Effortless Teddy Graham Funfetti (Print Version)
# Ingredients:
→ Cookie Dough
01 -
60 grams Teddy Grahams, crushed up
02 -
0.5 teaspoon salt
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon baking powder
05 -
1 teaspoon baking soda
06 -
180 grams all-purpose flour
07 -
180 grams cake flour
08 -
2 large eggs
09 -
2 teaspoons vanilla extract
10 -
100 grams white sugar
11 -
150 grams brown sugar
12 -
227 grams unsalted butter, cut into cubes
→ For Filling and Decoration
13 -
75 grams colorful sprinkles
14 -
90 to 110 Teddy Grahams, whole, for decorating
15 -
240 grams cookie butter spread
# Instructions:
01 -
Let those cookies chill on the pan for 10-15 minutes. Grab one when they're cool and dig in.
02 -
Space your cookies out on the trays, about five centimeters apart. Bake them for 12 to 14 minutes until the edges turn that perfect golden color.
03 -
Scoop about 70 grams (1/4 cup) dough, roll into balls, and flatten with your hand. Tuck a frozen chunk of cookie butter in the middle, wrap it up, then add 5 or 6 Teddy Grahams and roll the ball in sprinkles.
04 -
Fire up the oven at 200°C. Pop parchment paper on baking sheets, or give them a quick grease.
05 -
Stick the dough in the fridge for at least half an hour. It'll get nice and firm, way easier to work with.
06 -
Mix your wet and dry stuff just until it comes together, then mix in those crushed Teddy Grahams.
07 -
Dump the sifted dry mix into the creamed stuff. Mix gently so you don't overdo it.
08 -
Whisk cake flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt in a new bowl and sift.
09 -
Crack in the eggs one at a time, mixing after each. Add in the vanilla at the end and mix just a bit longer.
10 -
Pop the butter, brown sugar, and white sugar into a big bowl and beat them with a paddle tool. You want it smooth and fluffy.
11 -
Spoon out 18 blobs of cookie butter onto parchment and freeze them til they're solid.
# Notes:
01 -
Keep cookies in something airtight and they'll stay good for about 3 days.
02 -
Want them nice and warm again? Pop them back in the oven at 175°C for 5 to 10 minutes.