Stuffed cookie butter cookies are soft, buttery funfetti cookies with a spoonful of cookie butter hidden in the center. Each cookie is topped with a Teddy Graham, which makes them look playful and festive on any plate.
These stuffed cookie butter cookies take about an hour, including chilling, and make 24. They are perfect for birthday parties, cookie swaps, school treats and holiday cookie trays.
Recipe at a glance
- Time: 20 minutes of prep, 30 minutes of chilling and 12 minutes of baking.
- Makes: 24 cookies.
- Key ingredients: flour, butter, two sugars, eggs, sprinkles, cookie butter and Teddy Grahams.
- Oven temperature: 350°F for 10 to 12 minutes.
- Best tip: chill the dough for 30 minutes so the cookies hold their shape and the filling stays inside.
Why You Will Love These Stuffed Cookie Butter Cookies
Stuffed cookie butter cookies have a soft, chewy bite with a sweet, spiced center. The sprinkles give the dough its party look, and the Teddy Graham on top makes every cookie feel like a little treat.
The dough is simple. It uses pantry ingredients and one bowl for mixing, and chilling is the only wait. You can also shape the cookies ahead and bake them when you are ready.
Stuffed Cookie Butter Cookies Ingredients
For the Cookie Dough
- All-purpose flour: 2 cups.
- Granulated sugar: 1 cup.
- Brown sugar: 1/2 cup.
- Butter: 1 cup (2 sticks), unsalted and softened.
- Eggs: 2 large.
- Vanilla extract: 1 teaspoon.
- Rainbow sprinkles: 1/2 cup.
- Baking powder: 1 teaspoon.
- Salt: 1/4 teaspoon.
For the Filling and Topping
- Cookie butter: 1/2 cup, about 1 teaspoon per cookie.
- Teddy Graham crackers: 24, one for each cookie.
Easy Swaps for Stuffed Cookie Butter Cookies
- Extra sprinkles: Use holiday colors for Christmas, Valentine’s Day or birthdays.
- Chocolate chips: Fold a few into the dough with the sprinkles.
- Spice: Add 1/4 teaspoon of cinnamon or nutmeg to boost the cookie butter flavor.
- Topping: Use crushed cookies instead of the Teddy Graham.
How to Make Stuffed Cookie Butter Cookies (Step by Step)
- Heat the oven. Preheat to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugars. Beat them until light and fluffy.
- Add the eggs and vanilla. Beat in the eggs one at a time, then the vanilla.
- Add the dry ingredients. Whisk the flour, baking powder and salt in a separate bowl, then mix them in gradually.
- Fold in the sprinkles. Stir them in gently, then chill the dough for 30 minutes.
- Stuff the cookies. Scoop about 2 tablespoons of dough, flatten it in your palm and place about 1 teaspoon of cookie butter in the middle. Wrap the dough around the filling and roll it into a ball.
- Top and bake. Place the balls on the baking sheet, press a Teddy Graham on each and bake for 10 to 12 minutes, until the edges are golden and the centers are set but soft.
- Cool. Let the cookies cool on a wire rack before serving.
Tips for the Best Stuffed Cookie Butter Cookies
- Chill the dough. Cold dough spreads less and wraps more easily around the filling.
- Measure the filling. About 1 teaspoon per cookie keeps the center from leaking.
- Seal well. Pinch the dough closed around the cookie butter.
- Do not overbake. The centers should look set but soft when you take the cookies out.
- Do not eat the raw dough. The FDA advises against tasting raw dough or batter, because raw flour and raw eggs can carry germs.
Stuffed Cookie Butter Cookies Variations
- Dipped. Dip the cooled cookies halfway in melted chocolate.
- Holiday colors. Use red and green sprinkles for Christmas.
- Extra crunch. Roll the dough balls in crushed cookies before baking.
- Plain topping. Skip the Teddy Graham and press in a few extra sprinkles.
What to Serve With Stuffed Cookie Butter Cookies
Add these stuffed cookie butter cookies to a dessert tray beside red velvet cookies, gingerbread cookies and soft cinnamon roll sugar cookies. Serve them with cold milk or coffee, and add a bowl of sweet Chex mix for a party snack table.
Want more ideas for the holidays? Our Christmas cookies and holiday treats guide has dozens of recipes for cookie trays, plus lazy chocolate chip cookies and grinch brownies for extra variety.
How to Store Stuffed Cookie Butter Cookies
We follow the USDA Food Safety and Inspection Service leftovers guidance, which says to keep food at 40°F or below and to eat refrigerated leftovers within 3 to 4 days. The USDA says leftovers can be frozen for 3 to 4 months.
- Storage: Keep the cooled cookies in an airtight container and eat them within 3 to 4 days.
- Freezer: Freeze baked cookies in a single layer, then pack them in a freezer bag for up to 3 months.
- Unbaked dough balls: Keep the shaped dough balls in the refrigerator and bake them the same day. Do not taste the raw dough.
Frequently Asked Questions About Stuffed Cookie Butter Cookies
What is cookie butter?
Cookie butter is a smooth spread made from spiced cookies, with a flavor like gingerbread and caramel. It is sold in jars near the peanut butter in most grocery stores.
Why do my stuffed cookies leak?
The most common reason is too much filling or a poor seal. Use about 1 teaspoon of cookie butter per cookie, wrap the dough all the way around it and chill the dough before baking.
Can I make the dough ahead of time?
Yes, you can mix the dough and chill it before shaping. Bake the cookies after the dough has chilled for at least 30 minutes.
Is it safe to eat the cookie dough?
No. The dough contains raw flour and raw eggs, and the FDA advises against tasting raw dough or batter. Bake the cookies before you eat them.
How long do stuffed cookie butter cookies last?
Keep the cooled cookies in an airtight container and eat them within 3 to 4 days, following USDA leftovers guidance. For longer storage, freeze them for up to 3 months.
Final Thoughts
Stuffed cookie butter cookies are colorful, soft and full of surprise. Mix the funfetti dough, tuck in the cookie butter, press a Teddy Graham on top and bake. They are easy to make and always disappear quickly at parties.
Planning more baking? Try red velvet cookies next.
Sources and further reading
- Handling Flour Safely: What You Need to Know (U.S. Food and Drug Administration)
- Leftovers and Food Safety (USDA Food Safety and Inspection Service)
Teddy Graham Funfetti Stuffed Cookie Butter Cookies
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
Description
Soft funfetti cookies stuffed with cookie butter and topped with a Teddy Graham.
Ingredients
For the cookie dough
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles (funfetti)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the filling and topping
- 1/2 cup cookie butter
- 24 Teddy Graham crackers (about 1 per cookie)
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Beat the butter, granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, baking powder and salt in another bowl. Add to the butter mixture gradually and mix until combined.
- Fold in the sprinkles. Chill the dough for 30 minutes.
- Scoop about 2 tablespoons of dough, flatten it in your palm and place about 1 teaspoon of cookie butter in the center. Wrap the dough around the filling and roll it into a ball.
- Place the balls on the baking sheet and press a Teddy Graham on top of each.
- Bake 10 to 12 minutes, until the edges are golden and the centers are set but soft.
- Cool on a wire rack before serving.
Notes
- Calories are about 210 per cookie (24 cookies). They were added up from USDA FoodData Central values and package values for the listed ingredients.
- The cookie size (about 2 tablespoons of dough and 1 teaspoon of cookie butter) and the sprinkles are set so the batch makes 24 cookies. The original draft was not clear on these, so this version has not been cook-tested.
- Do not taste or eat the raw dough: it contains raw flour and raw eggs (FDA guidance).
- Storage: keep cooled cookies in an airtight container and eat them within 3 to 4 days, or freeze them for up to 3 months (USDA leftovers guidance).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210