Description
Cookie Monster Cookies are fun and colorful stuffed cookies featuring a soft blue dough packed with crushed cookies and chocolate chips, then filled with milk chocolate squares or whole cookies. These delightfully chewy treats are perfect for cookie lovers who enjoy a gooey, chocolatey center and playful candy eyeballs on top.
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 Sugars and Butter: 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 the mixture is soft and fluffy, stopping once halfway to scrape down the bowl.
- Add Eggs and Food Coloring: Add eggs one at a time, mixing well between each addition. Mix in the blue gel food coloring evenly into the batter.
- Incorporate Dry Ingredients: Stop the mixer and sift together the flour, baking powder, baking soda, and salt over the wet ingredients. Mix on low speed until just combined.
- Fold in Cookies and Chocolate Chips: Stir the crushed cookies, white chocolate chips, and milk chocolate chips into the dough evenly.
- Form Dough Balls and Stuff: Using a large cookie scoop (2 tablespoons), scoop 12 balls of dough. Press each ball down and place a square of milk chocolate or a whole cookie in the center. Then scoop more dough on top, pressing and pinching edges to seal the stuffing inside.
- Add Toppings: Press additional crushed cookies and chocolate chips on top of each dough ball, then place a couple of candy eyeballs on each cookie.
- Chill Dough: Place the stuffed cookie dough balls in the refrigerator and let chill for at least 3 hours to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Arrange and Bake Cookies: Space the cookies 2 inches apart on the baking sheets. Bake one tray at a time: 10 to 12 minutes for small cookies or 20 to 22 minutes for larger stuffed cookies.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
Notes
- Bread flour yields denser, chewier cookies compared to all-purpose flour.
- A #30 cookie scoop holds about 2 tablespoons of dough, ideal for larger cookies.
- Gel food coloring is more concentrated than liquid; if using liquid food coloring, use twice as much.
- Butterfly Pea Flower powder is a natural alternative for blue coloring.
- Raw or assembled dough may be stored refrigerated for up to 1 week before baking.
- Try different stuffings like brownies or different cookie brands for variety.
- Cookies are best served warm to enjoy gooey melted chocolate centers.
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
