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Cookie Monster Drop Cookies


Cookie Monster Drop Cookies

Emily Hutchinson's delicious, Oreo-loaded cookies are over-the-top and completely Cookie Monster approved!
Instructions Close

Cookie Monster Drop Cookies

Emily Hutchinson

Yield: About 18 cookies



1 1/4 cup unsalted butter, softened (2 & 1/2 sticks)

3/4 cup light brown sugar, packed

3/4 cup granulated sugar

2 large eggs

1 tsp pure vanilla extract

Blue and purple food coloring gel

3 cups all-purpose flour, spoon and level measured

1 Tbsp aluminum free baking powder

1 tsp fine table salt

1 cup semi-sweet chocolate chips

23 Oreos, use 18 to stuff inside, roughly crush and save 5 for tops of cookies

15 chips ahoy original cookies, roughly crust 10 for recipe and reserve 5 roughly crushed for tops of cookies



1. Preheat oven to 350°

2. In a stand mixer with paddle attachment, cream butter and both sugars together on medium/high speed for three minutes until lighter in color and fluffy. This step is important to getting the right texture for the cookies.

3. Add in both eggs and mix until combined.

4. Next, add in vanilla and 9 drops blue food coloring gel, 1 drop of purple gel, and mix that in. You want a Cookie Monster blue. Depending of brand of gel, could need more or omit color completely.

5. In a medium separate bowl, whisk together flour, baking powder and salt. Whisk it good.

6. Add dry into the wet ingredients and mix until it becomes dough, then stop.

7. In a bowl or a plastic bag, roughly crush chips ahoy cookies. Add in crushed chips ahoy and chocolate chips to the dough and mix by hand or just until combined in a stand mixer.

8. Take an Ice cream scoop or 1/4 cup and scoop out the cookies.

9. Pull each scoop of dough apart, in half. Take an Oreo and put half of the dough on top and the other half on bottom of the Oreo and crimp together. Dough will be sticky, wipe hands with butter, vegetable spray or water so dough doesn't sick as much. No need to make them perfectly round, just make sure Oreo is not exposed.

10. Put them down on a parchment lined baking sheet (aluminum restaurant grade baking sheet if you have one). Place them two inches apart, 6 per tray. Take extra Oreos and chips ahoy & break them up and add to top of cookie, 2 – 4 pieces per cookie all together.

11. Bake on the middle rack for 12-14 minutes. As soon as you pull them out of oven, take a large round cookie cutter or a glass bowl larger than the cookie and gently swirl around the cookie to make it tight and round. Gently remove from cookie sheet and transfer to a wire rack. Do NOT over-bake. They should be soft cookies, enjoy.

Sweetly, xoxo Em



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