1. Prepare the Cookie Butter Filling

• Line a baking sheet with parchment paper.
• Scoop out 18 teaspoons (about 1 heaping teaspoon each) of cookie butter and place them on the sheet.
• Freeze for 30 minutes, or until firm. This will make stuffing easier.

2. Make the Cookie Dough

• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
• Gradually mix in the dry ingredients until a soft dough forms.
• Fold in the sprinkles gently until evenly distributed.
• Optional: Chill the dough for 20–30 minutes for thicker cookies.

3. Assemble the Cookies

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop about 2 tablespoons of cookie dough and flatten into a disc in your hand.
• Place a frozen dollop of cookie butter in the center and wrap the dough around it, sealing completely.
• Roll gently into a ball and place on the baking sheet, leaving 2 inches of space between cookies.

4. Decorate and Bake

• Press 1–2 Teddy Grahams gently on top of each cookie before baking.
• Optionally add a few extra sprinkles or white chocolate chips on top for visual appeal.
• Bake for 10–12 minutes, until edges are golden and centers are just set.
• Cool on the tray for 5 minutes before transferring to a wire rack.

5. Serve

• Enjoy warm for maximum gooeyness or allow to cool completely for a chewy texture with a cookie butter core.