Big Blue Monster Stuffed Cookies Recipe for Bakery-Style Treats

Big Blue Monster Stuffed Cookies

If you have ever bitten into a cookie and wished there were another cookie hiding inside, this is the recipe for you.

Each one of these big blue monster stuffed cookies is built around a whole Oreo and a whole Chips Ahoy cookie, wrapped in blue chocolate chip dough and baked until the edges set while the middle stays soft and gooey.

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Stuffed cookies are everywhere right now, and the idea is simple. You take a favorite dough, flatten it, tuck another treat in the center, and seal it up so the first bite reveals a surprise. Fillings range from cheesecake to Nutella to brownies, and the payoff is a cookie that tastes like two desserts at once.

The dough here follows a chocolate chip cookie base close to the author’s Copycat Levain Chocolate Chip Cookies, which is a smart place to start because that style of dough is thick, rich, and sturdy enough to hold a filling without falling apart.

If you enjoy this kind of project, there is also a Dulce de Leche Stuffed Cookie in the same collection.

One thing to know before you start: these are not dainty cookies. They are monster sized, the kind you break in half and share, or wrap in parchment and hand to a friend.

Big cookie chains such as Crumbl and boutique bakers have turned oversized stuffed cookies into a trend, and this recipe brings that bakery counter experience straight to your own kitchen.

Blue Chocolate Chip Cookies? Why not!

I love the idea that a cookie can look like a character. These were inspired by Jess of Flour Power Baked Goods on Instagram, who calls them the Cookie NOMster. The author asked about recreating them, and Jess kindly gave permission, which is how this version made it into a home kitchen.

The dough is classic chocolate chip cookie dough colored blue with food dye, then stuffed with an Oreo and a Chips Ahoy before baking. The result is greater than the sum of its parts, in the same spirit as Slutty Brownies, where a few familiar treats stack into something completely new.

Each finished cookie weighs about 1/2 pound. That makes them ideal for parties, bake sales, and gifting, and it also means they are naturally shareable. Bring a plate of these to a gathering and watch people reach for a knife to split one.

Getting that true Cookie Monster blue

Blue dye on its own does not always give you the color you picture. The trick, learned from Jess at Flour Power Baked Goods, is to add a little violet to royal blue and electric blue.

Ingredients such as yellow egg yolks and brown sugar pull the dough toward green, so the violet steps in to counteract that yellow. Combined with truer blues, it delivers the bold, saturated blue you are after.

Gel colors are the practical choice here, since they add intense color without the extra liquid that liquid dye brings.

Recipe Ingredients

Everything below makes 8 to 9 very large cookies. Read through the list before you shop, because a couple of items are worth choosing carefully.

A few of these choices matter more than you might expect. The all purpose flour and cake flour blend gives the cookies a distinctive, almost scone like texture, and all purpose flour on its own can be substituted if that is what you have on hand.

Brown sugar and granulated sugar are used together because the combination gives the best result. The butter is salted and starts cold and cubed rather than at room temperature, which is different from many cookie recipes.

Salt balances the sweetness, baking soda helps the cookies spread and gives the right texture, and the eggs add richness and bind everything together. Semisweet chocolate chips go in by the cupful, with milk chocolate as an option if you prefer a sweeter cookie.

Use gel food dyes rather than liquid ones for more intense color with less dye. AmeriColor is the favorite brand here, and Wilton is another option you can find at craft stores or online.

Finally, plan on extra broken Oreos and Chips Ahoy, since you use them both for stuffing and for decorating the tops.

How to Make Big Blue Monster Stuffed Cookies

The recipe lists a prep time of 15 minutes, a cook time of 15 minutes, and a total time of 30 minutes. Budget another 15 minutes or so for the cookies to cool on the pan, and remember that chilling the dough balls adds an optional hour.

1. Preheat the oven to 400 degrees F for at least 15 to 20 minutes, and line two baking sheets with parchment paper. A fully heated oven matters here.
2. In the bowl of a stand mixer, beat the cold cubed butter with the light brown sugar and granulated sugar on medium low speed until they start to come together. Raise the speed to medium high and beat for 4 minutes, stopping once partway through to scrape the bowl. The mixture should look light and creamy.
3. Add the eggs, egg yolks, vanilla extract, and all three gel colors. Beat again just until combined.
4. Add the all purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Pulse the mixer until the cookie dough starts to come together.
5. Add the chocolate chips and mix just until they are evenly dispersed through the dough.
6. Divide the dough into 8 to 9 large, rough mounds. If you have a kitchen scale, each ball should weigh about 6 ounces. This is a good moment to chill the balls for 1 hour if the dough feels sticky and hard to handle.
7. Lightly flatten each ball with your hands, spraying your hands with cooking spray first so the dough does not stick. Place a Chips Ahoy cookie and an Oreo in the middle, then wrap the dough around them until both cookies are sealed inside.
8. Space the cookies apart on the baking sheets so they have room to spread a little, and press a few broken pieces of Oreo and Chips Ahoy onto the top of each one for decoration.
9. Bake for 12 to 14 minutes, until the cookies are lightly browned on the outside but still doughy and slightly underbaked in the centers. Let them cool on the baking sheet for at least 15 minutes before removing or serving. They keep setting up from the residual heat during that time.
10. Store leftover cookies in an airtight container on the counter for up to 4 days.

The blue dough hides the usual browning clues, so judge doneness by the set edges and the surface, not by color alone.

Recipe Tips

I am a firm believer that slightly underbaked is the right call for cookies this size. Pull them while the centers still look a touch soft, and they stay soft and moist instead of turning crumbly and dry. You are looking for cookies that are set around the edges with no glossy sheen in the middle.

The size is part of the fun. At nearly 1/2 pound each, these are over the top in the best possible way, and that is exactly why they vanish at gatherings. Gourmet cookie shops such as Gideon’s Bakehouse in Florida and Crumbl Cookies nationwide have built long waits around this kind of crowd pleasing cookie.

You can also change up the middle. Circus animal cookies with sugar cookie dough outside work beautifully, and Nutter Butters with peanut butter or oatmeal cookie dough wrapped around them are another easy variation.

Source nutrition, per 1/2 monster cookie:

Troubleshooting

After readers reported spreading and sticky dough, the recipe was remade five times to track down the likely causes. Here is what to check if your batch misbehaves.

• Flour measurement. Undermeasuring flour is the most common culprit. Use the weight measurement in the recipe if you can, even if it differs from your usual grams per cup habit. Online sources list 1 cup of flour as 120 grams, 125 grams, or 141 grams, and this recipe uses 141 grams per cup, based on scooping the flour and then leveling it rather than spooning it into the cup.
• Butter temperature. The recipe calls for cold butter cut into cubes. Softened butter adds moisture that makes the dough sticky and encourages spreading.
• Altitude. The recipe was developed at sea level. At higher altitude, try reducing the granulated sugar by 2 Tablespoons to help limit spread.
• Fresh leaveners. Check that both the baking soda and the baking powder are fresh. Old leaveners give flat cookies with poor structure.
• Spreading fix. If the cookies still spread too far, use a large round cookie cutter or two spoons to push the hot edges back into a round shape right after they come out of the oven.

Sticky Dough Solutions

Sticky dough is frustrating, but it is very fixable. Try any of these approaches.

• Scoop the dough balls onto a baking sheet and refrigerate them for an hour, then press them out and wrap them around the Chips Ahoy and Oreo. Cold dough is much easier to work with.
• Spray your hands with baking spray so the dough does not stick to your fingers.
• Set a dough ball on a piece of plastic wrap and use the wrap to help enclose the Chips Ahoy and Oreo. You barely touch the dough this way.
• Refrigerate the wrapped dough for another 30 to 60 minutes to help it hold its shape for a thicker, taller cookie.

Pick whichever method suits your kitchen, or combine them if the dough is especially soft on baking day.

Soft Banana Pudding Cookies

Soft Banana Pudding Cookies is listed as a related bake alongside these monster cookies.

It is a separate recipe with its own ingredients and method, so follow that page directly when you want to make a batch.

Copycat Crumbl Cinnamon Swirl Cookies

Copycat Crumbl Cinnamon Swirl Cookies appears as another related recipe from the same collection.

Like the others, it stands on its own, so use its own ingredient list and instructions when you bake it.

Homemade Iced Oatmeal Cookies

Homemade Iced Oatmeal Cookies rounds out the related recipes listed next to these blue monster cookies. If you made this recipe and loved it, that is a natural next bake to line up in your kitchen.

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Big Blue Monster Stuffed Cookies

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Big Blue Monster Stuffed Cookies If you have ever bitten into a cookie and wished there were another cookie hiding inside, this is the recipe for you. Each one of these big blue monster stuffed cookies is built around a whole Oreo and a whole Chips Ahoy cookie, wrapped in blue chocolate chip dough and baked until the edges set while the middle stays soft and gooey.

• Total Time: 30 min
• Yield: 8–9 cookies 1x

Ingredients

Scale 1x2x3x

Cookie Dough
1 cup salted butter, cold and cut into cubes
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 egg yolks
2 teaspoons vanilla extract
3–4 drops neon bright blue gel food coloring
2–3 drops royal blue gel food coloring
2–3 drops violet or purple gel food coloring
1 3/4 cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups semisweet or milk chocolate chips

For Stuffing and Decoration
8–9 Oreos, for stuffing + more for decoration
8–9 Chips Ahoy cookies, for stuffing + more for decoration

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Instructions

1-Preheat oven to 400 degrees F for: Preheat oven to 400 degrees F for at least 15-20 minutes. Line two baking sheets with parchment paper.
2-In a large bowl of a stand: In a large bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
3-Add the eggs, egg yolks, vanilla, and: Add the eggs, egg yolks, vanilla, and food coloring. Beat again just until combined.
4-Add the all-purpose flour, cake flour, cornstarch,: Add the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Pulse the mixer until the cookie dough starts to come together.
5-Add the chocolate chips and mix just: Add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.
6-Divide the dough into 8-9 large, rough: Divide the dough into 8-9 large, rough mounds. If you have a kitchen scale, each ball should weight approximately 6 ounces. You might want to consider chilling the balls of cookie dough for 1 hour to make them less sticky and easier to work with at this point.
7-Use your hands to slightly flatten each: Use your hands to slightly flatten each ball of dough (spray your hands with cooking spray first to prevent the dough from sticking), then place a Chips Ahoy cookie and Oreo cookie in the middle and wrap the dough around it to cover the cookies so they are sealed inside.
8-Space the cookies far enough apart on: Space the cookies far enough apart on the baking sheet that they have some room to spread a bit. Top each cookie with a few pieces of broken Oreo and Chips Ahoy cookies for decoration.
9-Bake for 12-14 minutes until lightly browned: Bake for 12-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
10-Store leftover cookies in an airtight container: Store leftover cookies in an airtight container on the counter for up to 4 days.

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• Prep Time: 15 min
• Cook Time: 15 min
• Method: bake

Nutrition

• Calories: 816
• Sugar: 62g
• Sodium: 742mg
• Fat: 38g
• Saturated Fat: 22g
• Carbohydrates: 110g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 161mg