Begin by creaming together unsalted butter, granulated sugar, and brown sugar in a stand mixer on medium-high speed for about 5 minutes until light and fluffy.

Add large eggs one at a time, blending well after each addition, followed by vanilla extract.

In a separate bowl, sift flour, cornstarch, salt, baking soda, and baking powder. Gradually incorporate this dry mixture into the wet ingredients.

Fold in chocolate chips and Easter sprinkles.

Portion the dough into 4-ounce rounds, flatten each dough ball, place a Peep in the center, and wrap the dough around it.

Chill the wrapped dough balls in the refrigerator for at least 2 hours.

Preheat the oven to 375°F, line baking sheets with parchment paper, and arrange the dough balls on the sheets.

Bake for 14 to 16 minutes until edges are golden brown and centers look slightly set.

Let cookies cool on baking sheets for 20 to 30 minutes before transferring to a wire rack.