Teddy Graham Funfetti Butter (Print Version)
# Ingredients:
→ Cookie Dough
01 -
60 grams smashed Teddy Grahams
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 up
→ For Filling and Decoration
13 -
75 grams rainbow sprinkles
14 -
90 to 110 whole Teddy Grahams to decorate
15 -
240 grams cookie butter
# Instructions:
01 -
Scoop 18 big blobs of cookie butter onto a tray lined with parchment. Pop them in the freezer until they're set and firm.
02 -
Grab the big bowl and your mixer with a paddle. Whip up the brown sugar, white sugar, and butter till it looks pale and creamy.
03 -
Crack in one egg, beat well. Toss in the other, do it again. Pour in vanilla next and give it another quick blend.
04 -
In another bowl, mix up cake flour, plain flour, baking soda, baking powder, cinnamon, and salt. Gently sift this right into your creamy mix.
05 -
Combine the dry pile with the wet bowl till just mixed. Fold in the crushed Teddy Grahams at the end.
06 -
Stick your dough in the fridge for at least half an hour. This lets it firm up so it’s way easier to handle.
07 -
Heat your oven to 200°C. Either put parchment down on your baking trays or give them a quick spray with oil.
08 -
Pinch off about 70 grams (around a quarter cup) of dough. Roll it into a ball, squish it flat, and plop a frozen chunk of cookie butter in the middle. Pinch the sides closed. Press 5 or 6 little Teddy Grahams on top and roll gently in sprinkles.
09 -
Put the dough mounds on your pans, leaving roughly 5 cm between each. Bake till the edges start turning golden, 12 to 14 minutes.
10 -
Leave the cookies on the tray for 10-15 minutes, then move them to a rack. Wait till they're cool before you dig in.
# Notes:
01 -
Keep the cookies sealed tight for up to three days so they stay tasty.
02 -
To warm them up like fresh, pop some in the oven at 175°C for 5 to 10 minutes.