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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!
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.
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 1/2 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.
- 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.
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.
- 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 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
- 1 cup salted butter, cold and cut into cubes
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs + 2 egg yolks
- 2 teaspoons vanilla extract
- 3-4 drops neon bright blue gel food coloring
- 2-3 drops royal blue gel food coloring
- 2-3 drops violet or purple gel food coloring
- 1 3/4 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups semisweet or milk chocolate chips
- 8-9 Oreos for stuffing + more for decoration
- 8-9 Chips Ahoy cookies for stuffing + more for decoration
- 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.
- Add the eggs, egg yolks, vanilla, and food coloring. Beat again just until combined.
- Add the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Pulse the mixer until the cookie dough starts to come together.
- Add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.
- 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.
- 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.
- The nutritional information below is based on a serving being 1/2 of a cookie.
Amount Per Serving: Calories: 416Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 345mgCarbohydrates: 54gFiber: 1gSugar: 30gProtein: 5g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.