Description
Delight in these whimsical Cookie Monster Cookies featuring a vibrant blue dough loaded with crushed cookies, chocolate chips, and a hidden surprise center of milk chocolate squares or whole cookies. Perfectly chewy and fun, these stuffed cookies are a playful treat that combines classic cookie flavors with a colorful twist.
Ingredients
Units
Scale
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 recommended)
- 1/2 cup white chocolate chips
- 1/2 cup milk chocolate chips
Stuffing Options
- 2 milk chocolate bars, cut into squares
- 12 whole cookies (Oreos, Samoas, Chips Ahoy)
Topping
- 1/2 cup crushed cookies
- Candy eyeballs
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. Scrape down the bowl halfway through to ensure even mixing.
- Add eggs and coloring: Incorporate the eggs one at a time, beating well after each addition. Mix in the Royal Blue gel food coloring evenly throughout the dough for the signature vibrant hue.
- Sift dry ingredients and combine: Stop the mixer, then sift the bread flour (or all-purpose flour), baking powder, baking soda, and salt over the batter. Alternatively, whisk these dry ingredients separately before adding. Mix on low speed until just combined.
- Fold in mix-ins: Gently stir in the crushed cookies along with the white and milk chocolate chips until evenly distributed throughout the dough.
- Shape and stuff cookies: Use a large cookie scoop (about 2 tablespoons) to portion out 12 balls of dough. Press each ball flat, then place a milk chocolate square or a whole cookie in the center. For smaller cookies, use a 1 tablespoon scoop and fill with miniature cookies.
- Encase the stuffing: Add more cookie dough on top of the stuffing, press down, and pinch the edges firmly so the center is completely covered. Decorate the tops with extra crushed cookies, chocolate chips, and candy eyeballs for a fun, playful look.
- Chill the dough: Place the prepared cookie balls on a tray and refrigerate for at least 3 hours to firm up, which helps maintain their shape during baking.
- Preheat oven: Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Bake: Arrange the stuffed cookies on the lined baking sheets spaced 2 inches apart. Bake one tray at a time—smaller cookies need 10 to 12 minutes; larger cookies require 20 to 22 minutes until edges are golden and centers are set.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to wire racks for complete cooling.
Notes
- Bread flour results in denser, thicker, and chewier cookies compared to all-purpose flour.
- A #30 cookie scoop holds approximately 2 tablespoons of dough—ideal for large cookies.
- Gel food coloring is highly concentrated and can be found at craft stores or online.
- If unavailable, double the amount of liquid food coloring can be used, but gel provides better color intensity.
- Butterfly Pea Flower powder is a natural alternative for blue coloring and is available online.
- Raw and shaped dough balls can be refrigerated for up to a week before baking.
- Stuff with a variety of chocolates or cookies such as Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownies.
- Cookies taste best warm when the chocolate filling is melted and gooey.
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
