Description
Cookie Monster Cookies are vibrant, blue-hued cookies packed with white chocolate chips and chunks of Chips Ahoy and Oreo cookies, delivering a fun twist to classic chocolate chip cookies. These colorful and delicious treats are perfect for parties or satisfying your cookie cravings with a playful touch.
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 (amount sufficient for deep coloring)
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies, divided
- ⅔ cup chopped Oreos, divided
Instructions
- Preheat and Prepare: Preheat your oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper for easy removal and cleanup.
- Mix Dry Ingredients: In a mixing bowl, combine the all purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a larger mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar 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 mixture and beat for 30 seconds until combined.
- Combine Wet and Dry Ingredients with Color: Gradually mix the dry ingredients into the wet ingredients on low speed. Before finishing, add in the royal blue, electric blue, and violet gel food coloring. Use enough to achieve a deep, true blue color. Continue mixing until the dough is thick and uniformly colored.
- Incorporate Chips and Cookies: Add ⅓ cup of white chocolate chips, ⅓ cup of chopped Chips Ahoy cookies, and ⅓ cup of chopped Oreos. Mix by hand until evenly combined.
- Form Cookies: Use a cookie scoop to portion out 2 tablespoon sized dough balls. Roll them into smooth balls between your hands, then press the remaining white chocolate chips, Chips Ahoy cookies, and Oreos onto the outside of each dough ball for extra texture and appearance.
- Bake Cookies: Place about 8 cookies on the prepared cookie sheet, baking one sheet at a time for even baking. Bake the cookies for 12 minutes, removing them before the edges brown for a soft center.
- Cool: Allow the cookies to cool for 15 minutes on the baking sheet before removing to prevent breaking and to let them set.
Notes
- Use gel food coloring as it provides vibrant color without altering dough consistency.
- If you prefer a less sweet cookie, reduce the brown and granulated sugar by 2 tablespoons each.
- Chilling the dough for 30 minutes before baking can help prevent spreading and make handling easier.
- For crispier cookies, bake an additional 2 minutes, but watch closely to avoid overbaking.
- You can substitute other chocolate sandwich cookies if Chips Ahoy or Oreos aren’t available.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
