Peeps Filled Cookies
These super soft pudding cookies are packed with sprinkles and crushed Golden Oreos, then are stuffed with Marshmallow Peeps! They are the perfect springtime treat.
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.