Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 3: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add the eggs and vanilla extract, mixing until fully combined.
Step 5: Mix in blue gel food coloring until the dough reaches your desired shade.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 7: Fold in the chocolate chips.
Step 8: Scoop large portions of dough and flatten each portion slightly.
Step 9: Place a whole sandwich cookie and a spoonful of chocolate spread in the center of the dough.
Step 10: Wrap the dough around the filling and roll gently into large cookie balls.
Step 11: Press extra sandwich cookie halves and mini chocolate chip cookies onto the tops of the dough balls.
Step 12: Bake for 13 to 16 minutes, or until the edges are set and lightly golden.
Step 13: Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Storage and Reheating Tips
Store Loaded Cookies and Cream Monster Cookies in an airtight container at room temperature for up to 5 days.
Warm the cookies in the microwave for 10 to 15 seconds for a gooey center.
Freeze baked cookies in a freezer-safe container for up to 2 months.
Cookie dough balls can also be frozen and baked directly from frozen
Continue on the next page