Happy Birthday Cookie Monster!

My Brown Butter Chocolate Chip Cookies have been transformed into a cookie fitting for any cookie monster. Not only are they deliciously chewy cookies but they are stuffed with cookies inside and out. It’s kind of like the inception of cookies but you can’t enough cookies for Cookie Monster.

Cookie Monster Cookies

*Makes 12 Cookies

200 grams all-purpose flour 

6 grams  kosher salt

4 grams baking soda

169 grams unsalted butter, divided

200 grams light brown sugar

50 grams granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

14 drops blue food gel

92 grams oreo cookies, chopped

92 grams chocolate chip cookies, chopped

100 grams semi-sweet chocolate chips

Cookie Coating

92 grams Oreo cookies, chopped

92 grams chocolate chip cookies, chopped

Whisk together the flour, salt, and baking soda in a small bowl; set aside.
Cook 113 grams of the butter in a large saucepan over medium heat with a rubber spatula. Cook until butter foams and browns, about 4 minutes. Transfer butter to a large heat proof mixing bowl and let cool for 1 minute. 

Cut remaining 56 grams of butter into small pieces and add to brown butter. Mix until all the butter is completely melted.
Once butter is melted, add both sugars and whisk until all the sugar is incorporated, there should be no more lumps of sugar. 

Add egg and egg yolks and whisk until the mixture is very smooth, add the vanilla. 

Fold the dry ingredients into the butter mixture. Before you incorporate all of the dry ingredients, add in the food gel and mix until most of the color is incorporated.

Add the chopped cookies and chocolate chips, fold until everything is evenly mixed in. 

Let the dough rest in the fridge for at least 10 minutes to firm up. While your dough is resting, cover a baking sheet or tray with parchment paper and put aside. Prep the chopped cookies for the outside and put aside. 

After your dough has firmed up, take about 2 tablespoons of cookie dough and form a tight ball, roll the ball in the chopped cookies and press to the cookie dough. Place the cookie dough ball on the parchment covered baking sheet, continue these steps until you have no more cookie dough. You should get about 12 cookie dough balls. 

Once you have prepared all your cookie dough, cover the dough balls in cling film and let rest in the fridge for at least 4 hours or overnight. This step is very important because you want to make sure the dough is properly hydrated and firmed up so they don’t puddle out when baking.

When you’re ready to bake your cookies, preheat the oven to 375°F and line your baking sheets with parchment paper. 

Place your coated cookie balls on your prepared baking sheets 2 inches apart from one another.

Bake the cookies for 10-15 minutes or until the cookies are slightly golden brown, or in this case teal, on the edges.

Remove from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your fresh cookies with an ice cold glass of milk.

*Notes:

For the chopped cookies, I did use store bought Oreos and Chips Ahoy cookies. You can use any store bought cookies that you prefer. 

I chose to use food gels for the coloring because I feel like they provide the most vibrant color for the cookies.