Teddy Graham Funfetti Cookie Butter (Print Version)
# Ingredients:
→ Cookie Dough
01 -
227 grams unsalted butter, cubed
02 -
150 grams brown sugar
03 -
100 grams granulated sugar
04 -
2 teaspoons vanilla extract
05 -
2 large eggs
06 -
180 grams cake flour
07 -
180 grams all-purpose flour
08 -
1 teaspoon baking soda
09 -
1 teaspoon baking powder
10 -
1 teaspoon ground cinnamon
11 -
0.5 teaspoon salt
12 -
60 grams crushed Teddy Grahams
→ For Filling and Decoration
13 -
240 grams cookie butter
14 -
90 to 110 whole Teddy Grahams, for garnish
15 -
75 grams rainbow sprinkles
# Instructions:
01 -
Portion 18 spoonfuls of cookie butter onto a parchment-lined tray and freeze until solid.
02 -
In a large mixing bowl, use a paddle attachment to cream the unsalted butter, brown sugar, and granulated sugar until light and smooth.
03 -
Add eggs, one at a time, beating well after each addition. Blend in the vanilla extract and mix for an additional 30 seconds.
04 -
In a separate bowl, whisk together cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Sift these dry ingredients into the creamed mixture.
05 -
Gently mix dry and wet ingredients until just combined, then fold in crushed Teddy Grahams.
06 -
Refrigerate the prepared dough for at least 30 minutes to firm the mixture for easier shaping.
07 -
Preheat oven to 200°C. Line baking trays with parchment paper or lightly grease with cooking spray.
08 -
For each cookie, take approximately 70 grams (about 1/4 cup) dough and roll into a ball. Flatten with your palm. Place a frozen cookie butter portion in the center, then encase the filling by sealing the dough edges. Top with 5-6 Teddy Grahams and roll in rainbow sprinkles.
09 -
Place shaped cookies on prepared trays, spacing each about 5 centimeters apart. Bake for 12 to 14 minutes, or until edges are lightly golden.
10 -
Allow cookies to rest on the tray for 10-15 minutes before transferring to a rack. Serve once cooled.
# Notes:
01 -
Store cookies in an airtight container for up to 3 days to maintain freshness.
02 -
For a fresh-from-oven experience, reheat cookies at 175°C for 5-10 minutes.