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Home » Recipes » Cookies + Bars

Peep Easter Cookies (gluten-free)

Apr 14, 2022 · Leave a Comment

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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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peep-easter-cookies

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. 

Jump to:
  • Ingredients
  • Instructions
  • Equipment
  • Storage
  • Top tip
  • Peep Easter Cookies (gluten-free)

Ingredients

peep-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.

peep-cookies-process-shot

Mix the melted butter, brown sugar, and granulated sugar together in a large mixing bowl. Add the egg and vanilla extract.

peep-cookies-process-shot

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.

peep-cookies-process-shot

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.

peep-easter-cookies

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

Peep Easter Cookies (gluten-free)

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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Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

  • Baking sheets
  • Precut parchment paper
  • A large mixing bowl
  • Precut parchment paper

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.

Notes

Make sure to leave lots of room between each cookie on the baking sheet. They will spread!
Keyword baked cookies, batch of cookies, best gluten free cookie recipes, gluten free cookie, gluten free cookies online, marshmallow cookies, marshmallow dessert
Tried this recipe?Let us know how it was!

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