Big Soft Blue Monster Cookies (Printable Version)

Thick, chewy blue cookies filled with creamy centers and decorated with fun candy eyes for joyful bites.

# Ingredients:

→ Fats and Sugars

01 - 170 grams unsalted butter, softened
02 - 150 grams brown sugar, packed
03 - 100 grams granulated sugar

→ Wet Ingredients

04 - 2 large eggs, room temperature
05 - 5 milliliters pure vanilla extract
06 - 5 grams royal blue gel food coloring

→ Dry Ingredients

07 - 260 grams bread flour
08 - 5 grams baking powder
09 - 3 grams baking soda
10 - 3 grams salt

→ Mix-ins

11 - 100 grams crushed Oreos or preferred chocolate sandwich cookies
12 - 100 grams mixed chocolate chips (white and dark)
13 - 50 grams milk chocolate bars, cut into chunks for stuffing
14 - 12 whole Oreos for stuffing
15 - Candy eyeballs for decoration

# Steps:

01 - Beat softened butter with brown and granulated sugars on medium speed until light and fluffy, approximately two minutes.
02 - Add vanilla extract and eggs one at a time, mixing well after each addition until just combined to create a smooth batter.
03 - Mix in royal blue gel food coloring followed by sifted bread flour, baking powder, baking soda, and salt. Begin mixing on low speed then increase until dough is vibrant blue and thick.
04 - Gently fold crushed cookies and chocolate chips into dough using a spatula, avoiding overmixing to maintain texture and pockets of flavor.
05 - Divide dough into large portions using a scoop or hands. Flatten center of each and insert a piece of milk chocolate or a whole Oreo, then cover and pinch tightly to seal.
06 - Press candy eyeballs and optional chocolate chips or cookie crumbs on top of dough balls to create monster faces.
07 - Place dough balls on a baking sheet and refrigerate for at least three hours to preserve shape and texture during baking.
08 - Arrange chilled dough balls on parchment-lined baking sheets spaced apart. Bake in a preheated oven at 175°C for 12 to 15 minutes until edges are set but centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 10 minutes to firm up before transferring to a wire rack to cool completely.

# Notes:

01 - Chilling the dough for at least three hours improves dough handling and keeps cookies thick and chewy.
02 - Use room temperature eggs for better incorporation and smoother dough.
03 - Press candy eyeballs gently just before baking to avoid melting or distortion.

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