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
- 120g (1/2 cup) Butter - softened
- 100g (1/2 cup) Granulated Sugar - white
- 50g (1/4 cup) Lith Brown Sugar
- 1 Egg - at room temperature
- 1 tsp Vanilla Extract
- Blue Gel Food Coloring
- 230g (1 3/4 cups) All-Purpose Flour
- A Pinch of Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 40g (1/4 cup) Dark Chocolate Chips
- 40g (1/4 cup) White Chocolate Chips
- 30g (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.
- If you don't have baking soda, you can use a whole packet of baking powder instead.
- Use a large round cookie cutter around the cookies when they come out of the oven to give them a nice round shape.
- For best results, let the dough chill in the fridge for at least 1 hour, or even overnight if possible; they will be even more flavorful and larger.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cookies
- Cuisine: American