I’m pretty sure that Cookie Monster would be happy to get his hands on a couple of these Big Blue Monster Stuffed Cookies! Delight everyone with these oversized gourmet chocolate chip cookies stuffed with a whole Oreo and Chips Ahoy cookie in each one!
Table of Contents
If you haven’t seen stuffed cookies going around, it’s a popular food trend for gourmet cookies where you wrap cookie dough around some other treat – cheesecake, nutella, brownies, etc. – and bake so that when you slice or bite into the cookies there is a whole other layer of flavor or texture in the middle. It’s almost a prerequisite to start out with an amazing cookie dough like the one I use for my Copycat Levain Chocolate Chip Cookies.
The concept isn’t super new, but I think it has been gaining traction thanks to some large cookie chains like Crumbl and smaller boutique cookiers who come up with such creative ideas. I actually have a Dulce de Leche Stuffed Cookie also that another delicious and fun twist on stuffed cookies!
I love the idea so much and it’s so fun thinking of all the possibilities with them! Plus, it makes any regular home baker look like a total star with these monster-sized hybrid dessert cookies that are easily big enough for sharing.
Lately I have been on a cookie making kick! If you love baking gourmet cookies, be sure to check out my Banana Pudding Cookies, Fluffernutter Cookies, and Copycat Levain Chocolate Chip Cookies!
Blue Chocolate Chip Cookies? Why not!
These big, blue cookie monster-inspired cookies were totally inspired by Jess from Flour Power Baked Goods on Instagram where she calls it the Cookie NOMster. They were so amazing that I initially reached out to see if I could order some from her to be shipped from New York where she lives. But since she doesn’t ship, I asked her how she felt about me recreating them to share here and she said yes!
You wouldn’t think stuffing chocolate chip cookie dough dyed blue with the help of a little food dye, then stuffed with an Oreo and Chips Ahoy would be such a revelation, but the texture and flavor really are wonderful. It’s definitely a situation where the sum is more than the parts. If you have ever had and enjoyed Slutty Brownies, you’ll know what I’m talking about because these are similar.
These would be perfect for parties, bake sales, and gifting to friends! And coming in at ½ pound each, they really are great for sharing, although I wouldn’t blame you if you claim one all for yourself.
Getting that true Cookie Monster blue
The trick I learned from Jess at Flour Power Baked Goods was to add a little violet to my royal and electric blue dyes in order to achieve just the right color. Just using blue dye actually results in a more greenish cookie thanks to the other ingredients like yellow egg yolks and brown sugar.
Violet helps counteract some of that yellow, and when paired with truer blue colors gets you this lovely bold blue that reminds me of one of my favorite childhood characters with a cookie obsession that could rival my own and has always made me feel so seen.
Recipe Ingredients
- Flour: In this style of cookie, a combination of all-purpose flour and cake flour give a unique texture that some describe as almost “scone-like”, although you could get away with just regular all-purpose flour if that’s all that you have on hand.
- Sugar: A combination of brown sugar and granulated sugar gives the best results and is pretty standard for most chocolate chip cookie bases.
- Butter: I always use salted butter in my baking but unlike some cookie recipes that call for room temperature butter, we’re starting out with cold, cubed butter here.
- Salt: Always add a little salt to your cookies to balance out the sweetness.
- Baking soda: This is a leavening agent which helps the cookie spread a bit while it bakes and gives it the right texture.
- Eggs: These add richness and help bind the cookie so that it doesn’t just crumble.
- Chocolate chips: I use semisweet chocolate chips and lots of them! But you could also go with milk chocolate if you prefer that in your chocolate chip cookies.
- Food dye: I recommend only using gel dyes for a more intense color with less dye than liquid options. AmeriColor is my favorite brand, but Wilton is another good one and you can buy them at your local craft store or online.
- Oreos & Chips Ahoy: Not only are we going to stuff each cookie with them, but I recommend breaking up additional Oreos and Chips Ahoy to decorate the tops of each cookie, which only adds to their charm.
How to Make Big Blue Monster Stuffed Cookies
- Beat butter and sugar: In a large bowl of a stand mixer, beat the cold butter, brown sugar, and granulated sugar on medium-low speed until they start to come together, then increase the speed to medium-high and beat for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
- Add food coloring and eggs: Add the eggs, egg yolks, vanilla, and food coloring and beat again just until combined.
- Add dry ingredients and chocolate chips: Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Pulse the mixer until the cookie dough starts to come together. Then add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.
- Divide dough and stuff the cookies: Divide the dough into 8-9 large balls. If you have a kitchen scale, each ball should weight around 6 ounces. Use your hands to slightly flatten each ball of dough, then place a Chips Ahoy cookie and Oreo cookie in the middle and wrap the dough around it to cover the cookies so they are sealed inside.
- Bake: Arrange the cookies on baking sheets lined with parchment paper so they have room to spread. Top each cookie with a few pieces of broken Oreo and Chips Ahoy cookies, then bake for 12-14 minutes until set and not glossy on the outside but still slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
Recipe FAQ’s
Store leftover cookies in an airtight container on the counter for up to 4 days.
Yes, these are substantial cookies. The recipe only makes 8-9, but they are definitely shareable. If you want to make mini versions, you could either buy mini Oreos and mini Chips Ahoy cookies and use those to make 16-18 smaller cookies, or you could cut each regular size Oreo or Chips Ahoy in half and wrap those in the cookie dough.
Recipe Tips
- I have a strong preference for slightly underbaked cookies because they stay soft and moist rather than crumbly and dry. It can be a little harder to gage doneness with these cookies because the blue food coloring (affiliate link) masks one of the typical indicators we look for in cookies, which is a light brown color around the edges and on top. Instead, they shouldn’t have a glossy sheen in the middle and should be set around the edges.
- Part of the charm of these cookies is their massive size. Yes it’s a little much and over the top to end up with nearly 1/2-pound cookies, but totally worth and definitely a crowd pleaser as seen by the popularity of and long wait times at gourmet cookies shops like Gideon’s Bakehouse in Florida or Crumbl Cookies which has expanded nationwide.
- Feel free to change up the cookies in the middle! I bet this would be fun with circus animal cookies with a sugar cookie dough on the outside or nutter butters with peanut butter or oatmeal cookie dough around it.
More Cookie Recipes
- Mint Chocolate Chip Sugar Cookies
- Copycat Levain Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
- Chocolate Chip S’mores Cookies
- Chocolate Marshmallow Almond Rocky Road Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Big Blue Monster Stuffed Cookies
Ingredients
- 1 cup salted butter (227g) cold and cut into cubes
- 1 cup light brown sugar (200g)
- 1/2 cup granulated sugar (100g)
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3-4 drops neon bright blue gel food coloring (affiliate link)
- 2-3 drops royal blue gel food coloring (affiliate link)
- 2-3 drops violet or purple gel food coloring (affiliate link)
- 1 3/4 cups all-purpose flour (247g)
- 1 1/2 cups cake flour (179g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups semisweet or milk chocolate chips (340g)
- 8-9 Oreos for stuffing + more for decoration
- 8-9 Chips Ahoy cookies for stuffing + more for decoration
Instructions
- Preheat oven to 400 degrees F for at least 15-20 minutes. Line two baking sheets with parchment paper.
- In a large bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.1 cup salted butter (227g), 1 cup light brown sugar (200g), ½ cup granulated sugar (100g)
- Add the eggs, egg yolks, vanilla, and food coloring (affiliate link). Beat again just until combined.2 eggs, 2 egg yolks, 2 teaspoons vanilla extract, 3-4 drops neon bright blue gel food coloring (affiliate link), 2-3 drops royal blue gel food coloring (affiliate link), 2-3 drops violet or purple gel food coloring (affiliate link)
- Add the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Pulse the mixer until the cookie dough starts to come together.1 ¾ cups all-purpose flour (247g), 1 ½ cups cake flour (179g), 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon salt
- Add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.2 cups semisweet or milk chocolate chips (340g)
- Divide the dough into 8-9 large, rough mounds. If you have a kitchen scale, each ball should weight approximately 6 ounces.
- Use your hands to slightly flatten each ball of dough, then place a Chips Ahoy cookie and Oreo cookie in the middle and wrap the dough around it to cover the cookies so they are sealed inside.8-9 Chips Ahoy cookies, 8-9 Oreos
- Space the cookies far enough apart on the baking sheet that they have some room to spread a bit. Top each cookie with a few pieces of broken Oreo and Chips Ahoy cookies for decoration.
- Bake for 12-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
- Store leftover cookies in an airtight container on the counter for up to 4 days.
Notes
- The nutritional information below is based on a serving being ½ of a cookie.
Oh man! Are these Monster Cookies ever chock-full of goodness? What an absolute treat! I love monster cookies, and these look so scrumptious and festive! I love such an easy recipe, too! Only if I knew this recipe last year, I would have made these for my son’s cookies theme birthday.
My dough was super sticky and they were more flat after baked. I’m thinking I might have miss judged the flour on my end. Goons try it again another time to perfect it!! ♥️
Hello,
I made your blue monster cookies, however mine spread a lot and don’t look as compact as yours. Can you tell me what I did wrong?
Sounds like it could be either the butter was too soft or there wasn’t quite enough flour in the batter.
How many grams of chocolate chips?
It’s 340 grams. Thanks for pointing that out – I edited it in the recipe card.
In the recipe there’s baking powder but its not mentioned when you put in the flours …
Can the cookie dough be left in the fridge overnight? Then make the cookies the next day?
Yes, absolutely!
The measure in gram please
Done!
Hey, this recipe looks awesome, I cant wait to try it. I was just wondering if there was a way to add marshmallows or if it would throw the whole baking process off? Like adding mini marshmallows or replacing the chips ahoy cookie with a marshmallow?
Hi! You can put marshmallows in it but it will definitely change the cookie a bit. Sometimes the marshmallow can ooze out a little and it will make the cookies slightly sticky (but still delicious). I don’t see why you couldn’t try putting a marshmallow in the middle? Again, it will make it a gooey middle with the marshmallow slightly melted. But definitely omit the chips ahoy if you don’t them! You can just have an oreo in the middle or put any kind of cookie you want like a circus cookie or a girl scout cookie or whatever you want! Have fun with it!
Can I frezze de cookies?
If yes for how long?
Thanks!
Yes, up to 2 months!
Cookies tasted very good and looked super cute–however, I think there might be something off with the recipe. After reading other people’s comments on how they spread too much, I carefully followed all the instructions (cold butter, carefully measured the flour correctly)–I even added about a half cup more of flour because the dough looked very sticky, and then chilled the cookies after shaping and before baking. They still spread too much, so instead of a nice ball stuffed with cookies, they looked more like flat cookies with tall lumps in the middle. I am an experienced baker and know I did everything right, so you might want to consider retesting/revising the recipe? Just a well-meant suggestion. 🙂 Thank you!
These were a hit- a monster of a cookie!
OMG good
The measurements on this recipe are completely wrong. Please do not make this recipe. I just wasted so much flour/eggs/butter. I knew it was off when the batter was so sticky but when I baked them it only got worse. The texture of the cookies were horrendous. The cornstarch, baking soda and baking powder PLUS two different kinds of flour should have been the warning sign for me to pass on this recipe.
Sounds like possibly a measuring issue if the batter was sticky.
I had planned to make these and after reading all the comments about the sticky dough and flat cookies I will not be making them. It’s sad you dismiss so many with the comment of “you must not have measured correctly”. I am an avid baker and I know enough to avoid recipes flagged by so many as incorrect measurements. Please check this recipe.
Yeah stop disregarding peoples comments and fix your recipe. These didn’t come out at all how they were supposed to. I have a scale and measured everything perfectly. Took the butter right out the fridge so it would stay could here in Az and they are still spread thin. The batter was also sticky and I had to add flour. Please be considerate of peoples time and money and fix your recipe. Bad for business if I could give 0 stars I would! This is terrible and I’m pissed about the wasted product!