Description
Delight in these vibrant Cookie Monster Cookies, packed with chunks of Chips Ahoy and Oreo cookies, white chocolate chips, and tinted with royal, electric, and violet blue gel food coloring for a fun, colorful treat that’s perfect for any cookie lover.
Ingredients
Units
Scale
Dry Ingredients
- 3 cups (360g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 1/4 cups (267g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Coloring
- Royal blue, electric blue, and violet gel food coloring
Add-ins
- 2/3 cup (113g) white chocolate chips, divided
- 2/3 cup chopped Chips Ahoy cookies (mini cookies preferred)
- 2/3 cup chopped Oreos
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper for easy removal and cleanup.
- Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a larger bowl, beat the unsalted butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and pale.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, beating for 30 seconds to fully combine.
- Mix Dry Ingredients and Add Food Coloring: Gradually add the dry ingredients to the wet mixture on low speed. Before the dough is fully mixed, add ample royal blue, electric blue, and violet gel food coloring to achieve a deep, rich blue color. Continue mixing until the dough is thick and uniform in color.
- Add Cookie Chunks and White Chocolate: Fold in ⅓ cup of white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until evenly combined.
- Shape Cookies and Add Toppings: Using a cookie scoop, form 2 tablespoon-sized balls of dough and roll them smooth between your hands. Press the remaining white chocolate chips, Chips Ahoy cookie pieces, and Oreo chunks onto the outside of each dough ball.
- Bake Cookies: Place about 8 cookies on the prepared sheet at a time, baking only one sheet at once for even cooking. Bake for 10 to 12 minutes or until the edges just begin to set but are not browned.
- Cool Cookies: Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack or serving.
Notes
- Use gel food coloring to achieve vibrant color without altering dough consistency.
- Do not overbake; cookies are best when pulled out just before edges brown for a soft center.
- Chilling dough is not required but can help maintain cookie shape during baking.
- Mini cookies work best for the chunks to ensure even distribution and bite-sized pieces.
- Store cookies in an airtight container at room temperature up to 3 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
