Teddy Graham Funfetti Stuffed Cookie Butter Cookies

Giant cinnamon cookies stuffed with cookie butter, topped with Teddy Graham crackers, and rolled in rainbow sprinkles. Sweet and cakey, these party cookies taste like celebration in every single bite!

To describe these cookies, they are basically cinnamon graham cookies on top of a cookie that is stuffed with cookie butter. I know what you're thinking...how many times can you say the word 'cookie' in a sentence!

It was one of those days when recipe development got out of hand. The original idea was to make cinnamon cookies with crushed graham crackers. But then I was afraid they might be too simple, so I thought why not stuffed them with cookie butter because who doesn't like cookie butter? To make them look cuter, I added some teddy graham crackers on top of the cookies. At this point, I was already out of control, so the heck! I rolled the giant cookie in rainbow sprinkles for more depth and color. Magic happens when you're least expect it, right?

ASSEMBLY:

First, take a spoonful of cookie butter and drop it onto the parchment paper for a total of 18 dollops. Place them in the freezer while you prepare for cookie dough.

You can either hand roll the cookie dough or use an ice cream scoop.

By Hand: Take about 2.5oz or ¼ cup dough and roll it into a ball. Use your palm to flatten the dough. Place the frozen cookie butter dollop onto the center of the dough. Take the edges and seal the dough, make sure cookie butter is completely covered. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.

Using Ice Cream Scoop: Scoop out the cookie dough, Use your finger to press into the center of the dough in order to create a dent. Stuff the frozen cookie butter into the dent. Then scoop more cookie dough to put on top until is is completely sealed. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.

MORE STUFFED COOKIE RECIPES:

• OREO STUFFED COOKIES AND CREAM COOKIES
• NUTELLA STUFFED BROWN BUTTER CHOCOLATE CHIP COOKIES
• MILK BAR CORNFLAKE CHOCOLATE CHIP MARSHMALLOW COOKIES

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

Teddy Graham Funfetti Stuffed Cookie Butter Cookies

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★★★★★

5 from 2 reviews

• Prep Time: 20 mins
• Cooling Time: 10 mins
• Cook Time: 12 mins
• Total Time: 42 mins
• Yield: 18 cookies 1x

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Description

Giant cinnamon cookies stuffed with cookie butter, topped with Teddy Graham crackers, and rolled in rainbow sprinkles. Sweet and cakey, these party cookies taste like celebration in every single bite!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. First, prepare the cookie butter filling. Take a spoonful of cookie butter and drop it onto the parchment paper for a total of 18 dollops. Place them in the freezer while you prepare for cookie dough.
2. In a mixing bowl using a handheld or standing mixer with paddle attachment, cream together butter and sugars until smooth. Add eggs, one at a time, and mix until well combined. Add vanilla extract and beat for another 30 seconds.
3. In another bowl, mix together flours, baking soda, baking powder, cinnamon, and salt. Sift the dry ingredients into the butter-egg mixture (step 3). Mix until just combined. Then stir in crushed teddy grahams.
4. Place the dough in the refrigerator and chill for at least 30 minutes so it is easier to form into ball shape.
5. Preheat the oven to 400°F. Line baking sheets with parchment paper or grease with cooking spray.

Assembly

1. By Hand: Take about 2.5oz or ¼ cup dough and roll it into a ball. Use your palm to flatten the dough. Place the frozen cookie butter dollop onto the center of the dough. Take the edges and seal the dough, make sure cookie butter is completely covered. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.

   Using Ice Cream Scoop: Scoop out the cookie dough, Use your finger to press into the center of the dough in order to create a dent. Stuff the frozen cookie butter into the dent. Then scoop more cookie dough to put on top until is is completely sealed. Place 5-6 teddy graham crackers on top of the dough, then roll it in rainbow sprinkles.

2. Repeat until you have a total of 18 cookies. Place cookie dough onto the prepared baking sheets, about 2 in apart. Bake for 12-14 minutes or until edges start to become golden brown.
3. Allow cookies to cool for 10-15 minutes. Enjoy!

Notes

Cookies can be stored in an air tight container for up to 3 days.

To reheat, bake at 350F for 5-10 minutes.

• Category: Dessert
• Cuisine: American

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

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