweetness and colourful sprinkles.
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1½ cup superfine granulated sugar or caster sugar
- 2 large eggs ideally at room temperature
- 1½ teaspoon vanilla extract
- 2½ cups all purpose flour or plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 oz white chocolate chips or solid white chocolate chopped into small chunks
- ½ cup sprinkles this is divided - half for mixing in the dough and the remainder for dipping the cookie dough balls in for coating.
- 10 Peeps any colour or shape will work in this recipe.
Instructions
- Begin by preheating the oven to 350°F (175C/155C Fan) with a cookie sheet pan inside.
- In a large mixing bowl, cream together the butter and sugar until light (about 2 minutes using a hand held electric beater).1 cup unsalted butter, 1½ cup superfine granulated sugar
- Add the eggs and vanilla, beating to combine.2 large eggs, 1½ teaspoon vanilla extract
- Sift the flour, baking soda, baking powder and salt into the mixing bowl.2½ cups all purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Stir together with a spatula until you have a thick sugar cookie dough.
- Add the white chocolate chips and half of your sprinkles. Stir to distribute.12 oz white chocolate chips, ½ cup sprinkles
- Scoop the cookie dough into 10 large balls, placing these on a piece of parchment paper (see note). I do this using an OXO #40 scoop, which is about a 1½ tablespoon size. Each of my giant cookie dough balls is made up of 3 scoops, so about 4½ tablespoons (or just over a ¼ cup measure).
- Using lightly dampened palms, pick up a cookie dough ball at a time and gently flatten. Top this with a full size peep and then envelop the Peep in the dough, leaving a hole at the top so that the Peep is peaking through. Dip the cookie in the remaining sprinkles to coat the dough at the edge around the hole. Repeat until you have stuffed each of your cookie dough balls.10 Peeps, ½ cup sprinkles
- Carefully remove your preheated cookie sheet and line with parchment paper. Place a couple of your cookies well spaced on the sheet and return to the oven to bake for 13 minutes, until the edges just start to go golden.
- Remove from the oven and use a bowl or large round cookie cutter to scoot around the cookies to help make these more rounded (see note).
- Allow the cookies to cool on the cookie sheet for a few minutes before carefully transferring to a wire rack.
- Place the cookie sheet back in the oven to warm up for a couple of minutes and repeat the process until you are done with your dough (see note).
Notes
Scooping all of your cookie dough balls at the start of the baking process allows you to see how many you're able to get and to redistribute the dough if necessary. When scooping these large dough balls initially, they don't need to be well spaced, because this is not the sheet of parchment you will be baking on - you still need to assemble these by stuffing with the Peeps.
The process of scooting the cookies will help make them more uniformly round, but it also helps to create a slightly thicker, chewier cookie by scooting any spread edges closer in to the cookie. This is really useful with giant cookies, like these, which might spread a little thin at the edges.
If you have two cookie sheets, it is useful to use two in this recipe as it will speed things up, but it's not necessary!
Nutrition
Calories: 652kcalCarbohydrates: 89gProtein: 7gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 89mgSodium: 242mgPotassium: 150mgFiber: 1gSugar: 64gVitamin A: 625IUVitamin C: 0.2mgCalcium: 95mgIron: 2mg
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