Introduction

These Teddy Graham Funfetti Stuffed Cookie Butter Cookies are a delightful twist on classic cookies, featuring a gooey cookie butter center wrapped in colorful funfetti dough and topped with crunchy teddy grahams. Perfect for celebrations or any time you want a fun, indulgent treat!

The image shows a close-up top view of a single cupcake with a light beige cookie dough texture. The cupcake is topped with small brown teddy bear-shaped cookies placed around the surface and colorful rainbow sprinkles scattered over, featuring bright pink, yellow, white, green, orange, and red colors. In the background, more similar cupcakes with teddy bear cookies and rainbow sprinkles can be seen, all resting on a white marbled surface. The lighting emphasizes the textures and vivid colors, making the cupcake look soft and festive, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, cubed
¾ cup brown sugar
½ cup granulated sugar
2 teaspoon vanilla extract
2 large eggs
1 ½ cup cake flour
1 ½ cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup crushed teddy grahams
90-110 teddy grahams for topping
½ cup sprinkles
1 cup cookie butter

Instructions

Step 1: Prepare the cookie butter filling by dropping spoonfuls onto parchment paper, making 18 dollops total. Freeze these while you make the cookie dough.
Step 2: In a mixing bowl, cream together butter and both sugars until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and beat for 30 seconds.
Step 3: In another bowl, whisk together cake flour, all purpose flour, baking soda, baking powder, cinnamon, and salt. Sift the dry mixture into the wet ingredients and mix until just combined. Fold in crushed teddy grahams.
Step 4: Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
Step 5: Preheat the oven to 400°F and line baking sheets with parchment paper or grease them.
Step 6: To assemble, either:
- By hand: Roll about 2.5 oz (¼ cup) dough into a ball and flatten it in your palm. Place a frozen cookie butter dollop in the center, then wrap the dough around it, sealing completely. Top with 5-6 teddy grahams and roll the cookie in sprinkles.
- Using an ice cream scoop: Scoop dough and press your finger into the center to make a dent. Place a frozen cookie butter dollop inside, then cover with more dough to seal. Top with 5-6 teddy grahams and roll in sprinkles.
Step 7: Repeat until you have 18 cookies. Place them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 12-14 minutes or until edges turn golden brown. Let cookies cool for 10-15 minutes before serving. Enjoy!

Tips & Variations

Chilling the dough before shaping helps the cookies keep their shape and makes assembly easier.
Try swapping teddy grahams with mini chocolate chips or chopped nuts for a different texture.
Use colored sprinkles to match holidays or celebrations for extra fun.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To reheat, bake at 350°F for 5-10 minutes until warmed through and soft again.

How to Serve

The image shows a close-up of three stacked cookies on a white marbled surface. The bottom two cookies are whole, round, and lightly browned with colorful rainbow sprinkles scattered on top. Small bear-shaped cookie pieces also decorate their surface. The top cookie is broken in half, revealing a gooey caramel filling that is dripping slightly, with the cookie layers showing a soft, crumbly texture inside. Around the stack, more colorful sprinkle-covered cookies and bear-shaped pieces are scattered, all resting on the white marbled surface. In the blurred background, a stack of white plates is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, you can substitute all cake flour with all-purpose flour, but the texture may be slightly less tender.

How do I prevent the cookie butter from leaking out?

Make sure to completely seal the dough around the cookie butter filling and chill the cookie butter dollops well before assembling to keep them firm.