RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
COOKIE-STUFFED RAINBOW CHIP CUPCAKES
Each one of our Rainbow Chip Cupcakes has sweet chocolate chip goodness inside.
Provided by Inspired Taste
Categories Dessert
Time 3h
Yield 24
Number Of Ingredients 14
Steps:
- Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn't sink at first, it will during baking.)
- Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
- Frost cupcakes. Top with chocolate chips.
Nutrition Facts : ServingSize 1 Serving
STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY
If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.
Provided by Claire Nolan
Categories Desserts
Yield 8 large cookies
Number Of Ingredients 24
Steps:
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
- Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
- Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
- To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
- Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
- Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
- Cool on a cooling rack for 10 minutes before devouring!
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams
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