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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