Preheat oven to 350°F. Coat an 8-inch cake pan or springform pan with baking spray.
Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Add egg and melted chocolate; beat on medium speed until combined, about 1 minute. Add flour, cocoa, salt, baking powder and baking soda; beat on low speed until combined, about 1 minute, stopping to scrape down sides as needed. Cut 6 PEEPS® Marshmallow Chicks into dime sized chunks and mix them into your dough with 3/4 cup white chocolate chips and 3/4 cup chocolate chips; beat on low speed until combined, about 30 seconds.
Press cookie-dough mixture evenly into a prepared pan. Bake for 20 minutes. Remove from oven; immediately sprinkle remaining 1 tablespoon each white chocolate chips and chocolate chips. Press your remaining PEEPS® Marshmallow Chicks lightly into the surface of the cookie so they set in place as the cookie cools. Let cool completely, about 30 minutes. Remove from pan; slice into 4-8 wedges.
Store in an airtight container on your counter for up to 5 days.
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