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Stack of cake ball cookies with title on the bottom left

There are lots of things that I do well.

Making baked goods.

Eating baked goods.



Being a wife and mom (well, I think I do that well).

Eating baked goods.

Watching Real Housewives, and my new fav, Beverly Hills Nannies.

Having the discipline to exercise (notice I said discipline to do, not actually doing).

Eating baked goods.

Of course, there are lots of things I don’t do well.

Like trying new foods. (Thanks to Dr. Google, I’m pretty sure I have food neophobia.)

Discipline (really, I suck).

Cleaning (I hate it).

And, among other things, I am really not good at rolling cake balls.

Seriously, I see cake balls all over the internets. Perfect ones. Gorgeously round, plump, and smooth. And that’s before dipping!

And it’s not just cake balls. Truffles. Cookie dough balls. Anything round that requires rolling. Other people seem to be able to roll perfectly round spheres of goodness.

Mine? Look like deformed brains.

I have never, ever, not even once rolled a perfect round ball-of-anything.

They always look oddly misshapen, like they been sent through a wormhole to another dimension and back.

Probably why I don’t make cake balls and truffles very often.

That, and dipping in chocolate makes me want to poke a sharp stick in my eye.

Cake ball cookie stack with white bottle in background.

Now, I love cake balls as much as the next person. I’ve been known to throw back a few dozen or so in a sitting.

I also love cookies. And it seems fashionable as of late to stuff cookies with things.

So why not marry the two? Stuff a cake ball in a cookie?

But, then came my dilemma. Cake balls require rolling, thus causing misshapen, deformed little brains and lots of frustration.

And then I remember something that the Desperate Chefwife did awhile back. She made her own Nutella chunks by spreading it out in a thin layer and freezing, then cutting chunks of Nutella goodness to add to her cookies.

Would it work with cake ball mixture?

Sheet pan of nutella chunks.

Yup, it totally does.

{Although you should cut them smaller than in that photo. Those were a little big. They’ll break up a little bit in the mixing process.}

Cake ball chunk cookies on a white napkin

Added to my chocolate chip recipe, the cake ball chunks added a marbled texture of goodness. No deformed brains here!

Stack of cake ball chocolate chunk cookies on a white napkin

Like I said. I’m good at baking.

And eating….sigh.

Cake Ball Chocolate Chip Cookies

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  • 6 chocolate cupcakes or ¼ of a 9x13” cake
  • ¼ cup vanilla frosting
  • 1 stick butter
  • ½ cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1/8 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup chocolate chips
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  • Make the cake ball chips: crumble cake into a large bowl. Stir in frosting until thoroughly mixed. Press into a thin layer on wax paper on a cookie sheet. Freeze for at least one hour. Once the layer is frozen, slice into bite sized chunks. Keep frozen until ready to use.
  • Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Add chocolate chips and frozen cake ball chips. Chill for 30 minutes to one hour, until cooled.
  • Preheat oven to 350°. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake for 9-11 minutes (depending on size). Cookies made from my 2-tablespoon cookie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.
Nutritional information not guaranteed to be accurate

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hi – I know what you mean by can’t get the perfect ball shaped. What I did last Christmas for the peanut butter balls we make, I used a small cookie scoop, slid the dough out and gently rolled the dough in my hand for a few seconds (enough to warm the chilled dough). Since half the ball was already shaped, I just had to basically shape the flat part. And it worked perfectly. We had perfectly shaped peanut butter balls.

  2. These look so good! Im not the best at making cake balls themselves, prolly too much patience needed that I don’t have bit love them. These will be the perfect compromise. Omg, yum 🙂 thanks for sharing!

  3. Visiting from Mealtime Monday
    I love cake balls but have no patience to sit and roll them. This is a great idea! It does seem like everyone is stuffing things into cookies these days.