Cookie Monster Cookies Recipe
Deliciously fun cookies, stuffed full of cookie pieces and chocolate chips, completely with edible googly eyes!
These blue Cookie Monster cookies are a great fun bake all year round, but especially for Halloween!
They're stuffed full of Oreo pieces, crumbled vegan choc chip cookies and plenty of chocolate chips, making them perfectly gooey, chewy and chocolatey in all the right places!
They need just one mixing bowl and twelve minutes in the oven, so just throw your cookie dough ingredients together, roll your cookie dough balls and pop them in the oven.
They’re so yummy cold or you can warm slightly in the microwave for thirty seconds to really enjoy that gooey cookie middle.
This recipe makes six large cookies. You can of course make mini cookies instead if you would like! They will stay fresh for around a week in an airtight container or you can freeze them for longer.
Either freeze the balls of raw cookie dough ready to bake when you need a cookie fix. Or bake the cookies, leave them to fully cool and then stack them in a food container before freezing. They don't take too long to defrost and they're also delicious slightly warmed in the microwave!
They're dairy free, egg free, nut free, easily gluten free and of course fully plant based!
Makes six large cookies
Cookie ingredients;
90g vegan block butter
100g soft brown sugar
90g white granulated or caster sugar
240g plain flour
4g baking powder
2g baking soda
1/2 tsp vanilla powder
40g cold water
100g dark, ‘milk’ or white chocolate chips
8x cookies crumbled into dough + extra 3-4 for decoration - I used a mixture of Oreos and Maryland vegan cookies
Blue food colouring
12x edible googly eyes
You will also need; a mixing bowl, baking tray, baking paper, spoon or ice cream scoop
How to make your cookies;
Pre heat the oven to 180°c
Line your baking tin with baking paper, this will make sure your cookies do not stick
Make your cookie dough by adding the vegan butter, brown sugar and white sugar into your mixing bowl and stirring until it is light, fluffy and combined
Add a generous blob of blue food colouring and mix through
Add the flour, baking powder, baking soda, vanilla powder and cold water and mix again to make a thick dough
Check that you are happy with the blue colour. If it is looking too pale or green, add a little more food colouring
Add the chocolate chunks to the dough and crumble around eight cookies into the mixture. I used half Oreos and half choc chip cookies
Mix everything through the dough
Scoop the dough into 6 even balls using an ice cream scoop or spoon. Each dough ball should weigh around 120-130g
Place the cookie dough balls on the baking paper lined tray. Make sure to space them out
If you’d like chunkier cookies, chill the dough for 20-30 minutes before baking. This will keep your cookies nice and thick, but it’s not completely necessary
Bake the cookies for around 10-12 minutes at 180c until lightly golden around the edges
Remove from the oven and bang the tray firmly on the worktop. This helps release any trapped air bubbles and makes the cookies have a lovely chewy centre
If your cookies have slightly spread, use a large circle cookie cutter to scoot them back into a neat circle
While the cookies are hot, very carefully press in any extra Oreo or small cookie pieces and the edible googly eyes. If the cookies have cooled too much and they are not sticking, use a tiny bit of melted chocolate as 'glue'
Leave the cookies on the tray to cool as they will be very soft to touch while they are hot
Now your cookies are ready to eat!
Tips & Tricks!
I used a block style vegan butter to make my cookies. You can use a spreadable butter will make the dough wetter, so you'll need to add a little less water. I used Flora unsalted block butter.
My vanilla powder is always from Vanilla Mart; https://amzn.to/3NKcmOq
If your cookies spread a little too much in the oven, while they are still hot, use a large circle cookie cutter to scoot them around the edge and bring them back into a nice circle shape
To make gluten free cookies, just swap to gluten free flour and add 1g of xanthan powder for every 100g of flour. I find the gluten free cookie dough is softer so I like to fridge the dough until chilled before baking. Remember to use gluten free Oreo cookies if needed
I used a mixture of Oreo cookies and the vegan Maryland choc chip cookies, but any crumbled biscuit chunks will work
I always use Moo Free chocolate chips; https://link.amazon/B09jlp0GT
These are the edible googly eyes I use; https://link.amazon/B08bkuuVz the full ingredients list can be found here, where they are listed as vegan; HOC Edible Sugar Eyes 25g | Culpitt
My non stick baking tray is from Dojo Homes (gifted)
I used the Rainbow Dust Progel 'sky blue' colour (simply because that was the blue shade I already had!); https://link.amazon/B08IgoVij You may find that their 'electric blue' shade is slightly more 'cookie monster-ish' though; https://link.amazon/B070AYtnt
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