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Soft cinnamon dough hides a gooey cookie butter middle and is loaded with colorful sprinkles and crunchy teddy grahams on top. Every bite feels like a celebration. They're made for birthdays, getting together with friends, or whenever you want to make someone smile with something sweet and playful.
The first batch I baked made my nephews giggle and those cookies vanished fast. Now they’re my pick any time dessert needs to bring the party mood.
Crowd-Pleasing Ingredients
- Cookie butter: Grab a new jar, scoop frozen blobs for easy stuffing—this gooey stuff is what makes these treats special
- Rainbow sprinkles: Roll each dough ball for a burst of color; classic jimmies keep things cheery
- Whole teddy grahams: Stick them on top before baking; cinnamon or honey are winners
- Crushed teddy grahams: Turn these into crumbs for a tasty crunch—smash them just before mixing in
- Salt: Brightens everything; fine sea salt brings the best balance
- Cinnamon: Warms up the cookie with cozy spice; Saigon variety really pops
- Baking powder: Lifts and fluffs the cookies
- Baking soda: Lets them spread just the right amount
- All purpose flour: Adds substance so the cookies don’t fall apart
- Cake flour: Makes them extra soft and tender—go for a finely milled brand
- Large eggs: Toss in room temp eggs so the dough holds together and stays soft
- Vanilla extract: Real vanilla makes a big flavor difference
- Granulated sugar: Helps the cookies brown and adds sweetness
- Brown sugar: Packed in for extra softness plus a hint of caramel flavor
- Unsalted butter: Always start with fresh good-quality butter for dreamy texture
Step-by-Step Guide
- Cool Down and Enjoy:
- Once baked, let the cookies rest on the tray for 10 to 15 minutes—that makes the middles set so they’re easier to eat
- Bake:
- Put cookie balls on trays two inches apart. Bake at 400°F for 12 to 14 minutes. Edges should be just golden while the centers stay puffy and soft
- Go Crazy with Sprinkles and Teddy Grahams:
- Press whole teddy grahams gently onto each ball of dough, then roll them through a pile of sprinkles to fully coat
- Shape and Stuff:
- Scoop out a big chunk of dough (like 1/4 cup), flatten in your hand, put a frozen cookie butter blob in the middle, then close up the dough all around so the filling’s totally sealed
- Chill Out:
- Pop the dough in the fridge for at least half an hour so it stiffens up—this makes stuffing and rolling way less messy
- Fold in Crushed Teddy Grahams:
- Use a spatula to gently work the crushed teddy grahams into the dough so you get crunch in every bite
- Mix Wet and Dry Together:
- Add dry mix to the creamy butter mix, stir on low until it’s just blended—don’t overdo it or you’ll have tough cookies
- Mix the Dry Stuff:
- In a separate bowl, blend cake flour, all purpose flour, baking soda, baking powder, cinnamon, and salt. Sift to avoid lumps and keep things light
- Beat in the Eggs and Vanilla:
- Add eggs one at a time, mixing well after each so it all stays fluffy, then pour in vanilla and mix again for a quick burst of flavor
- Cream Up Butter and Sugars:
- In a big bowl, cream butter cubes, brown sugar, and granulated sugar until light and smooth—about 3 or 4 minutes on medium speed (start with soft butter!)
- Freeze the Cookie Butter:
- Drop little spoonfuls of cookie butter onto a lined tray and stick them in the freezer before making dough. Frozen centers hold their shape and won’t ooze everywhere
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That hit of cinnamon makes the kitchen smell amazing while these bake. My absolute favorite bit is the secret middle of cookie butter—it changes a regular cookie into something next level. Once my family argued over the final cookie at movie night, so I always double the batch now just in case.
Storage Advice
Pop the cookies into a sealed container and keep at room temp for up to three days. To make them last longer, freeze cookie dough balls with cookie butter inside. Bake them straight from the freezer and just add another couple of minutes to the oven time.
Swap Suggestions
No teddy grahams? Sub in animal crackers or mini graham crackers. For cookie butter, either Biscoff spread or Trader Joes’ speculoos are awesome. If you’ve got a nut allergy, sunflower seed butter works in a pinch—just note it’ll taste a bit different.
Serving Ideas
They’re best when just a little warm. Pair with cold milk for dunking or chop them up to toss onto an ice cream sundae. They disappear fast at birthday bashes and are just right for after school snacks.
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Fun Backstory
Cookie butter comes from speculoos—a cozy spice cookie from Belgium and the Netherlands. Teddy grahams popped up in the '80s and are a blast from the past for lots of folks. Mix both together and you’ve got a dessert that’s equal parts American and European—super festive and nostalgic.
Frequently Asked Questions
- → How can I stop cookie butter from spilling out?
Scoop little spoonfuls of cookie butter and freeze them. Cover the frozen filling totally with dough, double check for any spots, and seal everything up tight.
- → Could I swap out the flour?
Sure, you can just use all-purpose flour, but you’ll lose a bit of softness and they’ll get a tad heavier. Mixing cake and all-purpose keeps ’em light and cake-like.
- → How should I stick on the Teddy Grahams?
After stuffing the dough, gently push on a few Teddy Grahams before rolling everything in sprinkles. This way, they stay put and bake up nice and crunchy.
- → What’s the best way to keep these fresh?
Stash cookies in a sealed container on your counter for around three days. Want them just-baked again? Pop ’em in a 350°F oven for a quick warm-up.
- → Is it alright to freeze these after baking?
Yep! Let them cool first, then seal in a freezer bag. Let them defrost, and rewarm if you want that gooey middle again.