Description
Delight in the fun and colorful Cookie Monster Cookies, featuring a vibrant blue dough packed with chunks of Oreo cookies, mini cookies, and both dark and white chocolate chips. These soft, chewy cookies have a surprise whole Oreo baked inside each one, making them a playful and indulgent treat perfect for parties or special occasions.
Ingredients
Scale
Wet Ingredients
- 120 g (½ cup) unsalted butter, softened
- 1 egg, at room temperature
- 1 tsp vanilla extract
- Blue gel food coloring, as needed
Sugars
- 100 g (½ cup) granulated white sugar
- 50 g (¼ cup) light brown sugar
Dry Ingredients
- 230 g (1 ¾ cups) all-purpose flour
- A pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
Add-ins
- 40 g (¼ cup) dark chocolate chips
- 40 g (¼ cup) white chocolate chips
- 30 g (¼ cup) crushed mini cookies
- 3 Oreo cookies, chopped
- 12 Oreo cookies, whole
Instructions
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated white sugar and light brown sugar for 2 minutes until the mixture is creamy and smooth, forming the base of your cookie dough.
- Add Egg, Vanilla, and Color: Mix in the egg, vanilla extract, and blue gel food coloring using an electric mixer for 1 minute until the batter is smooth and evenly colored with a vibrant blue hue.
- Fold in Dry Ingredients: Sift together the all-purpose flour, salt, baking powder, and baking soda. Gently fold these dry ingredients into the wet mixture using a spatula until just combined to avoid overmixing.
- Incorporate Mix-ins: Add chopped Oreo pieces, crushed mini cookies, white chocolate chips, and dark chocolate chips to the dough. Quickly fold them in to distribute evenly without overworking the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up, which helps in shaping the cookies later.
- Shape the Cookies: Take small portions of the chilled dough and flatten each into a disc in your palm. Place one whole Oreo cookie in the center and carefully wrap the dough around it, fully enclosing the Oreo.
- Chill Again: Arrange the prepared cookies on a parchment-lined baking sheet. Refrigerate for about 30 minutes or freeze for 15 minutes to let them firm up before baking, which prevents spreading.
- Bake: Preheat your oven to 180°C (350°F). Bake the cookies for 12-15 minutes until the edges turn slightly golden while the centers remain soft, creating a perfect chewy texture.
- Cool and Serve: Let the cookies cool briefly on the baking sheet before transferring them to a wire rack or plate. These cookies are best enjoyed warm or at room temperature.
Notes
- Storage: Store the cookies in an airtight container for up to 1 week or freeze for up to 3 months.
- Substitute Baking Soda: If you don’t have baking soda, use a full packet of baking powder instead.
- Shape Uniformly: Use a large round cookie cutter after baking for perfectly round shapes.
- Chill Dough: For enhanced flavor and thicker cookies, chill the dough for at least 1 hour or overnight.
- Measurement Tip: Use a digital scale for ingredient accuracy, measuring in grams unless using cups for sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
