Description
Cookie Monster Cookies are thick, chewy, and stuffed with your choice of milk chocolate squares or whole cookies like Oreos. These vibrant blue cookies are loaded with crushed cookies, white and milk chocolate chips and topped with candy eyeballs for a fun and whimsical treat perfect for parties or an indulgent snack.
Ingredients
Scale
Cookie Dough
- 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 recommended)
- 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: In a large mixing bowl, combine the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat on medium speed for 6 to 8 minutes until the mixture is soft, fluffy, and well aerated. Scrape down the bowl halfway through to ensure even mixing.
- Add Eggs and Coloring: Add the eggs one at a time, beating well after each addition. Mix in the Royal Blue gel food coloring until evenly distributed for the signature blue hue.
- Add Dry Ingredients: Stop the mixer. Using a metal sifter, sift the bread flour (or all-purpose flour), baking powder, baking soda, and salt over the batter. Alternatively, whisk the dry ingredients in a separate bowl before adding. Mix on low speed until just incorporated to avoid overmixing.
- Incorporate Mix-Ins: Fold in the crushed cookies, white chocolate chips, and milk chocolate chips gently until evenly distributed throughout the dough.
- Form Stuffed Cookie Balls: Using a large cookie scoop (about 2 tablespoons), scoop 12 balls of dough. Press each ball down and place a milk chocolate square or a whole cookie in the center. Then scoop more dough on top and press edges firmly to seal the stuffing completely inside. Press additional crushed cookies and chocolate chips on top. Finish by placing a couple of candy eyeballs on each cookie for decoration. For smaller cookies, use 1 tablespoon scoops and mini cookies for stuffing.
- Chill Dough: Place the prepared cookie balls on a tray and refrigerate for at least 3 hours to firm up the dough and allow flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Bake Cookies: Place the chilled cookie balls on the baking sheet, spacing them about 2 inches apart. Bake one tray at a time. Smaller cookies bake for 10 to 12 minutes, while larger cookies need 20 to 22 minutes until golden and set.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This helps cookies set properly without breaking.
Notes
- Bread flour produces a denser, chewier cookie texture compared to all-purpose flour.
- The #30 cookie scoop holds approximately 2 tablespoons of cookie dough, great for making large cookies.
- Gel food coloring is more concentrated and yields vibrant color. If unavailable, use double the amount of regular liquid food coloring.
- For a natural alternative, Butterfly Pea Flower powder can be used as blue food coloring.
- Raw or stuffed cookie dough balls can be stored in the refrigerator for up to 1 week before baking.
- Stuff cookies with milk chocolate squares or crisp cookies like Oreos, Samoas, Chips Ahoy, or even brownies for varied flavors.
- Cookies taste best warm, especially if stuffed with milk chocolate that melts beautifully when eaten fresh from the oven.
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
