SRC – Peeps Marshmallow Cookies from Burnt Apple

There is an extra Monday in February this year, so you get and extra Secret Recipe Club Post!  Extra posts are themed and the theme for this one was Easter or St Patrick’s Day.  I went for Easter with these Peeps Marshmallow Stuffed Cookies from Burnt Apple.

The author has 3 picky children and a husband with Type 1 diabetes, so she has a lot to deal with, plus she focuses on healthy cooking on top of that – wow!  She has shared her recipes with Whole Foods and on TV, which is a huge deal.  Of course, I picked one of the very few not healthy recipes on her blog, but I just couldn’t help myself.

First off, you will need Peeps bunnies.  The recipe stated not to use chicks and, while I’m not sure why, I didn’t want to risk it.  So bunnies it was!  Of course, they aren’t in stores yet, but I was able to order them on Amazon.

Next you will need chocolate chip cookie dough – easy enough!

Then you will need to wrap the bunnies in dough – and this is where it gets tricky.  The dough didn’t want to stick to the sugary coating of the Peeps, and it really wanted to stick to my fingers; so this took a bit of work, but I got there eventually.  You will notice that the balls of dough are big, and I can tell you that the cookies were HUGE.  And that is part of what made them fun.

You have these giant cookies with blue craters in the middle, and every time you break off a piece it stretches lines of marshmallow out like gooey cheese.  So much fun.  Plus it tastes like a combo between a chocolate chip cookie and a rice krispie treat – YUM.

Peeps Marshmallow Stuffed Cookies
adapted (barely) from Burnt Apple
Makes 12 giant cookies

2 1/4 cups unbleached all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter (2 sticks)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 whole eggs
2 cups semi sweet chocolate chips
12 whole Peeps bunnies (do not use chicks)

Place the butter and sugars in the bowl of a stand mixer.  Beat on medium speed for approximately three minutes, or until mixture becomes light and fluffy.  Stop the mixer and add in the eggs and vanilla.  Set mixer to low speed and mix until blended.  Scrape the bowl if necessary.

Combine the flour, baking soda, and salt in a separate bowl.  With the mixer on low, slowly add in the flour mixture.  Continue mixing until all flour has been blended well.  Stop, fold in the chocolate chips.

Using golf ball sized amounts of dough, wrap the Peeps bunnies completely, making sure that none of the Peep is showing.  Place cookies six on a sheet and fairly far apart as cookies will spread.

Bake at 350 degrees for 18-20 minutes or until lightly browned.  Remove from oven and allow to cool for several minutes before moving to a cooling rack to finish cooling completely.

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Three Years Ago – Spiced Carrot Soup with Crispy Chickpeas and Tahini
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Five Years Ago – Aji de Gallina; Kheer