Cake Ball Chocolate Chip Cookies
Cookies with cake balls baked inside!
Prep Time20 minutes mins
Cook Time15 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Cost: $5
- 6 chocolate cupcakes or ¼ of a 9x13” cake
- ¼ cup vanilla frosting
- 1 stick butter
- ½ cup granulated sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1/8 teaspoon salt
- ½ teaspoon baking soda
- 1 cup chocolate chips
Make the cake ball chips: crumble cake into a large bowl. Stir in frosting until thoroughly mixed. Press into a thin layer on wax paper on a cookie sheet. Freeze for at least one hour. Once the layer is frozen, slice into bite sized chunks. Keep frozen until ready to use.
Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips and frozen cake ball chips. Chill for 30 minutes to one hour, until cooled.
Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 9-11 minutes (depending on size). Cookies made from my 2-tablespoon cookie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.
Calories: 872kcal | Carbohydrates: 156g | Protein: 12g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 501mg | Potassium: 158mg | Fiber: 3g | Sugar: 103g | Vitamin A: 194IU | Vitamin C: 0.4mg | Calcium: 165mg | Iron: 4mg
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