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Teddy Graham Funfetti Stuffed Cookie Butter

Teddy Graham Funfetti Stuffed Cookie Butter Bliss

Enjoy the nostalgic Teddy Graham Funfetti Stuffed Cookie Butter combining soft cookies with a creamy surprise.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Freezing Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Make sure it's softened for the perfect creamy texture.
  • ¾ cup Brown Sugar Adds chewiness and depth of flavor; go for dark brown for a richer taste.
  • ½ cup Granulated Sugar Sweetens the dough and helps achieve a crispy edge.
  • 2 teaspoons Vanilla Extract Provides a warm, inviting flavor contrast to the sweet cookie dough.
  • 2 large Eggs Bind everything together; let them reach room temperature for best mixing.
  • 1 ½ cups Cake Flour Keeps cookies light and tender; can swap for all-purpose flour for a different texture.
  • 1 ½ cups All-Purpose Flour Adds structure; too much can lead to a denser cookie.
  • 1 teaspoon Baking Soda A rising agent that helps cookies puff up beautifully.
  • 1 teaspoon Baking Powder Works alongside baking soda for perfect bake lift.
  • 1 teaspoon Cinnamon Infuses a warm, comforting flavor into every bite.
  • ½ teaspoon Salt Balances sweetness; even necessary in sweet treats!
For the Stuffing and Toppings
  • ½ cup Crushed Teddy Grahams Bring a fun crunch and playful texture to your cookies.
  • 90-110 pieces Teddy Grahams for Topping Adds nostalgia and extra fun on top.
  • ½ cup Rainbow Sprinkles Brighten up your cookies for a colorful, festive decoration.
  • 1 cup Cookie Butter The star of the show—offers a creamy, sweet surprise inside your cookies!

Equipment

  • mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Prepare the Cookie Butter Centers: Drop spoonfuls of cookie butter onto a sheet of parchment paper, creating little dollops. Freeze for about 10 minutes until firm.
  2. Mix the Dough: Beat together butter, brown sugar, and granulated sugar until light and fluffy. Incorporate eggs and vanilla until fully combined.
  3. Combine Dry Ingredients: Whisk together cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually add to wet ingredients, stirring gently.
  4. Form the Cookies: Roll approximately 2.5 ounces of dough into a ball, flatten, place a frozen cookie butter dollop in the center, and seal around it.
  5. Add Fun Decorations: Roll the cookie ball in a mix of crushed Teddy Grahams and rainbow sprinkles.
  6. Bake the Cookies: Preheat oven to 350°F (180°C). Bake for 10 to 12 minutes until edges are golden brown and centers remain soft.
  7. Cool Before Serving: Let cookies cool on baking sheets for about 5 minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure cookie butter is fully frozen before stuffing to prevent melting during baking.

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