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.
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!