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–+ servings
a hand holding a cookie monster cookie.

Cookie Monster Cookies

Nicole
Embrace your inner cookie monster with these stuffed cookies packed with white and semi-sweet chips as well as Chips Ahoy and OREOs!
5 from 3 votes
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Prep Time 18 minutes
Cook Time 12 minutes
Servings 18 cookies
Calories/serving 369 kcal

Ingredients
 

  • 1 cup butter I used salted, only slightly softened. Get out about 15 minutes before use.
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon liquid blue food coloring + 2 drops purple*
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅔ cup white chocolate chips
  • ⅔ cup semi-sweet chocolate chips
  • 1 cup chopped Chips A'Hoy cookies about 8 regular sized cookies
  • 18 OREOs
  • *any type of food coloring will work. For a color close to Cookie Monster we recommend a slightly purple blue, as it tends to bake a little green. Note that the dye tends to lighten a bit as cooked also.

Instructions

  • Preheat oven to 350*F. Chop up Chips Ahoy cookies into 8-16 pieces each.
  • Cream together the slightly softened butter, granulated sugar and brown sugar together in the bowl of a stand mixer or with a hand mixer. Beat on high until light and fluffy, about 2 minutes.
    creamed butter and sugar in a bowl.
  • Add the eggs and vanilla and beat another 30 seconds. Add the food coloring and mix to combine.
    blue cookie dough in a bowl.
  • Add the dry ingredients and mix on low until just barely combined. Add the white chips, chocolate chips and Chips Ahoy. Fold in with a spatula.
    cookie dough with white and dark chips and chips ahoy in a bowl.
  • Grab a large chunk of dough and flatten into a disc shape. Place and OREO in the center. Add a little more dough and place on the top. Fold up the edges and make sure the OREO is fully encased in dough.
    blue cookie dough with an oreo in the middle of it.
  • Bake at 350*F. for 10-12 minutes. The tops will turn matte and the edges will be set. If you look carefully you can see the bottom edges just starting to turn golden. Let rest on the baking sheet 3-4 minutes.
  • Enjoy!

Notes

  • Store in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 8-10 seconds to make them softer
  • We have not tried freezing these cookies. We are not sure how well the OREOs will stand up to freezing and thawing. 
  • This yields anywhere from 14-18 cookies, depending how much dough you use per cookie.
  • Feel free to play around with the dye color. The cookie doughs tend to add some yellow, and we found while testing this recipe that they consistently baked more green than the dough actually was. I added a drop of red to my dough to get a slightly purple blue and it baked to a really beautiful cooke monster blue.
  • Make sure not to over bake! I was worried these would take forever to bake because they are a thicker cookie, but they didn't take much longer. They are done when the tops are matte and the edges are set and when they "look" done.
  • Use a slightly softened butter for these cookies, it will help them hold their form better. The butter should be cool to the touch and your finger should leave an indent when pressed into the butter.

Nutrition

Serving: 1cookieCalories: 369kcalCarbohydrates: 48gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 47mgSodium: 272mgPotassium: 164mgFiber: 2gSugar: 29gVitamin A: 349IUVitamin C: 0.03mgCalcium: 36mgIron: 3mg
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