You’ve heard of things like triple chocolate cookies, I’m sure. But Triple Birthday Cookies?! What on earth are they? Well, they’re ridiculous, that’s what.
These festive explosions of sugar consist of a wacky conglomeration of funfetti cake mix, birthday cake Oreos, and half a cup of sprinkles – in essence, three separate modes of birthday sprinkle delivery!
One of my dear friends posted this recipe on her Facebook a month or two ago – jokingly hinting her birthday was only a month or so away. Naturally (for me), I saved the recipe, baked the suckers, and stuck them in the mail in time to arrive before her actual birthday. Have I mentioned that baking is how I show love?
Now, as with the Absurd Easter Bars, I approached this recipe with a healthy dose of skepticism and morbid curiosity. And, as you may guess, my suspicions were confirmed… these things are jaw-achingly sweet. I can’t hang with them, in spite of the joyfulness that the sprinkles inspire.
But! For any hard core sugar addict in your life, these cookies are sure to be a hit.
They’re a bit on the dry side of chewy, and the Oreos somewhat disappear unless left in pretty substantial chunks. I erred on the side of caution and may have smashed them a bit too much. If I make these again (which will only be by specific request), I’ll leave the Oreos more intact.
I used the pearl sprinkles (nonpareils) rather than the traditional (somewhat waxy, to me) sprinkles mainly because that’s what I had in the pantry, but I quite like the final product. It’s much more of a frenzied party in cookie form than if I’d used the larger sprinkles.
Triple Birthday Cookies (AKA Chocolate Chip Birthday Cookies from Cookies & Cups)
Grade: A (for presentation), C (for taste)
- 1 cup butter, room temperature
- 1 cup dark brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups cake mix
- 2 cups flour
- ½ cup sprinkles
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 2 cups coarsely chopped Birthday Cake Golden Oreos
Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer, cream butter and sugar together for 3-4 minutes until light and fluffy. Add in the eggs and vanilla and beat just until smooth. With the mixer on low add in the baking soda, salt, flour, and cake mix, stirring until mixture just comes together.
Turn off the mixer and grab a wooden spoon to stir in the add-ins (as it’ll be quite thick at this point and rather unwieldy for the mixer). Add in the sprinkles, chocolate chips, and chopped Oreos. Stir until evenly incorporated.
Using a large cookie scoop or tablespoon, drop the dough onto the prepared baking sheet at least 2 inches apart.
Bake cookies for 9-10 minutes until edges are slightly golden.
Allow to cool on baking sheet for 3 minutes and then transfer to wire rack to continue cooling.
Baker on the Run 