Cookie Monster Cookies are loaded chocolate chip cookies packed with mini Oreos, mini Chips Ahoy cookies and chocolate chips. The bright blue dough makes these thick, chewy cookies a fun dessert for birthday parties, bake sales and Cookie Monster fans of all ages.
These cookies start with cold butter, which helps them bake up thick and soft instead of spreading too much in the oven.
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About This Chocolate Chip Cookie Recipe
The dough is packed with mini Oreos, mini Chips Ahoy cookies and chocolate chips. Reserve a few cookie pieces for the tops so the finished cookies look just like Cookie Monster's favorite snack.
Despite the playful blue color, these cookies are as easy to make as a classic batch of chocolate chip cookies.
Don't over bake these cookies. Remove them while the centers still look slightly underdone. They'll finish baking on the hot cookie sheet as they cool.
Cookie Monster Cookie Ingredients
See recipe card for quantities.
Blue food coloring: I combined the following Americolor gel pastes to get the Cookie Monster blue:
Add it directly to the cookie dough before you add the chocolate chips and the mini cookies.
This color formula comes from Amy at House of Nash Eats who got the original combination came from a professional cookier doing business as Flour Power Baked Goods.
Instructions
Hint: Pull the cookies out after five minutes of baking to top them with the additional mini cookies and pieces and then return the cookie sheet to the oven to finish baking for another five to 7 minutes.
Equipment
You'll want an electric mixer for this recipe because you're starting with cold butter and will need to cream it with sugars.
Starting with cold butter helps make thicker cookies and keeps them from spreading too much during baking. If you're after bakery style cookies with soft centers, see how to make soft cookies.
This is my favorite hand mixer, (thanks Mom!)
And this stand mixer is excellent.
Get a nice round cookie by using a cookie scoop instead of a teaspoon. Find out more reasons to use a cookie scoop and what size to get.
Variations
There aren't a ton of variations for this cookie recipe.
You either want to make blue Cookie Monster cookies or you don't.
However, you could change it up a little by wrapping the dough around a miniature Oreo or a miniature Chips Ahoy cookie so there's a surprise inside.
If you do that, you'll need to make your cookies a bit larger and increase the baking time by two to three minutes.
More Mix-In Ideas
- Mini Nutter Butters
- Peanut butter chips
- White chocolate chips
Storage
Store blue monster cookies on your counter for three to four days in an airtight container.
You can freeze these cookies for up to three months in a freezer safe container.
Top tip
Don't over bake these cookies!
Take them out of the oven before the cookie edges turn golden.
The cookies will continue baking on the cookie sheet once you remove it from the oven.
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Recipe
Cookie Monster Cookies
These Cookie Monster Cookies are thick chocolate chip cookies loaded with mini Oreos, mini Chips Ahoy and chocolate chips. The bright blue dough makes them perfect for birthday parties, Sesame Street-themed celebrations or anyone who believes cookies should contain more cookies.
Ingredients
- 1 cup cold butter, sliced into several pieces
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, large
- 3 cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt or sea salt
- Two cups chocolate chips, semi-sweet or milk
- 1 cup mini Oreos (plus more for garnish)
- 1 cup mini Chips Ahoy (plus more for garnish)
Instructions
- Whisk flour, baking soda and salt together in a medium bowl. Set aside.
- Beat cold butter until smooth and creamy, about 2 minutes in a stand mixer.
- Add brown sugar and granulated sugar. Beat until light and fluffy.
- Beat in eggs.
- Add dry ingredients and mix just until combined.
- Add blue food coloring and mix until no streaks remain.
- Stir in chocolate chips, mini Oreos and mini Chips Ahoy.
- Scoop about 2 tablespoons of dough onto parchment-lined baking sheets.
- Bake at 350°F for 12 minutes or until edges are set.
- Optional: Remove cookies halfway through baking and press additional crushed Oreos and Chips Ahoy pieces onto the tops. Return to oven to finish baking.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Use a #40 cookie scoop. I use and love this Winco.
I bought those cups of miniature Oreos and Chips Ahoy you see at convenience stores instead of buying big packages.
Blue Food Coloring
- Use gel food coloring rather than liquid food coloring for the most vibrant blue color.
- I used Americolor Royal Blue, Electric Blue and Violet.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 238Total Fat 9gSaturated Fat 5gUnsaturated Fat 5gCholesterol 26mgSodium 167mgCarbohydrates 36gFiber 1gSugar 15gProtein 3g
Nutrition information is an estimate because I am not a registered dietician.
Cookie Baking Advice
You may find these baking posts helpful: from How to Avoid Flat Cookies, How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful. This Cuisinart 5-speed is my favorite hand mixer. Why do my hand mixer beaters fall out? Cookie dough freezes great as do already baked cookies but find out what other desserts you can freeze.
Kim says
These are so cute!
Jennifer Osborn says
Thanks so much Kim!