Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large (50g) egg
  • 1 tsp (5ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1g) salt
  • 1 tsp (5ml) royal blue gel food coloring
  • 1 drop red gel food coloring
  • 1/2 cup (85g) white chocolate chips
  • 6 Oreo cookies (60g), roughly chopped
  • 6 chocolate chip cookies (60g), roughly chopped
  • 6 oz (170g) milk chocolate chunks
  • 12 candy eyes

Instructions:

  1. Beat the softened butter and granulated sugar together until light and fluffy.
  2. Mix in the egg and vanilla extract until fully combined.
  3. Stir in the blue gel coloring and a tiny dot of red coloring to ensure the blue remains vibrant.
  4. Gradually fold in the flour, baking soda, and salt until a thick dough forms.
  5. Fold in the white chocolate chips, chopped Oreos, and chopped chocolate chip cookies.
  6. Divide the dough into 6 equal balls (approximately 1/3 cup each).
  7. Flatten one ball of dough in your palm to create a disc.
  8. Place one chocolate chunk or frozen truffle in the center of the dough disc.
  9. Carefully fold the dough around the filling, pinching the edges shut to ensure no chocolate is exposed.
  10. Place the dough balls on a tray and refrigerate for 30 minutes.
  11. Preheat your oven to 350°F (175°C).
  12. Place chilled dough balls on a parchment-lined sheet, leaving 3 inches of space between each cookie.
  13. Bake for 10–12 minutes until edges are set but centers remain slightly soft.
  14. Immediately press two candy eyes into the top of each cookie while they are still warm.
  15. Allow cookies to cool on the baking sheet before serving.