Introduction

These Cookie Monster Cookies are a fun and colorful twist on classic chocolate chip cookies, packed with chunks of Chips Ahoy and Oreos. With vibrant blue dough and melty white chocolate chips, they’re perfect for cookie lovers looking to impress with both flavor and visual appeal.

Cookie Monster Cookie Recipe - Recipe Image

Ingredients

3 cups (360g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
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
Royal blue, electric blue, and violet gel food coloring
2/3 cup (113g) white chocolate chips (divided)
2/3 cup chopped Chips Ahoy cookies (mini cookies recommended)
2/3 cup chopped Oreos

Instructions

Step 1: Preheat your oven to 350º F and line a cookie sheet with a silicone baking mat or parchment paper.
Step 2: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set this dry mixture aside.
Step 3: In a larger bowl, beat the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes until the mixture is fluffy and pale in color.
Step 4: Add the eggs and vanilla extract to the butter mixture and beat for an additional 30 seconds.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Before finishing, add a generous amount of royal blue, electric blue, and violet gel food coloring to achieve a deep, true blue color. Continue mixing until the dough is thick and evenly colored.
Step 6: Stir in ⅓ cup white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until fully combined.
Step 7: Use a cookie scoop to form 2-tablespoon-sized dough balls and roll each into a smooth ball. Press the remaining white chocolate chips, Chips Ahoy pieces, and Oreo pieces onto the outside of each dough ball.
Step 8: Place about 8 cookies at a time on the prepared baking sheet. Bake for 10-12 minutes, removing the cookies before the edges begin to brown for a soft, chewy texture.
Step 9: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use gel food coloring for a vibrant blue without altering the dough consistency.
For extra crunch, chill the dough for 30 minutes before baking.
Substitute white chocolate chips with milk or dark chocolate chips for a richer flavor.
If mini cookies are unavailable, chop regular-sized Chips Ahoy and Oreos into small pieces for even distribution.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container. Cookies can also be frozen for up to 3 months; thaw at room temperature before enjoying. Reheat briefly in the microwave or oven for a fresh-baked feel.

How to Serve

A close-up view of several blue cookies stacked together on a white plate, each cookie having a soft, slightly bumpy texture with chunks scattered on top. The cookie bases are bright blue with embedded pieces of black and white cookies, white chocolate chips, and small golden cookie bits spread unevenly over the surface. The arrangement shows layers of different textures and colors from the small crumbly cookie pieces, smooth white chips, to the crunchy black cookie chunks, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel coloring?

Gel food coloring is preferred because it provides more vibrant colors without thinning the dough. Regular liquid food coloring can be used but may alter the dough consistency and result in less intense colors.

How can I tell when the cookies are done?

Look for cookies that have set edges but remain soft in the center. Remove them from the oven before the edges start to brown to keep them chewy and tender.