These playful blue cookies offer a delightful twist on classic treats. A tender, richly flavored dough perfectly balances white chocolate chips with crunchy Chips Ahoy and chocolatey Oreo pieces. Each mouthful bursts with a unique mix of texture and nostalgia, sparking a creative and irresistible culinary adventure that captivates both young and old alike.

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I recently experimented with a recipe for Cookie Monster Cookies that resulted in a truly fun treat. I started off creaming 1 cup unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar.

The 2 large eggs and 2 teaspoons vanilla extract mix in well and provide a good protein boost while keeping the cookies soft. I then carefully added 2 teaspoons blue food coloring, 2 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt.

The magic continues with 1 1/2 cups white chocolate chips and chopped bits of 1 cup Chips Ahoy cookies and 1 cup chopped Oreo cookies, which give a nice crunchy contrast. I took inspiration from trends in Turtle Foods and Cookie Monster Candy styles and using ideas common in Cookie Recipes For Halloween and other sweet recipes made for whole family meals.

Despite being a bit indulgent the mix offers both energy and tasty textures to enjoy.

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how the cookie dough turns a vibrant blue which reminds me a lot of Cookie Monster – it’s fun and makes baking feel extra creative. Second, I enjoy the mix of white chocolate chips, Chips Ahoy cookies and Oreos because every bite gives me both a crunchy and chewy texture that just hits the spot. Third, the recipe is pretty simple so even if I’m not a master baker, I can still whip up a batch of these treats without too many headaches. And finally, these cookies bring back nostalgic feelings from my childhood when I used to have cookies after school with my friends, making every bite feel like a little piece of happy memory.

Ingredients

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Unsalted Butter provides rich fats that give cookies a tender, creamy texture.
Granulated sugar adds sweetness and carbohydrates making cookies a yummy treat.
Light Brown Sugar offers moisture and a hint of molasses for a chewy vibe.
Blue food coloring gives a bright, fun look and makes the cookies memorable.
All-purpose flour forms the sturdy base filled with carbohydrates for structure.
White chocolate chips add a sweet, creamy taste and fun bits of sugar.
Chopped Chips Ahoy and Oreo bring extra crunch and bursts of chocolate flavor.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 teaspoons blue food coloring

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

1 cup chopped Chips Ahoy cookies

1 cup chopped Oreo cookies

How to Make this

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1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

2. In a large bowl, beat the softened butter with granulated sugar and light brown sugar until it’s light and fluffy.

3. Crack in the eggs and stir in the vanilla extract and blue food coloring until the mixture turns a consistent blue.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture. Stir until everything is just combined.

6. Fold in the white chocolate chips, chopped Chips Ahoy cookies and chopped Oreo cookies, making sure they are evenly distributed.

7. Scoop out balls of dough (about 2 tablespoons each) and place them on the cookie sheet with a few inches space between each.

8. Bake the cookies in the preheated oven for 10 to 12 minutes until the edges start to turn light brown.

9. Remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes before moving them to a cooling rack.

10. Enjoy your Cookie Monster Cookies while they’re warm or let them cool completely for a chewier bite.

Equipment Needed

1. Oven and baking sheet lined with parchment paper
2. Large bowl for mixing the butter, sugars, eggs, vanilla, and food coloring
3. Mixer (hand or stand) to beat the butter and sugars until light and fluffy
4. Smaller bowl to whisk together the flour, baking soda, and salt
5. Whisk for combining the dry ingredients
6. Measuring cups and spoons for accurate ingredient measurements
7. Spatula for folding in the white chocolate chips and cookie pieces
8. Cookie scoop or a tablespoon measure to portion the dough
9. Cooling rack to let the cookies cool after baking

FAQ

Q: How do I get a vibrant blue color in these cookies?

A: The key is to mix in the 2 teaspoons of blue food coloring with the butter and sugars really well. This helps to distribute the color evenly throughout the dough.

Q: Can I substitute the Cookies? What if I don't have Chips Ahoy or Oreos?

A: Sure, you can swap those for any other crunchy cookies you like, but keep in mind the taste and texture might change a bit.

Q: How do I store these cookies so they stay fresh?

A: Store them in an airtight container at room temperature. They'll stay fresh for a few days, but can get a bit soft over time.

Q: Should I chill the dough before baking?

A: While it isn't necessary, chilling the dough for about 20 minutes coz it makes the cookies a bit chewier and easier to shape.

Q: How do I know when they're baked just right?

A: Look for cookies where the edges are firm but the centers still look a little underdone since they keep firming up as they cool.

Cookie Monster Cookies Recipe Substitutions and Variations

Unsalted Butter: Try using margarine instead, it’s a pretty good swap though it might change the flavor a bit
Granulated Sugar: You can substitute with coconut sugar, just be aware it could make the cookies a bit denser
Eggs: If you don’t have eggs, use 1/4 cup of applesauce per egg to keep the cookies moist
Blue Food Coloring: Natural blueberry juice is a cool alternative if you want to avoid artificial dyes
Chips Ahoy and Oreo Cookies: In a pinch, any similar crunchy cookie chopped up can work in their place

Pro Tips

1. Be careful not to overmix when you fold in the cookie pieces & chips – mixing too much can break them up and you wont get those chunky bursts of flavor in every bite.
2. If you want chewier cookies, try chilling the dough for 20-30 minutes before scooping it out. This helps prevent them from spreading too much in the oven.
3. Use a cookie scoop if you have one so each cookie is about the same size, which means they will bake evenly and look more consistent.
4. Keep an eye on the cookies towards the end of baking time; even a minute extra can make them too browned and lose that soft, sweet middle texture you want.