These Cookie Monster Cookies are bright blue bites of sweet chewy cookies dotted with white chocolate chips, Oreos, and chocolate chip cookies.
“C is for Cookie, that’s good enough for me.” If you’ve followed this blog for a bit, you know that we love cookies here!
From purple Ube White Chocolate Chip Cookies to confetti-colored Spring Almond Sprinkle Cookies, from bright green Matcha Crinkle Cookies and pastel pink Strawberry Crinkle Cookies, you’ll find so many fun, colorful cookie recipes on the blog.
This Cookie Monster Cookies recipe is the perfect cookie for cookie lovers. It’s a bright, vibrant, sweet nod to the king of cookie lovers: the beloved Sesame Street character, the furry blue Cookie Monster himself.
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🌟 Why this recipe works
While little kids are sure to love these bright blue monster cookies, adults will love them too!
- Easy recipe – The steps to making these easy monster cookies are similar to making classic chocolate chip cookies. There’s just added food coloring and mix-ins.
- Fun factor – No one can resist how fun these blue cookies are, studded with even more cookies and white chocolate chips! You can’t help but smile when looking at these!
- Delicious – This sweet treat is a chewy, flavorful dessert the whole family will love.
- Freezer friendly – You can bake some up now and freeze remaining dough for later.
🛒 Ingredient notes
- Dry ingredients – You’ll need all-purpose flour, cornstarch, salt, and baking soda.
- Wet ingredients – Use unsalted butter softened at room temperature and two eggs that are also at room temperature. You’ll need both granulated sugar and light brown sugar.
- Food coloring – Use blue food coloring. I find that a teal gel food coloring works well.
- Mix-ins – You’ll need white chocolate chips, Oreo cookies, and crushed Chips Ahoy cookies. You can use any other chocolate chip cookies instead of Chips Ahoy, but I find that they have the right amount of crunch for the mix-ins.
✅ Step-by-step instructions
A full ingredients list along with more detailed instructions are in the printable recipe card at the bottom of this post. But here are step-by-step photos to show you how to make the best monster cookies.
- In a large bowl, whisk together the dry ingredients.
- In a stand mixer on medium speed, or a separate bowl with a hand electric mixer, beat together the softened butter and both sugars until light and creamy.
- Add the eggs and vanilla.
4. Gradually add the dry ingredients to the wet ingredients.
5. Mix on low speed just until the dry ingredients are well incorporated and there are no longer big clumps of flour visible.
6. Add a few drops of food coloring to the cookie dough.
7. Mix on low just until the food coloring is well incorporated. It’s very important not to overmix this step, as your dough could turn out overworked, resulting in cookies that don’t bake up nicely.
8. Gently stir in about 3/4 of the Oreo cookie crumbs, white chocolate chips, and chocolate chip cookie pieces.
9. Roll into cookie dough balls and gently place remaining Oreo cookies, white chocolate chips, and Chips Ahoy cookies on top of the dough balls.
10. Refrigerate and place on a cookie sheet or other container, chill for at least 30 minutes. Before those 30 minutes are up, preheat your oven to 350°F. Then place the dough balls on a baking sheet lined with parchment paper about 2 inches apart from one another. The cookie dough will spread, so give them a fair amount of room. Bake at 350°F for 10-12 minutes.
Allow the cookies to cool on the pan for a couple of minutes then transfer to a cooling rack to finish cooling down.
👩🏻🍳 Recipe FAQs
No, you can use any already baked chocolate chip cookies and crumble them.
It really depends on the exact food coloring you are using, and the final effect you are going for. I used about 2-3 drops of the teal Wilton Gel Food Coloring for the cookies in this batch of photos. Use more food coloring for a bigger, bright blue color.
Store cookies in an airtight container at room temperature for up to 5-7 days.
🍽 Serving ideas
These cookies are perfect enjoyed simply on their own with a glass of milk!
If you’re having a cookie party, consider making these cookies along with our Ube White Chocolate Chip Cookies, Strawberry Crinkle Cookies, Matcha Crinkle Cookies, and Almond Sugar Sprinkle Cookies.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need. Click on the affiliate links to see my personal favorite baking tools!
- Mixing bowls
- Stand mixer
- Baking sheets
- Parchment paper
- Food coloring – For the cookie monster cookies you see in these photos, I used the teal gel food coloring at this link.
- Cooling rack
Like my Cookie Monster apron? You can get your own at Hedley & Bennett. They make all of my favorite chef aprons!
More cookie recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Cookie Monster Cookies
Equipment
- 1 Whisk
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- blue food coloring
- ½ cup white chocolate chips, divided
- ½ cup lightly crumbled Chips Ahoy cookies or Mini Chips Ahoy cookies
- ½ cup lightly crumbled Oreo cookies
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl and using a hand mixer), beat together the butter and both sugars until creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed during this time.
- Beat in the eggs and the vanilla extract.
- Slowly beat in about half of the dry ingredients, just until combined.
- Add a few drops of food coloring to the dough and mix for just about 30 seconds, just enough to incorporate most of the food coloring.
- Add the rest of the dry ingredients and mix just until most of the dough is colored blue. Do not overmix.
- Using a silicone spatula, gently fold in half of the white chocolate chips, Chips Ahoy cookies, and Oreo cookies, just until combined.
- Roll dough into golf-ball size balls, place on a baking sheet lined with parchment paper, and press the remaining white chocolate chips, Chips Ahoy Cookies, and Oreo cookies onto the tops of the cookies. I place about 2-3 white chocolate chips, and 1-2 pieces each of crumbled Chips Ahoy cookies and Oreo cookies onto each cookie dough ball.
- Refrigerate and chill for at least 30 minutes, and up to one hour.
- Just before the chill time is up, preheat the oven to 350°F and line two baking sheets with parchment paper.
- Remove the chilled cookie dough balls from the refrigerator and place about 2-inches apart from each other on the prepared baking sheets.
- Bake at 350°F for 10-12 minutes. Allow to cool in the pans for 5 minutes before transferring to a wire rack to completely cool down.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
