Cookies
Blue Monster Cookies
Blue Oreo-stuffed cookies with dark and white chocolate chips, soft centers, and candy eyes for a playful Halloween bake.
By PedroPublished October 13, 2026 · Updated October 14, 2026i
Estimated total time. This covers the full recipe from start to finish, including preparation and any resting, chilling, baking, or cooling. Some of that time is hands-off.
A Halloween cookie doesn’t have to look frightening to belong on the table. These little blue monsters have wide candy eyes and uneven chocolate-speckled faces. I’d choose them for a playful Halloween plate, especially if you’re after something you can pick up and eat without cutting a cake.
The part I’d want to show you is inside. Cut one in half and there’s a whole Oreo surrounded by blue-green cookie dough, with its cream layer still visible. The eyes make the outside fun, but that center gives you a reason to look twice. If you’d like a second batch with a more autumnal feel, my Soft Apple Pie Cookies have a very different apple-filled middle.
Ingredients for Blue Monster Cookies
I keep the chopped Oreos separate from the whole ones: the pieces belong in the blue dough, and each whole cookie is the filling for one portion. There are dark and white chocolate chips too. The butter is softened, the egg is at room temperature, and the blue coloring is a gel.
- 125 g unsalted buttersoftened
- 90 g granulated sugar
- 50 g dark brown sugar
- 50 g eggat room temperature
- blue gel food coloringas needed
- 230 g all-purpose flour
- 4 g baking powder
- 40 g dark chocolate chips
- 40 g white chocolate chips
- 33 g chopped Oreosapproximately; about 3 cookies, for the dough
- 10 whole Oreosabout 130 g, for the filling
- 20 candy eyesfor decorating
How to Make Blue Monster Cookies
I allow about 2 hours 30 minutes overall with two prepared baking sheets baked one after the other. That estimate includes about 30 minutes of preparation, two 30-minute refrigerator rests, about 15 minutes per oven batch, and roughly 30 minutes for the last batch to cool, including its 10-minute rest on the sheet. The first batch cools while the second bakes. Using the 15-minute freezer option for the second rest shortens the total by about 15 minutes; cooling can take longer.
Cream butter and sugars
I put the softened butter, granulated sugar, and dark brown sugar in a bowl. I beat them with an electric mixer for about 2 minutes, until light and creamy.
Color the mixture
I add the egg and a few drops of blue gel food coloring, then continue mixing until the color is even.
Combine dry ingredients
In a separate bowl, I combine the flour and baking powder.
Finish the dough
I add the dry ingredients gradually to the butter mixture, mixing on low speed or folding with a spatula just until a uniform dough forms.
Add chips and Oreos
I add the dark chocolate chips, white chocolate chips, and chopped Oreos. I mix briefly to distribute them through the dough.
Chill the dough
I cover the bowl and refrigerate the dough for about 30 minutes.
Fill and shape
I divide the dough into 10 portions. I flatten each portion slightly, put one whole Oreo in the center, and wrap the dough around it. I seal the Oreo completely inside and shape the dough into a ball.
Arrange on sheets
I place the cookies well apart on baking sheets lined with parchment paper. For the two-batch timing above, I use two prepared sheets.
Chill the shaped cookies
I refrigerate the sheets for another 30 minutes, or put them in the freezer for about 15 minutes. Toward the end of this rest, I preheat the oven to 180°C (356°F).
Bake in batches
I bake one sheet at a time for about 15 minutes, until the edges are set but the centers are still soft. Two batches spend about 30 minutes in the oven altogether; I keep the second sheet chilled while the first bakes.
Add the eyes
As soon as each batch comes out of the oven, I gently press 2 candy eyes into each cookie while it is still warm.
Rest and cool
I let the cookies rest on their baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Tips that make a difference
- Seal the dough fully around each whole Oreo so the filling stays enclosed.
- Leave plenty of space between the dough balls so the cookies have room to spread.
- Press the candy eyes in just after baking, while the warm surface can hold them.
- Give the cookies their 10-minute rest on the sheet before lifting them, since the centers are still soft when they leave the oven.
The Oreo in the Middle
I'd leave a few cookies whole so their little faces are on show, and cut one open to reveal the Oreo. The dark cookie and its pale filling stand out against the blue-green dough.
Save this recipe
Blue Monster Cookies
Blue Oreo-stuffed cookies with dark and white chocolate chips, soft centers, and candy eyes for a playful Halloween bake.
Ingredients
Instructions
- 1Cream butter and sugars
I put the softened butter, granulated sugar, and dark brown sugar in a bowl. I beat them with an electric mixer for about 2 minutes, until light and creamy.
- 2Color the mixture
I add the egg and a few drops of blue gel food coloring, then continue mixing until the color is even.
- 3Combine dry ingredients
In a separate bowl, I combine the flour and baking powder.
- 4Finish the dough
I add the dry ingredients gradually to the butter mixture, mixing on low speed or folding with a spatula just until a uniform dough forms.
- 5Add chips and Oreos
I add the dark chocolate chips, white chocolate chips, and chopped Oreos. I mix briefly to distribute them through the dough.
- 6Chill the dough
I cover the bowl and refrigerate the dough for about 30 minutes.
- 7Fill and shape
I divide the dough into 10 portions. I flatten each portion slightly, put one whole Oreo in the center, and wrap the dough around it. I seal the Oreo completely inside and shape the dough into a ball.
- 8Arrange on sheets
I place the cookies well apart on baking sheets lined with parchment paper. For the two-batch timing above, I use two prepared sheets.
- 9Chill the shaped cookies
I refrigerate the sheets for another 30 minutes, or put them in the freezer for about 15 minutes. Toward the end of this rest, I preheat the oven to 180°C (356°F).
- 10Bake in batches
I bake one sheet at a time for about 15 minutes, until the edges are set but the centers are still soft. Two batches spend about 30 minutes in the oven altogether; I keep the second sheet chilled while the first bakes.
- 11Add the eyes
As soon as each batch comes out of the oven, I gently press 2 candy eyes into each cookie while it is still warm.
- 12Rest and cool
I let the cookies rest on their baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
