Description
A vibrant and indulgent Cookie Monster Cookie recipe featuring a colorful blue dough packed with white chocolate chips, chopped Chips Ahoy, and Oreos for a fun twist on classic cookies.
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 the oven: Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper for easy cleanup and prevent sticking.
- 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. Beat for 30 seconds until fully incorporated.
- Add dry ingredients and color: Gradually mix in the dry ingredient mixture on low speed. Before finishing, add royal blue, electric blue, and violet gel food coloring. Use enough gel coloring to achieve a deep, true blue color. Continue mixing; the dough will be thick.
- Mix in add-ins: 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 form 2 tablespoon sized dough balls. Roll each ball between your hands to smooth. Press the remaining white chocolate chips, chopped Chips Ahoy, and Oreos onto the outside of each dough ball.
- Arrange and bake: Place about 8 cookies on a prepared baking sheet at a time, baking only one sheet at a time for even cooking. Bake for 12 minutes, or until edges are just set but not browned.
- Cool cookies: 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 color without altering dough consistency.
- Pressing extra add-ins on the outside gives a visually appealing, chunky look.
- Do not overbake; remove cookies before edges brown to keep them soft and chewy.
- Room temperature butter and eggs help achieve the right dough texture.
- Chill the dough slightly if it becomes too sticky to handle.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 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
