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

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, baking soda, and salt. Add this mixture into the butter/sugar mixture slowly, stirring well. Then, fold in the chocolate chips, reserving some to place on top of the cookies once they come out of the oven.

Optional but recommended step: place the cookie dough in the fridge for about 30 minutes to chill the dough. This is helpful if your cookies tend to come out flat; they will not spread as much if the dough is chilled.

Scoop dough using a 1/2 cup measuring cup, and flatten each ball of dough slightly. Place one Italian rainbow cake bite in the middle of the dough, and top with additional dough to cover the entire cake bite. Since these are large cookies, only place about four on each baking sheet.

Bake for about 12 minutes, until the edges are golden brown. Top the warm cookies with the extra chocolate chips, an additional half of a cake bite, and chocolate sprinkles. Wait about 10-15 minutes before eating. Enjoy!