Description
Delight in these vibrant Cookie Monster Cookies packed with chopped Chips Ahoy and Oreo chunks, white chocolate chips, and a beautiful deep blue hue from gel food coloring. Perfectly soft with slightly crisp edges, these cookies bring fun and flavor together in a treat loved by kids and adults alike.
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
- Royal blue, electric blue, and violet gel food coloring (enough for deep, true blue color)
Add-ins
- â…” cup (113g) white chocolate chips, divided
- â…” cup chopped Chips Ahoy cookies (mini cookies recommended)
- â…” cup chopped Oreos
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Line a cookie sheet with a silicone baking mat or parchment paper to ensure cookies don’t stick and bake evenly.
- Combine Dry Ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a larger bowl, beat the softened butter with brown sugar and granulated sugar on medium speed for 2 minutes until the mixture is fluffy and pale, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract for about 30 seconds until fully incorporated and smooth.
- Mix Dry Ingredients and Add Color: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Before fully mixing, add royal blue, electric blue, and violet gel food coloring. Use enough to achieve a deep, vibrant blue color. Continue mixing until the dough is thick and evenly colored.
- Incorporate Cookie Pieces and White Chocolate Chips: Fold in â…“ cup white chocolate chips, chopped Chips Ahoy, and chopped Oreos by hand to maintain chunks and texture throughout the dough.
- Shape Cookies: Using a cookie scoop, portion 2-tablespoon sized dough balls. Roll each into a smooth ball with your hands. Press the remaining white chocolate chips and cookie pieces gently onto the surface of each ball for a visually appealing finish.
- Bake Cookies: Place about 8 cookies per prepared cookie sheet. Bake one sheet at a time for even cooking, for 10-12 minutes. Remove cookies just before edges brown to keep them soft inside with slightly crisp edges.
- Cool: Let cookies cool on the baking sheet for 15 minutes to set before transferring to a wire rack or serving.
Notes
- Use mini Chips Ahoy cookies for better chunk distribution without overpowering bite size.
- Gel food coloring is recommended for a rich, vibrant blue without thinning the dough.
- Do not overbake; remove cookies when edges just start to color for soft and chewy texture.
- Pressing extra cookie pieces on top after shaping adds visual appeal and extra crunch.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
