The Weekend Gourmet: Weekend Gourmet Flashback: Confetti Easter PEEPS® Sandwich Cookies F

Thursday, March 24, 2016

Weekend Gourmet Flashback: Confetti Easter PEEPS® Sandwich Cookies

Easter is this weekend, which means you’re going to need some sweet treats to share with your friends and family! The days leading up to Easter can be hectic, so I'm sharing one of my favorite recipes from last Easter with you again today. My colorful Confetti Easter PEEPS® Sandwich Cookies are made with a convenient boxed sugar cookie mix. They’re rolled in brightly colored sprinkles, filled with a sweet-tart grape buttercream filling, and decorated with fun PEEPS® Orange Delight chicks. Your little bunnies can even help you roll the cookie dough and coat them in the sprinkles. These festive cookies are cute to look at, yummy to eat…and super easy to whip up in an afternoon. So…gather your favorite sprinkles and let’s get baking!
 Confetti Easter PEEPS® Sandwich Cookies
 a Weekend Gourmet Original
Ingredients (makes 7 sandwich cookies):
  • PEEPS® Easter marshmallows [I used Orange Delight and Decorated Marshmallow eggs]
For the cookies:
  • 1 15.5-oz box sugar cookie mix
  • 1 large egg, room temperature
  • 1 stick butter, room temperature
  • 1/2 tsp. almond extract
  • 1/2 cup colorful sprinkles
For the buttercream filling:
  • 1 stick butter, room temperature
  • 2 cups powdered sugar
  • 1/2 tsp. grape-flavored sugar-free drink mix
  • 1 tbs. milk
Directions:
Step 1: Preheat oven to 350, and line a rimmed baking sheet with parchment paper. Add the sugar cookie mix, egg, butter, and almond extract in a large mixing bowl. Combine until a dough forms. Form into a 14 evenly-sized balls using a cookie scoop, then roll in the sprinkles. Place the cookies evenly on the prepared baking sheet. I found it easier to bake the cookies in two batches.
Step 2: Bake the cookies for 10-12 minutes, until lightly browned. Rotate the pan halfway through baking to ensure even doneness. Let cookies cool on the pan for 2 minutes before being transferring to a cooling rack. Cool completely.
Step 3: Make the grape buttercream filling by combining the butter, powdered sugar, powdered drink mix, and milk in a mixing bowl. Mix on low  speed until combined, then whip the icing on high 2-3 minutes, until fluffy. To assemble the sandwich cookies, scoop 1 tbs. of the buttercream onto the underside of half the cookies. Top with a second cookie. Pipe a button of the icing on the top center of each cookie, then adhere one of the PEEPS® Easter marshmallows to the icing.
These colorful sandwich cookies are as pretty as an Easter egg thanks to a generous amount of fun sprinkles...and a festive PEEPS®marshmallow on top. The homemade buttercream filling is a gorgeous shade of pale lavender, with a sweet-tart grape flavor. Add it up, and you've got an Easter treat that anybody would love to find in their Easter basket this Sunday morning!
Disclosure: PEEPS®sent me a package of their seasonal Easter marshmallow treats to facilitate this post. All opinions expressed are solely my own.

No comments:

Post a Comment

I love hearing your feedback!!!

Follow by Email

Search This Site

Loading...

Translate Text

Red Gold Blog Council

Red Gold Blog Council

Hamilton Beach

Hamilton Beach

Stonyfield Organic Yogurt

Stonyfield Organic Yogurt

Best Salmon Recipe

Best Salmon Recipe

Google+ Followers

 
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved