Introduction

Cookie Monster Cookies are a fun and delicious treat filled with chunks of Oreos and chocolate chips, wrapped around a whole Oreo center. These cookies are soft, chewy, and perfect for anyone who loves an extra dose of chocolate and cookie crunch in every bite.

The image shows a close-up of a blue cookie broken in half, revealing three black and white Oreo cookie layers inside. The blue cookie dough is mixed with chocolate chips and nuts, giving it a chunky texture, and the Oreos are embedded evenly in the blue dough. The cookie pieces lie on a white marbled surface with a blurred white plate holding more blue cookies visible in the background. There is also a glass of milk on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 g (1/2 cup) unsalted butter, softened
100 g (1/2 cup) granulated sugar
50 g (1/4 cup) light brown sugar
1 egg, room temperature
1 tsp vanilla extract
Blue gel food coloring
230 g (1 3/4 cups) all-purpose flour
Pinch of salt
1 tsp baking powder
1/2 tsp baking soda
40 g (1/4 cup) dark chocolate chips
40 g (1/4 cup) white chocolate chips
30 g (1/4 cup) crushed mini cookies
3 Oreos, chopped
12 whole Oreos for stuffing

Instructions

Step 1: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar for about 2 minutes until creamy.
Step 2: Add the egg, vanilla extract, and blue gel food coloring, then mix again for 1 minute until the mixture is smooth.
Step 3: Sift together the all-purpose flour, salt, baking powder, and baking soda. Add these dry ingredients to the wet mixture and fold gently with a spatula until combined.
Step 4: Mix in the dark chocolate chips, white chocolate chips, crushed mini cookies, and chopped Oreos evenly through the dough.
Step 5: Cover the bowl and chill the dough in the refrigerator for 30 to 60 minutes to firm up.
Step 6: Take portions of dough and flatten each one. Place a whole Oreo in the center of the flattened dough, then wrap the dough completely around it, sealing the edges.
Step 7: Place the wrapped cookies on a lined baking sheet and chill again for 30 minutes, or 15 minutes in the freezer, to help them hold their shape.
Step 8: Preheat the oven to 180°C (350°F). Bake the cookies for 12 to 15 minutes, until the edges turn lightly golden but the centers remain soft.
Step 9: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra color intensity, add a few drops more blue gel coloring, but be cautious not to add too much to avoid a bitter taste.
Try substituting the Oreos with your favorite sandwich cookies to vary the flavor.
If you prefer a crispier cookie, bake for an extra 2–3 minutes but watch carefully to prevent burning.
You can swap the white chocolate chips with milk chocolate or peanut butter chips for a different twist.

Storage

Store your Cookie Monster Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies for up to 3 months. To reheat, warm them in a low oven for a few minutes or microwave briefly to soften the center again.

How to Serve

A stack of three thick, vibrant blue cookies sits on a white marbled surface, with the top cookie broken in half to show the inside layers. Each cookie is studded with edible bits including mini chocolate chip cookie pieces, dark chocolate chunks, white chocolate chips, and Oreo cookie pieces. The middle cookie half reveals a black and white Oreo center surrounded by the blue dough with a rough but soft texture. Scattered mini chocolate chips and cookie pieces lie near the stack, and a blurred glass bottle of milk stands in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before shaping and baking. Just keep it covered well to prevent drying out.

What if I can’t find blue gel food coloring?

You can substitute with liquid blue food coloring, but gel colors give a more vibrant result with less impact on the dough’s texture.