Teddy Graham Funfetti Stuffed Cookie Butter Cookies

Why You’ll Love This Recipe

I love these cookies because they’re not just delicious—they’re also a showstopper. The surprise cookie butter center melts into the soft dough, while the crushed and whole teddy grahams add fun texture and a hint of cinnamon graham cracker flavor. And with rainbow sprinkles in every bite, these cookies are a total crowd-pleaser for kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, cubed

• ¾ cup brown sugar

• ½ cup granulated sugar

• 2 teaspoons vanilla extract

• 2 large eggs

• 1½ cups cake flour

• 1½ cups 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 rainbow sprinkles

• 1 cup cookie butter

Directions

1. Prepare the filling: I start by scooping 18 small spoonfuls of cookie butter and dropping them onto parchment paper. I freeze these dollops while I make the dough.

2. Cream the butter and sugars: Using a mixer with a paddle attachment, I cream the butter, brown sugar, and granulated sugar until smooth. I add eggs one at a time, then mix in the vanilla.

3. Mix the dry ingredients: In a separate bowl, I combine the cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt. I sift the dry ingredients into the wet mixture and mix until just combined.

4. Add teddy grahams: I stir in the crushed teddy grahams until evenly distributed.

5. Chill the dough: I refrigerate the dough for at least 30 minutes so it’s easier to shape.

6. Preheat oven: I set the oven to 400°F and prepare baking sheets with parchment paper.

7. Assemble the cookies:

   • I scoop out a portion of cookie dough and press a dent in the center.

   • I place a frozen cookie butter dollop in the center and cover it with another piece of dough, sealing the edges.

   • I top each ball with 5–6 teddy grahams and roll the entire cookie in sprinkles.

8. Bake: I space the cookies about 2 inches apart and bake for 12–14 minutes, until the edges are just golden.

9. Cool and enjoy: I let the cookies cool for 10–15 minutes before digging in.

Servings and timing

This recipe makes 18 large cookies and takes about 42 minutes from start to finish, including chill time and baking. It’s great for parties, bake sales, or a colorful dessert table centerpiece.

Variations

Sometimes I swap the teddy grahams with mini animal crackers or use chocolate chip cookie butter for an extra indulgent version. If I want to tone down the sweetness, I reduce the sprinkles or use dark chocolate sprinkles for a more balanced look and flavor. A drizzle of white chocolate on top also adds a nice touch.

Storage/reheating

These cookies store well in an airtight container at room temperature for up to 4 days. I also freeze the baked cookies for up to 2 months. To reheat, I microwave one for 10–15 seconds to bring back the gooey center.

FAQs

Can I use regular flour instead of cake flour?

Yes, but I prefer the mix of cake and all-purpose flour because it gives the cookies a soft, tender crumb with just the right chew.

Do I have to freeze the cookie butter?

Freezing makes it easier to stuff the cookies without melting into the dough too quickly. I definitely recommend it for clean assembly and a gooey center.

Can I make the dough ahead of time?

Absolutely. I prepare and chill the dough up to 24 hours in advance. I shape and bake when I’m ready.

Can I make these cookies smaller?

Yes, but I reduce the filling size and bake time accordingly. Smaller cookies bake faster, usually around 9–11 minutes.

What’s the best way to crush the teddy grahams?

I place them in a zip-top bag and use a rolling pin or glass to crush them into small bits—not too fine, so I still get some crunch.

Conclusion

Teddy Graham Funfetti Stuffed Cookie Butter Cookies are pure joy in dessert form. I love their playful look, gooey centers, and buttery crunch. Whether I’m making them for a celebration or just craving something fun and over-the-top, they always bring smiles (and requests for the recipe).