These frosting stuffed cookies mix creamy, not-too-sweet buttercream and buttery chocolate chip cookies. They’re connoisseur, bakery-style cookies that make a enjoyable birthday cake different! Recipe features a how-to video!
Frosting Stuffed Cookies
In case you’re the kind of one that scrapes the icing off your cupcakes and tosses it within the trash (disgrace on you!), you would possibly wish to hit the again button…
Now that now we have all of the *regular* folks with us, I’m thrilled to share my newest connoisseur cookie creation! These frosting stuffed cookies mix just a few of my very favourite issues: chocolate chip cookies, buttercream frosting, and sprinkles! They’re tremendous thick, utterly over-the-top, and a lot enjoyable.
This recipe took lots of tweaking, however I’m lastly very pleased with the way it turned out, and I feel you’re going to adore it.
Why You’ll Love This Recipe
- Spectacular, bakery-style outcomes. Between their big measurement, vibrant sprinkles, and number of chocolate chips, these cookies look skilled and simply so fairly. And as soon as folks uncover that frosting shock inside?! Be ready for compliments!
- Borrows the identical straightforward method from just a few of my different connoisseur cookie recipes (particularly my Oreo cheesecake cookies and strawberry cheesecake cookies). We’ll merely make our filling, chill it, after which stuff it into the cookie dough. It’s easy, I promise!
- Not too candy! Regardless of the buttercream filling, these cookies aren’t overpoweringly candy. It took lots of work to get it so far, particularly lowering the sugar within the dough, tempering the frosting with a bit acid, and utilizing cake flour for thicker, softer outcomes. This thicker dough additionally holds within the filling fantastically!
- Makes a incredible birthday cake different, identical to my cookie cake, birthday crumb cake, and birthday cake cookies.
What You Want
Let’s overview just a few of the important thing substances in these frosting stuffed cookies earlier than we begin baking.
- Cake flour. I want to make use of cake flour for these cookies for a thicker, softer texture. You should utilize all-purpose flour as an alternative (substitution directions beneath), however the closing texture can be firmer and never fairly as tender.
- Butter. This may increasingly appear to be lots of butter for simply 14 cookies, however bear in mind–these are BIG, bakery type cookies and we’re filling them with buttercream, in spite of everything. Notice that I do want salted butter within the frosting; for those who don’t have any, you’ll be able to simply add a pinch of salt in together with your butter for that half.
- Sugar. We’ll use granulated and lightweight brown sugar within the cookies and save the powdered sugar for the frosting filling. Notice that this recipe does use much less sugar within the dough than most of my different cookie recipes; that is intentional! Since we’re getting loads of sweetness from the buttercream frosting, we don’t need the cookies themselves to be too candy.
- Chocolate chips. I take advantage of a mix of mini chocolate chips, common semi-sweet chips, and white chocolate chips. This provides a enjoyable pop of chocolate in every chunk!
- Lemon juice. This may increasingly appear to be a wierd ingredient, but it surely helps tone down the sweetness of the buttercream. I promise it gained’t make your frosting style like lemon (although I do have a incredible lemon frosting!).
SAM’S TIP: Keep away from non-pareils, as they may stain your cookie dough. I want to make use of jimmies or the flat, spherical sequin-shaped sprinkles (referred to as quins).
As at all times, that is simply an outline of the substances I used and why. For the total recipe please scroll all the way down to the underside of the put up!
The best way to Make Frosting Crammed Cookies
Put together the Dough
- Cream the butter and sugars till fluffy, then stir within the eggs and vanilla. Step by step stir within the dry substances till mixed, then fold within the mix-ins.
- Cowl and chill the dough within the fridge for at the very least half-hour or as much as 3 days. Whereas your dough chills, you’ll be able to put together the frosting.
Make the Frosting
- Cream the butter till easy, then step by step add the powdered sugar. Stir within the vanilla and lemon juice, then fold within the sprinkles. Scoop dollops of frosting onto a wax paper lined baking sheet and place within the freezer.
Meeting
- Roll ¼ cup scoops of dough into easy balls, then indent the facilities together with your thumb to make a nest. Add your frosting dollops, then easy the dough round them. Bake till the bottoms begin to flip gentle golden brown, then take away and let cool utterly earlier than having fun with.
SAM’S TIP: Don’t over-bake! In case you do, your cookies may end up laborious and dry. The important thing right here is to let the cookies end baking exterior the oven on their cookie sheets. They are going to nonetheless look a bit underdone on the tops once you take away them from the oven and whereas they’re nonetheless heat. As soon as they cool although, they are going to be completely gentle and chewy (and the bottoms, once you flip them over, needs to be solely gentle golden brown)!
Regularly Requested Questions
Nope! The butter within the frosting is stabilized by the sugar, so there is no such thing as a refrigeration vital right here. You’ll be able to retailer your frosting stuffed cookies at room temperature in an hermetic container for 4 days.
Finally it’s troublesome to say with out having tried it. This frosting filling was rigorously made to not be so skinny that it will simply ooze out of the cookie. One other frosting like Swiss meringue buttercream or ermine frosting might not deal with the warmth of the oven so effectively and will not even look as good after baking, so whereas most thick buttercream frosting ought to work, you’ll wish to proceed with warning. Most frosting can be fairly candy, and even more-so when paired with the cookie dough, so this one was once more specifically engineered to work effectively with the cookie dough whereas one other may not be so complementary.
It may be a bit laborious to inform for the reason that tops don’t get particularly golden brown. My suggestion is to test the underside edges of your cookies; if they’re beginning to flip gentle golden brown, they’re finished. The cookies will nonetheless appear underdone after you take away them and whereas they’re nonetheless heat, however they need to agency up as soon as they’ve cooled utterly.
Hold scrolling to see just a few extra of my favourite stuffed chocolate chip cookie recipes.
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Frosting Crammed Cookies
Servings: 14 giant cookies
Energy: 505kcal
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Directions
Cookie dough
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Mix butter and sugars in a big mixing bowl and use an electrical mixer to beat till gentle, fluffy, and well-creamed (about 2 minutes on high-speed).
1 cup (226 g) unsalted butter, ¾ cup (150 g) granulated sugar, ¼ cup (50 g) gentle brown sugar
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Add eggs and vanilla extract and stir effectively till mixed.
2 giant eggs, 1 teaspoon vanilla extract or imitation vanilla
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In a separate giant mixing bowl, whisk collectively cake flour, baking powder, baking soda, and salt.
4 cups (450 g) cake flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon desk salt
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With mixer on low-speed, step by step stir dry substances into moist till utterly mixed.
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Add chocolate chips and sprinkles and stir till effectively integrated into the batter.
⅔ cup (120 g) mini chocolate chips, ⅓ cup (56 g) semisweet chocolate chips, ⅓ cup (56 g) white chocolate chips, 3 Tablespoons (40 g) sprinkles or jimmies
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Cowl bowl with plastic wrap and chill within the fridge for at the very least half-hour earlier than continuing. Put together the frosting filling.
Frosting filling
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Place the butter in a medium-sized mixing bowl and use an electrical mixer to beat till easy.
6 Tablespoons (85 g) salted butter
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Step by step add powdered sugar till utterly mixed.
1 ½ cups (190 g) powdered sugar
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Add vanilla and lemon juice and stir effectively.
½ teaspoon vanilla extract or imitation vanilla, ½ teaspoon lemon juice
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Gently stir in sprinkles till integrated.
2 Tablespoons (26 g) sprinkles or jimmies
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Scoop frosting onto 1 Tablespoon-sized scoops and place on a wax paper or parchment paper lined baking sheet or plate (it’s best to get 15-16 scoops) and place within the freezer to agency up whereas the dough finishes chilling (if dough is already completed chilling, depart it within the fridge and let the frosting freeze for at the very least quarter-hour). In the meantime, preheat oven to 375F (190C).
Meeting
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Take away dough from fridge and scoop into ¼ cup parts (83g) (if it is nonetheless too sticky to handle, simply refrigerate longer). Roll between your palms till easy then use your thumbs to make an indent into the middle of the dough ball. Take away a scoop of the frosting filling from the freezer and press it into the middle of the dough, then kind the dough again across the frosting and gently kind right into a easy ball. Repeat with remaining dough and frosting (you’ll have a scoop or two of frosting left over, that is high quality).
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Place cookies at the very least 2” (5cm) aside on parchment paper-lined baking sheet and switch to heart rack of 375F (190C) oven. Bake for 12-13 minutes. When completed baking cookies will nonetheless be fairly pale on prime however the very bottoms can be starting to show a lightweight golden brown. (be aware: for thicker, rounder cookies, chill the assembled cookie dough balls for quarter-hour or longer earlier than baking).
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Enable cookies to chill for at the very least quarter-hour on baking sheet earlier than transferring to cooling rack to chill utterly earlier than having fun with. If lower into whereas nonetheless heat, cookies will seem under-done within the heart however is not going to if allowed to chill utterly.
Notes
Vanilla extract
Imitation vanilla offers you extra of a man-made “Funfetti”/cake batter taste whereas traditional vanilla has a extra, effectively, traditional taste.
Cake flour
I like to recommend cake flour for the most effective texture. In case you use all-purpose, the cookies is not going to be as gentle. If substituting all-purpose flour you will want 3 ⅔ cups or 450g.
Chocolate chips
I like to make use of a mix of white, mini, and semisweet chocolate chips, however you’ll be able to combine and match these as you’d like.
Sprinkles
Sprinkles/jimmies or quins (flat spherical sequin-shaped sprinkles) work greatest right here. Non-pareils will work however are much less best as they may bleed via the batter.
Butter for buttercream
I most well-liked the style of the frosting filling when made with salted butter, however for those who choose to make use of unsalted merely add a rounded ⅛ teaspoon of salt in with the butter.
Storing
Retailer in an hermetic container at room temperature for as much as 4 days. Cookie dough balls can also be ready and frozen in response to my directions on the best way to freeze cookie dough. Cookies baked from frozen is not going to unfold as a lot and usually will want a couple of minutes longer within the oven.
Diet
Serving: 1giant cookie | Energy: 505kcal | Carbohydrates: 67g | Protein: 6g | Fats: 24g | Saturated Fats: 15g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 6g | Trans Fats: 1g | Ldl cholesterol: 74mg | Sodium: 259mg | Potassium: 87mg | Fiber: 1g | Sugar: 40g | Vitamin A: 612IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will range based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
Recipe be aware: I initially printed a frosting stuffed cookie a few years in the past in 2015, however quite a lot of folks bumped into points with the cookies spreading an excessive amount of, being too candy, and the frosting oozing out. I’ve since revamped the recipe to repair this challenge.
Extra Stuffed Cookies:
