Introduction

These Cookie Monster Cookies are a fun and colorful twist on classic chocolate chip cookies, packed with chunks of Chips Ahoy and Oreos for extra crunch. With vibrant blue hues and melty white chocolate chips, they’re as delicious as they are eye-catching—perfect for parties or whenever you need a sweet treat.

A close-up view of several vibrant blue cookies stacked on a white plate, each cookie featuring a rich blue base with a soft and slightly bumpy texture. Embedded on the top layer are small white chip pieces, light golden brown cookie chunks, and dark black crumbled cookie bits, arranged unevenly but attractively across the surface. The cookies are thick with a slightly airy look, and some cookie crumbs and chips are also scattered around the plate edges, resting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
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
2/3 cup (113g) white chocolate chips (divided)
2/3 cup chopped Chips Ahoy cookies (mini cookies recommended)
2/3 cup chopped Oreos

Instructions

Step 1: Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
Step 2: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set aside.
Step 3: In a larger mixing bowl, beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.
Step 4: Add the eggs and vanilla extract, then beat for 30 seconds to combine.
Step 5: Gradually mix in the dry ingredients on low speed. Before finishing, add the royal blue, electric blue, and violet gel food coloring. Use plenty to achieve a deep blue color. Continue mixing until the dough is thick and evenly colored.
Step 6: Stir in ⅓ cup white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until combined.
Step 7: Using a cookie scoop, form 2-tablespoon-sized dough balls and roll each into a smooth ball. Press the remaining white chocolate chips and chopped cookies onto the outside of each ball. Place about 8 cookies per sheet on the lined baking mat, baking one sheet at a time for even cooking.
Step 8: Bake for 10–12 minutes, removing the cookies just before the edges start to brown for a soft center.
Step 9: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack or plate.

Tips & Variations

Use gel food coloring for vibrant blues without thinning the dough.
Mini cookies work best for mixing in the dough—larger chunks may break the cookie structure.
For extra crunch, add chopped nuts like pecans or walnuts.
Substitute white chocolate chips with dark or milk chocolate for a richer flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze the cookies in a sealed bag for up to 2 months. Reheat briefly in the microwave or oven to restore softness.

How to Serve

The image shows bright blue cookies stacked closely on a white plate, each cookie about two layers thick, with a soft, chewy texture. The surface of the cookies is dotted with small white chocolate chips, broken pieces of dark chocolate sandwich cookies, and crumbled light brown cookie bits scattered evenly across the top, creating a colorful, mixed topping that contrasts with the blue base. The cookies are set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular blue food coloring instead of gel?

While you can use regular liquid food coloring, gel coloring is preferred as it provides more intense color without changing the dough’s consistency.

How do I prevent my cookies from spreading too much?

Make sure your butter is at room temperature but not too soft or melted. Also, chilling the dough briefly before baking can help maintain the cookie shape.