Description
Soft funfetti cookies stuffed with cookie butter and topped with a Teddy Graham.
Ingredients
Scale
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