Cookie Monster Cookies

These Cookie Monster Cookies are as blue as the Sesame Street character and they are stuffed with Oreo cookies. You can make about 10 monster-sized cookies with this recipe or stuff them with mini Oreos to get about 20 standard-sized cookies. Large cookies will need to bake longer.

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Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: to 12 large cookies

Calories: 367kcal

Author: Dahn Boquist

Ingredients

½ cup butter softened
½ cup packed brown sugar 105 grams
½ cup granulated sugar 100 grams
2 teaspoons vanilla extract
2 eggs
½ teaspoon Royal Blue gel food coloring
2-⅓ cups bread flour or all-purpose flour 280 grams
1-¾ teaspoons baking pow der
1 teaspoon baking soda
1 teaspoon salt
1 cup crushed cookies I used Oreos and Chips Ahoy
½ cup white chocolate chips
½ cup milk chocolate chips

Choose the Stuffing

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

Topping

½ cup crushed cookies
Candy eyeballs

Instructions

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. Stop the motor and scrape down the bowl half way through the mixing time.
Add the eggs one at at time, mixing well between additions. Mix in the blue food coloring.
Stop the mixer. Place a metal sifter over the bowl and sift the flour baking powder, baking soda, and salt over the batter (alternatively, you can whisk the dry ingredients together in a separate bowl then stir it into the batter). Mix on low speed until well incorporated.
Stir in the crushed cookies and the white and milk chocolate chips.
Use a large cookie scoop (2 tablespoons) to scoop 12 balls of dough. Press the balls down and place a square of milk chocolate or a whole cookie in the center of the dough.
(You can make smaller cookies by using 1 tablespoon scoops and stuffing them with miniature cookies. We made both sizes in the video).
Scoop more cookie dough and place on top. Press the dough down and pinch the edges so the cookie or chocolate stuffing is completely covered. Press some additional crushed cookies and chocolate chips on top then add a couple of candy eyes to the top.
Place the dough balls in the refrigerator and let them chill for at least 3 hours.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Arrange the stuffed cookies on the baking sheet, spacing them 2 inches apart.
When the oven is finished preheating, bake the cookies one tray at a time:10 to 12 minutes for the smaller cookies or 20 to 22 minutes for the larger cookies.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

Notes

Bread flour will give the cookies a denser, thicker, chewier texture than all-purpose flour.

We used a #30 cookie scoop which holds approximately 2 tablespoons of cookie dough.

Gel food coloring is more concentrated than liquid food coloring, and you can find it online or at JoAnn’s Craft stores in the cake decorating section.

If you can’t find gel food coloring, you can use regular liquid food coloring, but you will need to use twice as much.

For a natural food coloring, you can substitute with Butterfly Pea Flower powder (available on Amazon).

You can store the raw cookie dough or the assembled balls of stuffed cookie dough in the fridge for up to 1 week before baking.

Stuff the cookies with squares of milk chocolate or crisp cookies such as Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownies.

These cookies taste best warm, especially if you stuff them with milk chocolate and you let the melted chocolate ooze out of the center.

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