Description
Delight in these vibrant Cookie Monster Cookies, packed with a luscious blend of blue food coloring, white chocolate chips, and chopped cookies for a fun and flavorful treat that's perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 3 cups (360g) all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, 2 sticks, room temperature
- 1 ¼ cups (267g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Royal blue, electric blue, and violet gel food coloring (amount sufficient to achieve deep blue color)
Add-ins
- ⅔ cup (113g) white chocolate chips, divided
- ⅔ cup chopped Chips Ahoy cookies
- ⅔ cup chopped Oreos
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, combine the flour, cornstarch, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a larger mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar on medium speed for 2 minutes until the mixture is fluffy and pale in color.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and beat for 30 seconds until fully incorporated.
- Incorporate Dry Ingredients and Color: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Before finishing, add royal blue, electric blue, and violet gel food coloring generously to achieve a deep blue dough color. Continue mixing until the dough is thick and evenly colored.
- Add Cookie Pieces and White Chocolate: Stir in ⅓ cup of white chocolate chips, ⅓ cup chopped Chips Ahoy cookies, and ⅓ cup chopped Oreos by hand until incorporated evenly into the dough.
- Form Cookies and Add Decorations: Use a cookie scoop to form 2-tablespoon sized dough balls, rolling them into smooth balls between your hands. Press the remaining white chocolate chips, Chips Ahoy pieces, and Oreo pieces onto the outside of each dough ball for extra texture and visual appeal.
- Bake the Cookies: Place about 8 cookies on the prepared baking sheet at a time, baking only one sheet at once for even heat distribution. Bake for 12 minutes, removing the cookies before the edges start browning to ensure a soft center.
- Cool: Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack or serving plate.
Notes
- Use a silicone baking mat or parchment paper to prevent sticking and ensure easy cookie removal.
- Apply food coloring gradually to reach the desired vibrant blue shade without over-saturating the dough.
- Chilling the dough briefly before baking can help maintain cookie shape but is optional.
- Only bake one cookie sheet at a time to promote even baking and prevent cookies from spreading too much.
- Remove cookies before the edges brown to keep them soft and chewy in the center.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
