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    Home » Recipes » Cookies

    Published: Mar 29, 2023 Modified: May 26, 2023 by Nicole This post may contain affiliate links.

    Birthday Cake Stuffed Cookies

    Jump to Recipe Print Recipe
    promotional graphic for Birthday Cake Stuffed Cookies

    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.

    decorated birthday stuffed cookies on a plate with sprinkles scattered around

    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

    1. 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.
    2. 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.
    3. 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
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🧾 Substitutions
    • 📖 Variations
    • 🍴 Recipe Tips
    • ⏲️ Make Ahead Instructions
    • 👩🏻‍🍳 Storage
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    labeled ingredients needed to make birthday cake stuffed cookies

    🥘 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

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls
    • Baking Sheet
    • Electric Mixer
    • Parchment Paper

    🔪 Instructions

    Check out how to make Birthday Cake Stuffed Cookies with these simple step-by-step instructions:

    Preheat the oven to 375 degrees F.

    flour, cornstarch, baking powder, and salt in a mixing bowl

    Add flour, cornstarch, baking powder, and salt to a large mixing bowl.

    whisked dry ingredients in a mixing bowl

    Whisk together until combined.

    two sticks of butter and some granulated sugar in a mixing bowl

    In another bowl, add the sugar and butter.

    creamed butter and sugar in a mixing bowl

    Cream the butter and sugar together for 2-4 minutes. If using cold butter, beat it separately for 1 minute before adding the sugar.

    eggs and vanilla added to creamed butter and sugar mixture in a mixing bowl

    Add in the eggs, vanilla, and almond extract.

    creamy egg mixture in a mixing bowl

    Mix well to combine.

    half of the flour mixture added to wet mixture in a mixing bowl

    Add in half of the flour mixture.

    soft cookie dough formed in a mixing bowl

    Mix together at low speed to incorporate. You will have a soft dough.

    remaining half of flour mixture added to cookie dough mixture in a mixing bowl

    Add in the remaining half of the flour mixture.

    cookie dough formed in a mixing bowl

    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.

    sprinkles added to mixing bowl with cookie dough inside

    Add in ½ cup of Jimmie rainbow sprinkles.

    sprinkle cookie dough in a mixing bowl

    Mix well to distribute.

    9 balls of sprinkle cookie dough in a 3 by 3 grid pattern

    Divide the dough into 9 balls of dough. If you weighed them on a scale, they'd be about 4.5 ounces each.

    one cookie dough ball split in half above a birthday cake snack cake that was also cut in half

    Take a ball of dough and slice it in half. Take a birthday cake and slice it in half as well.

    a hand pressing down on half a ball of cookie dough to make it flat

    Take one half of the dough and press it down with your fingers. Flatten the other piece and set it aside.

    half of a birthday cake on a flattened cookie dough ball

    Top one flattened dough piece with half of a birthday cake.

    two flattened cookie dough balls with a birthday cake piece sandwiched in the middle

    Add the second piece of dough over the top.

    a hand crimping the edges of the cookie dough around the cake piece

    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.

    6 large cookie dough balls on a parchment paper lined baking sheet

    Evenly space the cookies onto a parchment paper-lined baking sheet. The cookies will spread, and you may need to work in batches.

    6 baked birthday cake stuffed cookies on a parchment paper lined baking sheet

    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.

    a baked birthday cake cookie next to a baking sheet with sprinkles on it

    Remove a cookie from the baking sheet and place it in front of you in a clean workspace.

    white chocolate topped cookie with sprinkles and a slice of birthday cake on top

    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!

    sliced brithday cake stuffed cookies with a box of birthday cake snack cakes in background next to a green leaf plant

    🧾 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

    How do I store cookies for selling or gifts?

    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.

    Is it better to bake cookies with Crisco or butter?

    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.

    Is it better to bake cookies on parchment or pan?

    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.

    aerial view of a plate topped with birthday cake stuffed cookies

    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 with one cookie cut in half and angled off of another cookie to reveal the soft inside texture
    Print Recipe
    5 from 1 vote

    Birthday Cake Stuffed Cookies

    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.
    Prep Time 1 hour hr
    Cook Time 10 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings: 9 cookies
    Calories: 691kcal
    Cost Recipe $6.31 / Serving $0.70
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Mixing Bowls
    • Baking Sheet
    • Electric Mixer
    • Parchment Paper

    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)
    US Customary - Metric

    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.

    Nutritional Information

    Serving: 1cookie | Calories: 691kcal | Carbohydrates: 102g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 960mg | Potassium: 95mg | Fiber: 2g | Sugar: 49g | Vitamin A: 690IU | Calcium: 74mg | Iron: 3mg
    Author NicoleDurham
    Course Cookies
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    I'm Nicole and I am the owner and recipe developer here at Beeyond Cereal. I love saving money and one of the best places to trim expenses is in the kitchen. With this site, we are serving up tasty and frugal homemade dishes that the whole family will enjoy.

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