loaded cookie monster cookies
If I were a Cookie Monster, I’d commit heinous crimes to get my hands on one of these.
The crime of raiding a friend’s fridge or countertop, that is. Which is pretty heinous in my opinion.
These were so damn fun to make. I actually giggled a couple times while photographing (and my sharp, bitter, sarcastic, undercut hair self does NOT giggle easily) because I found these delightfully endearing when they came out of the oven. I picked one up and shoved it in J’s face so he too could admire how CUTE they were.
Then I promptly ate said cookie. Because not only are they visually pleasing, they’re ridiculously over the top and indulgent and just so tasty.
Loaded Cookie Monster Cookies, just like my ice cream last year, boast a brilliant blue hue and a trio of any cookie lover’s favorite adornments. We’re talking Oreos and white chocolate chips speckling the dough, and a whole-ass Chips Ahoy cookie in the center. A cookie within a cookie.
Hell, I don’t think I had a craving for an entire week after one of these bad boys. Nor do I think I got the blue dye off my hands for said week either…Worth it.
Monster Mania
We start as we would with any other cookie. Cream butter, brown sugar, and regular sugar, then mix in two eggs, then vanilla extract.
For the color, I bought this blue gel bottle and used the entire fucking thing. If you have a more concentrated brand, you may need to start with just a teaspoon and add more as needed to achieve a vivid royal blue. Run the mixer on low while you add the color to ensure it doesn’t splatter all over your walls and halls and balls.
Next up: flour, baking soda, and salt. You may need up to 2 1/2 cups flour if the dough seems really sticky. We want a pretty cohesive blend here since we’re stuffing a cookie in the center and don’t want the result to be too flattened after baking.
Fold in crushed Oreos and white chocolate chips.
Stuff It In Your Face
Well, first, stuff the cookie.
Grab about 1/4 cup or so of dough and flatten into a dish in your hand. Pop on a Chips Ahoy and fold the dough around the cookie until fully covered. You may need a couple more little pieces to encase the cookie. Set onto your baking sheet and repeat with the rest of the dough. Ensure there’s a good amount of space between each cookie to account for spreading – I could only fit about 5 on my sheet.
Bake 12-15 minutes. These dudes are big boys so they take a touch longer than your standard cookie. When the edges are set up, remove the pans from the oven and let the cookies cool on the baking sheets for a bit until firmed up.
Set out on your cutest platter and watch the childlike glimmer on everyone’s faces as they swipe on for their party plate. These, as with other cookies, last a good while in the fridge, up to a week, and a few months in the freezer if sealed in an airtight container or bag.
I’d call these passable as a patriotic treat for the 4th of July, wouldn’t you? Not that you need a big excuse to bake them. They’re just adorable no matter the occasion.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Best cookies for the 4th:
Potato Chip Chocolate Chunk Cookies
Egg Yolk Espresso Chocolate Chip Cookies
Blueberry White Chocolate Chunk Cookies
Coffee Oreo Chocolate Chip Cookies
loaded cookie monster cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1-2 tbsp blue gel food coloring
- 2 1/3 – 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup Oreos, crushed
- 1 cup white chocolate chips
- 16-18 Chips Ahoy cookies
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a bowl, cream the butter and sugars until fluffy, about 2-3 minutes. Whip in the eggs, one at a time, then the vanilla. Mix in the food coloring, adding more as needed to achieve a rich royal blue. Add the flour, baking soda, and salt. Mix until just combined. If the dough seems too wet, add another tablespoon or two of flour. Fold in the crushed Oreos and white chocolate chips with a rubber spatula.
- Scoop 1/4 cup balls of dough and flatten in your palm. Place a Chips Ahoy cookie in the center and fold the dough around the cookie, adding a bit more dough if needed to ensure the cookie is covered. Set onto prepared baking sheet, placing no more than 5 cookies on at a time. Press in a few more crushed Oreos and chocolate chippies, as desired.
- Bake 12-15 minutes until the edges are set. Let cool on the baking sheet between batches. Put on your bluest outfit and scream COOOKIEEEEE when serving to guests. Or alone in your living room. Even better if the latter.
