Cookie Monster Cookies
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Meet the cookie that will stop you in your tracks… stuffed Cookie Monster Cookies!! These oversized showstoppers are dyed the brightest bakery-blue and jam-packed with white and semi-sweet chocolate chips, Oreos, and Chips Ahoy cookies, both inside and out. Each bite delivers gooey, melty chocolate, the crunch of hidden cookies, and that irresistible chewy edge you only get from giant bakery-style cookies. They’re playful, nostalgic, and guaranteed to spark joy at first glance. Best of all? This Cookie Monster cookie recipe is surprisingly easy to whip up at home, giving you bakery-level drama without a pastry degree.
Table of Contents
WHY YOU’LL LOVE THIS COOKIE MONSTER COOKIE RECIPE
- Oversized drama: Each cookie is big enough to share… but why would you?
- Hidden surprise: Stuffed with Oreos and Chips Ahoy for double the cookie fun.
- Perfect texture: Crispy edges, chewy centers, and gooey chocolate.
- Fun colors: Brilliant Cookie Monster blue makes them unforgettable.
- Make-ahead friendly: Dough freezes beautifully for cookie cravings on demand.
Cookie Monster Cookies
I can’t even tell you how much fun these cookies are to make… and eat. The first time I pulled a tray out of the oven, Munchkin gasped and yelled, “They look like Cookie Monster exploded in the kitchen!”
Chad? He didn’t say a word, just bit in and gave me the eyebrow raise that means don’t talk, I’m busy eating this masterpiece.
These Cookie Monster stuffed cookies are as playful as they are indulgent: a little messy, totally extra, and absolutely worth every bite. Honestly, these might just be the happiest cookies I’ve ever baked.
Want the blue but a little tamed down? My Percy Jackson chocolate chip cookies should do the trick. Still need some monster? I’ve got another cookie that fits the bill!
INGREDIENT NOTES
- Butter: Use softened unsalted butter for the perfect creamy base. Salted works too, but reduce added salt by ¼ teaspoon.
- Brown Sugar vs. White Sugar: The higher ratio of brown sugar keeps cookies soft and chewy, while white sugar adds just enough crispness.
- Food Coloring: Gel food coloring is a must for that brilliant Cookie Monster blue. Royal blue alone works, but adding a drop or two of violet gives depth.
Avoid liquid food coloring, which thins the dough. - Chocolate Chips: A mix of semi-sweet and white chocolate chips gives contrast in flavor and color. Feel free to swap in dark or milk chocolate.
- Oreos & Chips Ahoy: The ultimate nostalgia combo. You can swap in other store-bought cookies of similar size or even try flavored Oreos for fun twists.
- Cornstarch: A secret trick for keeping Cookie Monster cookies tall, soft, and bakery-style.
VARIATIONS
Different Colors: Swap the blue for green, purple, or red. Perfect for themed parties!
Festive Monster Cookies: Add edible candy eyes after baking for a true “Monster Cookie” look.
Flavored Oreos: Try Birthday Cake, Peanut Butter, or Mint Oreos for fun twists.
Mini Version: Use mini Oreos and mini Chips Ahoy, then portion the dough into 2-tablespoon scoops. Bake for 9–11 minutes.
Chocolate Lovers’ Dream: Add cocoa powder to the dough and double the chocolate chips for a fudgy spin.
SERVING SUGGESTIONS
- With Milk: The classic. Nothing beats dunking one of these monsters in a cold glass of milk.
- Party Platter: Pile high on a tray with brownies and homemade Hostess cupcakes.
- Birthday Bash: Use them in place of the traditional cake. You can still add a candle and sing!
- Ice Cream Sandwiches: Slice in half and stuff with vanilla ice cream for the ultimate indulgence.
- Bake Sale Showstopper: Wrap individually… these Cookie Monster stuffed cookies sell themselves!!
COOKIE MONSTER COOKIE FAQ
Watch the edges! Those should be set and starting to brown, while the center will still be a little soft. The cookies will finish baking as they cool on the sheet pan.
Yes, and it won’t affect the flavor at all. It’s just a fun way to add a little Cookie Monster flair to these treats!
Use a large round cookie cutter (or bowl or anything slightly wider than the cookies) to gently nudge the edges while they’re still warm. This is also a great way to get perfectly round shape!
Each Cookie Monster cookie has store-bought cookies on the inside, so they’re perfectly safe at room temperature. Store in an airtight container for 3-4 days or freeze for up to 3 months.
Do these stuffed cookies need to be refrigerated?
The secret to these Cookie Monster cookies is the balance of structure and gooeyness. The cornstarch in the dough helps keep them tall and soft, while chilling the dough before baking prevents spreading.
Using two types of chocolate chips gives contrast in both color and flavor, which really pops against the bright blue. And here’s my non-negotiable: stuffing with both Oreos and Chips Ahoy.
The Oreo softens slightly during baking, while the Chips Ahoy stays a little crunchy, creating pockets of surprise texture. It’s playful baking science, and it works every single time.
DONNA’S PRO TIPS
- Weigh portions: Use a kitchen scale for even 5-ounce portions. It ensures consistent baking.
- Chill the dough: A quick freeze is key to preventing too much spread. Don’t skip it!
- Tall spheres = bakery look: Shape dough into tall balls rather than flat disks for that thick, gooey center.
- Watch closely: White chocolate chips brown quickly. Check cookies at 12 minutes.
- Customize toppings: Press extra chips and chopped cookies into the tops before baking for a bakery-worthy look.
- Cooling is crucial: Let cookies rest on the baking sheet first. This finishes the bake without overcooking the centers.
- Freeze the dough: Unbaked Cookie Monster cookie balls freeze well. Just add 2–3 minutes to the bake time from frozen.
TOOLS NEEDED
- Large Baking Sheet: Fits all six cookies at once with minimal spread.
- Parchment Paper: Prevents sticking and makes cleanup easy.
- Stand Mixer with Paddle Attachment: For creaming the butter and sugar, though a hand mixer works too.
- Mixing Bowls: For whisking dry ingredients separately if desired.
- Ice Cream Scoop or Kitchen Scale: For portioning out even 5-ounce cookie balls.
- Wire Cooling Rack: Keeps cookies from steaming on the pan.
Enjoy!
With love, from our simple kitchen to yours.
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Cookie Monster Cookies
Ingredients
- 1 stick, 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon royal blue gel food coloring
- 2 drops violet gel food coloring
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup semi-sweet chocolate chips, plus extra for topping
- 1/2 cup white chocolate chips, plus extra for topping
- 6 Chips Ahoy Original Chocolate Chip Cookies
- 6 Oreo cookies
- Additional chopped Chips Ahoy and Oreo cookies, for topping
Instructions
- Prepare the Baking Sheet: Line a large baking sheet with parchment paper.
- Cream the Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in egg, vanilla extract, and food colorings until the dough is evenly colored. Scrape down the sides of the bowl.
- Add Dry Ingredients: Add flour, cornstarch, baking soda, and salt. Mix until a soft dough forms.
- Stir in Chips: Fold in semi-sweet and white chocolate chips.
- Shape and Stuff: Divide dough into 6 (about 5-ounce) portions. Flatten each portion into a disk. Place one Chips Ahoy and one Oreo in the center, then wrap dough around to fully enclose. Shape into tall spheres. Press extra chocolate chips and chopped cookies into the tops.
- Chill: Freeze the dough balls for 15 minutes.
- Bake: Preheat oven to 375°F. Bake for 13–15 minutes, until edges are set but centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
