Description
Big soft and chewy Cookie Monster cookies with a whole Oreo cookie at the center, white and dark chocolate chips, mini chocolate chip cookies, and chopped Oreos (makes 12 large cookies).
Ingredients
- 120 g (1/2 cup) butter - unsalted and softened
- 100 g (1/2 cup) granulated sugar - white
- 50 g (1/4 cup) light brown sugar
- 1 egg - at room temperature
- 1 tsp vanilla Extract
- Blue Gel Food Coloring
- 230 g (1 3/4 cups) all-purpose flour
- A 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 Oreo cookies - chopped
- 12 Oreo cookies - whole
Instructions
- In a large mixing bowl, beat the softened butter with white granulated sugar and brown sugar for 2 minutes until you achieve a creamy mixture.
- Add the egg, vanilla extract, and blue gel food coloring, then mix again with an electric mixer for 1 minute to incorporate them, creating a smooth batter with a beautiful blue hue.
- Next, gently fold in the dry ingredients, previously sifted together - the flour, salt, baking powder, and baking soda, using a spatula just enough to create a homogeneous mixture.
- Add the Oreo cookie pieces, mini cookie bits, white chocolate chips, and dark chocolate chips, and quickly mix to incorporate them into the cookie dough.
- Cover the dough with plastic wrap and let it rest in the refrigerator for about 30 minutes to 1 hour. Take small portions of the dough and flatten them into discs in the palm of your hands.
- Place a whole Oreo cookie in the center and fold the cookie dough around it, completely enveloping it.
- Position the cookies on a baking sheet lined with parchment paper and let them rest again for approximately 30 minutes in the refrigerator or 15 minutes in the freezer.
- Preheat the oven to 180°C (350°F) and bake the cookies for about 12-15 minutes until they are slightly golden at the edges but still soft in the center.
- Allow the Cookie Monster cookies to cool briefly before transferring them to a plate or cooling rack. Enjoy!
Notes
Storage: Up to 1 week in an airtight container and up to 3 months in the freezer.
Tips & advice:
- Use Baking Powder if Needed: No baking soda? You can use a full packet of baking powder as a substitute.
- Shape the Cookies: Use a large round cookie cutter right after baking to make them perfectly round.
- Chill the Dough: Chill the dough for at least 1 hour, or overnight, for better flavor and larger, thicker cookies.
- Use a Digital Scale: Always measure ingredients in grams with a digital scale unless using measuring cup for the best consistency and accuracy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 593
- Sugar: 45.2 g
- Sodium: 571.6 mg
- Fat: 26.1 g
- Carbohydrates: 84.2 g
- Protein: 6.1 g
- Cholesterol: 39.9 mg