Frosting Stuffed Cookies
If you’re the type of person who scrapes the icing off your cupcakes and tosses it in the trash (shame on you!), you might want to hit the back button… Now that we have all the normal people with us, I’m thrilled to share my latest gourmet cookie creation! These frosting filled cookies combine a few of my very favorite things: chocolate chip cookies, buttercream frosting, and sprinkles! They’re super thick, completely over-the-top, and so much fun. This recipe took a lot of tweaking, but I’m finally very happy with how it turned out, and I think you’re going to love it.
Why You’ll Love This Recipe
Impressive, bakery-style results. Between their huge size, bright sprinkles, and variety of chocolate chips, these cookies look professional and just so pretty. And once people discover that frosting surprise inside?! Be prepared for compliments! Borrows the same easy technique from a few of my other gourmet cookie recipes (specifically my Oreo cheesecake cookies and strawberry cheesecake cookies). We’ll simply make our filling, chill it, and then stuff it into the cookie dough. It’s simple, I promise! Not too sweet! Despite the buttercream filling, these cookies aren’t overpoweringly sweet. It took a lot of work to get it to this point, namely reducing the sugar in the dough, tempering the frosting with a little acid, and using cake flour for thicker, softer results. This thicker dough also holds in the filling beautifully! Makes a fantastic birthday cake alternative, just like my cookie cake, birthday crumb cake, and birthday cake cookies.
What You Need
Let’s review a few of the key ingredients in these frosting filled cookies before we start baking.
Cake flour. I prefer to use cake flour for these cookies for a thicker, softer texture. You can use all-purpose flour instead (substitution instructions below), but the final texture will be firmer and not quite as tender. Butter. This may seem like a lot of butter for just 14 cookies, but remember–these are BIG, bakery style cookies and we are filling them with buttercream, after all. Note that I do prefer salted butter in the frosting; if you don’t have any, you can just add a pinch of salt in with your butter for that part. Sugar. We’ll use granulated and light brown sugar in the cookies and save the powdered sugar for the frosting filling. Note that this recipe does use less sugar in the dough than most of my other cookie recipes; this is intentional! Since we’re getting plenty of sweetness from the buttercream frosting, we don’t want the cookies themselves to be too sweet. Chocolate chips. I use a blend of mini chocolate chips, regular semi-sweet chips, and white chocolate chips. This adds a fun pop of chocolate in each bite! Lemon juice. This may seem like a strange ingredient, but it helps tone down the sweetness of the buttercream. I promise it won’t make your frosting taste like lemon (though I do have a fantastic lemon frosting!).
SAM’S TIP: Avoid non-pareils, as they could stain your cookie dough. I prefer to use jimmies or the flat, round sequin-shaped sprinkles (called quins). As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Frosting Filled Cookies
Prepare the Dough
Make the Frosting
Assembly
SAM’S TIP: Don’t over-bake! If you do, your cookies could turn out hard and dry. The key here is to let the cookies finish baking outside the oven on their cookie sheets. They will still look a bit underdone on the tops when you remove them from the oven and while they are still warm. Once they cool though, they will be perfectly soft and chewy (and the bottoms, when you flip them over, should be only light golden brown)! Keep scrolling to see a few more of my favorite stuffed chocolate chip cookie recipes. Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 Recipe note: I originally published a frosting filled cookie many years ago in 2015, but a number of people ran into issues with the cookies spreading too much, being too sweet, and the frosting oozing out. I’ve since revamped the recipe to fix this issue.
More Stuffed Cookies:
