Description
This vibrant Cookie Monster Cookie recipe features a rich, blue-hued dough studded with chopped Chips Ahoy and Oreos, plus white chocolate chips both inside and pressed on the exterior for added texture and flavor. Perfectly soft with slightly crisp edges, these visually striking cookies are sure to delight both kids and adults alike, making any occasion extra fun and delicious.
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
Coloring and Mix-ins
- Royal blue, electric blue, and violet gel food coloring (enough for deep, true blue color)
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies (mini cookies recommended)
- ⅔ 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 prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a larger bowl, beat the room temperature butter, brown sugar, and granulated sugar on medium speed for 2 minutes until the mixture is fluffy and pale in color, creating a perfect base for your cookies.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture and beat for 30 seconds until fully combined.
- Mix Dry Ingredients and Add Color: Gradually add the dry ingredients to the wet ingredients on low speed. Before fully mixing, add the gel food colorings—royal blue, electric blue, and violet—to achieve a deep, true blue dough. Continue mixing until the dough is thick and evenly colored.
- Incorporate Cookie Pieces and White Chocolate Chips: Fold in ⅓ cup of white chocolate chips, chopped Chips Ahoy, and chopped Oreos by hand to preserve chunks and texture.
- Shape Cookies: Using a cookie scoop, portion out 2-tablespoon-sized dough balls and roll each smoothly between your hands. Press the remaining white chocolate chips, Chips Ahoy pieces, and Oreo pieces onto the outside of each ball for a decorative and appetizing look.
- Bake Cookies: Place about 8 cookies per prepared cookie sheet. Bake for 10-12 minutes, removing the cookies just before the edges begin to brown to maintain a soft interior with slightly crisp edges. Bake one sheet at a time for even cooking.
- Cool: Allow cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack or serving. This cooling time helps the cookies set perfectly.
Notes
- Use mini Chips Ahoy cookies for better distribution and texture in the dough.
- Adjust the amount of gel food coloring based on desired intensity; gel coloring gives a more vibrant color without thinning the dough.
- Allow cookies to bake just until edges are set but not browned to keep them soft inside.
- Pressing extra cookie pieces on top after shaping adds visual appeal and extra cookie crunch in every bite.
- Baking one sheet at a time ensures even heat distribution for consistent results.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
