The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Frosting Filled Deep Dish Cake Batter Cookies {And a Surprise Bridal Shower for Sally!}

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frostingfilledcookies

Sally's Shower LogoIf 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!

DSC_0984AHence 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

DSC_0977a

4.9 from 7 reviews
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Frosting Filled Deep Dish Cake Batter Cookies {And a Surprise Bridal Shower for Sally!}
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These deep-dish cookies are infused with the sweet flavor of cake batter, smothered in sprinkles, and are filled with creamy buttercream frosting. They're simply impossible to resist!
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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DSC_0985AYou 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!!

xo, Hayley

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Comments

  1. Hayley, what would I do without you? Seriously!! Your hilarious posts on your blog (and on FB haha) get me through the day. I can’t believe how far we’ve both come in our blogging careers and I am just so happy we’re friends. And I don’t just consider you a “blogging” friend. Thank you so much for this bridal shower!! If I know you at all, I think you were extremely excited to start baking today’s recipe for it. These deep dish cookies are out of this world. And the frosting inside? I didn’t even know that was possible?! My mind is blown. I kind of want to crumble these up on top of ice cream and/or pancakes. Is that weird? I’m sure you’d do it too. Love you Hayley, thank you again from the bottom of my heart! xoxo

    Reply

  2. You know, I don’t usually click on cookie and cake recipes, because I don’t really have a sweet tooth. On the other hand, if I made cookies or cake, I would finish everything off, so I just stick with savory But these certainly caught my attention! So creative!!! And fun!

    Reply

  12. Hi Hayley! I just stumbled upon your awesome cake batter cookies you baked for Sally’s virtual bridal shower and I simply love them. I’m a huge fan of Sally since I started blogging and I’m now so happy to meet you! It makes me feel so happy to learn about your friendship! This post is full of generosity and it’s a pleasure to read! Cheers from the French girl behind Del’s cooking twist 😉

    Reply

    • Hi Del! Thanks so much for your sweet comment! 🙂 Sally and I are great friends and I am continually so thankful for the awesome friendships I’ve created from blogging! It’s so nice to meet you — have a fantastical day!! <3

      Reply

  13. I found this recipe through Pinterest and they look yummy. However, I was wondering if you could make these without the whoopie pan or maybe use a cupcake pan instead. Thanks!

    Reply

  14. These cookies, I know, will put the Chips Ahoy version to shame! I was so excited to try the store bought version and was so disappointed with their quality, so I am thrilled that you created a homemade version!!! Am definitely giving these a try!

    Reply

  26. I just made this recipe and it didn’t turn out well at all. First off, I didn’t have the whoopie pie pan so I tried using a mini muffin pan. This required at least 10 extra minutes for baking just to get the bottom of the cookie barely done. I waited 10 minutes for them to cool and the tops disconnected from the bottom. Secondly, I think this recipe is way too sweet and I have a pretty big sweet tooth. If you’re going to make this recipe make sure you have the whoopie pie pan. The batter and icing is really pretty but the end product was not worth it!

    Reply

    • Stephanie, I’m so sorry to hear your recipe didn’t turn out at all! I will try to make this exact recipe in a mini muffin tin so I can give alternatives to the whoopie pie pan. In the meantime, I apologize for the flop!

      Reply

    • Dan, I’m sorry for the confusion! It’s 1 & 1/4 cups Funfetti cake mix. I’ll change the instructions right now!

      Reply

    • Hi Sarah! Nope, it doesn’t need to be used, but the combination of almond and vanilla extracts lends an authentic “cake batter” flavor, which helps in flavoring these cookies. However, if you don’t have it or don’t want to use it, feel free to omit it and just use vanilla. It’ll still be plenty sweet and cake-battery!

      Reply

  29. These look amazing! I have this weird dislike for shortening, could i use anything else or would it not keep its shape aka melt??

    Reply

    • Hi Meghan! You know, I haven’t experimented with anything other than shortening in the frosting. What you may be able to do is make a regular buttercream, roll it into balls/discs, and freeze them until completely firm. Then try using those. I can’t guarantee that will work (in that they won’t melt or seep through) but if you enclose them really well in the cookie dough, it should be okay… however I’m thinking that they may be really gooey when you slice into the cookie, if that makes sense.

      And just so ya know, this doesn’t taste super shortening-y! I promise! xoxo.

      Reply

  30. Ok so the cookies are outta this world, but the frosting just melts right in. I used crisco shortening too!! It’s really possible to put frozen frosting in a 350 degree oven for 10-15 minutes and have it not melt and seep into the cookie?? SAD!

    Reply

    • Julia, I’m sorry that your frosting melted! I’ve tested this cookie recipe several times and each time, the frosting has remained in my cookies as a layer. Perhaps it wasn’t frozen solid enough? Otherwise, I apologize, but I’m glad the cookies are delicious! 🙂

      Reply

      • That’s what I am thinking too. Nothing to do but try again!!! after all, I have leftover cake mix to use anyway. Thank you so much for getting back to me!

        Reply

  31. I don’t own a whoopee pie pan, so I improvised with standard muffin tins. I got 22 out of this recipe. I followed directions except that I cut the amount of sprinkles in half and still thought there were more than enough. These are really sweet and would maybe try making them in mini-muffin tins next time. I pressed 1 TBS of batter into the muffin tin and topped it with the frosting. I took another TBS of batter and flattened it in my hands and then gently placed it over the frosting and pressed to seal the edges. Total baking time was 15 minutes.

    Reply

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