Stuffed Birthday Cake 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.



– 4 cups all-purpose flour – 2 tsp cornstarch  – 2 tsp baking powder – 1 1/2 tsp salt – 1 cup butter, room temp  – 1 1/4 cup granulated sugar  – 2 large eggs  – 2 tsp vanilla extract  – 1 tsp almond extract – 1/2 cup rainbow jimmie sprinkles – 5 Little Debbie Birthday Cakes – 1/4 cup White Chocolate  – 2 Tbsp Confetti Sprinkles

– 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 1/2 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 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.

– 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.

Serve and Enjoy!

Serve and Enjoy!