Description

Cookie Monster Cookies are fun, colorful stuffed cookies packed with a delightful mix of crushed cookies, white and milk chocolate chips, and a hidden surprise inside. This recipe combines a soft, chewy cookie dough tinted with vibrant blue food coloring with either a milk chocolate bar or whole cookie stuffed in the center, topped with playful candy eyeballs for a whimsical touch. Perfect for celebrations or a fun baking project that kids and adults will love.

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, such as Oreos, Samoas, or Chips Ahoy

Topping

1/2 cup crushed cookies
Candy eyeballs

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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, scraping down the bowl halfway through, until the mixture is soft and fluffy.
Add eggs and coloring: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the blue gel food coloring until the dough is evenly tinted.
Incorporate dry ingredients: Using a sifter, sift together the flour, baking powder, baking soda, and salt over the wet mixture. Alternatively, whisk these dry ingredients separately before adding. Mix on low speed just until well combined.
Mix in inclusions: Fold in the crushed cookies along with the white and milk chocolate chips, ensuring even distribution throughout the dough.
Form stuffed dough balls: Using a large cookie scoop (approximately 2 tablespoons), scoop 12 dough balls. Flatten each slightly and place a milk chocolate square or a whole cookie in the center. Then scoop additional dough on top, seal the edges completely around the stuffing, and gently press to shape. Optionally press extra crushed cookies and chocolate chips on top, and add candy eyeballs for decoration.
Chill dough balls: Place the prepared cookie dough balls into the refrigerator and chill for at least 3 hours to firm up for better baking results.
Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Arrange and bake: Place the chilled stuffed cookies on the baking sheets about 2 inches apart. Bake one tray at a time for 10 to 12 minutes for smaller cookies or 20 to 22 minutes for larger cookies, until golden and set.
Cool cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm for melty centers!

Notes

Bread flour results in denser, chewier cookies compared to all-purpose flour.
Use a #30 cookie scoop (2 tablespoons) for sizing the dough balls accurately.
Gel food coloring is more concentrated; available online or at craft stores. Substitute with double the amount of liquid food coloring if needed, or use Butterfly Pea Flower powder as a natural alternative.
Raw dough or assembled stuffed dough balls can be refrigerated for up to 1 week before baking.
Variety in stuffing: use milk chocolate squares or crisp cookies like Oreos, Samoas, Chips Ahoy, Nutter Butter, or even brownie pieces.
Best enjoyed warm so the chocolate center is melty and delicious.

Nutrition

Serving Size: 1 large cookie
Calories: 367
Sugar: 24g
Sodium: 301mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg