Description
These vibrant Cookie Monster Cookies are bursting with color and packed with white chocolate chips, Chips Ahoy cookies, and Oreos for a fun and indulgent treat. Perfect for parties or as a delightful snack, these cookies feature a fluffy, blue-tinted dough and a crisp-on-the-outside, chewy-on-the-inside texture.
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
Add-ins
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies
- ⅔ cup chopped Oreos
Instructions
- Preheat Oven and Prep Baking Sheet: Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper for easy release and cleanup.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until the mixture is fluffy and pale in color.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter-sugar mixture and beat for 30 seconds until well incorporated.
- Combine Dry Ingredients and Color: Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Before finishing, add generous amounts of royal blue, electric blue, and violet gel food coloring to achieve a deep, true blue color. Continue mixing until thick dough forms.
- Add Mix-ins: Add ⅓ cup white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos into the dough. Mix by hand until evenly combined.
- Form Cookies: Use a cookie scoop to form 2 tablespoon-sized dough balls, rolling them into smooth balls between your hands. Press the remaining white chocolate chips, Chips Ahoy cookies, and Oreos onto the outside of each dough ball for a decorative finish.
- Bake: Place about 8 cookies on the prepared baking sheet at a time, baking only one sheet at a time for even baking. Bake for 12 minutes, removing the cookies just before the edges start to brown.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack or serving.
Notes
- Use gel food coloring for vibrant colors without affecting the dough’s consistency.
- Pressing extra mix-ins on the outside improves the cookies’ texture and visual appeal.
- Baking one sheet at a time ensures even heat distribution and consistent results.
- Cool cookies on the baking sheet first to finish setting, which helps maintain their shape.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend and confirm that mix-ins are gluten-free.
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: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
