Description
These Cookie Monster Cookies are indulgent stuffed cookies filled with milk chocolate bars or whole cookies like Oreos, featuring a vibrant blue dough, crunchy cookie pieces, and chocolate chips. They are chewy, soft, and perfect for anyone craving a fun, playful treat with a gooey center and candy eyeball decoration.
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
- 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 softened butter, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Beat on medium speed for about 6 to 8 minutes until light, soft, and fluffy. Stop halfway to scrape down the bowl for even mixing.
- Add Eggs and Color: Add the eggs one at a time, mixing well between each addition. Then mix in the Royal Blue gel food coloring until the dough is evenly blue.
- Sift Dry Ingredients: Stop the mixer and 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 then fold into the dough. Mix on low speed until fully incorporated.
- Add Mix-ins: Stir in the crushed cookies along with the white chocolate chips and milk chocolate chips, distributing evenly throughout the dough.
- Form Dough Balls and Stuff: Use a large cookie scoop (2 tablespoons) to portion out 12 balls of dough. Press each ball down and place either a square of milk chocolate or a whole cookie in the center. Optionally, use smaller 1 tablespoon scoops for miniature cookies and stuff them with miniature cookies as well.
- Seal and Decorate: Scoop more dough and place it over the stuffing, pressing down and pinching the edges to fully enclose the filling. Press additional crushed cookies and chocolate chips on top, then add a couple of candy eyeballs for decoration.
- Chill Dough: Place the assembled dough balls in the refrigerator and chill for at least 3 hours to firm up before baking.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Arrange on Baking Sheet: Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake one tray at a time. Smaller cookies take 10 to 12 minutes, while the larger stuffed cookies require 20 to 22 minutes until golden and set.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire cooling rack to cool completely or enjoy warm.
Notes
- Bread flour creates a denser, thicker, and chewier cookie compared to all-purpose flour.
- A #30 cookie scoop holds approximately 2 tablespoons of dough and works well for this recipe.
- Gel food coloring is preferred for vibrant color and is more concentrated than liquid food coloring.
- If gel coloring is unavailable, use twice the amount of regular liquid food coloring.
- For a natural blue hue, Butterfly Pea Flower powder can be substituted for food coloring.
- Raw or stuffed cookie dough can be stored in the refrigerator up to 1 week before baking.
- Feel free to stuff cookies with different fillings such as ingredients like Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownies.
- Cookies taste best warm, especially when stuffed with milk chocolate that melts inside.
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
