Teddy Graham Funfetti Stuffed Cookie Butter Cookies
These Teddy Graham Funfetti Stuffed Cookie Butter Cookies are soft, chewy cookies filled with delightful Teddy Grahams and colorful sprinkles, making them a fun treat for any occasion.
Ingredients
Cookie Ingredients
- 1 cup Cookie Butter Look for smooth varieties for better incorporation.
- 1/2 cup Unsalted Butter, softened Can be substituted with salted butter; reduce added salt.
- 3/4 cup Brown Sugar Use dark brown sugar for a deeper flavor.
- 1/4 cup Granulated Sugar Can be omitted for a less sweet version.
- 1 Large Egg You can use flax egg for a vegan option.
- 1 teaspoon Vanilla Extract Fresh vanilla is recommended for the best flavor.
- 2 cups All-Purpose Flour For gluten-free, substitute with a 1:1 gluten-free flour blend.
- 1/2 teaspoon Baking Soda Ensure it’s fresh for proper leavening.
- 1/2 teaspoon Salt Omit if using salted butter.
- 1 cup Colorful Sprinkles Choose jimmies or nonpareils for best results.
- 1 cup Teddy Grahams You can use any favorite cookie or cereal for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, cookie butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the colorful sprinkles and Teddy Grahams.
- Scoop dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make sure your butter is softened, but not melted; this helps in achieving the perfect texture. Chill the dough for 30 minutes if experiencing warm kitchen conditions to help hold shape.