Cookie Monster Cookies

a blue cookie with eyes and cookie pieces on it.

4.75 from 4 votes

These blue monster cookies (or cookie NOMsters 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.

Prep Time20

Cook Time10

Cool15

Total Time45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 618kcal

Author: Nicole Durham

Cost: Recipe $6.47 / Serving $1.08

Equipment

Ingredients

½ cup unsalted butter, softened ($0.99)
½ cup brown sugar, packed ($0.22)
¼ cup granulated sugar ($0.09)
1 large egg ($0.15)
1 egg yolk ($0.08)
1 teaspoon vanilla extract ($0.03)
¼-½ teaspoon blue food coloring ($0.05)
2 cups all-purpose flour ($0.26)
½ teaspoon baking soda ($0.01)
½ teaspoon baking powder ($0.02)
1 teaspoon cornstarch ($0.01)
½ teaspoon salt ($0.01)

Cookie Mix-Ins

1 cups white chocolate chips ($1.31)
6 Chips Ahoy cookies, regular size ($0.60)
6 Chips Ahoy cookies, mini ($0.60)
6 Oreo cookies, regular size ($0.60)
6 Oreo cookies, mini ($0.60)
12 candy eyes ($0.84)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
Cream butter and sugar. In a large bowl or stand mixer fitted with the paddle attachment, beat the butter briefly until smooth. Add the brown sugar and granulated sugar and mix until light and fluffy, about 30 seconds.
Add eggs and color. Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides as needed. Add the blue food coloring and mix until evenly colored.
Combine dough. With the mixer on low speed, add the dry ingredients in batches, mixing just until combined. Stir in the white chocolate chips.
Stuff cookies. Divide the dough into 6 equal portions. Flatten one portion into a disc, place one regular Chips Ahoy cookie on top, followed by one regular Oreo. Wrap the dough around the cookies, sealing completely, and roll into a smooth ball.
Decorate. Press broken Chips Ahoy pieces and a mini Oreo into the top of each cookie. Add candy eyes before or immediately after baking.
Bake. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers remain soft.
Cool. Let cookies rest on the baking sheet for 15 to 30 minutes to finish setting before serving.

Notes

Texture. For thicker cookies, use cold butter and beat briefly before adding sugars.
Sizing. Make 12 smaller cookies by using mini Chips Ahoy and mini Oreos only.
Softness. Substitute ¼ to ½ cup of the flour with cake flour for a softer crumb.
Storage. Store in an airtight container for up to 5 days or freeze for up to 3 months.
Make ahead. Assembled dough balls can be refrigerated for up to 2 days; bring to room temperature before baking.

Nutrition