Peeps Giant Spring Chocolate Chip Cookie Recipes

PEEPS® GIANT SPRING CHOCOLATE CHIP COOKIE

Steps:

• Heat oven to 375°F. Line 12-inch rimmed pizza pan with foil; spray foil with cooking spray. Make cookie mix as directed on pouch. Using lightly floured fingers, press dough evenly in pan. Bake 15 to 17 minutes or until deep golden brown. Cool completely, about 1 hour; remove cookie from pan by lifting sides of foil. Carefully remove foil from cookie, and place on serving platter or tray.
• Add 3/4 cup vanilla frosting to small bowl, and tint with green food color; add 1/2 cup frosting to another small bowl, and tint with pink food color. Spoon tinted frostings and remaining white frosting into 3 separate resealable food-storage freezer bags; set aside. Cut 1/2-inch opening from corner of each bag, and squeeze 1/2-inch mounded circles of alternating colored frosting (green, pink and white) around outer edge of cookie; add sprinkles.
• Squeeze small amount of pink or white frosting onto bottom of each PEEPS® marshmallow chick, and place in circle formation inside outer frosting border of cookie. Add small 3-inch mounded circle of green frosting to center of cookie, filling in center. Using tines of fork, pull up on frosting to get a grass look. Place PEEPS® marshmallow bunnies in center of green frosting; add jelly beans and additional sprinkles, as desired.
• To serve, cut into pie-shaped wedges, including at least one PEEPS® marshmallow chick or bunny on each.

GIANT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
• With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
• Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
• Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

GIANT CHOCOLATE CHIP COOKIE

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

GIANT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
• Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.