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
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)
- 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
