Frosting Filled Birthday Cake Cookies- Chips Ahoy Copycat Recipe

I am obsessed with anything that is cake flavoured- birthday cake, cake batter- anything!  I especially love the ones with the sprinkles!!!  So obviously when I saw Frosting Filled Birthday Cake Cookies from Chips Ahoy on the shelf at the grocery store, I snatched them up before anyone else could steal them away from me.  

I don’t think I’ve been more excited to try something than I was to try these cookies- I’ve never seen frosting filled in a cookie before-  I took one bite, and was devastated!  They were not very good.  At all.  They didn’t taste like cake batter, and they sure didn’t taste like frosting!  Being the devoted sweets fan that I am, I new I couldn’t give up at that point, and I had to try to make my own version.  

To make the frosting filling, I ended up using shortening, which I don’t usually like to use.  I tried the recipe with butter instead, but the butter melted in the heat of the oven, and the frosting spread out all over the cookies.  I also failed when it came to the cookie batter.  I went with my go-to chocolate chip cookie batter, and found that it didn’t have enough flour, so the cookies spread out wide.  I needed them to keep their bowl shape around the frosting filling.  So, I fixed my errors, replaced the butter with the shortening, and added more flour.  One more practice batch, and I had it fixed!  

 I hope you love these as much as I did!

Frosting Stuffed Birthday Cake Cookies- Chips Ahoy Copycat Recipe

Frosting Filling Ingredients:

• 1/4 cup vegetable shortening (56 grams)
• 2 cups icing sugar (200 grams)
• 2 Tablespoons warm water (30 milliliters)
• 1/2 teaspoon almond extract (3 milliliters)
• 1/4 cup sprinkles

Cookie Dough Ingredients:

• 1 1/2 cups all purpose flour (180 grams)
• 1/4 teaspoon baking soda  (1.25 grams)
• 1/2 cup butter (120 g)
• 1/4 cup granulated sugar (25 grams)
• 1/2 cup brown sugar (90 grams)
• 1/2 teaspoon salt (2.5 grams)
• 1/2 teaspoons almond extract (5mL)
• 1/2 teaspoon vanilla extract (5 mL)
• 1 egg (2 ounces)
• 1/2 cup white chocolate chips (84 grams)
• 1/2 cup rainbow chocolate bits (84 grams)

Procedure:

1. In the bowl of a stand mixer, fitted with a paddle attachment, combine shortening and icing sugar.  
2. While machine is on low, add water and extract.  Mix until smooth. 
3. Add sprinkles and gently fold in.  
4. Using a small cookie scoop, place balls of frosting on a baking tray lined with parchment and place into the freezer. 
5. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and dugars together until they are light and fluffy. 
6. Add egg and extracts while mixer is on low.  Mix until smooth. 
7. Add flour, salt and baking soda and mix until dough comes together.  
8. Add chocolate chips and sprinkles and gently mix together. 
9. Using a medium sized cookie scoop, place balls of dough onto a parchment lined baking tray.  Place dough balls into the fridge until the frosting has chilled completely. 
10. Preheat oven to 350F.
11. Remove dough and frosting from fridge and freezer.  Make a well in two dough balls, place the frosting ball inside one of the wells, and then place the second well of dough over top of the first, and seal the frosting inside.  Repeat for as many cookies as desired. 
12. Bake in preheated oven for 20-25 minutes, or until golden brown. 
13. Allow to cool on a wire rack before serving. 
14. Store the cookies in a sealed container for 2-3 days, or freeze in a sealed container for 1-2 months.