Cookie Monster Cookies
Thick blue vanilla cookies loaded with chocolate chips, white chocolate and crunchy cookie pieces, finished with playful candy eyes. Nutrition and finished weights are estimates per cookie. Batch yield: 16 large cookies, each with two candy eyes. One serving: 1 cookie, approximately 58 g after baking and complete cooling. Allow approximately 151 minutes from refrigerated butter to completely cooled cookies. Prep_minutes is total non-oven elapsed time: 45 minutes butter softening, 20 minutes mixing and shaping, 30 minutes chilling, and 30 minutes cooling after the final tray leaves the oven. Cook_minutes is two sequential 13-minute oven batches. Active preparation totals about 25 minutes; roughly 5 minutes of eye placement and rack transfers occur during baking or cooling. Preheating overlaps chilling, and the first tray's cooling overlaps the second tray's baking and cooling, so neither is counted again. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Two 33 × 45 cm baking sheets; Baking parchment; Digital kitchen scales; Large mixing bowl; Small bowls for reserved toppings; Measuring spoons; Knife; Chopping board; Sturdy spatula; Cookie scoop or tablespoon; Two wire cooling racks. Allergens: Wheat is present in the cookie mix and cookie pieces; milk is present in the butter and white chocolate; egg is added to the dough. Chocolate chips and packaged cookies may contain soy lecithin, making soy a possible product allergen. Check all packaging for additional allergens and cross-contact warnings. Choose explicitly vegetarian cookies, colouring and gelatin-free candy eyes. Storage: Once completely cool, keep airtight at room temperature for up to 3 days or refrigerate for up to 7 days. Separate stacked layers with baking parchment. Freeze airtight for up to 2 months and thaw in the closed container at room temperature. Candy-eye colours may bleed slightly after refrigeration or freezing.
125 min
Prep
26 min
Cook
16
Serves
275
Calories
Macros · per serving
3g protein
39g carbs
12g fat
Ingredients
For 16 servings
- 496 g Sugar cookie mix, dry, a variety requiring 113 g butter and 1 egg per 496 g mix
- 113 g Salted butter
- 1 egg, about 50 g without shell Large egg
- 7.5 ml Vanilla extract
- 4 g Vegetarian blue gel food colouring
- 50 g Mini chocolate sandwich cookies
- 55 g Vegetarian mini chocolate chip cookies
- 85 g White chocolate chips
- 85 g Semi-sweet chocolate chips
- 32 g Vegetarian gelatin-free candy eyes, 32 eyes
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 45 minutes, until it dents easily when pressed but is not oily or melted. Line two 33 × 45 cm baking sheets with baking parchment.
- 2
Halve the mini sandwich cookies and mini chocolate chip cookies. Reserve 30 g sandwich-cookie pieces, 10 g chocolate-chip-cookie pieces, 15 g white chocolate chips and 15 g semi-sweet chocolate chips for the tops: 70 g altogether. Keep the candy eyes separate.
- 3
Using an electric hand mixer, beat the softened butter in a large bowl for 1 minute until smooth. Beat in the egg, vanilla and blue gel colouring until evenly coloured, scraping down the bowl. A slightly curdled appearance at this stage is fine.
- 4
Add the dry sugar cookie mix and mix on low speed just until no dry patches remain. Fold in the remaining 20 g sandwich cookies, 45 g chocolate chip cookies, 70 g white chocolate chips and 70 g semi-sweet chocolate chips with a sturdy spatula. The dough should be thick, soft and evenly blue.
- 5
Divide the dough into 16 portions of approximately 55 g each. Arrange eight portions on each prepared sheet, leaving at least 5 cm between portions. Shape into thick rounds about 5 cm across, then gently press the reserved 70 g toppings evenly into their surfaces. Each topped portion will weigh approximately 59 g before baking, excluding its candy eyes.
- 6
Refrigerate both sheets for 30 minutes. During the final 20 minutes of chilling, preheat the oven to 180°C conventional / 350°F, or 160°C fan.
- 7
Bake the first sheet on the middle shelf for 13 minutes. The edges should be set and the centres should look puffed and matte rather than wet; a few pale golden patches underneath are fine. The cookies will still feel soft and will firm as they cool.
- 8
Remove the first sheet and immediately bake the second sheet for another 13 minutes. After the first sheet has stood for 2 minutes, gently press two candy eyes into each warm cookie. Leave the cookies on their sheet for 5 minutes total, then carefully transfer them to a wire rack.
- 9
After removing the second sheet, wait 2 minutes and add two candy eyes to each cookie. Transfer these cookies to a second wire rack after 5 minutes total on their sheet. Allow at least another 25 minutes on the rack, until completely cool and set. The first batch cools while the second batch bakes and cools.
- 10
The fully cooled cookies should weigh approximately 57–59 g each. For a precise serving weight, weigh the cooled batch and divide by 16.
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