Frosting Filled Deep Dish Cake Batter Cookies (And a Surprise Bridal Shower for Sally!

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Almond extract
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 cup Chocolate chips
  • 1 1/4 cups Funfetti cake mix
  • 2 cups Powdered sugar
  • 3/4 cup Rainbow sprinkle
  • 1 Pinch Salt
  • 4 tsp Vanilla
  • 1/4 cup Vegetable shortening
  • 1/2 cup White chocolate chips
  • 1/2 cup White sugar

• Dairy

  • 3/4 cup Butter
  • 2 tbsp Heavy cream or milk

Found on thedomesticrebel.com

Description

Ingredients

• ¾ cup butter, room temperature
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 & ¼ cups all-purpose flour
• 1 & ¼ cups Funfetti cake mix (just the dry mix!)
• ½ tsp baking soda
• ½ cup rainbow sprinkles
• ½ cup white chocolate chips
• ½ cup chocolate chips
• FOR FROSTING FILLING:
• ¼ cup vegetable shortening
• 1 Tbsp vanilla extract
• 2 Tbsp heavy cream or milk
• Pinch salt
• 2 cups powdered sugar
• ¼ cup rainbow sprinkles

Directions

• First, prepare your frosting: in the bowl of a stand mixer, beat together the shortening, vanilla, cream, salt and powdered sugar with the paddle attachment until fluffy and light. Stir in the sprinkles.
• Portion rounded Tablespoon-sized balls of frosting onto a silicone-liner or foil-lined baking sheet; freeze the frosting balls for approx. 1 hour or until firm. Preheat your oven to 350 degrees F.
• To the mixer bowl, beat the butter, brown sugar and sugar until creamy. Beat in the vanilla extract, almond extract and egg; then gradually add the cake mix, flour and baking soda. Stir in the sprinkles and mixed chocolate chips.
• Press a Tablespoon-sized ball of dough into a heavily greased deep dish cookie pan (also known as a whoopie pie pan). Top the flattened cookie with a frosting ball. Take another Tablespoon-sized ball of dough and press it on top and around the frosting ball, sealing the edges of the cookie together without smashing the frosting ball -- the frosting will melt a little to flatten the cookie out.
• Bake the cookies for approx. 10-15 minutes or until the edges are golden brown and crisp and the tops are just about set; do not over-bake! Cool in the pan for about 10 minutes before gently running a knife around the cookie to release it; cool on a wire rack completely. Serve room temperature or warmed up, and store leftovers airtight at room temperature. Cookies can also be frozen & thawed.