These birthday cake cookies are easy, delicious and FUN! Make them to celebrate a birthday or just for to add a little everyday cheer. Chewy, a little doughy, rich, and buttery, they are the perfect treat to make in place of or in addition to a birthday cake. Use your favorite sprinkles and chocolate chips and let the party begin with this from scratch, pantry friendly cookie recipe!
ABOUT THESE FUN BIRTHDAY CAKE COOKIES
My friend had a great idea and made these to celebrate one of her young son’s birthdays. It happened to be during quarantine, so the birthday party turned out to be a birthday parade. Instead of handing out cake to friends and family driving by, she handed out birthday cookies!
Whether you are celebrating a birthday or not, these birthday cake cookies are the perfect treat. They’re made from scratch and filled with lots of love, sprinkles and chocolate chips. These chewy, vanilla flavored cookies are colorful, delicious and FUN!
These chocolatey cookies are definitely my favorite birthday cake cookies, but don’t ask me to pick a favorite chocolate chip cookie recipe! There are my Sour Cream Chocolate Chip Cookies which are super soft thanks to the sour cream and are loaded with chocolate chips! For a homemade version of a cookie similar to Chips Ahoy, I always go with my Shortbread Cookies with Mini Chocolate Chips!
HOW TO MAKE CAKE BATTER CHOCOLATE CHIP COOKIES
These cookies have a simple list of ingredients that you most likely already have on hand. I’ll try to give a few substitutes since I know getting to the store these days is not easy.
Here are the ingredients you’ll need for these fun cookies:
- Unsalted butter
- Granulated sugar
- Light brown sugar: Dark brown sugar makes a good substitute. Brown sugar makes the cookies chewy and flavorful.
- 2 Large Eggs
- Baking soda
- Baking powder
- Sprinkles: Use rainbow, chocolate, or a combination of the two!
- Mini chocolate chips: Use regular sized or mini chocolate chips. Dark, semi-sweet, or white chocolate chips can be used. I use 3/4 cup, but add a little more (around 1 cup) or a little less (around 1/2 cup) if you like!
MIXING THE COOKIE DOUGH
This is a pretty simple recipe and your mixer, fridge and oven do most of the work. Start by combining your dry ingredients. Set the dry ingredients aside.
Cream your room temperature butter and sugars in the bowl of an electric mixer until they’re creamy and combined. Scrape down the sides of the bowl then add the eggs one at a time followed by the vanilla.
Turn the mixer down to low and gradually pour in the dry ingredients followed by the sprinkles then the chocolate chips and mix until just combined.
CHILL THE COOKIE DOUGH
One of the many things I love about these cookies is that they are nice and thick. Part of the reason for that is that the dough is chilled before it’s baked. Chilling the dough prevents it from spreading too thinly while it bakes.
Chilling the dough also enhances the flavor and has many other benefits. Check out this article by King Arthur Flour for more info on why it’s a good idea to chill cookie dough! Chill the cookie dough for at least an hour.
Before chilling the dough, you’ll want to pre-scoop it. If you wait to scoop it after chilling the dough, it’ll be way too hard to scoop. These cookies are monster sized which means they’re baked with about 1/4 cup of dough!
I like to use a 2 oz cookie scoop or an ice cream scoop. It makes the dough balls all the same size and makes measuring the dough out a lot easier.
Place the cookie dough balls on a baking sheet lined with parchment paper. When they’re ready to bake, just pull the dough off the tray for each batch. Leave the remaining dough balls in the fridge while the first batch bakes.
MONSTER SIZED COOKIES
This recipe makes 18 giant cookies! Feel free to make them smaller if you like. You’ll just need to reduce the cooking time by a few minutes.
You’ll know the cookies are done when the edges start turning golden brown. The middles will still be soft, but the cookies will set more as they cool. Let them cool on the cookie sheet for about five minutes before transferring them to a rack to cool. Enjoy them while still warm or at room temperature!
FROSTING BIRTHDAY CAKE COOKIES
These cookies are so cute and happy looking with their sprinkles and mini chocolate chips, so I could not bring myself to cover all that up with frosting! That said, what’s a birthday cake without frosting! They are delicious with a simple buttercream or even store bought frosting.
These Birthday Cake Cookies are the perfect cookie to make for a birthday. Make them in place of or in addition to a birthday cake or just anytime you need a smile! You’ll love how soft, chewy, thick and flavorful they are! Get creative and choose your favorite sprinkles and chocolate chips or make them with the birthday girl or boy’s favorite flavors in mind!
FOR MORE COOKIE RECIPES, TRY MY:
- OLD FASHIONED PEANUT BUTTER COOKIES
- LEMON CRINKLE COOKIES
- BROWN BUTTER TOFFEE COOKIES WITH CHOPPED CHOCOLATE
These Birthday Cake Cookies filled with sprinkles and chocolate chips are super fun and easy to make! They are also buttery, chewy and delicious!
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar, light or dark
- 2 large eggs
- 1 tablespoon vanilla
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sprinkles of your choice
- 3/4 cups mini chocolate chips (or regular sized semi sweet, white, or dark chocolate chips)
- Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt Set aside.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.
- Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.
- With the mixer on low speed, gradually add the dry ingredients followed by the sprinkles then the chocolate chips.
- Use a 2 ounce cookie scoop to drop the cookies onto the cookie sheet. Place them 3″ apart. Cover the cookie dough balls with plastic wrap and chill for at least an hour
- After chilling the dough for at least an hour, preheat oven to 375 F. Keep remaining balls in fridge while the first batch bakes.
- Bake 11-13 minutes until edges have started to turn light brown. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Keywords: Cookies, birthday cake cookies, sprinkles