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Teddy Graham Funfetti Stuffed Cookie Butter Cookies Recipe

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★★★★★

4.9 from 104 reviews

These Teddy Graham Funfetti Stuffed Cookie Butter Cookies are a delightful twist on classic cookies, featuring a gooey cookie butter center, crunchy teddy grahams, and vibrant funfetti sprinkles. Perfectly soft and chewy, they are a playful dessert that’s as fun to assemble as they are to eat, making them ideal for celebrations or a sweet treat any day.

Ingredients

Scale

Cookie Dough

  • 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

Filling & Topping

  • 1 cup cookie butter
  • 90–110 teddy grahams for topping
  • ½ cup sprinkles (rainbow)

Instructions

  1. Prepare the Cookie Butter Filling: Drop 18 spoonfuls of cookie butter onto parchment paper to form dollops. Place these dollops in the freezer to set while preparing the cookie dough.
  2. Cream Butter and Sugars: In a mixing bowl, use a handheld or stand mixer with paddle attachment to cream together cubed butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition. Then add vanilla extract and beat for another 30 seconds until fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Sift the dry ingredients into the wet mixture from step 3.
  5. Combine Dough and Teddy Grahams: Mix the dough until just combined, then fold in crushed teddy grahams gently to distribute evenly.
  6. Chill the Dough: Place the dough in the refrigerator and chill for at least 30 minutes to make it easier to handle and shape.
  7. Preheat Oven: Preheat your oven to 400°F (204°C) and prepare baking sheets by lining them with parchment paper or greasing with cooking spray.
  8. Assemble the Cookies: Take about 2.5 ounces (¼ cup) of dough and roll into a ball. Flatten the dough with your palm and place a frozen cookie butter dollop in the center. Seal the dough completely around the dollop.
  9. Add Toppings: Place 5-6 teddy graham crackers on top of the dough ball and then roll it in rainbow sprinkles to coat the surface.
  10. Alternative Assembly Using Ice Cream Scoop: Scoop cookie dough with an ice cream scoop, make a dent in the center with your finger, stuff the frozen cookie butter, and cover with more dough sealing it well. Then place teddy grahams on top and roll in sprinkles.
  11. Bake the Cookies: Arrange the cookies 2 inches apart on the baking sheets. Bake for 12-14 minutes or until the edges are golden brown.
  12. Cool and Serve: Allow the cookies to cool on the baking sheet for 10-15 minutes before serving to let the filling set slightly. Enjoy your fun, stuffed cookies!

Notes

  • Cookies can be stored in an airtight container for up to 3 days.
  • To reheat, bake at 350°F for 5-10 minutes to revive freshness and gooeyness.
  • Chilling the dough before baking helps maintain shape and prevents spreading.
  • Use frozen cookie butter dollops for easier assembly and to keep the filling intact during baking.
  • Feel free to adjust the number of teddy grahams or sprinkles to your preference for crunch and color.

Keywords: cookie butter, funfetti, stuffed cookies, teddy graham

Find it online: https://tastemadebyclara.com/teddy-graham-funfetti-stuffed-cookie-butter-cookies-recipe/