Preheat the oven to 350° F and grease cookie sheets with baking spray or line with baking mats.

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.

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.

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.

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.

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.

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.

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!