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Teddy Graham Funfetti Stuffed Cookie Butter Cookies

Teddy Graham Funfetti Stuffed Cookie Butter Cookies Delight

Teddy Graham Funfetti Stuffed Cookie Butter Cookies are giant, soft cookies filled with gooey cookie butter and colorful sprinkles, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Ensure it's at room temperature for easy mixing.
  • 1 cup brown sugar Can be substituted with coconut sugar for a lower glycemic index.
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract Use pure vanilla extract for best results.
  • 2 large eggs
  • 2 cups cake flour Can substitute with all-purpose flour, but cookies may be denser.
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Adjust quantity for increased or decreased spice level.
  • 1/2 teaspoon salt Enhances flavor; balances sweetness.
For the Filling and Topping
  • 1 cup crushed Teddy Grahams You can use any crushed graham crackers if necessary.
  • 1 cup Teddy Grahams (topping) Decorative element and adds crunch.
  • 1/2 cup rainbow sprinkles For visual appeal and fun.
  • 1 cup cookie butter Can substitute with Nutella or almond butter for variation.

Equipment

  • baking sheet
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • ice cream scoop

Method
 

Step-by-Step Instructions
  1. Prepare Cookie Butter: Spoon out 18 dollops of cookie butter onto a lined baking sheet. Freeze for about 30 minutes, or until solid.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  3. Cream Wet Ingredients: In another mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar. Add eggs and vanilla extract, mixing well.
  4. Combine Mixtures: Gradually add the dry mixture to the wet ingredients, folding until just combined.
  5. Shape Cookies: Take portions of the dough, flatten them, place a frozen dollop of cookie butter in the center, fold the dough over, and roll in rainbow sprinkles.
  6. Bake: Preheat oven to 350°F (175°C). Bake cookie dough balls for about 12 minutes or until edges are golden brown.
  7. Cool: Remove cookies from the oven and cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, chill the dough before baking and keep ingredients at room temperature for an optimal mix.

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