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Teddy Graham Funfetti Stuffed Cookie Butter Cookies deliver all the joy of a party in cookie form with a soft cinnamon dough, a surprise center of creamy cookie butter, cheerful sprinkles, and that playful crunch of teddy grahams on top. These cookies are pure fun and perfect for birthdays, celebrations, or any moment that could use a little extra sweetness.
The first time I made these, the teddy grahams made my nephews laugh out loud and the bowl emptied in minutes. Now, this recipe is my go to when I want dessert to feel extra festive.
Ingredients
- Unsalted butter: Use fresh high quality butter for the best creamy base to the dough
- Brown sugar: Adds depth and a hint of caramel flavor select moist packed brown sugar
- Granulated sugar: Brings sweetness and helps cookies brown
- Vanilla extract: Look for pure vanilla for rich flavor
- Large eggs: Bind the dough and add softness use eggs at room temperature for easy mixing
- Cake flour: Makes the cookies tender and cakey opt for a trusted brand for fine texture
- All purpose flour: Gives structure and heartiness to balance softness
- Baking soda: Helps cookies spread slightly
- Baking powder: Adds lift for a fluffier texture
- Cinnamon: Offers warmth and highlights the cookie butter go for Saigon cinnamon for an extra punch
- Salt: Balances out the sweetness use fine sea salt if you can
- Crushed teddy grahams: Folded into the dough for flavor and crunch crush right before using for freshness
- Whole teddy grahams: Pressed on top for whimsy and crunch look for the honey or cinnamon flavor
- Rainbow sprinkles: Roll the cookies to add color choose jimmies for best results
- Cookie butter: The star of the show creamy and full bodied use a fresh jar and freeze dollops for easy stuffing
Step by Step Instructions
- Prepare the Cookie Butter Filling:
- Drop spoonfuls of cookie butter on a parchment lined tray to make about 18 dollops then freeze while you prep the dough This helps keep the centers thick and not runny
- Cream Butter and Sugars:
- In a large bowl cream together cubed butter brown sugar and granulated sugar with a mixer until smooth and pale about 3 to 4 minutes on medium speed For the best results start with room temperature butter
- Beat in Eggs and Vanilla:
- Add eggs one at a time mixing well after each one to keep dough fluffy and hold everything together Pour in vanilla and mix thirty more seconds for full flavor
- Mix Dry Ingredients:
- In another bowl combine cake flour all purpose flour baking soda baking powder cinnamon and salt Sift for a light texture and to ensure no lumps Make sure everything is evenly distributed
- Combine Wet and Dry:
- Add the dry ingredients to the butter mixture Mixing on low until just combined Avoid over mixing for tender cookies
- Add Crushed Teddy Grahams:
- Gently fold in crushed teddy grahams with a spatula so every bite has a bit of crunch
- Chill the Dough:
- Refrigerate the dough for at least thirty minutes so it firms up This makes stuffing and rolling much easier
- Form and Fill Cookies:
- For each cookie scoop about a quarter cup of dough then flatten in your palm Place a frozen spoonful of cookie butter in the center Fold edges up to seal the cookie butter inside making sure there are no gaps
- Decorate with Teddy Grahams and Sprinkles:
- Press several whole teddy grahams gently on top of each dough ball and roll in rainbow sprinkles for an even coat
- Bake:
- Arrange dough balls two inches apart on prepared baking sheets Bake in a preheated oven at four hundred degrees Fahrenheit for twelve to fourteen minutes until edges are just golden The centers should remain soft and puffy
- Cool and Enjoy:
- Let cookies cool on the tray for at least ten to fifteen minutes before serving so the centers set slightly and are easier to handle
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The burst of cinnamon makes these cookies incredibly cozy and fragrant My favorite part is the creamy pocket of cookie butter inside because it transforms a simple cookie into something magical My family once fought over the last one on movie night so now I always make a double batch
Storage Tips
Store these cookies in an airtight container at room temperature for up to three days For even longer storage freeze unbaked dough balls stuffed with cookie butter then bake straight from the freezer adding a couple of extra minutes to the baking time
Ingredient Substitutions
If you cannot find teddy grahams try animal crackers or mini graham crackers as a stand in For cookie butter both Biscoff spread or Trader Joes speculoos work great For those with allergies you can swap in sunflower seed butter but expect a slightly different flavor profile
Serving Suggestions
These taste best ever so slightly warm Serve them with a glass of cold milk for dunking or cut into quarters and add to an ice cream sundae bar They are always a hit at birthday parties and after school snack time
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Cultural Context
Cookie butter is inspired by speculoos a spiced biscuit from Belgium and the Netherlands Teddy grahams made their debut in the nineteen eighties as a nostalgic snack for many so these cookies are a fun mashup of classic American and European flavors with a celebration twist
Frequently Asked Questions
- → How do I keep the cookie butter center from leaking out?
Freeze the cookie butter into small dollops before assembling. Wrap the dough completely around the filling and seal well, making sure there are no gaps.
- → Can I use a different type of flour?
You can substitute cake flour with all-purpose flour, but the cookies may turn out less tender and more dense. Using both flours keeps the final texture soft and cakey.
- → What is the best way to top the cookies with Teddy Grahams?
Gently press several Teddy Graham crackers onto the dough ball after it’s stuffed and before rolling it in sprinkles. This helps them adhere and bake up crisp.
- → How can I store these for freshness?
Keep cookies in an airtight container at room temperature for up to three days. To revive their texture, warm in a 350°F oven for a few minutes before serving.
- → Can I freeze the finished cookies?
Yes! Once cooled completely, place the cookies in a freezer-safe bag. Thaw and reheat for a warm, gooey center.