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 1/4 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!