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.