Frosting Filled Deep Dish Cake Batter Cookies

Directions

First, prepare your frosting: in the bowl of a stand mixer, beat together the shortening, vanilla, cream, salt and powdered sugar with the paddle attachment until fluffy and light. Stir in the sprinkles.

Portion rounded Tablespoon-sized balls of frosting onto a silicone-liner or foil-lined baking sheet; freeze the frosting balls for approx. 1 hour or until firm. Preheat your oven to 350 degrees F.

To the mixer bowl, beat the butter, brown sugar and sugar until creamy. Beat in the vanilla extract, almond extract and egg; then gradually add the cake mix, flour and baking soda. Stir in the sprinkles and mixed chocolate chips.

Press a Tablespoon-sized ball of dough into a heavily greased deep dish cookie pan (also known as a whoopie pie pan). Top the flattened cookie with a frosting ball. Take another Tablespoon-sized ball of dough and press it on top and around the frosting ball, sealing the edges of the cookie together without smashing the frosting ball -- the frosting will melt a little to flatten the cookie out.

Bake the cookies for approx. 10-15 minutes or until the edges are golden brown and crisp and the tops are just about set; do not over-bake! Cool in the pan for about 10 minutes before gently running a knife around the cookie to release it; cool on a wire rack completely. Serve room temperature or warmed up, and store leftovers airtight at room temperature. Cookies can also be frozen & thawed.