Cookie Monster Cookies

5 from 1 vote

These bright blue cookies are soft and chewy, with bits of mini chocolate chip cookies, Oreo cookies, and white chocolate chips.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 121kcal

Author Marlynn Schotland

Equipment

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

Makes approximately 40 cookies

Storage: store cookies in an airtight container at room temperature for up to one week.

Freeze dough: You can freeze unbaked cookie dough wrapped in plastic and in a freezer bag or airtight freezer-safe container for up to one month.

Nutrition