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!!
xo, Hayley
sally @ sallys baking addiction says
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
Leslie Haasch says
This is the cutest thing I’ve ever read 🙂
thedomesticrebel says
Thanks Leslie!
mimi says
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!
Sophia @ NY Foodgasm says
OMG these are HEAVENLY!
Christi @ Love From The Oven says
Yeah, I TOTALLY want to marry these. Yum!
Shannon @ Bake. Frost. Repeat. says
YES!! I love these. Perfect use of my whoopie pie pans that I never use.
Ashley @ Wishes & Dishes says
Awww I love Sally!! And wouldn’t you know I JUST bought a whoopsie pie pan so that I can make deep dish cookies in it. Soo trying this one!
Kate @ Diethood says
Shuddup!! OH EM GEE! Seriously?? Where do you live? I NEED to binge on these, STAT!
Jennie @themessybakerblog says
What better way to celebrate a sprinkle-loving bride than with frosting stuffed cookies? These are amazeballs.
Layla @ Brunch Time Baker says
I’ll take a dozen of these cookies! They looks delicious.
Elaine @ Cooking to Perfection says
This is the cutest idea. Yall are all so sweet for putting together a virtual shower for Sally. And all of these recipes–omgosh yum! I want to try yours ASAP, Hayley. They look out of this world!
what katie's baking says
aww i love it! these look awesome, hayley!! you are so creative.
and happy bloggy bridal shower, sally! 🙂
Del's cooking twist says
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 😉
thedomesticrebel says
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
Sonya says
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!
thedomesticrebel says
Hi Sonya! You could definitely make these in a well-greased muffin pan 🙂
Renee @ Tortillas and Honey says
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!
thedomesticrebel says
Yay, thank you Renee!! 🙂
Lindsey @ American Heritage Cooking says
I am LOVING all these sprinkles filled posts for Sally! You guys are so sweet. And, hold up! I didn’t know that you could stuff frosting inside a cookie!! You are a genius! Seriously.
Dorothy @ Crazy for Crust says
Oh my goodness – I almost made frosting filled cake batter cookies but with chocolate. #greatminds 🙂 LOVE these, obvi!
Thalia @ butter and brioche says
these cookies are definitely deliciously amazing.. i am so craving one right now!
Stephanie @ Macaroni and Cheesecake says
These look so fun and festive and I love that you filled them with frosting!!
thedomesticrebel says
Thanks, Stephanie! 🙂
Laura @ Laura's Culinary Adventures says
I have never seen the chips ahoy version of this cookie, but I’m sure yours are way better!
Cassie says
Frosting filled cookie cups? You are stinking genius! I adore these!
Kayle (The Cooking Actress) says
YAYYYY FOR SALLY!!!
Love this bridal shower! And these are totally the perfect treat for her <3
Krystle(Baking Beauty) says
I need these in my life immediately! Frosting+cookies=perfection. Pinning!
Alexis says
Do you mean 1 1/4c or package funfetti cake mix?
thedomesticrebel says
Hi Alexis! Yes, only 1 and 1/4 cups of Funfetti cake mix.
chiara nigro says
Do you use 1 1/4 cups funfetti mix or 1 1/4 boxes
thedomesticrebel says
Hi Chiara! You use 1 & 1/4 cups of the mix. 🙂
Amy says
How many cookies should this make?
Stephanie says
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!
thedomesticrebel says
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!
Dan says
How much funfetti cake mix? 1 1/4 cup, or 1 box and a 1/4?
thedomesticrebel says
Dan, I’m sorry for the confusion! It’s 1 & 1/4 cups Funfetti cake mix. I’ll change the instructions right now!
Sarah says
Does Almond Extract NEED to be used?
thedomesticrebel says
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!
Meghan says
These look amazing! I have this weird dislike for shortening, could i use anything else or would it not keep its shape aka melt??
thedomesticrebel says
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.
Julia says
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!
thedomesticrebel says
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! 🙂
Julia says
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!
thedomesticrebel says
Absolutely, Julia! Hope it works better next time 🙂 Have a great evening!
JoElle says
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.