Description

Cookie Monster Cookies are deliciously soft, chewy cookies stuffed with either milk chocolate squares or whole cookies like Oreos, with a fun blue tint and playful candy eyeballs on top. These indulgent treats combine the richness of brown and granulated sugars, the crunch of crushed cookies, and the melty goodness of chocolate chips, making them perfect for any cookie lover looking for a creative twist.

Ingredients

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Cookie Dough

1/2 cup butter, softened
1/2 cup brown sugar, packed (105 grams)
1/2 cup granulated sugar (100 grams)
2 teaspoons vanilla extract
2 large eggs
1/2 teaspoon Royal Blue gel food coloring
2 1/3 cups bread flour, or all-purpose flour (280 grams)
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed cookies (Oreos and Chips Ahoy suggested)
1/2 cup white chocolate chips
1/2 cup milk chocolate chips

Stuffing

2 milk chocolate bars, cut into squares
12 whole cookies (Oreos, Samoas, Chips Ahoy)

Topping

1/2 cup crushed cookies
Candy eyeballs

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Instructions

Prepare the dough base: 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 and fluffy, pausing halfway to scrape down the bowl to ensure even mixing.
Add eggs and coloring: Add eggs one at a time, beating well after each addition. Then mix in the Royal Blue gel food coloring until the dough is evenly tinted.
Mix dry ingredients: Sift the flour, baking powder, baking soda, and salt over the bowl with the batter. Alternatively, whisk these dry ingredients separately and then incorporate them. Mix on low speed until well combined.
Add mix-ins: Fold in the crushed cookies, white chocolate chips, and milk chocolate chips gently to distribute them throughout the dough.
Form stuffed dough balls: Using a large cookie scoop (about 2 tablespoons), scoop 12 dough balls. Flatten each ball and place a piece of milk chocolate or a whole cookie in the center. For smaller cookies, use 1 tablespoon scoops and smaller cookies for stuffing.
Seal the cookies: Scoop more dough and cover the stuffing, pressing the dough edges to seal completely. Press additional crushed cookies and chocolate chips on top, then add two candy eyeballs per cookie for decoration.
Chill the dough: Refrigerate the stuffed cookie dough balls for at least 3 hours to firm up before baking.
Preheat and prepare for baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Bake the cookies: Arrange cookie dough balls 2 inches apart on the prepared baking sheets. Bake smaller cookies for 10 to 12 minutes, and larger cookies for 20 to 22 minutes, one tray at a time.
Cool the cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Using bread flour results in denser, thicker, and chewier cookies compared to all-purpose flour.
A #30 cookie scoop holds approximately 2 tablespoons of dough, which is ideal for larger cookies.
Gel food coloring is more concentrated than liquid food coloring; found online or at craft stores, especially in cake decorating sections.
If gel coloring is unavailable, use twice the amount of regular liquid food coloring as a substitute.
For a natural color alternative, try Butterfly Pea Flower powder.
You can store raw dough or assembled stuffed dough balls refrigerated for up to one week before baking.
Stuff cookies with milk chocolate squares or crisp cookies like Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownie pieces for variety.
Cookies taste best warm, especially when stuffed with milk chocolate, allowing melted chocolate to ooze out.

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