These cookie monster cookies (or cookie NOMster cookies as I've been affectionately calling them) are a wonderful spin on stuffed chocolate chip cookies that are sure to delight kids and adults alike.
Packed with cookies on the inside and out, these cookies are sure to satisfy all the monsters out there.
Is there anything cuter than these blue monster cookies? They are filled with cookie deliciousness in every soft bite. A truly wonderful concoction that is almost too cute to eat!
Why This Recipe Works
- Several types of cookies. Every blue monster cookie is filled with two other cookies, a Chips Ahoy and an Oreo. Then it's topped with more cookies too! It's cookies in a cookie, topped with more cookies.
- Truly satisfying. These big cookies themselves are filled with scattered white chocolate chips, and when all baked together, every bite of this soft cookie is a sweetness overload of sweet dreams coming true.
- They're fun! These cookies are almost as much fun to make as they are to eat and share. Kids and adults all love them, and it's not hard to see why!
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🥘 Ingredients
All-Purpose Flour- You will need some all-purpose flour for the structural base of these cookies.
Cornstarch- Adding cornstarch will help these cookies to remain soft.
Leavening agents- Adding baking powder and baking soda will make the cookies rise and spread properly as they bake.
Salt- This is a natural flavor enhancer, so it will help to make the other flavors in these cookies taste great.
Butter- Use salted or unsalted butter for added richness in the cookies.
Sugars- You will need both light brown sugar and granulated sugar to get sweet and chewy cookies with nice edges and a good depth of flavor.
Eggs- You will need an egg and an extra egg yolk to make sure the cookies are rich in taste and bound together well so that they aren't too crumbly.
Vanilla extract- This is another flavor enhancer.
White chocolate chips- You can use any chocolate chip, but I like the creamy white chocolate in contrast to the other chocolates in these cookies.
Blue food coloring- Use a gel based food coloring for the best colored results. Remember to make the dough a little darker than you want because the yellow tint in the dough might make lighter shades of blue look more green once baked.
Chips Ahoy cookie- You will need both regular sized and mini sized cookies.
Oreo cookies- Use regular sized Oreos and mini sized oreos.
Candy eyes- These are optional, but they really make the cookie monsters "come to life."
For specific quantities, please see the recipe card below.
🍽 Equipment Needed
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🔪 Instructions
Check out how to make cookie monster cookies with these simple step-by-step instructions:
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a medium-sized mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, cornstarch, and salt). Set aside.
In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, place your unsalted butter and mix with an electric mixer on low speed for a few seconds to become soft and fluffy.
Add in the sugars and cream for another 30 seconds until light and fluffy.
Add in the egg and egg yolk as well as the vanilla. Mix again until well blended. Scrape down the sides of the bowl.
Add blue food coloring and mix again to incorporate. Add in more food coloring if needed to achieve the desired hue. Remember to scrape down the sides of the bowl so no spots go uncolored.
With the mixer on low speed, gradually add in the flour mixture in portioned batches, stirring well between each until the flour is just combined and the dough forms.
Stir in the white chocolate chips and mix until incorporated.
Divide the dough into 6 equal-sized monstrous balls of dough.
Pick up one portion and flatten it slightly between your palms into the shape of a disc. Place one regular-sized Chips Ahoy cookie on top. Add a regular-sized Oreo cookie on top of that.
Bring the blue dough up and over the cookies until they are fully hidden. Round out the cookie dough to form a nicer-looking ball.
Top the cookie with a few pieces of broken Chips Ahoy cookies and a Mini Oreo. Add your candy eyes to the center of the dough or wait until the cookies have finished baking before adding them (the oven can sometimes melt the eyes).
Bake in your preheated oven for 10-12 minutes or until the cookies look set around the edges and just begin to turn a light golden brown color.
Let the cookies rest on the baking sheet for at least 15-30 minutes. This will help them to finish the baking process and to set.
If you were waiting to apply the eyes, make sure to place them on as soon as the cookies are pulled from the oven.
Enjoy your delicious, perfectly soft cookies with a glass of milk once cooled.
🧾 Substitutions
Sugar: If desired, you can use dark brown sugar instead of light brown sugar. This will give you a deeper flavor that truly tastes like a traditional chocolate chip cookie.
Chocolate chips. You can use up to 2 cups of white chocolate chips in this cookie dough if you want a stronger flavor and more chips in every bite. Using other types of chocolate like milk chocolate chips will also work out well.
Food coloring. I used Blue Sky colored gel food coloring and didn't need much to achieve this hue. You can use gel or liquid food coloring, but gel is usually much more vibrant and uses less to get a good coloration.
📖 Variations
Scaling. You can make smaller cookie monster cookies if desired. While these larger cookies come out to be about 6 ounces (half a pound) each when finished, you can make them much smaller by simply cutting the portioned dough into 12 pieces and stuffing the cookies with the mini versions of Chips Ahoy and Oreos instead. The baking time will be reduced by about 2-4 minutes so keep a close eye on them.
Gluten-Free. You should be able to replicate these cookies with Bobs Red Mill 1:1 all-purpose gluten free baking flour and still get great results. You will however have to swap out the cookies used to make this recipe completely gluten free. This shouldn't be too hard to do as there are many GF chocolate chip cookies on the market and Oreos has released gluten free cookies.
Softer Cookies. If desired, you can take ¼ cup-½ cup of the all-purpose flour and swap it out for cake flour. This will give you a slightly fluffier and lighter texture.
🍴 Recipe Tips
Colder Butter. You can use colder butter for this recipe if you do not wish to wait for it to thaw. Just make sure to cube the butter into small pieces and blend with an electric mixer for about 30 seconds to soften and become fluffy before adding in the sugars and mixing again until fluffy. Then continue along with the recipe as directed.
👩🏻🍳 Storage
Room Temp. Keep these cookies stored at room temperature for up to 5 days in an airtight container.
Freezer. These cookies are freezer friendly. Just make sure to keep them in an airtight container and to thaw and eat within 3 months for best tasting results.
⏲️ Make Ahead Instructions
If you wish to make these cookies ahead of time I recommend making them all the way up to the ready-to-bake step. This means to make the dough, assemble them, and lay them on a baking sheet, but do not place them in the oven.
At this point, you can place the cookies in the fridge for up to 2 days before baking (cover with plastic wrap to prevent them from drying out). Then allow the baking sheet to rest on the counter as the oven preheats and bake as directed.
💭 FAQs
Your chocolate chip cookies will be finished baking when the internal temperature can read 165 degrees F on an instant-read thermometer. The other visual signs are that the edges look set and the tops are no longer glossy. While cookies may appear underdone, sometimes they just need a few minutes on the baking sheet to set and finish cooking.
By adding in an extra egg yolk we are helping to create a better binder for the ingredients so that the cookie isn't going to fall apart. Not only that but a lot of rich flavors are in the yolk so adding in an extra yolk truly helps to make the cookie more flavorful as well.
I do not recommend using anything besides butter or butter flavored Crisco as margarine will cause cookies to spread and not turn out as fluffy and delicious.
More great cookie recipes to check out soon
- Caramel Apple Cider Cookies
- Cookies and Cream Cinnamon Rolls
- Strawberry White Chocolate Chip Cookies
- Chocolate Chip Cookies Without Eggs
- Brownie Mix Cookies
- Marbled Chocolate Chip Cookies
- Cookies N Cream Milkshake
📖 Recipe
Cookie Monster Cookies
Ingredients
- 2 cups All-Purpose Flour ($0.16)
- 1 teaspoon Corn Starch ($0.01)
- ½ teaspoon Baking Powder ($0.01)
- ½ teaspoon Baking Soda ($0.01)
- ½ teaspoon Salt ($0.05)
- ½ cup Butter, softened ($0.75)
- ½ cup Light Brown Sugar, packed ($0.18)
- ¼ cup White Granulated Sugar ($0.06)
- 1 large Egg ($0.08)
- 1 Egg Yolk ($0.08)
- 1 teaspoon Vanilla Extract ($0.00)
- 1 cups White Chocolate Chips ($0.99)
- ¼-1/2 teaspoon Blue Food Coloring ($0.05)
- 6 Chips Ahoy mini and regular size (6 large+6 mini) ($1.20)
- 6 Oreos mini and regular size (6 large+6 mini) ($1.20)
- 12 Candy Eyes ($0.84)
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a medium sized mixing bowl whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, place your butter and mix with an electric mixer on low speed for a few seconds to become soft and fluffy.
- Add in the sugars and cream for another 30 seconds until light and fluffy.
- Add in the egg and egg yolk as well as the vanilla. Mix again until well blended. Scrape down the sides of the bowl.
- Add in the blue food coloring and mix again to incorporate. Add in more food coloring if needed to achieve the desired hue. Remember to scrape down the sides of the bowl so no spots go uncolored.
- With the mixer on low speed, gradually add in the flour mixture in portioned batches, stirring well between each until the flour is just combined.
- Stir in the white chocolate chips and mix until incorporated.
- Divide the dough into 6 equal-sized portions of dough.
- Pick up one portion and flatten it slightly between your palms into the shape of a disc. Place one regular-sized Chips Ahoy cookie on top. Add a regular-sized Oreo cookie on top of that.
- Bring the blue dough up and over the cookies until they are fully hidden. Round out the cookie dough to form a nicer-looking ball.
- Top the cookie with broken Chips Ahoy cookies and a Mini Oreo. Add your candy eyes to the center of the dough or wait until the cookies have finished baking before adding them (the oven can sometimes melt the eyes).
- Bake in your preheated oven for 10-12 minutes or until the cookies look set around the edges and just beginning to turn a light golden brown color.
- Let the cookies rest on the baking sheet for at least 15-30 minutes. This will help them to finish the baking process and to set. If you were waiting to apply the eyes, make sure to place them on as soon as the cookies are pulled from the oven.
- Enjoy your delicious cookies with a glass of milk once cooled.
Notes
Substitutions
- You can replace the light brown sugar with dark brown sugar to give a deeper and richer flavor.
- If desired you can add up to 2 cups of white chocolate chips or another type of chocolate chip (like milk chocolate).
- I do not recommend using margarine for this recipe as it will cause the cookies to spread.
- I used Blue Sky colored gel food coloring but any blue hue could work. Note that gel coloring is stronger and more vibrant than liquid food coloring so you won't need as much to get the job done.
Variations
- You can make the cookies smaller to make 12 cookies instead of 6 but make sure to stuff the cookies with the mini versions of Chips Ahoy and Oreo cookies.
- Replacing ¼ cup to ½ cup of flour with cake flour will make the cookies softer and fluffier.
- You can make these cookies gluten free by using Bob's Red Mill Gluten Free Baking flour at 1:1 ratio. Use GF choc chip cookies and GF Oreo cookies.
Recipe Tips
- You can use cold butter instead of softened. Just beat it for about 30 seconds before adding anything to the bowl to help break it down and make it fluffy.
- Storage. Keep these cookies in an airtight container for up to 5 days.
- Freezing. You can freeze these cookies in an airtight container for up to 3 months.
- Make Ahead. You can assemble the cookies as directed and instead of baking them, cover with plastic wrap and store in the fridge for up to 2 days if necessary. Then allow the sheet to rest on the counter as the oven preheats.
- The cookies will be finished baking when the internal temperature is 165 degrees F. The edges should appear set and the tops may appear underdone but shouldnt be glossy. Allow the cookies to cool completely on the baking sheet before removing this helps them to set.
Jen says
This cookies came out amazing! I used pure vanilla instead of vanilla extract and salted butter for the win! The little ones had fun making them as well as eating them.
Nicole says
That's awesome! So glad they turned out well for you and the kids