We're cookie (and cookbook) CRAZY this month!!
Our very first cookbook Hello, Cookie Dough is available on October 15, but you can pre-order it now. But those aren’t the only exclusive recipes we’re releasing this month, we also have a special recipe in the Delish Insane Sweets book that comes out later this month!
The Delish Insane Sweets cookbook is packed with insanely mouthwatering cookies, brownies, bars and more ways to satisfy your sweet tooth! And in our case a cookie, cupcake, sprinkle combo that will make anyone’s Birthday dreams (or just everyday Friday night craving dreams) come true.
Meet the Birthday Cake Bomb: a twist on our fan-favorite Cookie Bomb made famous by Kristen’s demos on People.com, The Chew, Food & Wine and more. This party-ready version has funfetti icing, a festive sprinkle filling and tastes like a classic slice of Birthday cake mixed with a little cookie dough. Of course, we top it off with a bite of sweet and colorful edible cookie dough.
But don’t save this recipe to use just once a year for your big day. Fill it with Halloween sprinkles for a spooky surprise for trick-or-treaters or pink or blue sprinkles for the sweetest gender reveal ever!
Bake yourself crazy! And don’t forget to show us what you make by tagging @cookiedonyc.
Birthday Cake Cookie Bomb
Makes 12 bombs | Active time: 1 hour | Total time: 3 hours
- 1 ½ cups all-purpose flour
- 1 ½ cups cake mix (about ½ the box)
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 1 ½ sticks (12 tablespoons) unsalted butter, at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 egg, at room temperature
- 2 teaspoons clear imitation vanilla extract (we like McCormick brand)
- ½ cup sprinkles, jimmies or quins for best results
- ½ cup mini semisweet chocolate chips
For filling, topping and garnish
- 2/3 cup sprinkles, divided
- 1 batch Funfetti Buttercream (recipe follows)
In a medium bowl whisk together flour, cake mix, cornstarch, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy, about 2 minutes. Add sugar and brown sugar and mix on medium until light and fluffy, about 4 minutes will do the trick. Use a rubber spatula to scrape the bowl. Add egg and vanilla, mix until fully incorporated, about 2 minutes.
Add half the flour mixture and stir on low just until the powdery texture of the mixture disappears, about 15 seconds. Immediately add the rest of the flour mixture and stir until combined. Scrape the bowl and mix a final 15 seconds.
Remove the bowl from the mixer and use a rubber spatula to fold in sprinkles and chips.
Refrigerate dough for 1 hour, or until it is easy to handle and no longer sticky. Once chilled, divide dough into 13 even portions. Use your hands to shape the portions into balls and freeze for 30 minutes.
Meanwhile, preheat the oven to 350°F and place 12 liners in a cupcake pan.
Remove 12 cookie dough balls from freezer and use your thumbs to press into the middle of each ball, forming a nest or bowl shape in the palm of your hand. Fill each hole with 1 heaping teaspoon of sprinkles. Once filled, use your fingers to pinch the cookie dough over the sprinkles to form a seam. Roll the balls between your hands until the seam disappears. The sprinkles will be completely concealed in the middle of the ball. Place stuffed cookie dough balls into cupcake liners.
Bake for 15 to 20 minutes. The bombs will look like a set cookie with golden brown edges when they are done. Remove from oven and let cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely.
While bombs cool make Funfetti Buttercream. Transfer to a piping bag.
Once bombs are completely cool, pipe the buttercream onto each cookie bomb forming a large, 3-tiered dollop. Garnish with remaining sprinkles. Top with the remaining cookie dough ball by pulling off small chunks and topping each bomb off with a small piece. Serve and enjoy!
Store cookie bombs in an airtight container in the refrigerator for up to 3 days.
Makes 4 cups | Active time: 15 minutes | Total time: 15 minutes
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 tablespoon clear imitation vanilla extract (we like McCormick brand)
- 1 tablespoon milk or cream, the higher the fat the better
- 1 teaspoon salt
- 3 cups confectioners’ sugar, sifted
- ⅓ cup sprinkles, jimmies or quins for best results
In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed for several minutes until light, fluffy and completely smooth. Add vanilla, milk, and salt and mix until combined. Scrape the sides of the bowl as needed.
With the mixer on low, add the confectioner’s sugar ½ cup at a time. Once incorporated, turn the mixer to high and let the frosting get super light and fluffy. This will take at least 5 minutes. Frosting will become lighter in color as air is whipped into it.
With the mixer running, add sprinkles 2 tablespoons at a time until mixed throughout.
Store buttercream in an airtight container in the refrigerator for up to 5 days.