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.
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
Avoid margarine for less spreading; use cold butter and briefly beat before adding other ingredients.
Create 12 smaller cookies by stuffing them with mini Chips Ahoy and Oreo cookies.
Enhance softness by substituting ¼ to ½ cup of flour with cake flour.
Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
Assemble cookies, refrigerate for up to 2 days, then bring to room temperature before baking.
Bake until the internal temperature reaches 165°F, edges set, and tops appear slightly underdone but not glossy. Cool on the baking sheet.