These Frosting Filled Cookies are a dreamy combination of soft, buttery dough and luscious, creamy frosting. Each bite offers a perfect balance of rich flavors and indulgent textures, making them irresistible. With just over an hour from start to finish, including a quick chill time, they’re surprisingly simple to whip up. The golden edges and tender centers create a delightful contrast, while the sweet, velvety filling adds a luxurious surprise. Perfect for sharing or savoring solo, these cookies are guaranteed to become a favorite treat for any occasion.
Packed with decadent flavors, these cookies are a celebration of comfort and joy. The buttery dough melts in your mouth, while the frosting filling delivers a burst of sweetness that’s pure bliss. Whether you’re baking for a crowd or treating yourself, these cookies are a surefire way to brighten your day. Their generous size and satisfying richness make them a standout dessert that’s as impressive as it is delicious. Ready in just 12 minutes of baking, they’re the ultimate quick indulgence for cookie lovers everywhere.
Ingredients for Frosting Filled Cookies
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract (or imitation vanilla)
- 4 cups (450 g) cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- ⅔ cup (120 g) mini chocolate chips (see note)
- ⅓ cup (56 g) semisweet chocolate chips
- ⅓ cup (56 g) white chocolate chips
- 3 Tablespoons (40 g) sprinkles or jimmies
- Frosting Filling:
- 6 Tablespoons (85 g) salted butter, softened (see note!)
- 1 ½ cups (190 g) powdered sugar
- ½ teaspoon vanilla extract (or imitation vanilla)
- ½ teaspoon lemon juice
- 2 Tablespoons (26 g) sprinkles or jimmies
Step-by-Step Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat on high speed for 2 minutes until light and fluffy.
- Add eggs and vanilla extract, stirring until fully combined.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until fully combined.
- Fold in mini chocolate chips, semisweet chocolate chips, white chocolate chips, and sprinkles until evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Make the Frosting Filling: In a medium bowl, beat softened salted butter until smooth. Gradually add powdered sugar, mixing until combined.
- Stir in vanilla extract and lemon juice, then gently fold in sprinkles.
- Scoop the frosting into 1 Tablespoon-sized portions and place on a parchment-lined baking sheet. Freeze for at least 15 minutes to firm up.
- Assemble the Cookies: Preheat the oven to 375°F (190°C). Scoop chilled dough into ¼ cup (83g) portions and roll into smooth balls.
- Use your thumbs to create an indent in the center of each dough ball. Place a frozen frosting scoop into the indent and wrap the dough around it, sealing it completely. Repeat with remaining dough and frosting.
- Place cookies at least 2” (5cm) apart on a parchment-lined baking sheet. Bake on the center rack for 12-13 minutes. Cookies will be pale on top with lightly golden bottoms.
- Allow cookies to cool on the baking sheet for 15 minutes before transferring to a cooling rack. Cool completely before serving for the best texture.
Creative Frosting Variations
Switch up the frosting filling to add a unique twist! Try using cream cheese frosting for a tangy flavor, or mix in cocoa powder for a chocolatey version. For a fruity twist, replace the lemon juice with raspberry or orange extract. You can even add crushed cookies or chopped nuts for extra texture.
Perfect Pairings for Serving
These cookies are delightful on their own, but they shine even brighter with a glass of cold milk or a cup of hot cocoa. For a festive touch, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also a great addition to a dessert platter at parties!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying. Pro tip: Add a slice of bread to the container to keep the cookies soft!
Time-Saving Hacks
Short on time? Use pre-made cookie dough and focus on making the frosting filling from scratch. You can also skip the sprinkles in the dough if you’re in a hurry. To speed up chilling, place the dough in the freezer for 10-15 minutes instead of the fridge. These small tweaks can save you precious minutes!
Equipment Essentials
For best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized dough portions, while parchment paper prevents sticking and makes cleanup a breeze. Don’t forget a cooling rack to let your cookies set perfectly!
Frosting Filled Cookies
Ingredients
Cookie dough
- 1 cup unsalted butter softened 226 g
- 3/4 cup granulated sugar 150 g
- 1/4 cup light brown sugar firmly packed 50 g
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract or imitation vanilla
- 4 cups cake flour 450 g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 2/3 cup mini chocolate chips 120 g (see note)
- 1/3 cup semisweet chocolate chips 56 g
- 1/3 cup white chocolate chips 56 g
- 3 Tablespoons sprinkles or jimmies 40 g
Frosting filling
- 6 Tablespoons salted butter softened 85 g (see note!)
- 1 1/2 cups powdered sugar 190 g
- 1/2 teaspoon vanilla extract or imitation vanilla
- 1/2 teaspoon lemon juice
- 2 Tablespoons sprinkles or jimmies 26 g
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer to beat until light, fluffy, and well-creamed (about 2 minutes on high-speed).
- Add eggs and vanilla extract and stir well until combined.
- In a separate large mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
- With mixer on low-speed, gradually stir dry ingredients into wet until completely combined.
- Add chocolate chips and sprinkles and stir until well incorporated into the batter.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes before proceeding. Prepare the frosting filling.
- Place the butter in a medium-sized mixing bowl and use an electric mixer to beat until smooth.
- Gradually add powdered sugar until completely combined.
- Add vanilla and lemon juice and stir well.
- Gently stir in sprinkles until incorporated.
- Scoop frosting onto 1 Tablespoon-sized scoops and place on a wax paper or parchment paper lined baking sheet or plate (you should get 15-16 scoops) and place in the freezer to firm up while the dough finishes chilling (if dough is already finished chilling, leave it in the fridge and let the frosting freeze for at least 15 minutes). Meanwhile, preheat oven to 375F (190C).
- Remove dough from refrigerator and scoop into 1/4 cup portions (83g) (if it’s still too sticky to manage, just refrigerate longer). Roll between your palms until smooth then use your thumbs to make an indent into the center of the dough ball. Remove a scoop of the frosting filling from the freezer and press it into the center of the dough, then form the dough back around the frosting and gently form into a smooth ball. Repeat with remaining dough and frosting (you may have a scoop or two of frosting left over, this is fine).
- Place cookies at least 2” (5cm) apart on parchment paper-lined baking sheet and transfer to center rack of 375F (190C) oven. Bake for 12-13 minutes. When finished baking cookies will still be quite pale on top but the very bottoms will be beginning to turn a light golden brown. (note: for thicker, rounder cookies, chill the assembled cookie dough balls for 15 minutes or longer before baking).
- Allow cookies to cool for at least 15 minutes on baking sheet before transferring to cooling rack to cool completely before enjoying. If cut into while still warm, cookies will appear under-done in the center but will not if allowed to cool completely.