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!
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.
Notes
Make sure to leave lots of room between each cookie on the baking sheet. They will spread!
Tried this recipe?Let us know how it was!