Description
Cookie Monster Cookies are delightful stuffed cookies filled with milk chocolate bars or whole cookies like Oreos, featuring a vibrant blue dough packed with crushed cookies and chocolate chips. These chewy, rich cookies are fun to make and even more fun to eat, perfect for a playful dessert or special treat.
Ingredients
Scale
Dough Ingredients
- ½ cup butter, softened
- ½ cup brown sugar, packed, 105 grams
- ½ cup granulated sugar, 100 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ teaspoon Royal Blue gel food coloring
- 2⅓ cups bread flour or all-purpose flour, 280 grams
- 1¾ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup crushed cookies (Oreos and Chips Ahoy)
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
Stuffing Options
- 2 milk chocolate bars, cut into squares
- 12 whole cookies (Oreos, Samoas, Chips Ahoy)
Topping
- ½ cup crushed cookies
- Candy eyeballs
Instructions
- Mix Butter and Sugars: Combine the butter, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Beat on medium speed for about 8 minutes until the mixture is soft and fluffy. Scrape down the sides halfway through mixing to ensure even blending.
- Add Eggs and Food Coloring: Add the eggs one at a time, mixing well after each addition. Stir in the blue gel food coloring until evenly distributed.
- Add Dry Ingredients: Using a metal sifter, sift the flour, baking powder, baking soda, and salt over the wet batter, or whisk these dry ingredients separately and then stir into the batter. Mix on low speed until just incorporated.
- Fold in Mix-ins: Gently fold in the crushed cookies along with the white and milk chocolate chips.
- Form Dough Balls and Stuff: Use a 2-tablespoon cookie scoop to form 12 balls of dough. Press each ball down and place a square of milk chocolate or a whole cookie in the center. Alternatively, use a 1-tablespoon scoop and smaller cookie stuffing for mini cookies.
- Seal and Decorate: Top with more cookie dough, pressing down and pinching edges to fully encase the filling. Press crushed cookies and chocolate chips onto the tops, then add candy eyeballs for decoration.
- Chill Dough: Place the dough balls on a tray and refrigerate for at least 3 hours to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F and line baking sheets with parchment paper.
- Bake Cookies: Arrange the stuffed cookies on the prepared baking sheets, spacing 2 inches apart. Bake one tray at a time—10 to 12 minutes for smaller cookies or 20 to 22 minutes for larger ones—until edges are set and golden.
- Cool Cookies: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Bread flour yields denser, chewier cookies compared to all-purpose flour.
- A #30 cookie scoop holds roughly 2 tablespoons of dough, perfect for large cookies.
- Gel food coloring is more concentrated; if using liquid food coloring, double the amount.
- Butterfly Pea Flower powder can be used as a natural blue food coloring alternative.
- Raw or assembled stuffed cookie dough balls can be refrigerated up to 1 week before baking.
- Try various fillings like milk chocolate squares, Oreos, Nutter Butter, Chips Ahoy, Samoas, or brownies.
- Cookies are best enjoyed warm, especially with melted chocolate centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 367 kcal
- Sugar: 24 g
- Sodium: 301 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
