Cookie Monster Cookies

5 from 3 votes

Cookie Monster Cookies are the cutest Sesame Street-themed treat with a melty chocolate middle. Loaded with lots of cookies pieces and plenty of chocolate chips, they're perfect for all fans of our blue furry friend.

Prep Time15

Cook Time12

Chill Time30

Total Time57

Course: Dessert

Cuisine: American

Servings: 3 tablespoon cookie scoop

Calories: 409kcal

Author: Jennifer Fishkind

Ingredients

3 cups all-purpose flour spooned and leveled
2 teaspoons baking powder
1 cup salted sweet cream butter softened
1 cup light brown sugar tightly packed
¾ cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs room temperature
10-12 drops royal blue food color gel I used Sunny Side Up Bakery brand
1 cup semi-sweet chocolate chips + ½ cup for topping
1 cup white baking chips I used Ghirardelli brand + ½ cup for topping
40 milk chocolate candy melt wafers for the center of the cookies
1 cup broken mini Chips Ahoy or Famous Amos. Optional garnish
1 cup broken mini Oreo cookies Optional garnish

Instructions

Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
Using a stand mixer or a large mixing bowl and a handheld mixer on high speed, beat the softened butter for 1½-2 minutes until smooth.
Add in the sugars and vanilla extract and continue mixing for another 1½-2 minutes.
Add the eggs, one at a time, beating well after each egg.
Add in the blue food color gel and mix just until the color is uniform and no streaks remain. (The color should be vivid and vibrant. You can add extra drops until the desired color is reached. Also, remember that it may fade just a bit when you add the flour)
Add the flour mixture in 1 cup at a time, mixing well after each cup.
Add the semi-sweet chips and the white baking chips. Mix just until the chips are incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Use a 3-tablespoon cookie scoop to scoop the cookie dough. Slightly flatten the cookie dough ball. Place 2 of the candy melt wafers in the center of the dough. Carefully roll the cookie dough around the wafers and form it into a dough ball. Place the filled dough ball onto the prepared baking sheet. Repeat the steps, placing dough balls 2 inches apart. Bake for 12-14 minutes or until the edges are slightly golden brown.
Immediately after removing the cookies from the oven, carefully top them with the broken pieces of cookies. Allow the cookies to rest on the baking sheet for 5-7 minutes before transferring them to a cooling rack to cool completely.

Notes

Servings: 20 - 3 tablespoon cookie scoop

Storage:

To Store: Store in an airtight container at room temperature for up to 3 days.
To Freeze: You can freeze the cookie dough for up to 1 month. Allow the dough to thaw overnight in the refrigerator before scooping, filling, and baking.

Tips:

You can substitute full-size chopped Oreos and Chips Ahoy for the mini versions.
You can add candy eyes as a decoration for the cookies
You can substitute full-size Oreo cookies for the milk chocolate wafers in the center of the cookies.
I prefer to use gel food coloring for my cookies because it is more concentrated than liquid food coloring, but if you only have liquid food coloring, use twice the amount to give the cookies a bright blue color.

Nutrition