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Teddy Graham Funfetti Stuffed Cookie

Teddy Graham Funfetti Stuffed Cookie for Sweet Celebrations

Delight in Teddy Graham Funfetti Stuffed Cookies, soft cookies bursting with a gooey cookie butter center, perfect for sweet celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 52 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use room temperature for easier creaming.
  • 1 cup Brown Sugar Adds chewiness; coconut sugar can be used.
  • 0.5 cup Granulated Sugar Essential for perfect cookies.
  • 1 tbsp Vanilla Extract Pure vanilla enhances flavor.
  • 2 large Eggs Binds ingredients; consider flax eggs for vegan.
  • 1.5 cups Cake Flour Provides a lighter, cake-like texture.
  • 1 cup All-Purpose Flour Strength for cookies.
  • 1 tsp Baking Soda Key leavening agent; ensure freshness.
  • 0.5 tsp Baking Powder Provides extra lift.
  • 1 tsp Ground Cinnamon Brings warmth; alternate with nutmeg if desired.
  • 0.5 tsp Salt Balances flavors.
For the Filling and Topping
  • 1 cup Cookie Butter Creamy center adds rich flavor.
  • 1 cup Crushed Teddy Grahams Adds crunch; other crushed graham crackers can work.
  • 1 cup Teddy Grahams (for topping) Decorates cookies.
  • 0.5 cup Rainbow Sprinkles Fun for visual appeal.

Equipment

  • mixing bowl
  • Parchment Paper
  • baking sheet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prep Cookie Butter: Drop dollops of cookie butter onto parchment paper, space evenly, and freeze for about 30 minutes.
  2. Make Cookie Dough: Cream unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Mix in eggs and vanilla until combined.
  3. Combine Dry Ingredients: Whisk together cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. Gradually add to butter-sugar blend until just combined.
  4. Prepare Cookies by Hand: Scoop 2.5 ounces of dough, flatten into a disk, place a frozen dollop of cookie butter in center, and enclose the dough. Top with crushed Teddy Grahams and sprinkles.
  5. Prepare Cookies with Ice Cream Scoop: Alternatively, use an ice cream scoop to create cookies, forming a dent for cookie butter and sealing with more dough.
  6. Bake the Cookies: Preheat oven to 350°F (175°C). Arrange dough balls on lined baking sheet. Bake for about 12 minutes until golden brown.
  7. Cool the Cookies: Remove cookies from the oven, cool on baking sheet for 10 minutes, then transfer to wire rack.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure cookie butter is entirely encased to prevent leaking. Store leftover cookies in an airtight container for up to three days.

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