Introduction
You can’t help but smile when you see these wildly fun cookies. They are packed with chocolate, white chips, and cookie pieces, all swirled together in a vibrant blue dough that’s just the right amount of soft and chewy. Each cookie hides a chocolate candy melt center and is loaded with toppings for a truly monstrous treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 20 cookies
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 powder (use half this amount if you prefer less rich vanilla flavor)
- 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
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour and baking powder. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the vanilla powder (use half this amount if you prefer less rich vanilla flavor) and eggs, one at a time, until fully incorporated.
- Add the royal blue food color gel and mix until the color is even and vibrant.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Using a sturdy spoon or spatula, fold in 1 cup of semi-sweet chocolate chips and 1 cup of white baking chips.
- Scoop out about 3 tablespoons of dough per cookie. Flatten a portion of dough in your hand, place 2 milk chocolate candy melt wafers in the center, and then fold the dough over to completely enclose them. Roll into a ball.
- Place dough balls 3 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set. The centers will still look soft.
- Immediately after removing from the oven, gently press the remaining chocolate chips, white chips, and broken cookie pieces (if using) into the tops of the warm cookies.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
- Cookie Monster Thumbprints: Instead of stuffing with candy melts, make a deep thumbprint in each dough ball after baking and fill the warm indentation with a pile of the extra chips and cookie pieces.
- Monster Cookie Bars: Press all the dough into a greased 9×13 inch pan and bake at 350°F for 22-25 minutes. Sprinkle with toppings as soon as it comes out of the oven, then cut into squares once cooled.
- Color Swirl: Divide the dough in half before adding food coloring. Color one half blue and leave the other half plain. Marble the two doughs together slightly when forming balls for a swirled effect.
- Single Serve Monster: Use an ice cream scoop to make 6 giant cookies, increasing bake time to 14-16 minutes.
Tips for Success
- For the best blue color, use a gel food coloring. Liquid drops will dilute the dough and may require many more drops, affecting texture.
- Ensure your butter is softened but not melted. This is key for the right cookie texture and prevents excessive spreading.
- Don’t skip the step of flattening the dough ball slightly before adding the candy melts; it makes enclosing the center much easier and prevents thin spots.
- For perfectly round cookies, use a round cookie cutter or large glass to gently “scoot” the edges of the warm cookies into shape right after they come out of the oven.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a cookie in the microwave for 8-12 seconds.
FAQ
Can I use unsalted butter?
Yes, but you may want to add a pinch (about ¼ teaspoon) of salt to the dry ingredients to balance the sweetness.
My food gel isn’t making the dough blue enough. What can I do?
Gel colors can vary in strength. Add color one drop at a time until you achieve the desired shade. The color may also deepen slightly as the cookies bake.
Why are my cookies spreading too much?
This is usually due to butter that is too warm or melted. Make sure your dough is not overly soft before baking. Chilling the dough balls for 20-30 minutes before baking can also help.
Are the broken cookie garnishes necessary?
No, they are optional but highly recommended for added texture and that classic “cookie-in-a-cookie” look.
Can I freeze the cookie dough?
Absolutely. Form the dough balls (without the candy melt center if easier) and freeze on a sheet pan. Once solid, transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Why specify the brand of food color gel?
The “Sunny Side Up Bakery” brand is known for its vibrant, true colors, especially blues. Using a different brand may require more or fewer drops to achieve the same result.