Introduction
You’ve seen them taking over your TikTok feed, and for good reason. These Cookie Monster Cookies aren’t just a fun, vibrant blue—they’re packed with a triple threat of cookie and chocolate goodness. Get ready for a soft, chewy cookie base loaded with chocolate chips and cookie chunks that delivers a truly decadent experience in every bite.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 large cookies
Ingredients
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 large egg (room temperature)
- 1½ tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
- 1⅓ cup all purpose flour
- 2 tsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- blue food coloring (to preference)
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup chopped Oreo cookies (or similar chocolate sandwich cookies)
- ½ cup chopped Mini Chips Ahoy cookies (or similar crispy chocolate chip cookies)
- 24 milk chocolate bar pieces (I used Hershey’s)
- candy eyes (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl, whisk together the melted unsalted butter, packed light brown sugar, and granulated sugar until smooth and combined.
- Add the room temperature egg and pure vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the sugar mixture and whisk vigorously for about one minute until the mixture becomes slightly pale and smooth.
- To the wet ingredients, sift in the all-purpose flour, cornstarch, baking soda, and salt. Use a spatula to fold the mixture until just a few streaks of flour remain.
- Add your desired amount of blue food coloring to the dough. Fold until the color is fully and evenly distributed.
- Gently fold in the white chocolate chips, semi-sweet chocolate chips, chopped Oreo cookies, and chopped Mini Chips Ahoy cookies until everything is evenly incorporated.
- Scoop out 12 large balls of dough (about 3 tablespoons each) and place them onto the prepared baking sheets, spacing them at least 3 inches apart as they will spread.
- Gently press 2 milk chocolate bar pieces onto the top of each dough ball. If using, add a few candy eyes while the dough is still soft.
- Bake for 10-12 minutes, or until the edges are set and just beginning to turn golden. The centers will look soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Cookie Monster Ice Cream Sandwiches: Let your cookies cool completely, then sandwich a scoop of vanilla ice cream between two cookies for an over-the-top treat.
- Monster Cookie Bars: Press all the cookie dough into a lined 8×8 or 9×9 inch baking pan and bake for 20-25 minutes for easy, sliceable bars.
- Color Swap: Use the same technique with different food coloring for themed cookies (green for Halloween, pink for Valentine’s Day).
- Cookie Dough Scoops: Skip the baking! Portion the dough into balls, freeze solid, and enjoy as edible cookie dough bites.
Tips for Success
- For the most vibrant blue color, use gel food coloring instead of liquid, as you’ll need less and it won’t thin out your dough.
- For perfectly round cookies, use a large round cookie cutter or a bowl slightly larger than your baked cookie. Immediately after removing the tray from the oven, gently swirl the cutter around the cookie to nudge the edges into a perfect circle.
- Let the cookies cool on the baking sheet—they will continue to set as they cool.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To recapture that fresh-from-the-oven warmth and softness, microwave a cookie for 8-12 seconds.
FAQ
Can I use cold butter instead of melted?
For this specific recipe, melted butter is key. It creates a chewier, denser texture and helps the cookies spread properly.
My cookies spread too much. What happened?
This is likely because your baking sheet was too warm or your dough was too soft. Always use a cool baking sheet for each batch, and you can chill the scooped dough for 15-20 minutes before baking if your kitchen is very warm.
Can I omit the food coloring?
Absolutely! You’ll have delicious, loaded chocolate chip cookies without it. The flavor will be identical.
What can I use if I don’t have cornstarch?
You can substitute the 2 tsp cornstarch with 2 additional teaspoons of all-purpose flour, though the cookies may be slightly less soft.
Why are my cookies not bright blue after baking?
The color can dull slightly during baking. Be generous with your gel food coloring in the dough to achieve that iconic Cookie Monster blue.
Can I freeze the cookie dough?
Yes. Scoop dough balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the bake time.