Celebrate the occasion with a batch of gourmet cookies. Weighing in at almost 6 ounces each, these birthday cake stuffed cookies will give you another reason to celebrate.
Stuffed cookie recipes are so trendy and fun. This birthday cake cookie is no exception. Stuffed with a piece of birthday cake inside every cookie and topped with another slice, you can't help but feel special with every soft bite.
These cookies are perfect for any occasion, but we're bringing them out in celebration of this blog's third birthday. While we could have just served up a cake recipe, we thought this was even better. (And we were right).
Why This Recipe Works
- They're unique. Anyone can whip up some cookies or make a cake, but combining the two is practically unheard of unless you're thinking of a cookie cake.
- They're surprisingly easy to make. This recipe doesn't require too much time or effort to make, and there's no dough chilling required either, so you can have a batch of cookies in the oven in minutes flat.
- They're perfect as gifts! With the size of these cookies, you can easily gift them out as homemade treats for family and friends. They'll even do great at bake sales too.
Jump to:
🥘 Ingredients
Flour- For the gluten structure and base of this cookie recipe, you'll want to use all-purpose flour.
Cornstarch- This will help the cookies to stay puffy and light.
Baking powder- You'll need some baking powder to help leaven the cookies as they bake.
Salt- A natural flavor enhancer.
Butter- Use room-temperature butter (salted or unsalted) for this recipe. Cold butter could be used but will require an extra minute or two of work.
Sugar- Use granulated sugar to give this cookie the sweetness and moisture it needs.
Eggs- Eggs are the binding agent needed to help the cookies hold together.
Extracts- Use a combination of almond extract and vanilla extract for that iconic "birthday cake" flavor.
Sprinkles- I recommend using Jimmie rainbow sprinkles for the cookie dough because the color won't bleed, and the sprinkles hold up well to baking. Confetti sprinkles look nice on top though!
Birthday Cakes- Use Little Debbie Birthday Cake snack cakes as the center filling in every cookie. You'll only need half of a cake per cookie.
White Chocolate- For a nice topping on every cookie, use some melted white chocolate. White melting wafers work well too!
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make Birthday Cake Stuffed Cookies with these simple step-by-step instructions:
Preheat the oven to 375 degrees F.
Add flour, cornstarch, baking powder, and salt to a large mixing bowl.
Whisk together until combined.
In another bowl, add the sugar and butter.
Cream the butter and sugar together for 2-4 minutes. If using cold butter, beat it separately for 1 minute before adding the sugar.
Add in the eggs, vanilla, and almond extract.
Mix well to combine.
Add in half of the flour mixture.
Mix together at low speed to incorporate. You will have a soft dough.
Add in the remaining half of the flour mixture.
Mix again at low speed until combined. The dough will be much thicker.
Your dough should feel soft and playable like playdoh, but it shouldn't be wet enough to stick to your fingers or so dry that it is crumbling either. It should be easy to peel the dough off of the sides of the bowl and mixer.
If the dough is too dry, add in a splash of milk, and if it's too wet, add flour in a tablespoon at a time until desired consistency is reached.
Add in ½ cup of Jimmie rainbow sprinkles.
Mix well to distribute.
Divide the dough into 9 balls of dough. If you weighed them on a scale, they'd be about 4.5 ounces each.
Take a ball of dough and slice it in half. Take a birthday cake and slice it in half as well.
Take one half of the dough and press it down with your fingers. Flatten the other piece and set it aside.
Top one flattened dough piece with half of a birthday cake.
Add the second piece of dough over the top.
Use your fingers to crimp the edges of the cookie dough. Once the cake has been well hidden, gently shape and roll the dough back into a ball.
Evenly space the cookies onto a parchment paper-lined baking sheet. The cookies will spread, and you may need to work in batches.
Bake in the oven at 375F for 9-10 minutes. They will seem undercooked but no longer be glossy or shiny. This is okay!
Allow your cookies to cool completely on the baking sheet without being disturbed. I like to wait an hour for the best results.
Once cooled, melt your white chocolate in 30 second intervals in the microwave until smooth.
Remove a cookie from the baking sheet and place it in front of you in a clean workspace.
Add a small spoonful of white chocolate over the top of the cookie. Shake the cookie around to help the chocolate spread. Top with sprinkles and a small slice of cake.
Allow the chocolate to set and harden (about 15 minutes) before serving.
Enjoy!
🧾 Substitutions
Butter. If desired you can swap out the two sticks of butter in this recipe for 1 cup of Crisco shortening. Butter flavored shortening is great, but plain shortening works fine too.
Eggs. If desired, you can swap out the 2 eggs in this recipe for ½ cup + 2 tablespoons of applesauce.
Birthday cakes. Can't find Little Debbie Birthday Cakes? That's okay! You can swap them out for a different snack cake like Cake Bites. These are little square petit fours found at Walmart and on Amazon, and they don't need to be cut before use. They even come in fun colors so you can match themes!
📖 Variations
You can omit the melted chocolate and sprinkles on top of the cookies and instead place half of a birthday cake bite over the top of the cookie while it's still warm. Press down slightly and allow the icing on the cakes to melt and adhere to the cookie like glue as it cools.
🍴 Recipe Tips
For the sprinkles in the cookie, you'll want to use rainbow jimmies as they hold up the best to baking and mixing without the colors bleeding. Confetti sprinkles look nice on top, but you can use any sprinkles for the topping and be fine.
You can use salted or unsalted butter in this recipe. I like to use salted butter. If your butter is fridge temp cold, beat it separately in a mixing bowl for a minute or two to soften it before adding other ingredients and continuing with the steps.
Allow the cookies to cool completely on the baking sheet (about an hour) before transporting them to another container or plate. Handling them too soon will result in them falling apart, as these are soft cookies.
These are soft cookies, and they will appear undone when you remove them from the oven. Letting them cool and settle will finish the cooking process. The tops should not be glossy, and the edges should look set.
When in doubt, check the internal temperature of the cookie with an instant read thermometer. It should be 160F or hotter when the cookies come out of the oven, meaning the flour and eggs have been properly cooked and it is safe for consumption.
⏲️ Make Ahead Instructions
You can make these cookies in advance and keep them in the fridge or freezer before baking. In the fridge, the cookies can rest in an airtight container for up to 2 days. In the freezer, they can last up to 3 months. When baking, you'll bake from frozen and maybe add an extra minute or two.
👩🏻🍳 Storage
Keep your cooled and frosted cookies in an airtight container in a single layer (if possible) or with parchment paper between them. They'll last at room temperature for up to a week.
💭 FAQs
I recommend using heat seal individual baggies for these cookies if you plan on taking them to the market or presenting them as a gift. This will keep them all fresh and easy to portion out without letting the other cookies go stale.
I like to use butter because it's more flavorful and allows the cookies to have a nice texture, but Crisco can make cookies more tender. You can use either one and still get some delicious cookies.
I recommend using parchment paper instead of a greased baking sheet as parchment paper helps to prevent the cookie from spreading more than it should, and it also helps to prevent sticking to the pan. As the cookies cool, if moved too soon, the centers can fall out, and parchment makes that less likely to happen.
More great cookie recipes to check out soon
- Caramel Apple Cider Cookies
- Marbled Chocolate Chip Cookies
- Peanut Butter Butterfinger Cookies
- Oreo Chocolate Chip Cookies
📖 Recipe
Birthday Cake Stuffed Cookies
Ingredients
- 4 cups All-purpose flour ($0.32)
- 2 teaspoons Cornstarch ($0.02)
- 2 teaspoons Baking powder ($0.02)
- 1 ½ teaspoons Salt ($0.15)
- 1 ¼ cup Granulated sugar ($0.33)
- 1 cup Butter, room temp ($1.50)
- 2 large Eggs ($0.16)
- 2 teaspoons Vanilla extract ($0.04)
- 1 teaspoon Almond extract ($0.02)
- ½ cup Rainbow jimmie sprinkles ($1.68)
- 5 cakes Little Debbie Birthday Cakes ($1.61)
- ¼ cup White Chocolate ($0.25)
- 2 Tablespoons Confetti Sprinkles ($0.21)
Instructions
Make cookie dough
- Preheat the oven to 375 degrees F.
- Add flour, cornstarch, baking powder, and salt to a large mixing bowl.
- Whisk together until combined.
- In another bowl, add the sugar and butter.
- Cream the butter and sugar together for 2-4 minutes. If using cold butter, beat it separately for 1 minute before adding the sugar.
- Add in the eggs, vanilla, and almond extract.
- Mix well to combine.
- Add in half of the flour mixture.
- Mix together at low speed to incorporate. You will have a soft dough.
- Add in the remaining half of the flour mixture.
- Mix again at low speed until combined. The dough will be much thicker.
- Your dough should feel soft and playable like playdoh, but it shouldn't be wet enough to stick to your fingers or so dry that it is crumbling either. It should be easy to peel the dough off of the sides of the bowl and mixer.
- If the dough is too dry, add in a splash of milk, and if it's too wet, add flour in a tablespoon at a time until desired consistency is reached.
- Add in ½ cup of Jimmie rainbow sprinkles.
- Mix well to distribute.
Divide and assemble
- Divide the dough into 9 balls of dough. If you weighed them on a scale, they'd be about 4.5 ounces each.
- Take a ball of dough and slice it in half. Take a birthday cake and slice it in half as well.
- Take one half of dough and press it down with your fingers. Flatten the other piece and set it aside.
- Top one flattened dough piece with half of a birthday cake.
- Add the second piece of dough over the top.
- Use your fingers to crimp the edges of the cookie dough. Once the cake has been well hidden, gently shape and roll the dough back into a ball.
- Evenly space the cookies onto a parchment paper-lined baking sheet. The cookies will spread, and you may need to work in batches.
Bake and cool
- Bake in the oven at 375F for 9-10 minutes. They will seem undercooked but no longer be glossy or shiny. This is okay!
- Allow your cookies to cool completely on the baking sheet without being disturbed. I like to wait an hour for the best results.
Decorate and set
- Once cooled, melt your white chocolate in 30 second intervals in the microwave until smooth.
- Remove a cookie from the baking sheet and place it in front of you in a clean work space.
- Add a small spoonful of white chocolate over the top of the cookie. Shake the cookie around to help the chocolate spread. Top with sprinkles and a small slice of cake.
- Allow the chocolate to set and harden (about 15 minutes) before serving.
- Enjoy!
Notes
Substitutions
- Butter. If desired you can swap out the two sticks of butter in this recipe for 1 cup of Crisco shortening. Butter flavored shortening is great, but plain shortening works fine too.
- Eggs. If desired, you can swap out the 2 eggs in this recipe for ½ cup + 2 tablespoons of applesauce.
- Birthday cakes. Can't find Little Debbie Birthday Cakes? That's okay! You can swap them out for a different snack cake like Cake Bites. These are little square petit fours found at Walmart and on Amazon, and they don't need to be cut before use. They even come in fun colors so you can match themes!
Variations
- You can omit the melted chocolate and sprinkles on top of the cookies and instead place half of a birthday cake bite over the top of the cookie while it's still warm. Press down slightly and allow the icing on the cakes to melt and adhere to the cookie like glue as it cools.
Recipe Tips
- For the sprinkles in the cookie, you'll want to use rainbow jimmies as they hold up the best to baking and mixing without the colors bleeding. Confetti sprinkles look nice on top, but you can use any sprinkles for the topping and be fine.
- You can use salted or unsalted butter in this recipe. I like to use salted butter. If your butter is fridge temp cold, beat it separately in a mixing bowl for a minute or two to soften it before adding other ingredients and continuing with the steps.
- Allow the cookies to cool completely on the baking sheet (about an hour) before transporting them to another container or plate. Handling them too soon will result in them falling apart as these are soft cookies.
- These are soft cookies, and they will appear undone when you remove them from the oven. Letting them cool and settle will finish the cooking process. The tops should not be glossy, and the edges should look set.
- When in doubt, check the internal temperature of the cookie with an instant read thermometer. It should be 160F or hotter when the cookies come out of the oven, meaning the flour and eggs have been properly cooked and it is safe for consumption.
Make Ahead Instructions
- You can make these cookies in advance and keep them in the fridge or freezer before baking. In the fridge the cookies can rest in an airtight container for up to 2 days. In the freezer they can last up to 3 months. When baking you'll bake from frozen and maybe add an extra minute or two.
Storage
- Keep your cooled and frosted cookies in an airtight container in a single layer (if possible) or with parchment paper between them. They'll last at room temperature for up to a week.
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