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White Chocolate Chip Birthday Cake Blossoms

It's National Chocolate Chip Day!

I honestly had no idea this holiday landed in during my birthday month. I can't believe all these years I missed out on celebrating my special day with some of my favorite cookies. This year there was no chance that I was not celebrating this food holiday. Not only am I celebrating this day, but I'm cherishing it with an original recipe.

As you already know I find inspiration for all my recipes in many different ways. Last month I was perusing through my neighborhood Target when I spotted something new in the candy isle. Birthday cake flavored Hershey's Kisses with sprinkles! I, of course, purchased these new yummy treats and became sparked with dessert ideas. I knew exactly what I wanted to do with these candies to make the perfect birthday chocolate chip cookie.

Check out my recipe for these White Chocolate Chip Birthday Cake Blossom cookies.These cookies are filled with birthday cake flavor and sprinkles of course. I added the our Royalty Sprinkle Mix which created the perfect color variety and texture for these cookies. I promise you'll forget all about celebrating with traditional cake after eating these.


2 ¼ cup All-purpose flour

1 tsp. baking soda

½ tsp. salt

1 cup unsalted butter, room temperature

1 cup light brown sugar, packed

¼ cup granulated sugar

2 eggs, room temperature

1 tsp. vanilla extract

1 tsp. Butter & nut extract (optional)

1 tbsp. milk (I used almond milk)

2 cups of white chocolate chips


Preheat oven to 350F.

In a medium sized bowl mix together the flour, baking soda and salt. Set aside.

In a large separate bowl, using either hand or stand mixer, cream together butter, brown and granulated sugar. Add eggs one at a time. Mix until smooth. Add vanilla and Butter & nut extract. Add half of flour mixture to cream mixture and stir until incorporated. Add second half of flour mixture. Stir until incorporated. Add milk. Add white chocolate chips and sprinkles to batter. Slowly fold in until combined.

Place cookie dough in the refrigerator to rest for at least 30 minutes.

Line cookie sheets with parchment paper. Using cookie scoop or ice cream scoop, place cookie dough onto sheets about 1.5-2 inches apart. Bake for 12-15 minutes until cookies are slightly golden and firm to touch on the surface. Remove from oven and allow cookies to cool to slightly above room temperature.

Add Birthday Cake Hershey's Kisses to top of each cookie.

Devour and Enjoy!!

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