Cookie Monster Recipes To Delight You This Halloween!
We’re about all things spooky and monster-related this month. But what about if we want the monsters- without the creepiness?
A great way to incorporate a monster theme without the spookiness is embracing our favorite Sesame Street friend- Cookie Monster!
With a mixture of blue and cookies, there are so many cute and tasty ways you can incorporate this theme. And while it will definitely be a hit with any preschooler party, I guarantee you’ll have adults that will be just as excited with some of these recipes!
- Cupcakes. Top your cupcakes with a swirl of blue frosting, or you could use a grass tip for more of a fuzzy fur look. Place a chocolate chip cookie or even an Oreo where you would picture a mouth to be, and top with two candy eyes for an easy and adorable Cookie Monster cupcake!
- Make Cookie Monster muddy buddies! Use blue candy melts instead of milk chocolate, leave out the peanut butter, and mix in broken bits of chocolate chip cookies and Oreos for a cookie- infused muddy buddy mix! If you really want to have fun with it, mix in a few candy eyes for good measure.
- Cover Rice Krispie treats in blue frosting and use Oreos, candy eyes, buttercream, or whatever medium you want to create little Cookie Monster faces!
- A Cookie Monster cake would be adorable and easy to put together! Obviously, you want to do a chocolate chip cookie flavor if you can ;). But anything would work! Use blue buttercream to decorate the outside, and use giant marshmallows with chocolate chips for eyes, white and black buttercream, or the inside of Oreos (simply twist them gently to separate the two halves, and use the half that has the white cream as the eyeball). Make sure you stuff his giant mouth with some chocolate chip cookies!
- Dip Oreos in melted blue candy melts and top with two candy eyes for an easy Cookie Monster treat!
- If you want something a little healthier, a blueberry platter can easily be made to look like Cookie Monster! Use small cups of vanilla yogurt for the eyes (using a single blueberry for the pupil), and blackberries for the gaping mouth! Simple, cute and healthy!
- Add blue food coloring to an edible cookie dough recipe for a fun twist on the “cookie” monster!
- Add some blue coloring to your favorite cookie recipe- because what’s more Cookie Monster than cookies? Mix in broken chunks of Oreos and Chips Ahoy, and after the cookies are baked place more cookie chunks on top to complete the ultimate Cookie Monster cookie!
If you’d rather have a recipe to follow, these cookies look AMAZING. Double stuffed cookies??? I’m pretty sure Cookie Monster himself would definitely approve.
Big Blue Monster Stuffed Cookies
I'm pretty sure that Cookie Monster would be happy to get his hands on a couple of these Big Blue Monster Stuffed Cookies! Delight everyone with these oversized gourmet chocolate chip cookies stuffed with a whole Oreo and Chips Ahoy cookie in each one! Author: Amy Nash Total Time: 30 mins
Prep time:
Cook time:
Serving size: 8
Calories per serving: 533
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 533
1 cup salted butter cold and cut into cubes
1 cup light brown sugar
1/2 cup granulated sugar
2 eggs
2 egg yolk
2 teaspoons vanilla extract
3 - 4 drops neon bright blue gel food coloring
2 - 3 drops royal blue gel food coloring
2 - 3 drops violet or purple gel food coloring
1 3/4 cups all-purpose flour
1 1/2 cups cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
2 cups semisweet or milk chocolate chips
8 - 9 Oreos, for stuffing + more for decoration
8 - 9 Chips Ahoy cookies for stuffing + more for decoration
Directions:
Preheat oven to 400 degrees F for at least 15-20 minutes. Line two baking sheets with parchment paper.
In a large bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
Add the eggs, egg yolks, vanilla, and food coloring. Beat again just until combined.
Add the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Pulse the mixer until the cookie dough starts to come together.
Add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.
Divide the dough into 8-9 large, rough mounds. If you have a kitchen scale, each ball should weight approximately 6 ounces.
Use your hands to slightly flatten each ball of dough, then place a Chips Ahoy cookie and Oreo cookie in the middle and wrap the dough around it to cover the cookies so they are sealed inside.
Space the cookies far enough apart on the baking sheet that they have some room to spread a bit. Top each cookie with a few pieces of broken Oreo and Chips Ahoy cookies for decoration.
Bake for 12-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
Store leftover cookies in an airtight container on the counter for up to 4 days.
Source: shouseofnasheats.com
In a large bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-low speed until they start to come together, then increase the speed to medium-high for 4 minutes, stopping and scraping the bowl once partway through. It should be light and creamy.
Add the eggs, egg yolks, vanilla, and food coloring. Beat again just until combined.
Add the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Pulse the mixer until the cookie dough starts to come together.
Add the chocolate chips and mix just until the chips are evenly dispersed throughout the cookie dough.
Divide the dough into 8-9 large, rough mounds. If you have a kitchen scale, each ball should weight approximately 6 ounces.
Use your hands to slightly flatten each ball of dough, then place a Chips Ahoy cookie and Oreo cookie in the middle and wrap the dough around it to cover the cookies so they are sealed inside.
Space the cookies far enough apart on the baking sheet that they have some room to spread a bit. Top each cookie with a few pieces of broken Oreo and Chips Ahoy cookies for decoration.
Bake for 12-14 minutes until lightly browned on the outside but still doughy and slightly underbaked in the centers. Let cool on the baking sheet for at least 15 minutes before removing or serving. The cookies will continue to set up and cook a bit from the residual heat during this time.
Store leftover cookies in an airtight container on the counter for up to 4 days.
Source: shouseofnasheats.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
This ice cream looks so fun! And the fact that it’s a no-churn recipe means you don’t need to have an ice cream maker to enjoy it!
No Churn Cookie Monster Ice Cream
This super simple kid friendly No Churn Cookie Monster Ice cream is loaded with Oreo cookies and chocolate chip cookies. Super simple recipe with NO Ice Cre Author: Jen
Ingredients:2 cups heavy cream
14 ounces sweetened condensed milk
1 tablespoon vanilla extract
1/2 teaspoon Blue food coloring
20 Chocolate Sandwich cookies like Oreos
15 Chocolate Chip cookies
Directions:
Break up 15 sandwich cookies and 10 chocolate chip cookies and set aside.
Whip heavy cream, food coloring and vanilla until stiff peaks form.
Beat in condensed milk until color is uniform. Add additional food coloring if needed.
Fold in broken cookies and transfer to loaf pan.
Break up all remaining cookies and use to decorate top of pan.
Place in freezer for at least 5 hours.
Source: sourfamilyofseven.com
Whip heavy cream, food coloring and vanilla until stiff peaks form.
Beat in condensed milk until color is uniform. Add additional food coloring if needed.
Fold in broken cookies and transfer to loaf pan.
Break up all remaining cookies and use to decorate top of pan.
Place in freezer for at least 5 hours.
Source: sourfamilyofseven.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
I love this variation of chocolate bark- a cookie dough center? I know the Cookie Monster would be a fan of that!!
Cookie Monster Bark
Delicious AND adorable, this Cookie Monster Bark is stuffed with sweet chocolate chip cookie dough and topped with Oreos, Chips Ahoy cookies, and chocolate chips!
Prep time:
Serving size: 8
Calories per serving: 513
Ingredients:
Serving size: 8
Calories per serving: 513
1/2 cup unsalted butter softened
3/4 cup brown sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 - 3 tablespoons milk or cream
1/3 cup mini chocolate chips plus more for topping
1 1/2 (12-ounce) packages blue candy melts
2 ounces white chocolate
Toppings: Chips Ahoy! cookies, Mini Oreos, candy Eyes
Directions:
In a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilla, flour, salt, and milk, beating until combined. Stir in the chocolate chips; set aside.
Line a baking sheet with wax paper. In a microwave-safe bowl, combine the blue candy melts and the white chocolate. Heat in the microwave until smooth and glossy*, then spread half of the melted chocolate onto the lined baking sheet into a rectangle that’s roughly 8? by 11?. Transfer to the refrigerator until set, about 2 minutes.
Once set, scoop cookie dough evenly over the chocolate and use a rubber spatula or your fingers to gently press the filling into an even layer.
If needed, reheat the remaining chocolate for another 15 seconds, or until smooth and pourable again. Drizzle on top of the cookie dough, using an offset spatula or knife to spread evenly and ensuring that all cookie dough is covered. Immediately add the toppings. Chill until set, about 20 minutes. Break/Cut into pieces and serve.
Source: sabajillianrecipes.com
Line a baking sheet with wax paper. In a microwave-safe bowl, combine the blue candy melts and the white chocolate. Heat in the microwave until smooth and glossy*, then spread half of the melted chocolate onto the lined baking sheet into a rectangle that’s roughly 8? by 11?. Transfer to the refrigerator until set, about 2 minutes.
Once set, scoop cookie dough evenly over the chocolate and use a rubber spatula or your fingers to gently press the filling into an even layer.
If needed, reheat the remaining chocolate for another 15 seconds, or until smooth and pourable again. Drizzle on top of the cookie dough, using an offset spatula or knife to spread evenly and ensuring that all cookie dough is covered. Immediately add the toppings. Chill until set, about 20 minutes. Break/Cut into pieces and serve.
Source: sabajillianrecipes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
These brownies look divine! Cookies and brownies- the best of both worlds!
Cookie Monster Brownies Recipe
Cookie Monster Brownies are an incredibly simple recipe with the utmost in cuteness. Any kid would love these! Author: Kristan Roland
Prep time:
Cook time:
Yield: 12 brownies
Serving size: 12
Calories per serving: 266
Ingredients:
Cook time:
Yield: 12 brownies
Serving size: 12
Calories per serving: 266
16 Oreos
1 box chewy fudgy brownie mix, plus eggs, oil, and water needed to prepare
8 ounces refrigerated chocolate chip cookies dough, roughly half of a regular sized tube
1 stick salted butter
1/2 teaspoon pure vanilla extract
2 tablespoons heavy whipping cream
2 cups powdered sugar
6 Oreos, , crushed very finely
blue food coloring
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1 tablespoon light corn syrup
ahoy! mini chips ahoy! cookie, for garnish
Directions:
Preheat oven to 350°F. Line an 8x8 square pan with foil and spray thoroughly with cooking spray. Set aside.
To Prepare the Brownies:
Line bottom of pan with Oreo cookies. In a large bowl, prepare brownie mix as specified on box (as for fudgy brownies), and pour brownie mix over the cookies. Spread evenly to edges. Break cookie dough into clumps and press into the brownie mix. Bake brownies for roughly 30 minutes or until a toothpick inserted in the center comes out with fudgy crumbs but no raw dough. Let brownies cool completely.
To Prepare the Frosting:
In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos. Add blue food coloring until you achieve your desired shade of blue. Frost cooled brownies.
To Prepare the Ganache:
In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth. Stir in light corn syrup and let sit until thickened and cooled. Drizzle ganache over cooled brownies and press mini cookies into the top to garnish.
Source: sfoodfanatic.com
To Prepare the Brownies:
Line bottom of pan with Oreo cookies. In a large bowl, prepare brownie mix as specified on box (as for fudgy brownies), and pour brownie mix over the cookies. Spread evenly to edges. Break cookie dough into clumps and press into the brownie mix. Bake brownies for roughly 30 minutes or until a toothpick inserted in the center comes out with fudgy crumbs but no raw dough. Let brownies cool completely.
To Prepare the Frosting:
In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos. Add blue food coloring until you achieve your desired shade of blue. Frost cooled brownies.
To Prepare the Ganache:
In a microwave safe bowl, heat chocolate chips and heavy cream, stopping to stir every 20 seconds until smooth. Stir in light corn syrup and let sit until thickened and cooled. Drizzle ganache over cooled brownies and press mini cookies into the top to garnish.
Source: sfoodfanatic.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Fudge is a simple, delicious dessert. This Cookie Monster version is sure to be a hit with both kids and adults!
Cookie Monster Fudge
Our Cookie Monster Fudge is rich and creamy and only takes minutes to make! Loaded with tons of cookies this is an easy homemade fudge for adults and kids alike! Author: Jennifer Fishkind
Prep time:
Cook time:
Serving size: 18
Calories per serving: 88
Ingredients:
Cook time:
Serving size: 18
Calories per serving: 88
3 cups dark blue candy melts
3/4 cup sweetened condensed milk
1/2 cup (1 stick) salted butter softened
1 teaspoon vanilla extract
3/4 cup chocolate chip cookies roughly chopped and divided
3/4 cup mini Oreos, , divided
1 teaspoon (about 24-30) candy eyes
Directions:
Take an 8 x 8 inch baking dish and line it with parchment paper.
Using a double boiler, melt the dark blue candy melts.
Add in the sweetened and condensed milk, salted butter, and vanilla extract to the top pan or bowl with the melts.
Stir until everything has melted and combined together, about 2-3 minutes. Take the top pan or bowl off the heat.
Immediately add in 1/2 cup of the divided chocolate chip cookies and 1/2 cup of the divided mini Oreos. Stir until the cookies are evenly mixed throughout the mixture and pour it into the prepared baking dish.
Decorate the top of the fudge with the remaining chocolate chip cookies, mini oreos, and candy eyes.
Cool to room temperature and then chill for 2-3 hours in the refrigerator or until the fudge has completely set.
Once the fudge has set, cut into squares and serve.
Source: sprincesspinkygirl.com
Using a double boiler, melt the dark blue candy melts.
Add in the sweetened and condensed milk, salted butter, and vanilla extract to the top pan or bowl with the melts.
Stir until everything has melted and combined together, about 2-3 minutes. Take the top pan or bowl off the heat.
Immediately add in 1/2 cup of the divided chocolate chip cookies and 1/2 cup of the divided mini Oreos. Stir until the cookies are evenly mixed throughout the mixture and pour it into the prepared baking dish.
Decorate the top of the fudge with the remaining chocolate chip cookies, mini oreos, and candy eyes.
Cool to room temperature and then chill for 2-3 hours in the refrigerator or until the fudge has completely set.
Once the fudge has set, cut into squares and serve.
Source: sprincesspinkygirl.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Have fun with whichever Cookie Monster recipe you choose!
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
