Jumbo-sized soft, classic chocolate chip cookies with a sweet Funfetti-flavored filling make for unique Confetti chocolate chip cookies.
On Friday, I used one of my many saved vacation days to take the day off work for an extended weekend, and it’s been a frenzied baking whirlwind in my kitchen ever since.
My kitchen and oven are exhausted. Over the course of three days, clouds of flour filled the air and a fine dusty layer of powdered sugar settled on every counter top and surface. Smudges of melted chocolate found their way on every drawer handle and crevice of the counter top, and massive, delicately balanced pyramids of dishes repeatedly amassed in my sink and were subjected to cycle after cycle of wash, dry, use, repeat.
I created, tried, and tweaked recipe after recipe: pies, dessert bars, chocolate chip cookies, tossing some in the trash and excitedly passing out others to my family members like a pageant queen on a parade float throwing out candy.
But of all of the recipes to be perfected in my kitchen this weekend, these cookies are unparalleled in my favor. They are without a doubt, by a long stretch, my (current) favorite cookie, and a quick glance at them should readily reveal why.
It’s a combination of the fun flavors and colors, (the chocolate chips, the cake batter, the sprinkles!) it is a classic cookie with a fun twist and a colorful (poorly concealed) surprise, and I’m really so excited to share this recipe with you.
The chocolate chip base turned out so perfectly-flavored and textured that I think it will be my go-to basic chocolate chip recipe for quite some time, slightly crisp on the outside but soft and buttery inside. The Funfetti filling is made to be icing-like, and though it’s not as creamy as standard icing, it definitely has an icing-like taste and softness to its consistency.
Zach mentioned to me as I was in the middle of preparing these cookies–our counter tops and floors and dogs covered in a fine dusting of confectioner’s sugar and stray sprinkles–that it seemed like I’ve been making a lot of Funfetti-inspired recipes recently (like my copycat Funfetti cake), so I hope you’re not tired yet of seeing this signature, sprinkled cake batter pop up on my blog. I try to space recipes that are similar some distance apart, but I really couldn’t make myself wait longer than today before sharing these.
And anyway, really, what better way to start your Monday morning than with sprinkles and chocolate chip cookies?
More Recipes You Might Enjoy:
Funfetti Frosting Filled Chocolate Chip Cookies
- ½ cup salted sweet cream butter softened, 1 stick
- ¼ cup dry Funfetti cake mix or use white cake mix and increase sprinkles
- ½ tsp vanilla extract
- 3 Tbsp heavy cream
- 2 ½ cups powdered sugar
- 2-3 Tbsp colored sprinkles
- 1 cup unsalted butter (if using salted omit salt), melted and cooled to room temperature, 2 sticks
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- ½ tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups semisweet chocolate chips I used 1 cup regular chocolate chips and 1 cup mini
- In KitchenAid, or with hand mixer, cream butter on medium speed.
- Stir in cake mix and vanilla extract.
- Add 2 Tbsp of heavy cream and stir well.
- Gradually stir in powdered sugar, about halfway through stir in the remaining Tbsp of heavy cream or milk.
- Fold in additional sprinkles.
- Transfer funfetti mixture to freezer while you prepare the cookie dough.
- Preheat oven to 375F
- In large bowl, stir together melted butter and sugars.
- Beat in egg and vanilla.
- In separate bowl, whisk together flour, cornstarch, baking soda and salt.
- Gradually stir flour mixture in to butter mixture.
- Stir in chocolate chips and set aside.
- Remove Funfetti mixture from freezer and use a spoon to form 2-3 tsp sized balls. Set on a wax-paper lined plate (should form 24 balls. If the frosting becomes to sticky to manage while you are scooping, return to freezer for 5 minutes before trying again).
- Return to freezer.
- Scoop cookie dough into 2 ½- 3Tbsp sized balls (I used a ¼ measuring cup and filled about ⅔-¾ of the way), lightly roll into balls and place on cookie sheet (should make 24 balls of cookie dough)
- Remove funfetti filling from freezer and, working quickly, press into cookie dough balls and fold cookie dough around the filling, sealing the funfetti inside completely so it is not visible from outside the cookie (some of the filling will show once the cookies are done baking, but there should be NO filling visible when they go in the oven, otherwise the filling may leak everywhere). Place on parchment paper-lined cookie sheet and gently, slightly press down to lightly flatten (if any filling becomes exposed, seal it up). Repeat until all cookies are sealed around funfetti frosting (you may have some filling left over, that's OK, don't try to cram it all in).
- Place prepared cookie dough balls in freezer and chill for at least 30 minutes.
- Preheat oven to 375.
- Once cookies have chilled, place about 2" apart on a cold parchment paper-lined baking sheet.
- Bake at 375F 13 minutes. Allow to cool completely on baking sheet (cookies are fragile and will break easily when hot). While each batch bakes, keep the waiting cookie dough balls in the freezer.
- Do not put cookie dough on hot baking sheets or the dough may begin to melt before it can bake, yielding messy cookies.