Frosting Filled Chocolate Chip Cookies

Frosting Filled Chocolate Chip Cookies

These soft Frosting Filled Chocolate Chip Cookies are such a fun cookie! A surprise of sprinkles and frosting are waiting on the inside…maybe the perfect cookie!

Just when you thought I couldn’t create another chocolate chip cookie recipe OR put frosting on anything else…I decide that chocolate chip cookies needed frosting INSIDE of them. I mean, is there anything more perfect or pretty?

Combining my two favorite food groups into one sweet cookie recipe is about the most on brand idea I have ever had. Frosting filled cookies are basically a birthday party ESSENTIAL. Or really, any day you want to make a little more delicious is a time to bake these frosting filled chocolate chip cookies.

Also, sprinkles make everything happy.

Frosting Filled Chocolate Chip Cookies

How to stuff cookies with frosting…

What I did was create a thick frosting filling. I based my recipe on this Oreo Filling recipe. I tweaked it slightly, to make it a little stiffer. I didn’t want the filling to melt inside of the cookie, or ooze out while they bake.

Sprinkles in the frosting...

I rolled the frosting into balls with about a teaspoon or so of the mixture and then popped them into the freezer for about an hour.

Roll the frosting into balls and freeze it before stuffing!

Meanwhile I made the cookie dough. I used a fairly basic recipe, but added a bit more flour so the cookie wouldn’t spread as much. Then I wrapped each frozen frosting ball with a few tablespoons of the cookie dough.

Wrap you cookie dough around your frosting

I rolled the dough into balls and placed them on a lined baking sheet to bake.

PRO TIP – Make sure the frosting is completely sealed within the cookie dough to prevent the frosting from leaking out!

Roll the cookie dough into balls and bake!

They came out looking glorious…

Frosting Filled Chocolate Chip Cookies

If you prefer a flatter cookie, you can freeze the frosting into flatter discs, instead of a ball and then don’t roll the cookie dough into a ball to bake..make it more of a disc.

I tried it that way and it worked well..I just preferred a big ol’ hunka hunka frosting…

Frosting Filled Chocolate Chip Cookies

Honestly perfect!

NOTE – I originally used vegetable shortening in filling, but after testing, I have updated the recipe using butter in the frosting. It works just as well and tastes better in my opinion! 

Frosting Filled Chocolate Chip Cookies

Frosting Filled Chocolate Chip Cookies

  • Author: Cookies & Cups
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 30 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


Frosting Filled Chocolate Chip Cookies are such a fun cookie recipe! A surprise of sprinkles & frosting are waiting on the inside!


Frosting Filling

  • 1/4 cup butter, room temperature
  • 1 1/4 cups powdered sugar
  • 2 teaspoons water
  • 1/2 tsp vanilla
  • 2 tablespoons sprinkles

Cookie Dough

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 3/4 cup flour
  • 2 cups chocolate chips
  • 1/3 cup sprinkles


Frosting Filling

  1. Mix the butter, powdered sugar, water and vanilla together in bowl with mixer until smooth. Add in sprinkles and mix until combined.
  2. Roll frosting into balls using 1 teaspoon of mixture each. Place on a lined pan and freeze for 1 hour.

Cookie dough

  1. Preheat oven to 350Β°. Line baking sheet with parchment paper or silicone mat and set aside.
  2. Mix the butter and sugar together for 2 minutes on medium speed in the bowl of your stand mixer fitted with the paddle attachment. Add in egg and vanilla and continue mixing until smooth, scraping sides as needed. Add in baking soda and salt and mix until combined.
  3. Add in flour and stir until just combined.
  4. Finally stir in chocolate chips and sprinkles.
  5. Scoop out about 2 1/2 tablespoons of cookie dough for each cookie. Form dough around frozen ball of frosting making sure to cover frosting completely and roll into a ball. Place on baking sheet about 2 inches apart.
  6. Bake for 10-11 minutes. Remove when edges begin to golden.
  7. Transfer to wire rack.


I enjoy these best served warm!

store airtight for up to 3 days

This recipe was originally written using vegetable shortening in the frosting instead of butter. You can still do that, but after repeat testing, I have found that butter works just as well and tastes better!

Keywords: chocolate chip cookie recipe, best chocolate chip cookies, frosting filled cookies


If you love Chocolate Chip Cookies, check out my complete list of all my favorite Chocolate Chip Cookie Recipes!

The Best Chocolate Chip Cookies on Cookies and Cups!

127 Responses

  1. Donna

    WOW! They look fantastic. How much chocolate chips do you use? Also, about how many cookies does this make? Thank you!

  2. Molly

    Oh my gosh, I love this idea! My kids are big fans of the chocolate chip sandwich cookie, so this will be a nice twist on that. Can’t wait to try them!!

  3. Could you substitute butter for shortening in the frosting? I’m all about butter vs shortening for frosting, I just didn’t know if in this recipe it would cause the frosting to melt & leak.

    1. Shelly

      I was worried the butter would melt and not hold inside the frosting, which is why I opted for shortening. So I wouldn’t recommend it..sorry!!

  4. I bought those frosting-filled chips ahoy. I wanted them to be crispy instead of chewy, because everyone knows crispy chips ahoy > chewy chips ahoy. But these? These I want chewy. And right now. Even though I just made your M&M cookies last night. COOKIES FOR LIFE.

  5. Steph

    Holy crap!!! These are amazing! Just made up a batch. My only concern is that I had orphan frosting balls! And they were a tad smallish. I’d make my balls bigger next time!

    1. Shelly

      I would just sub out the shortening for cream cheese, but you will need to add more powdered sugar until the mixture is able to roll into balls without being too sticky

  6. Kelly

    Just making sure- 2 cups of powdered sugar in the cookie dough itself? Want to try these tomorrow as they sound delish!

    1. Shelly

      Ahh yes..good catch! I don’t know what I was doing there..must have been trying too fast! Only powdered sugar in the filling, not the cookie dough!

  7. Hannah

    So I just made a batch after so many people spoke to me about this recipe, I didn’t think I had time for this but, I made them and they are delicious! However, most cookies had escaping frosting. Would like to know how to perfect that. Serving them tonight at a party. Predict a hit!!

    1. Shelly

      The only time I had escaped frosting was when I didn’t completely seal the dough around the making it completely covered.

      1. Hannah

        So the cookies went over well, very tasty and some of the cookies had nothing in them like the dough had absorbed the frosting! Clearly some appeared sealed but were not. I will probably make them again and see how I can perfect them. Thanks for the internet excitement!

  8. Amy Sullivan

    I TOTALLY wanted to make these for my sister-in-law’s baby shower so I made a test batch yesterday. My frosting balls never completely froze (even after leaving the freezer for 24 hours just to see if they would). When my cookies baked the frosting kind of melted inside instead of staying in one big hunk…I REALLY want these to work. Any suggestions on what i did wrong?

    1. Shelly

      I have no idea why your frosting would never have frozen…that’s so strange! WHen you took them out of the freezer how cold were they?

  9. Amy Sullivan

    The frosting balls were cold, but I could still smoosh them between my fingers with very little force. I DO have to say that the cookie part was AMAZING though! Light yet flavorful.

  10. laura pinto

    I was hesitant to make these after reading a couple people write they were having issues with the frosting but i decided if you could make them and have them come out looking fabulous, then so could I. I am so glad that I did chose to make them because I had no issues at all! They are wonderful! If you follow the recipe exact you should have no problems at all! Thank you for a new twist on chocolate chip cookies! The kids will love these for the 4th of July. πŸ™‚

  11. Jeanelle

    Hi Shelly, I made these today and the cookie part turned out perfectly but the frosting was almost crunchy. Is the frosting supposed to be soft inside after baking? Maybe I baked too long? They are still so fun and delicious…I’m just not sure I did it right (and I really want to do it right!)

  12. kayleigh

    i was just wondering if you could use store-bought frosting for this recipe rather than making your own, or if i could add anything to the store-bought frosting to make it thicker…thanks!

  13. Zara

    I’m sorry but these turned out terrible for me after following exact steps. The dough itself was completely unmanageable and all the frosting melted into the cookie. Looked nothing like the photo. Should have known with all the previous comments and typos of recipe.

    1. Shelly

      There was only one typo in the recipe and that was fixed and addressed! ALso, I have had so many comments on facebook in email and on this post that the cookies turned out beautifully, but sorry you had a bad experience!

  14. JoLena

    Do I have to use kosher salt or can it be reg. salt? I have looked at a couple of stores and can not find kosher salt lol any help on that would be great! Thank you!

  15. Pam

    Like one of the other comments, the frosting in our cookies was crunchy not soft ( still tasted great). Yours looked much softer – did we cook them too long? Love all your recipes by the way!

    1. Shelly

      Itr’s possible that you cooked them a little long…or next time you could reduce the amount of powdered sugar by half a cup or so and leave the frosting on the softer side!

  16. Ali

    Hi, Shelly! I made these last night exactly according to the recipe, but all of the icing inside melted–some out of the cookie entirely, but in most cases it just melted into the cookie itself. If I cut them in half, there would just be a mid-cookie hole where the frozen icing ball was. Any suggestions? Thanks!

    1. Shelly

      That’s so strange!! The only thing I could think is that the cookies weren’t completely sealed around the frosting?

  17. My friend just texted me a picture of the Chips Ahoy frosting filled cookies from the grocery aisle and asked if I could make a homemade version for my blog. I remember you had already done this and sent her the link. Now I’m craving yours and am going to make them tomorrow night:)

  18. melinda

    Do not use are don cookie dough. They flatten out wayy too much! It helps if the cookie dough is frozen for about 20min and make a little bowl shade drop the frosting in it and halve the amount of chocolate chips in order to prevent leaking.

  19. Marlene

    Just finished making these, oh so delicious, have a few that frosting leaked out of but will be sure sealed better next batch, thanks for sharing

  20. Peggy Carnline

    Just wondering what I did wrong? The icing came out onto the cookie sheet? I was thinking I left it out too long before baking? Putting the second batch in now…Thanks for sharing …..

  21. Victoria P

    Hi! I am about to try making these for a gender reveal party. Would food coloring and/or colored sugar sprinkles affect the frostings consistency? Thanks!

  22. Madison

    I made two batches of these and the frosting also just melted. πŸ™ they were still yummy… Lol and everyone ate them super fast but I don’t get what we’re doing wrong? Yours look amazing!

  23. bob's mom

    OMG these are perfect! i am so excited because someone’s birthday is coming up and i want to bring cookies for my Spanish class. i didnt want them to be boring and they definately wont be. πŸ™‚

  24. bob's mom

    hi shelly! i was super excited to make these cookies when i saw the comments. then i looked farther down in the comments and there seemed to be a lot of problems. i am wondering if it is a good idea to make them still? i dont want a disaster! πŸ™‚ thanks

    1. Shelly

      I have only gotten a few people who have had problems…I have made them multiple times with no issues and had people facebook, instagram and tweet me all their successes with them. Unfortunately I can’t be in the kitchen with everyone to see exactly what they might be doing wrong, but the recipe has worked for me and for many others with no problems! I stand behind all my recipes πŸ™‚

  25. poppy

    these look like unicorns threw up on them! they are for my daughters birthday! they are wayyyyyyyy too sweet and they are spilling even though i closed them all the way! im so sad and disapointed. thanks a lot!

    1. Shelly

      The only thing I can think is that you didn’t use enough cookie dough. I have made these so many times and never have that problem

  26. Rachel

    Hi Shelly,
    I also made these following the recipe exactly. The frosting inside melted into the cookie and looked nothing like the pictures. The cookie part was great and held up well. Some did leak, and those had a dent in the middle. This recipe was labor intensive and did not come out right for me. I was wondering if store bought frosting would hold up better, but if your cookies come out like the picture over and over, I guess I’m doing something wrong. Oh well!

    1. Shelly

      What type of cookie sheets are your regular? Are they insulated sheets? Thick steel sheets? Sorry for all the questions! Trying to figure this one out!!

  27. Mary

    I’ve been baking cookies 50+ years and these did not turn out anything like your pictures!! Made sure there were no cracks or crevices for the frosting to leak out. After 10-11 minutes they dough was still raw…so had to bake longer. The cookies that didn’t leak did not have a frosting center, just a real super sweet center. If you stop and think about it, shortening and sugar (frosting) is going to melt in a hot oven….

    1. Shelly

      I don’t think this would worl well because it’s very creamy.. you need a much stiffer frosting. If you were to use it you would need to add powdered sugar to stiffen it up!

  28. Candace

    Have you ever made these with a colored frosting? I was wondering if the color of the frosting would show through the dough by any chance. I’m thinking these would be a great idea for a gender reveal! Not sure if I’ll need pink or blue yet, but maybe if it’s light enough it’ll be ok?

  29. Maureen

    Made these today following exact directions and also was a big failure. Frosting was crunchy and gritty in the cookies it actually stayed inside of, even with undertaking. I also had problems with leaky icing even after taking extreme care to seal the cookie. I think maybe decreasing the chocolate chips may help or using mini ones to give the frosting less cracks to leak out of. As far as the frosting, I may try again with a cream cheese mixture. The cookie dough itself is very good though, just disappointed in my results.

  30. Luna

    These are the most amazing cookies I’ve ever tasted! I’m usually a failure at anything kitchen, but these turn out pretty darn amazing, even from my hands. And you can stuff anything in them not just frosting, because the cookies don’t spread out too much, so the insides don’t fall out. I’ve done them with the classic frosting (not such a success because I couldn’t get the frosting right), with marshmallows, toffee, and gummy bears (those were awesome)

    Thank you so much for posting this! It’s making believe I actually have culinary skill πŸ˜›

  31. Vinee

    I pinned the recipe the moment I saw it.. Wanted to bake it for my sprinkle and choco chip loving three ur old son.. But the cookies just fell flat. Could you please tell me why? I would love to remake and have them look like yours did!

  32. Rawrz

    Turned out pretty good. I estimated the dough amount to wrap around the filling, so the filling was a bit overpowering. Going to try putting more cookie dough on it, next batch. But, making a cookie with a filling was very pleasing. I never knew how to do it, so this is great. ^_^

  33. Allie

    I noticed when I made these the frosting harden after coming out of the oven, is there something I could do to prevent that?

  34. Mindy Louith

    Just made these. Given the listed ingredients, 2 1/2 Tbsp of cookie dough will only allow for maybe 12 cookies. Had to reduce the measurement to 1 Tbsp to get 30 cookies. Also, a measured 1tsp of filling made 40 filling balls.

  35. Paula


    I tried making these but the cookies wouldn’t melt at all! They just baked as the round balls that I moulded together. I followed the instructions word for word ..

  36. Jessica Rietema

    Ok, I’m picturing the dough from your amazing Churro bars, wrapped around frosting, and rolled in cinnamon sugar before backing. Frosting Filled Churro cookies…. What do you think????

  37. Zaida

    Hey, so I have made these cookies word for word about five times trying all different methods to keep frosting inside but it spreads or comes out. From the comments I read this seems to be a very common issue! I love the flavor and would love if the frosting stayed in. I have tried everything. Any suggestions?

    1. Shelly

      I wish I had some advice for you. I have had a few leak out, but if the frosting is completely encased with no gaps I haven’t ever had a problem! Possibly try and make the cookie layer a little thicker?

  38. Mirjam

    Hey there Shelly,

    is it possible to prepare and freeze the dough and the frosting separately and thaw them the day of or the day before serving them? Or is it even possible to prepare both together, actually “ready to bake”? I just thought of that after reading your current “Refrigerator Sprinkle Cookies”-recipe.
    I am expecting quite a couple of people for my birthday party and I am desperately looking for recipes to make ahead of time.
    If you have any other references to recipes from your page that might fit, let me know πŸ™‚
    Maybe you can add a category “make ahead” – *hinthinthint* πŸ˜‰

    Many regards from Germany!

    1. Shelly

      That’s a really great idea… the make ahead category!! You could absolutely prepare these ahead and bake at go-time! I would recommend making the recipe as written. When you wrap the dough around the frosting, place all the dough balls onto a baking sheet and flash freeze them for about an hour. Then place them all into a large zip-top bag and put them back in the freezer until you’re ready to bake!

      1. Mirjam

        Awesome! That’s music to my ears – because I really really really … want to make these cookies! And I’m trying to shift as many work as I can away from the day of my party and this option is a great time-saver for me πŸ™‚
        Thank you for the quick response.

  39. Pingback : Salted Toffee Cashew Cookies – recipes?

  40. Pingback : Salted Toffee Cashew Cookies – Cookies and Cups – Furtune Life

  41. Catherine Haslebacher

    Thanks for this idea! I was looking for a good recipe for gender reveal cookies for my coworkers. This will do perfectly! I’ll just dye the frosting the color I need. Thanks!

  42. It has really taken me a long time looking for a perfect recipe but the search is now over. This is all i needed and I will be working on it immediately. Hope the results will be amazing. Thanks

  43. Pingback : 18 Happy Birthday Treats • Sarahs Bake Studio

Leave a Reply