Assorted Gourmet Stuffed Cookies (Cookie Monster Red Velvet)
Assorted Gourmet Stuffed Cookies (Cookie Monster Red Velvet)
Ingredients
For the Red Velvet Cookie Dough
- 1 1/8 cups unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring, or more, as needed, to desired color
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups white chocolate chips
For the Cookie Monster Cream Cheese Stuffing
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon blue gel food coloring, optional, as needed, for Cookie Monster color
- 1/2 cup chocolate sandwich cookies, crushed (e.g., Oreos)
For Garnish (Optional)
- 1/4 cup chocolate sandwich cookies, crushed
- 12 candy eyes
Instructions
- 1
Prepare the cream cheese stuffing: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy, about 1-2 minutes. If desired, add blue gel food coloring until a vibrant blue color is achieved. Fold in the crushed chocolate sandwich cookies. Cover and freeze for at least 30 minutes, or until firm enough to handle. This helps prevent it from melting too quickly during baking.
⏱️ 5 min
- 2
Once firm, scoop the cream cheese mixture into 12 equal portions (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined plate or tray and return to the freezer while you prepare the cookie dough.
⏱️ 10 min
- 3
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until the mixture is uniformly colored and vibrant.
⏱️ 2 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the white chocolate chips.
⏱️ 2 min
- 7
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much.
⏱️ 30 min
- 8
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350
- 9
Scoop about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Place one frozen cream cheese ball in the center. Carefully wrap the cookie dough around the cream cheese ball, sealing completely to prevent leakage during baking. Roll into a smooth ball.
⏱️ 10 min
- 10
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 350
- 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still warm, you can gently press additional crushed chocolate sandwich cookies onto the tops for garnish and add candy eyes if desired.
⏱️ 10 min
- 12
Serve warm for a gooey center, or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Kitchen Tools
Nutrition Facts (per serving)
Assorted Gourmet Stuffed Cookies (Cookie Monster Red Velvet)
Ingredients
For the Red Velvet Cookie Dough
- 1 1/8 cups unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon red gel food coloring, or more, as needed, to desired color
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups white chocolate chips
For the Cookie Monster Cream Cheese Stuffing
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon blue gel food coloring, optional, as needed, for Cookie Monster color
- 1/2 cup chocolate sandwich cookies, crushed (e.g., Oreos)
For Garnish (Optional)
- 1/4 cup chocolate sandwich cookies, crushed
- 12 candy eyes
Instructions
- 1
Prepare the cream cheese stuffing: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy, about 1-2 minutes. If desired, add blue gel food coloring until a vibrant blue color is achieved. Fold in the crushed chocolate sandwich cookies. Cover and freeze for at least 30 minutes, or until firm enough to handle. This helps prevent it from melting too quickly during baking.
⏱️ 5 min - 2
Once firm, scoop the cream cheese mixture into 12 equal portions (about 1 tablespoon each) and roll them into balls. Place them on a parchment-lined plate or tray and return to the freezer while you prepare the cookie dough.
⏱️ 10 min - 3
In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red gel food coloring until the mixture is uniformly colored and vibrant.
⏱️ 2 min - 5
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the white chocolate chips.
⏱️ 2 min - 7
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much.
⏱️ 30 min - 8
Preheat your oven to 350°F. Line baking sheets with parchment paper.
⏱️ 10 min•🌡️ 350 - 9
Scoop about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Place one frozen cream cheese ball in the center. Carefully wrap the cookie dough around the cream cheese ball, sealing completely to prevent leakage during baking. Roll into a smooth ball.
⏱️ 10 min - 10
Place the stuffed cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 15 min•🌡️ 350 - 11
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still warm, you can gently press additional crushed chocolate sandwich cookies onto the tops for garnish and add candy eyes if desired.
⏱️ 10 min - 12
Serve warm for a gooey center, or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.