Description
These fun and colorful Cookie Monster Cookies are stuffed with milk chocolate squares or whole cookies and topped with crushed cookies and candy eyeballs. The soft and chewy dough is tinted blue with gel food coloring for a playful look, making them perfect for parties or just a fun treat at home. The combination of chocolate chips and cookie pieces inside and on top adds delightful texture and flavor.
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 recommended)
- 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
- Prepare the dough: 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 is soft and fluffy. Scrape down the sides of the bowl halfway through to ensure even mixing.
- Add eggs and coloring: Add the eggs one at a time, mixing well after each addition. Then mix in the blue gel food coloring until the dough is evenly tinted.
- Mix dry ingredients: Sift the bread flour (or all-purpose flour), baking powder, baking soda, and salt over the wet ingredients. Mix on low speed until everything is well incorporated. Alternatively, whisk the dry ingredients separately and then fold into the wet mixture.
- Add mix-ins: Stir in the crushed cookies, white chocolate chips, and milk chocolate chips until evenly distributed throughout the dough.
- Form cookie balls and stuff: Use a large cookie scoop (approximately 2 tablespoons) to scoop 12 balls of cookie dough. Flatten each ball slightly, place a square of milk chocolate or a whole cookie in the center, then top with more cookie dough. Press the edges firmly to completely encase the filling.
- Add toppings: Press some crushed cookies and extra chocolate chips onto the top of each cookie ball. Add candy eyeballs to give the cookies a playful look.
- Chill dough: Place the cookie dough balls on a baking sheet and refrigerate for at least 3 hours to firm up the dough and help maintain shape during baking.
- Preheat oven and prepare pans: Preheat the oven to 350°F. Line baking sheets with parchment paper for easy cleanup.
- Bake cookies: Arrange the chilled cookie dough balls spaced about 2 inches apart on the prepared baking sheets. Bake one tray at a time; bake smaller cookies for 10 to 12 minutes and larger stuffed cookies for 20 to 22 minutes until golden around the edges.
- Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Bread flour creates a denser, chewier cookie compared to all-purpose flour, which yields a softer texture.
- A #30 cookie scoop holds approximately 2 tablespoons of dough and is recommended for uniform cookie sizes.
- Gel food coloring is more concentrated than liquid food coloring and provides vibrant color with less product. Available online or in cake decorating sections of craft stores.
- If gel food coloring is unavailable, use twice the amount of liquid food coloring as a substitute.
- Butterfly Pea Flower powder is a natural alternative for blue coloring and can be found online.
- Unbaked cookie dough or assembled stuffed cookie dough balls can be refrigerated for up to 1 week before baking.
- Feel free to experiment with different cookie and chocolate fillings such as Oreos, Nutter Butter, Chips Ahoy, Samoas, or even brownie pieces.
- These cookies taste best warm so the chocolate center is melty 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
