If there’s one other person in this great big world who maybe loves sprinkles as much as I do, it’s Sally.
And lemme tell ya — that blonde loves her sprinkles 🙂
I met Sally in this gigantic, crazy blogging world I live in. Her blog was new like mine (in fact, I believe we both started our blogs a couple months apart, back in 2011) and I was instantly drawn to her gorgeous pictures, foolproof recipes and the fact that she obviously had a sprinkle addiction like myself. (If you didn’t know, it’s hard to find other sprinkle addicts. I mean, we’re hardcore. We don’t like a dainty sprinkling; we need rainbow sprinkles to smother our desserts).
And now, years later, Sally and I are still great friends — which makes me a very proud, excited and happy friend of hers to participate in this awesome virtual Bridal Shower for her since Sally is getting hitched! The smiley, sprinkle-loving blonde is getting married next month to the love of her life, Kevin, and I couldn’t be more thrilled for Sally (or Kevin, who probably is the luckiest dude alive to live with a baker like Sal).
And if there’s another thing you should know about Sally (besides the sprinkles and the upcoming wedding), it’s that she loves cake batter! Her cake batter cookies are on the cover of her first-ever cookbook (which if you don’t own, you must purchase!), and she has tons of other Funfetti treats on her eponymous blog. So when creating treats for this special virtual shower, I knew it’d be criminal for me not to make something with sprinkles or cake batter!
Hence these cookies, which are kinda sorta out-of-this-galaxy amazeballs. Awhile back while grocery shopping, I spotted new Chips Ahoy Frosting-Filled Cookies and knew I had to recreate them. For my version, I bake my cake-batter flavored cookies in a deep dish cookie pan (also known as a whoopie pie pan) to create more room for that gooey frosting center, but to also ramp up that cake batter sweetness. My cookies are swirled with tons of Funfetti flavor, sprinkles and white chocolate chips, then stuffed senselessly with a thick hunk of creamy buttercream frosting in the center.
And if Sally wasn’t already engaged to be married, I think she’d probably want to marry these because, look at them. But then again, I don’t think Kevin will mind sharing Sally to these cookies, right Kevin??
Congratulations, Sally! I love you oodles and hope you have the most beautiful, memorable and fantastical wedding next month! <3
- ¾ cup butter, room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 & ¼ cups all-purpose flour
- 1 & ¼ cups Funfetti cake mix (just the dry mix!)
- ½ tsp baking soda
- ½ cup rainbow sprinkles
- ½ cup white chocolate chips
- ½ cup chocolate chips
- FOR FROSTING FILLING:
- ¼ cup vegetable shortening
- 1 Tbsp vanilla extract
- 2 Tbsp heavy cream or milk
- Pinch salt
- 2 cups powdered sugar
- ¼ cup rainbow sprinkles
- First, prepare your frosting: in the bowl of a stand mixer, beat together the shortening, vanilla, cream, salt and powdered sugar with the paddle attachment until fluffy and light. Stir in the sprinkles.
- Portion rounded Tablespoon-sized balls of frosting onto a silicone-liner or foil-lined baking sheet; freeze the frosting balls for approx. 1 hour or until firm. Preheat your oven to 350 degrees F.
- To the mixer bowl, beat the butter, brown sugar and sugar until creamy. Beat in the vanilla extract, almond extract and egg; then gradually add the cake mix, flour and baking soda. Stir in the sprinkles and mixed chocolate chips.
- Press a Tablespoon-sized ball of dough into a heavily greased deep dish cookie pan (also known as a whoopie pie pan). Top the flattened cookie with a frosting ball. Take another Tablespoon-sized ball of dough and press it on top and around the frosting ball, sealing the edges of the cookie together without smashing the frosting ball -- the frosting will melt a little to flatten the cookie out.
- Bake the cookies for approx. 10-15 minutes or until the edges are golden brown and crisp and the tops are just about set; do not over-bake! Cool in the pan for about 10 minutes before gently running a knife around the cookie to release it; cool on a wire rack completely. Serve room temperature or warmed up, and store leftovers airtight at room temperature. Cookies can also be frozen & thawed.
You won’t believe how much these delectable deep-dish cookies taste like Funfetti cake and frosting! The frosting melts down slightly inside of the cookie, offering a gooey, soft sweetness in the middle. Using shortening helps keep the frosting stiffer — a butter based buttercream would be too delicate to bake up and would likely seep out of the sides. Freezing the frosting balls help, too, so the insides remain sweet and frosted. Feel free to experiment making chocolate cake batter cookies with white buttercream, or even a flavored buttercream, like strawberry or chocolate!
Be sure to check out the other lovely bloggers who helped create this amazing virtual shower for Sally! (Hint: there are a lot more sprinkles involved!) 🙂
Chocolate Swiss Roll Cake from Lauren’s Latest
Funfetti Cookie Dough Balls from Averie Cooks
Cake Batter Funfetti Cookies from Diethood
Cake Batter Popcorn from I Heart Naptime
Confetti Cookie Milkshake from Bake Your Day
Cake Batter Ice Cream Balls from Oh, Sweet Basil
Frosted Sugar Cookies from Roxana’s Home Baking
Peanut Butter Filled Doughnuts from Crazy For Crust
Funfetti Sugar Cookie Cups from Crunchy Creamy Sweet
Shirley Temple from Damn Delicious
Funfetti Pudding Mix Cookies from Cooking Classy
Cherry Chocolate Chip Cupcakes from The Messy Baker
Chocolate Frosted Sugar Cookie Bars from Handle the Heat
Vanilla Banana Muffins from Love From the Oven
Homemade Funfetti Yellow Birthday Cake from Ambitious Kitchen
Frosting Filled Deep Dish Cake Batter Cookies from The Domestic Rebel
Have a fantastical day!!