Description
Delight in these fun and colorful Cookie Monster Cookies, packed with crushed Oreos, chocolate chips, and a surprise gooey milk chocolate or cookie center. Perfectly chewy with a hint of vanilla and striking blue color, these stuffed cookies are sure to impress and satisfy any sweet tooth.
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)
- ½ cup white chocolate chips
- ½ cup milk chocolate chips
Stuffing
- 2 milk chocolate bars, cut into squares
- 12 whole cookies (Oreos, Samoas, Chips Ahoy)
Topping
- ½ cup crushed cookies
- Candy eyeballs
Instructions
- Cream Butter and Sugars: Combine the butter, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Beat on medium speed for about 6 to 8 minutes until soft and fluffy, stopping halfway to scrape down the bowl.
- Add Eggs and Coloring: Add the eggs one at a time, mixing well after each addition. Stir in the blue gel food coloring until evenly distributed.
- Sift and Mix Dry Ingredients: Sift the flour, baking powder, baking soda, and salt over the batter. Mix on low speed until just combined.
- Add Mix-ins: Stir in the crushed cookies, white chocolate chips, and milk chocolate chips gently to incorporate them into the dough.
- Form and Stuff Dough Balls: Use a 2-tablespoon cookie scoop to form 12 dough balls. Press each ball down, place a milk chocolate square or whole cookie in the center, then scoop more dough on top. Press edges to seal completely.
- Add Toppings: Press extra crushed cookies and chocolate chips on top of each cookie, then place a couple of candy eyeballs for decoration.
- Chill Dough: Refrigerate the stuffed dough balls for at least 3 hours to firm up.
- Prepare for Baking: Preheat the oven to 350°F and line baking sheets with parchment paper. Arrange the chilled cookies 2 inches apart.
- Bake: Bake one tray at a time. For large cookies, bake 20 to 22 minutes; for smaller cookies, bake 10 to 12 minutes.
- Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Bread flour produces denser, thicker, and chewier cookies compared to all-purpose flour.
- A #30 cookie scoop holds about 2 tablespoons of dough, ideal for large cookies.
- Gel food coloring is more concentrated—use half the amount of liquid food coloring if substituting.
- Butterfly Pea Flower powder is a natural alternative for blue coloring.
- Store raw or assembled dough balls in the fridge for up to 1 week before baking.
- Try different stuffing options: chocolate squares, Oreos, Nutter Butter, Chips Ahoy, Samoas, or brownies.
- These cookies are best served warm, especially when stuffed with milk chocolate to enjoy the melted center.
Nutrition
- Serving Size: 1 large 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
