My favorite chewy chocolate chip cookies get dressed up for Easter on the inside with PEEPS Peepsters stuffing.
Yesterday I returned a couple unopened bags of candy melts thinking it wouldn’t be a big deal, it’s just sugar. There was nothing wrong, just didn’t end up needing them for a recipe, to which she replied, “Doesn’t matter I have to throw them out anyway.” Now I thought she was joking so I laughed, but after her unchanged facial expression I realized she was not. Apparently returned food items (even unopened, packaged sugar/chocolate) cannot be resold. It makes sense for fresh food or anything requiring refrigeration, but candy?? Upon discovering this I felt bad for returning them and voiced this to her. However, she shot back that I did not in fact feel bad or else I wouldn’t be returning them. She said it so matter-of-fact, again without any humor, that I felt like I should be offended. True I could have snatched them up saying I changed my mind and if I had a job right now I would have. Unfortunately I do not and keeping them is less important than being able to pay for things such as bills. In the end, Walmart can handle the loss a lot easier than I can right now.
Just in case you still think I am a bad person, how about some cookies? I used my favorite chewy chocolate chip cookie recipe using both semisweet and milk chocolate chips this time and then stuffed them with PEEPS Peepsters – fun chocolate Easter candies with marshmallow centers. These cookies are basically PEEPS stuffed chocolate chip cookies without the mess of an exploding marshmallow, which commonly happens if you stuff a regular marshmallow into the center of a cookie.
Sift together the flour, baking soda, and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
Roll 2 tablespoons of dough around one piece of candy and place on a plate or tray. Repeat with remaining dough and candies. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.