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    Home / Drop Cookie

    Cookie Monster Cookies recipe (Stuffed Blue Cookies)

    Published on September 15, 2023 by Rebecca Johnston | 2 Comments

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    5 from 1 vote
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    These fabulously blue Cookie Monster Cookies are like the Cookie Monster in cookie form, and they're even stuffed with a chocolate chip cookie inside! Loaded with Oreo cookie pieces, Chips Ahoy Cookie pieces, Chocolate Chips, and White chocolate chips, they're the perfect sweet treat for Halloween or the holidays!

    TOp view close up of Cookie Monster Cookies in a pile.

    Cookie Monster Cookies are one of my favorite cookies, with a loaded chewy cookie outer that's a bright blue color, and a surprise chocolate chip cookie inside!

    It's two (or three?) cookies in one, and of course, it's inspired by the Sesame Street character, Cookie Monster.

    Fun Fact

    As a kid I dressed up as Cookie Monster for Halloween with home made costume my mom made.

    He's the lovable, fluffy, blue monster that always has a chocolate chip cookie in his hand, so he might be my favorite monster too!

    These easy blue monster cookies are perfect for birthday parties, movie nights, a Halloween party, or your holiday cookie trays.

    If you love loaded or stuffed cookies, try my Chocolate Stuffed Peppermint Patty Cookies (Crumbl Copycat), my Oreo Stuffed Chocolate Chip Cookies, Marshmallow Loaded Chocolate Rocky Road Cookies, or these Red Velvet Oreo Stuffed Chocolate Chip Cookies!

    Close up of the inside of a Cookie Monster Cookie, showing the two colors of cookie.

    Ingredients for Cookie Monster Cookies

    Wet Ingredients. Butter, Vanilla Extract, Egg, AmeriGel Navy Blue Food Coloring

    Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt

    Fillings. Chocolate Chips Milk Chocolate or Semi-Sweet, White Chocolate Chips, Chips Ahoy Cookies, Chips Ahoy Cookies (Snack Size), Oreo Cookie Pieces

    Top view of ingredients needed to make Cookie Monster Cookies in small bowls on a baking tray.

    How to Make Easy Cookie Monster Cookies

    Make the Monster Cookie Dough

    1. Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set them aside.
    2. Cut the cold Butter into cubes, then cream together the Butter, Granulated Sugar, and Brown sugar in a large mixing bowl until fully combined. This will take about 1-2 minutes on medium or high speed with an electric mixer or stand mixer.
    Close up of the bowl of a stand mixer with butter and brown sugar being mixed by a paddle attachmentl.
    Close up of the bowl of a stand mixer with a butter and sugar mixture in it.
    1. Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together. This will take about 2-3 minutes.
    2. Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
    Close up of the bowl of a stand mixer with a creamed mixture in it.
    Close up of the bowl of a stand mixer with a creamed mixture topped with flour.
    1. Add Blue Food Coloring. Scrape the sides and bottom of the bowl to ensure you're including all of the ingredients. Use AmeriGel Navy Blue to achieve the great Cookie Monster blue color I have here.
    2. Line nine Oreo Cookies on a cutting board and cut into pieces. I like smaller pieces, so I try to cut each cookie into 3x3 rows, creating 9 broken pieces of cookies.
    3. Repeat this process with Chips Ahoy by cutting up 6–8 cookies into pieces to add to the cookie dough.
    4. Stir ½ cup of Chocolate Chips, ½ cup of White Chocolate chips, Oreo cookie pieces, and Chips Ahoy Chocolate Chip cookie pieces into the cookie dough. Adding the Pecans is optional, but do it at the same time as the other fillings if you're using them.
    Close up of blue food coloring.
    Close up of a bowl with blue cookie dough in it, and the add-ins on top.

    Assemble the Cookie Monster Cookies

    1. Using a size #50 cookie scoop, place a scoop of cookie dough on the baking sheet and top with a snack-size Chips Ahoy Cookie. Scoop a second scoop of #50 cookie scoop on top.
    A flattened blue cookie dough ball with a chocolate chip cookie on top sits on a white surface, with anotther blue cookie dough ball being added on top with a cookie scoop.
    1. Then, using your hands and fingers, wrap the cookie dough around the cookie stuffed inside.
    2. Top the cookies with the remaining Oreo pieces, Chips Ahoy pieces, and Milk Chocolate Chips. Reserve some White Chocolate Chips to add on top after the cookies are baked.
    3. Place the stuffed cookie dough on the baking sheet, allowing 2 inches around each of the cookies as they will spread when baking.
    Top view close up of a Cookie Monster Cookie dough sandwich.
    1. Bake at 350 F Degrees for 8–10 minutes. The edges will be set, and the center will no longer be glossy when the cookies are done.
    2. TIP: Add the remaining white chocolate chips on top of the cookies after baking. White chocolate chips tend to brown during baking and don't look as good as fresh ones.
    3. Use a circular cookie cutter that's larger than the cookies to mold the cookies into perfect circles while they're hot.
    4. Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
    Top view of a freshly baked cookie monster cookie with a large circle cookie cutter around the edge of it.
    Close up of cookie monster cookies on a wire rack.

    Storage & Freezing

    Store: Store your Cookie Monster Cookie Recipe in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3–4 days.

    Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for Halloween and the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.

    Top view of a cookie monster cookie sitting on the edge of a glass of milk, surrounded by more cookie monster cookies.

    Substitutions & Variations

    • Oreo Cookies. Try different flavors of Oreo cookies, or use a different kind of cookie. Golden Oreos, peanut butter Oreos, and birthday cake Oreos would work well.  
    • Try different chips. Swap out the chocolate chip varieties. Use milk, semi-sweet, dark chocolate, or white chocolate chips as you like. You could even use butterscotch chips, vanilla chips, panut butter chips, or caramel chips to mix the flavors up too! 
    • Use other nuts. Try mixing in slivered white almonds, crushed walnuts, or chopped peanuts instead of pecans for a different flavor.
    Close up of cookie monster cookies on a white surface.

    Pro Tips

    Weighing Ingredients.

    Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

    VolumeOuncesGrams
    All Purpose Flour1 Cup4½ Ounces120 Grams
    Bread Flour1 Cup4½ Ounces120 Grams
    Granulated Sugar1 Cup7 Ounces200 Grams
    Brown Sugar1 Cup7½ Ounces213 Grams
    Confectionary Sugar1 Cup4 Ounces113 Grams

    Cookie Scoop.

    Cookie Scoops come in many sizes. This recipe makes about 12 Cookie Monster cookies using a #50 Cookie Scoop (1.5 Tablespoon size) to create the scoops of cookie to stuff a snack-size Chips Ahoy cookie inside. You can make the cookies larger with a larger cookie scoop, but the bake time may vary.

    Food Coloring

    I use AmeriColor Gel food coloring because of its bold colors. You should be able to find it at your local grocery store. I use ½-1 teaspoon of Navy Blue Color in this recipe.

    Butter. 

    I always use salted butter to make cookies, as it enhances the flavors well, but if you only have unsalted butter, add an extra ⅛ teaspoon salt to the cookie dough mixture.

    Baking Time.

    Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.

    Cookies.

    Cookies are perfectly baked when the edges are set and the centers are no longer glossy.

    Cooling Rack.

    Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.

    • Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
    • Wire Rack for cooling cookies. I like to have at least two cooling racks.
    • Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
    • Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
    • Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
    • Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
    • Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
    • Additional supplies. Measuring Cups and Measuring Spoons, along with a silicone spatula, are all helpful.

    Check out my Pro Tips Guide to learn how to make the best cookies every time!

    Close up of cookie monster cookies on a white surface next to chocolate chip cookies.

    Have you tried this Cookie Monster Cookies recipe?

    Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

    A stack of cookie monster cookies next to a glass of milk.

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    • Brookie Bars Recipe
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    Top view of a Cookie Monster Cookie being picked up by a hand.
    Top view of a pile of Cookie Monster Cookies.
    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    Cookie Monster Cookie Recipe

    Soft Cookie Monster Cookies are blue just like Cookie Monster and loaded with pieces of Oreo Cookies, Chips Ahoy Cookies, Chocolate Chips and More.
    Prep Time10 minutes mins
    Cook Time9 minutes mins
    Total Time19 minutes mins
    Prevent your screen from going dark
    Servings: 12

    Ingredients

    • ½ cup Butter Cold, Cut into Cubes
    • ½ cup Brown Sugar 106g
    • ¼ cup White Sugar 50g
    • 1 Egg Large
    • 1 teaspoon Vanilla Extract
    • ¼ teaspooon Salt
    • ½ teaspoon Baking Soda
    • ½ teaspoon Baking Powder
    • 2 teaspoon Cornstarch
    • 1 ½ cups All-Purpose Flour 180g
    • ¾ cup Chocolate Chips Milk Chocolate or Semi Sweet *Divided
    • ¾ cup White Chocolate Chips *Divided
    • 8-10 Chips Ahoy Cookies Broken in pieces
    • 12 Chips Ahoy Cookies Snack Size - Stuffed inside cookie (optional)
    • 12 Oreo Cookies Broken in Pieces *divided
    • ½ cup Pecans Chopped optional
    • 1 teaspoon AmeriGel Navy Blue Food Coloring

    Instructions

    • Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
    • Cut cold Butter into cubes, and cream together Butter, Granulated Sugar, and brown sugar in a large mixing bowl until combined. This will take about 1-2 minutes on medium or high speed with a hand mixer or stand mixer.
    • Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together. This will take 2-3 minutes
    • Add blue food color. Scrape sides of bowl and bottom to include all ingredients. Use AmeriGel Navy Blue color to achieve Cookie Monster blue color.
    • Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
    • Line 9 Oreo Cookies on a cutting board and cut into pieces. I like smaller pieces so I try to cut each cookie into 3x3 rows creating 9 broken pieces of cookies.
    • Repeat this process with Chips Ahoy by cutting up 6-8 cookies into pieces to add to cookie dough.
    • Stir ½ cup Chocolate Chips, ½ cupWhite Chocolate chips, Oreo Pieces and Chips Ahoy Pieces into cookie dough. Adding Pecans is optional.
    • Using a size #50 cookie scoop, place a scoop of cookie dough on baking sheet and top with a snack size Chips Ahoy Cookie. Scoop a 2nd scoop of #50 cookie scoop on top. Then using your hands and fingers wrap cookie dough around cookie stuffed inside.
    • Top cookie with remaining Oreo pieces and Chips Ahoy pieces and Milk Chocolate Chips. Reserve White Chocolate chips for after cookies are baked.
    • Place stuffed cookies on baking sheet allowing 2 inches around cookie dough for spreading
    • Bake at 350 F Degrees for 8-10 minutes. Edges will be set and center will no longer be glossy.
    • TIP: Add white chocolate chips on top of the cookie after baking. White chocolate chips tend to brown during baking and don't look as nice.
    • Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.

    Notes

    Food Coloring

    I use AmeriColor Gel food coloring because of it's bold colors.  I use ½ - 1 teaspoon of Navy Blue Color in this recipe.

    Storage

    • Store: Store your chocolate chip pecan cookies in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3-4 days.
    • Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.

    Cookie Scoops

    Cookie Scoops come in many sizes.  I have used a #50 Cookie Scoop / 1.5 Tablespoon size creating the scoops of cookie to stuff a snack size Chips Ahoy cookie inside.
    This recipe makes about 12 Cookie Monster cookies
    Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!
    Show Nutrition Information Hide Nutrition Information
    Calories: 268kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 337mg | Potassium: 141mg | Fiber: 2g | Sugar: 19g | Vitamin A: 30IU | Vitamin C: 0.05mg | Calcium: 55mg | Iron: 2mg

    Nutrition Disclaimer

    All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.

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    Reader Interactions

    Comments

    1. Lori

      April 13, 2024 at 6:25 pm

      5 stars
      These cookies are AWESOME! I made them for my daughter's birthday and they turned out perfect. I used walnuts instead of pecans because I was out of pecans. Don't be concerned about the small amount of dough this makes. the added items really increases the amount, and I actually got 16 cookies instead of 12. I cooked them for an additional minute because the tops were still shiny, and swirling a glass around them as they first came our really increased their height. I will definitely make these again.

      Reply
      • Rebecca Johnston

        May 05, 2024 at 2:00 pm

        Hi Lori! I love this review. Thank you. And yes, you are 100% right... the recipe may seem small but with all the add-ins it really does make a nice size batch depending on the size of each scoop. So happy you enjoyed them.

        Reply

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