These Peep-filled cookies are the perfect dessert for any Easter celebration! The marshmallows caramelize the outside of the cookie and keep the inside of the cookie nice and chewy. A winning combination for a cookie!
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I used pink bunny peeps, but you can really use any peeps to match any occasion. For example, you could use turkey peeps for Thanksgiving or Red peeps for Valentine's Day.
This recipe was inspired by my Kerrygold butter snickerdoodle cookies.
Ingredients
- Gluten-free flour
- Bunny peeps
- Baking soda
- Melted unsalted butter
- Granulated sugar
- Salt
- Eggs
- Brown sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the melted butter, brown sugar, and granulated sugar together in a large mixing bowl. Add the egg and vanilla extract.
Add in the flour and baking soda. Mix until combined.
Use scissors or your hands to tear the peeps into bite-sized pieces. Mix into the dough.
Scoop the dough into golf ball-sized balls and line on a baking sheet. Chill in the refrigerator for at least 15 minutes.
Bake in the oven for 20 minutes. Take the cookies out and slam the baking sheet on the counter every 5 minutes. This ensures the cookies are flat.
Hint: make sure to leave lots of room between each cookie on the baking sheet. They will spread!
Equipment
- A large mixing bowl
- Two large baking sheets
- Precut parchment paper
- A cookie scoop
Storage
Store the cookies at room temperature in an air-tight container after the cookies cool. They will be good for 3 weeks.
You can also freeze the cookies in a freezer-safe plastic bag and store them in the freezer for up to 6 months.
Top tip
Take the cookies out and slam the baking sheet on the counter every 5 minutes. This ensures the cookies are flat.
Peep Easter Cookies (gluten-free)
Equipment
- Baking sheets
- A large mixing bowl
Ingredients
- 2 cups gluten-free flour
- 1 package bunny peeps quartered
- ½ teaspoon baking soda
- 2 sticks of unsalted butter melted
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 egg
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix the melted butter, brown sugar, and granulated sugar together in a large mixing bowl. Add the egg and vanilla extract.
- Add in the flour and baking soda. Mix until combined.
- Use scissors or your hands to tear the peeps into bite-sized pieces. Mix into the dough.
- Scoop the dough into golf ball-sized balls and line on a baking sheet. Chill in the refrigerator for at least 15 minutes.
- Bake in the oven for 20 minutes. Take the cookies out and slam the baking sheet on the counter every 5 minutes. This ensures the cookies are flat.
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