Whenever my kids have to take a treat in for school, this is what they ask me to make. I don’t mind. After doing it a few times, they really aren’t all that hard to make. The ingredients list and instructions can be a bit intimidating at first, especially if you don’t bake very much. Once you get into it though it goes pretty quickly…and the end result is so worth the time! Just be warned, it might be worth it to make a double batch. Check out what they are saying about this recipe over at Sugar Spun Run:
“Frosting IN cookies is so next level! Love that these funfetti cookies have chocolate in them to.”
You won’t find a cookie recipe like this anywhere else. Everyone will love these yummy little treats.
Ingredients
Funfetti Frosting
1/2 cup salted sweet cream butter softened, 1 stick
1/4 cup dry Duncan Hines Funfetti cake mix or use white cake mix and increase sprinkles
1/2 tsp vanilla extract
3 Tbsp heavy cream
2 1/2 cups powdered sugar
2-3 Tbsp colored sprinkles
Cookie Dough
1 cup unsalted butter, melted and cooled to room temperature, 2 sticks
1 cup Dominos granulated sugar
1/2 cup light brown sugar packed
1 large egg
1/2 tsp vanilla extract
3 cups Gold Medal all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups semisweet chocolate chips I used 1 cup regular chocolate chips and 1 cup mini
Instructions
Funfetti Frosting
In KitchenAid, or with hand mixer, cream butter on medium speed.
Stir in cake mix and vanilla extract.
Add 2 Tbsp of heavy cream and stir well.
Gradually stir in powdered sugar, about halfway through stir in the remaining Tbsp of heavy cream or milk.
Fold in additional sprinkles.
Transfer funfetti mixture to freezer while you prepare the cookie dough.
Cookies
Preheat oven to 375F
In large bowl, stir together melted butter and sugars.
Beat in egg and vanilla.
In separate bowl, whisk together flour, cornstarch, baking soda and salt.
Gradually stir flour mixture in to butter mixture.
Stir in chocolate chips and set aside.
Remove Funfetti mixture from freezer and use a spoon to form 2-3 tsp sized balls. Set on a wax-paper lined plate (should form 24 balls. If the frosting becomes to sticky to manage while you are scooping, return to freezer for 5 minutes before trying again).
Return to freezer.
Scoop cookie dough into 2 1/2-3Tbsp sized balls (I used a 1/4 measuring cup and filled about 2/3-3/4 of the way), lightly roll into balls and place on cookie sheet (should make 24 balls of cookie dough)
Remove funfetti filling from freezer and, working quickly, press into cookie dough balls and fold cookie dough around the filling, sealing the funfetti inside completely so it is not visible from outside the cookie (some of the filling will show once the cookies are done baking, but there should be NO filling visible when they go in the oven, otherwise the filling may leak everywhere).
Place on parchment paper-lined cookie sheet and gently, slightly press down to lightly flatten (if any filling becomes exposed, seal it up). Repeat until all cookies are sealed around funfetti frosting (you may have some filling left over, that’s OK, don’t try to cram it all in).
Place prepared cookie dough balls in freezer and chill for at least 30 minutes.
Preheat oven to 375.
Once cookies have chilled, place about 2″ apart on a cold parchment paper-lined baking sheet.
Bake on 375F 13 minutes. Allow to cool completely on baking sheet (cookies are fragile and will break easily when hot). While each batch bakes, keep the waiting cookie dough balls in the freezer.
Do not put cookie dough on hot baking sheets or the dough may begin to melt before it can bake, yielding messy cookies.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Do not put cookie dough on hot cookie sheets or the cookies may start to cook before you can get them to the oven.
Thanks again to Sugar Spun Run for this amazing recipe.
