I’ve been running my mouth around town for the past year telling anyone who listens what it’s like to be almost 30. I can no longer eat ice cream before I go to bed without major gastrointestinal discomfort in the morning. My body grunts involuntarily when I return to the standing position after I’ve been on the floor petting Omar. When it rains, I’m not even mad because it’s, “good for the grass,” and I officially have waited in line for 25 minutes at Costco gasoline because you just can’t beat those prices. Although I still get carded every single time I buy blunt wraps, indicating that I literally appear to be 17 or younger, today I am finally 30, and that calls for birthday cake stuffed inside some cookies.
Stuffing birthday cake inside of a cookie is as good of a time as it sounds. You start with some leftover Funfetti birthday cake, frosting and all. I really don’t care if you use store-bought cake mix or make your own, because well, it’s your life and you get to live it however you want to. In fact, for this recipe, I highly suggest you use the boxed mix, because after all, the cake is getting mashed up, re-baked, and no one will even see it until they take a bite of their cookie. Once you have your cake and frosting, mash it up and roll them into little cake balls. The bigger you want your cookies to be, the bigger you can make your balls. Then, the cake balls go in the freezer as you make your double chocolate chip cookie dough. Once the dough is made and the cake balls are frozen, it’s time to wrap your cookie dough around the cake balls, concealing the Funfetti delights until the cookies are consumed after baking. 30th birthday or not, these cookies are a reason to celebrate the fact that in 2021 we can take Funfetti birthday cake and stuff it inside of a cookie. Cheers to that!
Double Chocolate Chip Birthday Cake-Stuffed Cookies
Ingredients
- 1 cup (2 sticks) butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1/3 cup dark chocolate cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips plus more for putting on top
- 1 box Funfetti cake mix
- 1/2 cup vanilla frosting you can use store-bought
- Rainbow sprinkles for putting on top
Instructions
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Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.
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Follow the directions on the box of Funfetti cake mix and bake in two cake pans. You will be using about 1/2 of the cake for this recipe, so you will have a small leftover cake to enjoy! Allow the cake to cool in its pan as you make the cookie dough.
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With an electric mixer, beat together the butter and the sugars until creamy. Mix in the vanilla, and then add the eggs, one at a time, mixing slowly after each addition.
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In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips.
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Do not skip this step! Place the cookie dough in the fridge for about 30 minutes to chill the dough. The dough will be easier to handle when stuffing the cake.
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While the cookie dough is in the fridge, scoop about 1/2 cup of vanilla frosting into your cooled cake pan. Mash up the cake and the frosting until it is combined. Then, take some of the cake mixture in your hand (a couple of tablespoons) and roll into 12-16 cake balls. Place the cake balls on a parchment-paper lined pan or plate, and stick in the freezer for about 20 minutes.
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Once the dough is chilled and the cake balls frozen, using 1/3 or 1/2 cup measuring cup (depending on how big you like your cookies), scoop out cookie dough and flatten each ball of dough in your hand. Place one frozen cake ball on top of the dough, and fold the dough up around the cake ball so that it is entirely covered. This recipe makes about 12-16 large cookies. Place only about 4-6 cookies on each baking sheet.
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Bake for 10-14 minutes (until the edges look slightly crispy). Top the warm cookies with the extra chocolate chips. and more rainbow sprinkles. Wait about 10-15 minutes for the cookies to cool before serving. Enjoy!