Description
The Cookie Monster Cookie Recipe is a fun and colorful take on classic cookies packed with white chocolate chips, chopped Chips Ahoy, and Oreos. These vibrant blue cookies are soft, chewy, and perfect for any cookie lover looking for a playful and indulgent treat.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, 2 sticks, room temperature
- 1 ¼ cups (267g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Additional
- Royal blue, electric blue, and violet gel food coloring
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies, mini size
- ⅔ cup chopped Oreos
Instructions
- Preheat the oven: Set your oven to 350º F and line a cookie sheet with a silicone baking mat or parchment paper to prepare for baking.
- Mix dry ingredients: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside.
- Cream butter and sugars: In a larger mixing bowl, beat the room temperature butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.
- Add eggs and vanilla: Add eggs and vanilla extract to the butter mixture and beat for 30 seconds until fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Before the dough is fully combined, add the royal blue, electric blue, and violet gel food coloring. Continue mixing until the dough is thick and evenly colored.
- Add mix-ins: Fold in ⅓ cup white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until well combined.
- Form cookie dough balls: Use a cookie scoop to portion 2 tablespoon-sized dough balls. Roll each into a smooth ball with your hands, then press the remaining white chocolate chips, chopped Chips Ahoy, and Oreos onto the exterior of each dough ball.
- Bake the cookies: Place approximately 8 cookies on the prepared cookie sheet at a time, baking one sheet at a time for even cooking. Bake for 12 minutes or just until the edges begin to set but are not browned to maintain softness.
- Cool properly: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack or plate for serving.
Notes
- Using gel food coloring helps achieve vibrant blue hues without thinning the dough.
- Do not overbake; pull the cookies out before the edges brown for a soft center.
- You can substitute mini Oreos and Chips Ahoy with other crunchy cookies to customize flavors.
- Room temperature butter and eggs create a smoother, more cohesive dough.
- Chilling the dough briefly can help prevent spreading if desired, although this recipe doesn't require it.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
