I’m pulling out the PEEPS for an easy dessert, PEEPS Chocolate Chip Cookie Tart! The inspiration for this PEEPS cookie tart came from Peeps-a-licious! and the recipe for Funfetti Cookie Pie contributed by Love from the Oven.
16 oz. package of refrigerated cookie dough, sugar, chocolate chip or peanut butter
PEEPS Marshmallow Bunnies
1 can of vanilla frosting or flavor of choice
I used Pillsbury Ready To Bake Chocolate Chunk & Chip Cookies and an 11-inch tart pan for easy removal of the cookie and cutting, but you can use a pizza pan if you prefer or don’t have a tart pan.
Press the cookies together so they cover the bottom of your pan and then bake according to package directions and your oven, around 15 minutes, or until golden brown. Allow cookie crust to cool.
When completely cooled, remove cookie from tart pan and pipe frosting around edge of cookie. (I used a 1M star tip). Arrange Peeps in a circle in center of cookie. When arranged, apply a dollop of frosting on the back of each Peep to hold in place. Add sprinkles to your frosting border and on top of the cookie if desired.
I used Wilton Easter Sprinkles Mix with pastel Easter egg sprinkles and green jimmies that I found at Walmart.
You can find directions to make an easy and edible Easter PEEPS Centerpiece, here.
I have two copies of Peeps-a-licious! courtesy of QuartoCooks to give away in time for Easter.
The winners are Bonnie Keearns and Rosie M.
Congratulations Bonnie & Rosie, I’ll be in touch with you by email and have your books shipped to you! Thanks to all who entered.