Prepare the Cookie Butter Filling: Scoop 18 small spoonfuls of cookie butter onto a sheet of parchment paper and freeze for about 30 minutes.

Cream the Butters and Sugars: Mix 1 cup unsalted butter, ¾ cup brown sugar, and ½ cup granulated sugar until smooth and creamy.

Incorporate the Eggs and Vanilla: Add 2 large eggs one at a time and then add 2 teaspoons vanilla extract, mixing until light and fluffy.

Mix the Dry Ingredients: Sift together 1½ cups cake flour, 1½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Slowly add to wet ingredients.

Add the Funfetti Touch: Fold in ½ cup crushed Teddy Grahams and ½ cup rainbow sprinkles until evenly distributed.

Chill the Dough: Cover dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat the Oven: Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.

Shape the Cookies: Scoop out 2 tablespoons of dough, create a dent, add a dollop of cookie butter, and seal with more dough.

Decorate with Teddy Grahams: Place 5-6 Teddy Grahams on top and roll cookies in rainbow sprinkles.

Bake to Perfection: Bake for 12-14 minutes until edges are golden brown.

Cool and Savor: Let cookies cool on baking sheets for 10-15 minutes before enjoying.