Cookie Monster Cookies (Blue Oreo and Chips Ahoy Stuffed Bakery style cookies
Cookie Monster Cookies are thick, soft and packed with chocolate chips, Oreo pieces and stuffed with Chips Ahoy cookies. Made with a vibrant blue dough and a thick bakery style texture, this cookie recipe is fantastic for parties, kids or anyone who wants a tasty fun treat.
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!