These super soft pudding cookies are packed with sprinkles and crushed Golden Oreos, then are stuffed with Marshmallow Peeps! These Peeps Filled Cookies are the perfect springtime treat.
Why you’ll love these Peeps Filled Cookies
- These cookies are not only filled with Peeps, but they are packed with crushed Golden Oreo’s and sprinkles!
- The cookie dough is made with instant vanilla pudding, so the cookies are extra soft and flavorful
- They’re super easy to make!
Equipment
- Stand mixer with paddle attachment or hand mixer
- Silicon spatula
- Mixing bowls
- Wooden spoon
- Cookie sheet
- Parchment paper or silicone mat (optional)
- Wire rack for cooling (optional)
Ingredients and Substitutions
- Unsalted butter: salted butter works too, just reduce the salt by ¼ teaspoon
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix: I do not recommend using sugar-free pudding
- Baking soda
- Salt: reduce by ¼ teaspoon if using salted butter
- Sprinkles: I recommend using confetti sprinkles or jimmies. Confetti sprinkles will be crunchy while jimmies will be softer
- Golden Oreo’s: coarsely crushed using a rolling pin or food processor
- Peeps: bunnies are easier to cut in half, but chicks work too
See the recipe card below for complete ingredients and measurements.
How to make Peeps Filled Cookies
For this cookie recipe, there are three primary steps:
- Make the cookie dough
- Add the filling
- Top the cookies
How to make the cookie dough
Preheat the oven to 350 degrees.
Lightly grease two cookie sheets or line with parchment paper or a silicone mat, set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth (1-2 minutes). Next, add in the eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together dry ingredients (flour, pudding mix, salt, baking soda). Add the dry ingredients to wet ingredients in 2-3 portions, mixing well after each addition.
Coarsely crush the Golden Oreo’s by placing them in a gallon bag and rolling them with a rolling pin. You can also use a food processor for a few seconds. Reserve ¼ cup for topping, then add the remaining Oreo’s to the dough and mix until combined.
Use a wooden spoon or rubber spatula to fold the sprinkles into the dough.
How to add the filling
Cut 9 Peeps in half and set them aside.
Use a large cookie dough scoop to measure out dough that would form a 2-3-inch ball, flatten out the dough in your hand and place half of a Peep in the center of the dough. Fold the sides of the dough around the Peep and roll it into a ball (covering the entire Peep with dough).
How to top the cookies
Place the balled dough on to the prepared cookie sheets, leaving 1-2 inches between each cookie.
Add some additional Oreo chunks and sprinkles to the cookie dough balls prior to baking.
Bake for 12-15 minutes or until the bottoms of the cookies just begin to brown (I recommend removing them from the oven before the edges begin to brown).
Allow the cookies to cool for 10 minutes, then transfer them to a cooling rack if desired.
Looking for more Spring & Easter recipes?
Expert Tips
- Place additional Golden Oreo pieces and sprinkles on the dough prior to baking, this makes the cookies a lot prettier!
- Use a round cookie cutter that is larger than the baked cookies to swirl around the cookies immediately after you’ve taken them out of the oven. This will leave you with perfectly round cookies!
- I love using pre-cut parchment paper (like this) when I’m baking. It removes the step of needing to trim it to fit the pan.
Peeps Filled Cookies
Ingredients
For the cookie dough
- ¾ cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 package instant vanilla pudding mix ~3.5 ounces
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sprinkles jimmies or confetti sprinkles recommended
- 8-10 Golden Oreos coarsely crushed (reserve ¼ cup for topping dough)
For the filling
- 9-12 Marshmallow Peeps cut in half
Instructions
To make the cookie dough
- Preheat the oven to 350 degrees.
- Lightly grease two cookie sheets or line with parchment paper, set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar until smooth (1-2 minutes).
- Add in eggs and vanilla extract, beat until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk together dry ingredients (flour, pudding mix, salt, baking soda).
- Add dry ingredients to wet ingredients in 2-3 portions, mixing well after each addition.
- Coarsely crush the Golden Oreos by placing them in a gallon bag and rolling them with a rolling pin. Reserve ¼ cup for topping, then add the remaining Oreos to the dough and mix until combined.
- Use a wooden spoon or rubber spatula to fold the sprinkles into the dough.
To assemble the cookies
- Cut 9 Peeps in half and set aside.
- Use a large cookie dough scoop to measure out dough that would form a 2-3-inch ball, flatten out the dough in your hand and place half of a Peep in the center of the dough. Fold the sides of the dough around the Peep and roll it into a ball (covering the entire Peep with dough).
- Place the balled dough on to the prepared cookie sheets, leaving 1-2 inches between each cookie.
- Add some additional Oreo chunks and sprinkles to the cookie dough balls prior to baking.
- Bake for 12-15 minutes or until the bottoms of the cookies just begin to brown (I recommend removing them from the oven before the edges begin to brown).
- Allow the cookies to cool for 10 minutes, then transfer them to a cooling rack if desired.
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