Chocolate Marshmallow Peeps Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated September 12, 2020
Yvonne Ruperti

These homemade chocolate marshmallow Peeps are delicious and adorable.

Notes:

  • Make sure marshmallow is set enough to hold it's shape before piping or you'll end up with blobs instead of chicks.
  • Don't chill the mixture too much or it will be difficult to pipe. The test mound should gently hold it's shape.
  • To pipe chicks: Start by piping base. Holding tip at 90 degree angle, squirt a half dollar sized mound and then release pressure and pull away. This will create the tail. Then pipe another mound on top and toward the direction of the tail end. Halfway to the end, pull up and then release pressure as you slightly angle tip in the opposite direction, creating the head and beak.
  • To fix any flaws, use a wet fingertip. The marshmallow won't stick to it.

Recipe Details

Chocolate Marshmallow Peeps Recipe

Active 45 mins
Total 60 mins
Serves 18 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons gelatin
  • 2/3 cup plus 1/2 cup water, divided
  • 2 cups sugar, plus extra for coating peeps
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 2/3 cup cocoa powder, sifted
  • 1 ounce semisweet chocolate, melted

Directions

  1. Place 2/3 cup water in mixing bowl of standing mixer and sprinkle gelatin over top. Let sit until gelatin is absorbed into water, about 5 minutes. Set aside. Sprinkle enough sugar to generously coat bottom of rimmed baking sheet. Set aside.

  2. In medium saucepan, stir remaining 1/2 cup water with 2 cups sugar and corn syrup. Heat over medium-high heat until mixture just comes to boil, stirring to dissolve sugar. When mixture comes to boil stop stirring. Continue to cook until mixture registers 240°F. Occasionally brush down sides of pan with water as the mixture cooks.

  3. When sugar syrup comes up to temperature, pour over gelatin and stir gently to combine. Let mixture sit to cool briefly, about 10 minutes. Then whip on medium-high speed until light, fluffy, and the consistency of shaving cream, about 10 minutes. Gently fold in vanilla and cocoa until combined.

  4. Plop a small spoonful of marshmallow onto plate. If it doesn't hold its shape, set mixing bowl over pan of ice water until marshmallow thickens to the point where it just holds its shape. Fill pastry bag and pipe chicks (see note). Let chicks sit for 10 minutes to set and then sprinkle sugar over to coat. Use toothpick to dab chocolate eyes onto chicks.

Special equipment

Standing mixer fitted with whisk attachment, piping bag with 1/2-inch or #806 tip, rimmed baking sheet, candy thermometer

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