Description
These vibrant Cookie Monster Cookies are a fun twist on classic chocolate chip cookies, featuring a colorful blue dough and a delicious mix of white chocolate chips, Chips Ahoy, and Oreo cookie pieces. Perfectly soft with a slight crisp on the edges, these cookies bring a playful pop of color and rich texture to your baking repertoire.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups (360g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, 2 sticks, room temperature
- 1 1/4 cups (267g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Additional Ingredients
- Royal blue, electric blue, and violet gel food coloring (enough for deep, true blue color)
- 2/3 cup (113g) white chocolate chips, divided
- 2/3 cup chopped Chips Ahoy cookies (mini cookies recommended)
- 2/3 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 distributed. Set this mixture 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. Beat until the mixture is fluffy and pale in color to create the perfect base for your cookies.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture and beat for 30 seconds until fully incorporated.
- Mix Dry Ingredients and Add Color: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed. Before fully mixing, add the royal blue, electric blue, and violet gel food coloring. Use enough food coloring to achieve a deep and true blue shade. Continue mixing until the dough is thick and evenly colored.
- Incorporate Cookie Pieces and White Chocolate Chips: Add ⅓ cup of white chocolate chips, chopped Chips Ahoy, and chopped Oreos to the dough. Fold these in by hand until just combined to maintain chunks of cookie throughout.
- Shape Cookies: Using a cookie scoop, portion out 2-tablespoon sized dough balls. Roll each into a smooth ball between your hands. Press the remaining white chocolate chips, Chips Ahoy pieces, and Oreo pieces onto the outside of each ball for a visually appealing finish.
- Bake Cookies: Place about 8 cookies per cookie sheet lined with silicone mat or parchment. Bake for 10-12 minutes, ideally removing cookies before edges start to brown to keep them soft inside with slightly crisp edges. Bake only one sheet at a time for even cooking.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack or serving to let them set properly.
Notes
- For best results, ensure your butter and eggs are at room temperature before starting.
- Use gel food coloring for the best vibrant blue color without altering dough texture.
- Do not overbake the cookies; pulling them out a little early keeps them soft and chewy.
- Pressing cookie pieces on the outside adds extra crunch and aesthetic appeal.
- Chilling the dough is not necessary but can help with shaping if dough feels too soft.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
