Blue Stuffed Monster Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 cup butter, room temperature (not too soft)
02 - 1 cup light brown sugar, packed
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla
06 - Blue food coloring
07 - 1 teaspoon salt
08 - 2 teaspoons baking powder
09 - 3 cups flour

→ Mix-ins

10 - ¾ cup semisweet chocolate chips
11 - ½ cup white chocolate chips
12 - ¾ cup chopped Oreos (about 10 Oreos)
13 - ¾ cup chopped crispy chocolate chip cookies (like Famous Amos or mini Chips Ahoy)
14 - ¾ cup milk chocolate discs or chunks of milk chocolate bar

→ Toppings

15 - Extra semisweet chocolate chips
16 - Extra white chocolate chips
17 - Extra chopped Oreos
18 - Extra chopped crispy chocolate chip cookies

# Instructions:

01 - Preheat oven to 350°F. In a large bowl, cream together the butter and both sugars for 1 minute until well combined.
02 - Add in the eggs and vanilla and continue creaming for 3 minutes. The mixture should get light, fluffy, and pale in color. Add blue food coloring until you reach your desired shade of blue - go bold for that true Cookie Monster look!
03 - Mix in the salt, baking powder, and flour just until no flour streaks remain. Be careful not to overmix the dough at this stage.
04 - Gently fold in the chocolate chips, white chocolate chips, chopped Oreos, and chopped crispy cookies. If your cookie dough seems too soft, refrigerate it for 30 minutes before baking.
05 - Take two tablespoons of dough and flatten it out. Place 2-3 chocolate discs or chunks in the center. Wrap the edges of the dough around the chocolate, then place two additional tablespoons of dough on top to seal it in.
06 - Press a few extra chocolate chips, white chocolate chips, Oreo pieces, and crispy cookie pieces onto the top of each cookie dough ball to make them extra special.
07 - Place cookies on a lined or greased baking sheet, leaving plenty of room for spreading. Bake for 10-12 minutes. Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.

# Notes:

01 - For the crispiest cookie chunks, Famous Amos cookies work best, followed by mini Chips Ahoy.
02 - These cookies will spread significantly, so be sure to leave plenty of space between them on the baking sheet.
03 - The cookies are done when the edges are set but the center still looks slightly underbaked - they'll continue cooking on the hot pan.