Description
This Cookie Monster Cookie recipe features vibrant blue cookie dough loaded with white chocolate chips, chopped Chips Ahoy, and Oreos for a colorful, crunchy treat perfect for any occasion.
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 (enough for deep blue color)
Add-ins
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies
- ⅔ cup chopped Oreos
Instructions
- Preheat and Prepare: Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper for non-stick baking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a larger mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale in color.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat for 30 seconds until combined.
- Incorporate Dry Ingredients and Food Coloring: Gradually add the dry ingredients to the wet mixture on low speed. Before fully mixing, add royal blue, electric blue, and violet gel food coloring until the dough reaches a deep, true blue color. Continue mixing; dough will be thick.
- Add Mix-ins: Gently fold in ⅓ cup white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until evenly distributed.
- Shape Dough Balls: Use a cookie scoop to form 2 tablespoon-sized dough balls. Roll each into a smooth ball with your hands. Press the remaining white chocolate chips, Chips Ahoy, and Oreos onto the outside of each dough ball for a decorative look.
- Bake Cookies: Place about 8 cookies per baking sheet. Bake one sheet at a time at 350º F for 12 minutes. Remove cookies before the edges start browning for a soft center.
- Cool Cookies: Let the cookies cool on the baking sheet for 15 minutes to set before transferring to a wire rack or serving.
Notes
- Use gel food coloring to achieve a vibrant blue color without affecting dough consistency.
- For crispy edges and chewy centers, avoid overbaking; watch closely near the end of baking time.
- You can substitute mini Oreos and Chips Ahoy for regular-size cookies chopped into small pieces if preferred.
- Room temperature butter and eggs help achieve a fluffy, smooth dough.
- Pressing additional mix-ins on the outside provides added texture and eye-catching appearance.
- Do not overcrowd the baking sheet; bake in batches for even cooking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 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: 25 mg
