If you’re craving a cookie that’s as fun to look at as it is to eat, you’ve got to try this Cookie Monster Stuffed Cookies Recipe. Imagine biting into a chewy, blue cookie that’s bursting with melty chocolate or a whole cookie surprise hidden inside. I promise, once you try making these, you’ll never go back to plain chocolate chip cookies again!
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Why You'll Love This Recipe
I have to admit, these Cookie Monster Stuffed Cookies quickly became my go-to when I want to impress guests or satisfy my sweet tooth with something playful and indulgent. The gooey center and the fun candy eyes make every bite feel like a mini celebration.
- Fun and Visual Appeal: The bright blue dough with candy eyeballs makes these cookies a hit with kids and adults alike.
- Double the Cookie Fun: Stuffed with milk chocolate bars or whole cookies, there’s a gooey surprise waiting inside every bite.
- Chewy & Loaded: Crushed Oreos and Chips Ahoy in the dough add texture and flavor, making each cookie extra satisfying.
- Perfect Make-Ahead: Chill the dough for at least 3 hours (or up to a week!), so you can bake fresh cookies whenever the craving hits.
Ingredients & Why They Work
Before you start, make sure you have some fun blue gel food coloring on hand and a good selection of your favorite cookies for crushing and stuffing. Using bread flour gives the cookies a denser, chewier texture, which is perfect when you’re stuffing them with melty chocolate or whole cookies. Here’s a quick rundown of the main players that make these cookies so irresistible.
- Butter: Softened for easy creaming, it helps give that rich, tender texture.
- Brown Sugar: Adds moisture and depth of flavor with its molasses notes.
- Granulated Sugar: Balances sweetness and helps with crisp edges.
- Vanilla Extract: A classic flavor enhancer that binds everything together.
- Eggs: Provide structure and help bind the dough.
- Royal Blue Gel Food Coloring: The star that gives these cookies their iconic bright blue hue.
- Bread Flour or All-Purpose Flour: Bread flour gives chewier cookies, while all-purpose keeps them tender.
- Baking Powder, Baking Soda, and Salt: Essential leavening and seasoning agents for perfect texture and balance.
- Crushed Cookies: Oreo and Chips Ahoy pieces add delightful crunch and extra cookie flavor in the dough.
- White Chocolate Chips and Milk Chocolate Chips: The melty chocolate that creates pockets of gooey goodness.
- Milk Chocolate Bars (Stuffing option): Cut into squares for a decadent melt-in-your-mouth surprise inside.
- Whole Cookies (Stuffing option): Oreos, Samoas, Chips Ahoy – choose your favorite to enclose in the center.
- Crushed Cookies (Topping): Adds a textured and visually appealing finish.
- Candy Eyeballs: For that playful Cookie Monster charm that brings these cookies to life.
Make It Your Way
The beauty of the Cookie Monster Stuffed Cookies Recipe is how endlessly customizable it is. Feel free to get creative with the stuffing and toppings to match your mood—or whatever you have in your pantry!
- Chocolate overload: My all-time favorite is stuffing these cookies with extra milk chocolate bars. When warm, the gooey chocolate center is pure magic—so melty and rich!
- Cookie mash-up: Try mixing different cookie flavors inside—like Oreos with Samoa pieces—to add a surprising variety of textures and tastes in every bite.
- Natural blue hue: If you prefer natural ingredients, swapping the Royal Blue gel for Butterfly Pea Flower powder lends a lovely, subtle blue while keeping it all-natural.
- Smaller bites: For tea time or parties, use a 1 tablespoon scoop with miniature cookies for stuffing. They bake faster and make perfect little treats for sharing.
Step-by-Step: How I Make Cookie Monster Stuffed Cookies Recipe
Step 1: Whip Up a Fluffy, Blue Dough
Start by creaming the softened butter with brown and granulated sugars along with vanilla extract. This takes about 6 to 8 minutes on medium speed until the mixture is soft and fluffy—scraping down the sides halfway ensures everything blends evenly. Then, mix in the eggs one at a time, incorporating the Royal Blue gel food coloring until the dough has that iconic Cookie Monster hue.
Step 2: Fold in the Dry Ingredients and Cookies
Pause the mixer and sift the bread flour, baking powder, baking soda, and salt over the wet dough for an even distribution. If you don’t have a sifter handy, whisk the dry ingredients separately before folding them in gently. Using the mixer on low speed, mix until just combined. Then stir in the crushed cookies along with white and milk chocolate chips—these add delicious bursts of crunch and sweetness throughout.
Step 3: Scoop, Stuff, and Seal
Using a large cookie scoop (2 tablespoons), portion out 12 balls of dough. Flatten each ball gently and place a milk chocolate square or a whole cookie right in the center. Then scoop a little more dough on top and firmly pinch the edges to seal the surprise inside. Press extra crushed cookies and chocolate chips on the top and add those iconic candy eyeballs to bring your Cookie Monster to life.
Step 4: Chill for the Perfect Bake
Place your stuffed cookie dough balls in the refrigerator for at least 3 hours. This chilling step is crucial—it helps the cookies hold their shape and prevents them from spreading too much while baking. Plus, it lets all those delicious flavors meld together.
Step 5: Bake to Gooey Perfection
Preheat your oven to 350°F and line your baking sheets with parchment paper to prevent sticking. Arrange the chilled cookies 2 inches apart. If you made the smaller 1 tablespoon-sized cookies, bake them for 10 to 12 minutes. For the larger 2 tablespoon ones, bake for 20 to 22 minutes—one tray at a time. Your kitchen will start to smell incredible!
Step 6: Cool and Enjoy the Fun
After baking, let the cookies rest on the baking sheet for about 10 minutes to firm up. Then transfer them to a wire rack to cool completely (if you can wait!). These Cookie Monster Stuffed Cookies taste especially amazing when warm, with melting milk chocolate or cookie centers oozing delightfully.
Top Tip
These tips have been key in perfecting the Cookie Monster Stuffed Cookies Recipe, ensuring every batch bakes up chewy, gooey, and irresistibly fun!
- Chill the Dough Thoroughly: Letting the dough chill for at least 3 hours (or even overnight) is a game changer. It keeps the cookies from spreading too thin, and that surprise center stays delightfully gooey.
- Seal the Edges Well: When stuffing the cookies, pressing and pinching the dough edges firmly around the filling avoids any chocolate or cookie escape during baking. Trust me, a little extra care here saves a messy baking sheet later!
- Use a Large Scoop for Consistency: A #30 cookie scoop (about 2 tablespoons) makes it easy to portion cookies evenly — which helps them bake uniformly and look adorable with their candy eyeballs.
- Don't Skip the Candy Eyes: Those little eyeballs bring this recipe to life and add so much personality. They’re the secret ingredient that makes these cookies playful and memorable.
How to Serve Cookie Monster Stuffed Cookies Recipe
Garnishes
For an extra fun touch, sprinkle a pinch of crushed cookies or mini chocolate chips on top right after baking while the cookies are still warm — it adds crunch and a hint of extra chocolate flavor. You can also add a small dollop of whipped cream or a drizzle of blue icing if you want to amp up the Cookie Monster theme.
Side Dishes
These cookies pair perfectly with cold milk, a frothy cappuccino, or even a scoop of vanilla ice cream for dessert. Fresh fruit like strawberries or blueberries provides a refreshing balance to the richness. For parties, serve alongside other playful treats like blue Jell-O cups or simple sugar cookies decorated with blue frosting.
Make Ahead and Storage
Storing Leftovers
Store your Cookie Monster Stuffed Cookies in an airtight container at room temperature. They will stay fresh for up to 4 days, maintaining their chewy texture and those gooey chocolate centers.
Freezing
If you want to save some for later, these cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer bag or airtight container. They can keep up to 3 months frozen without losing their signature chewiness.
Reheating
To reheat, simply microwave a cookie for about 10–15 seconds or warm in a preheated 300°F oven for 5 minutes. This brings back the melty chocolate center magic and softens the cookie dough just right.
Frequently Asked Questions:
Yes! All-purpose flour works fine, though the cookies will be a bit less chewy and dense compared to using bread flour. Both yield delicious results.
Milk chocolate squares, Oreos, Samoas, Chips Ahoy, or even brownie pieces all work wonderfully as stuffing. Choose cookies or chocolate bars that melt or break easily for that gooey surprise.
Make sure to pinch the dough edges firmly around your filling to fully enclose it. Chilling the dough balls for at least 3 hours before baking also helps keep the shape intact.
Absolutely! Use a 1-tablespoon scoop instead of 2 tablespoons and stuff with miniature cookies for bite-sized treats. Bake smaller cookies for 10 to 12 minutes.
Final Thoughts
There’s something so joyful about biting into one of these blue, cookie-crunch-studded delights and reaching the melty center. The Cookie Monster Stuffed Cookies Recipe has become one of my favorites for sharing happy moments with family and friends. Whether you're baking for a party or a cozy night in, these cookies bring smiles and indulgent fun. So go ahead, get that dough chilled, those eyes stuck on, and enjoy every chewy, chocolatey bite!
Print
Cookie Monster Stuffed Cookies Recipe
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Cook Time: 22 minutes
- Total Time: 3 hours 42 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookie Monster Cookies are stuffed with milk chocolate bars or whole cookies for a gooey surprise center. The dough is tinted blue and loaded with crushed cookies and chocolate chips, then topped with candy eyes for a fun, playful look. Perfect for cookie lovers seeking a rich, chewy treat with a delightful cookie or chocolate ooze in the middle.
Ingredients
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)
- 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 Wet Ingredients: Combine the softened butter, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl. Beat on medium speed for 6 to 8 minutes until the mixture becomes soft and fluffy. Pause halfway to scrape down the bowl for even mixing.
- Add Eggs and Color: Add the eggs one at a time, mixing well after each addition. Mix in the Royal Blue gel food coloring until the dough is evenly tinted.
- Sift and Incorporate Dry Ingredients: Stop the mixer. Sift the flour, baking powder, baking soda, and salt over the batter. Alternatively, whisk the dry ingredients separately and then gently fold them into the wet mixture. Mix on low speed until fully combined.
- Fold in Cookies and Chips: Stir in the crushed cookies along with the white and milk chocolate chips until evenly distributed throughout the dough.
- Form and Stuff Cookies: Use a large cookie scoop (2 tablespoons) to portion 12 balls of dough. Flatten each ball and place a square of milk chocolate or a whole cookie in the center. Scoop additional dough to cover the stuffing, pressing edges firmly to seal. Press some crushed cookies and chocolate chips on top, then add candy eyeballs for decoration.
- Chill Dough: Place the stuffed cookie dough balls in the refrigerator and let them chill for at least 3 hours to firm up and prevent spreading during baking.
- Preheat Oven: Preheat the oven to 350°F. Line baking sheets with parchment paper to prevent sticking.
- Bake Cookies: Arrange chilled stuffed cookies on the baking sheet, spaced 2 inches apart. Bake smaller cookies (1 tablespoon scoops) for 10 to 12 minutes or larger cookies (2 tablespoons) for 20 to 22 minutes, baking one tray at a time.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Bread flour creates chewier, denser cookies compared to all-purpose flour.
- A #30 cookie scoop holds about 2 tablespoons of dough, useful for forming the large stuffed cookies.
- Gel food coloring is more concentrated; if unavailable, use double the amount of liquid food coloring.
- Butterfly Pea Flower powder can be used for natural blue coloring.
- Cookie dough or assembled filled cookie balls can be refrigerated for up to 1 week before baking.
- Stuff cookies with milk chocolate squares or crisp cookies like Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownie pieces.
- These cookies are especially delicious warm, with melty chocolate oozing from the center.
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
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