Cookie Monster Cookies
These fun and colorful Cookie Monster Cookies are packed with chocolate chips, white chocolate chips, and decorated with crushed Oreos and Chips Ahoy cookies for the ultimate cookie-lover’s treat!.
Ingredients
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 ½ Tbsp cornstarch
- 1 cup 2 sticks unsalted butter, softened
- 1 cup brown sugar
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 Tbsp vanilla extract
- 1 tsp blue gel food coloring *see notes
- 2-3 drops violet gel food coloring
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- Candy sprinkle eyes optional, for decoration
- Oreos and Chips Ahoy cookies broken into pieces (for decoration)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (163°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2 minutes).
- Add Eggs and Vanilla: Mix in the vanilla extract, then beat in the eggs one at a time, ensuring each is well incorporated.
- Color the Dough: Add the blue and violet gel food coloring, mixing until the color is evenly distributed (see notes for coloring tips).
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Stir in the semi-sweet and white chocolate chips, reserving about ⅓ cup of each for topping.
- Portion the Dough: Use a 2 Tbsp cookie scoop to portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Decorate Before Baking: Press a few of the reserved chocolate chips, Oreos, and Chips Ahoy pieces onto the tops of each cookie. Do not add the candy eyes yet.
- Bake: Bake for 9 minutes, or until the cookies are set in the center but still slightly soft.
- Final Decorations: Immediately after removing from the oven, press additional chocolate chips and candy eyes onto the cookies if desired.
- Cool: Let the cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- *Gel Food Coloring: Liquid food coloring won’t achieve a vibrant blue. Americolor gel works best or any good quality gel food coloring.
- Why Use Violet Food Coloring? It neutralizes yellow tones from eggs and brown sugar, preventing a greenish hue. If omitted, you may need more blue food coloring.
- Test Cookie First: Bake a single test cookie to see how your oven bakes them. If they brown too much, reduce the oven temperature to 335°F or 325°F and extend the bake time slightly.
- Prevent White Chocolate Browning: If your oven runs hot, add the extra white chocolate chips after baking to avoid browning. I did not have any problems with this with the Ghirardelli white chocolate baking chips. Occasionally one or two chips would slightly brown with the Nestle white chocolate but if was just 1 or 2 chips on the cookies.
- Salt Adjustment: If using table salt instead of kosher salt, reduce to ½ teaspoon.
- Chocolate Recommendations: Ghirardelli semi-sweet and white chocolate chips work great for flavor and texture.
- Stuffed Cookies: To make stuffed cookies, flatten ¼ cup of dough, place an Oreo in the center, wrap the dough around it, and bake for 10 minutes.
- Underdone Cookies: It’s normal for cookies to look slightly underdone when removed from the oven. Letting them cool on the baking sheet helps them finish cooking and keeps them chewy.
- Room-Temperature Eggs: Cold eggs can cause the butter to seize. To quickly bring eggs to room temperature, place them in a bowl of warm water for 5-10 minutes.
- Perfectly Round Cookies: If your cookies spread unevenly, use a round cookie cutter or glass to "scoot" them into a perfect shape while still warm.
- No Chill Time Needed: This dough doesn’t require chilling, but if you experience spreading, try chilling for 20-30 minutes.
- Baking pans: I highly recommend the Nordicware baking sheet for cookies. Do not use a dark-colored cookie sheet as it can cause to much browning.
- How do I store these cookies? Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 2 days. Let it sit at room temperature for 15 minutes before scooping and baking.
- Can I make these cookies smaller or larger? Absolutely! For smaller cookies, use a 1-tablespoon scoop and bake for 7-8 minutes. For larger cookies, use ¼ cup of dough and bake for 10-11 minutes, but be careful going too large as they could start to brown and the color may not be as blue!
Did You Make This Recipe?Let me know how it was!