Prepare Your Dry Ingredients and Mix-Ins

Using a food scale, accurately measure your all-purpose flour, granulated sugar, light brown sugar, chocolate chips, and chopped chocolate chip cookies. Precision in baking helps ensure consistent results. Take your Chips Ahoy (or similar) cookies and chop them into small, crumbly pieces. These bits will add delightful texture throughout your blue cookies.

Whisk Dry Ingredients

In a medium-sized bowl, combine the measured flour, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are well distributed. This step prevents pockets of leavening agents or salt in your final cookie. Set this bowl aside for later use.

Cream Butter and Sugars

In a large mixing bowl, add the softened butter, granulated sugar, light brown sugar, and vanilla extract. Using an electric hand mixer (or a stand mixer with a paddle attachment), beat these ingredients together on medium speed until the mixture becomes light, fluffy, and creamy. This process incorporates air, which is crucial for a tender cookie texture. Be careful not to overmix; 1-2 minutes is typically sufficient. Overmixing can develop too much gluten, leading to tougher cookies.

Incorporate Egg, Coloring, and Dry Mix-Ins

Add the large egg and the blue gel food coloring to the creamed butter and sugar mixture. Beat with the electric mixer until the egg is fully incorporated and the dough turns a uniform blue color. Once achieved, gradually add the flour mixture into the blue dough, mixing on low speed until just combined. Be careful not to overmix at this stage. Finally, switch to a spatula or wooden spoon and gently stir in the milk chocolate chips, white chocolate chips, and chopped chocolate chip cookie pieces by hand. This ensures the mix-ins are evenly distributed without overworking the dough.

Chill the Cookie Dough

Cover the bowl containing your blue cookie dough with plastic wrap and place it in the refrigerator to chill for at least one hour. Do not skip this crucial step! Chilling the dough solidifies the butter, which prevents the cookies from spreading too much during baking, resulting in thicker, chewier cookies. It also allows the flavors to meld together, enhancing the overall taste.

Preheat Oven and Prepare Baking Sheet

Towards the end of the chilling time, preheat your oven to 375°F (190°C). Line a large, light-colored baking sheet with parchment paper. Parchment paper prevents sticking and helps ensure even baking and easy cleanup. A light-colored baking sheet helps prevent the bottoms of the cookies from browning too quickly.

Assemble Stuffed Cookies

Remove the chilled cookie dough from the fridge. Take approximately tablespoon-sized balls of dough and place them on the prepared baking sheet. You will use about half of the dough for this initial layer, aiming for 10-12 evenly spaced balls. Gently press each dough ball down to flatten it slightly, then place one whole Oreo cookie on top of each flattened dough ball.

Seal the Oreo Surprise

Take another tablespoon-sized ball of cookie dough and carefully place it on top of each Oreo cookie, covering it completely. Gently mold and seal the dough around the edges, ensuring the Oreo cookie is fully enclosed and hidden inside the blue dough ball. This creates the “stuffed” effect that makes these cookies so special.

Bake to Perfection

Place the baking sheet in the preheated oven, ideally on a rack positioned about halfway down from the top. Bake the cookies for 9-10 minutes. It’s crucial not to overbake them! The cookies should still look a little underdone, soft, and slightly puffy when you remove them from the oven. The edges might be lightly golden, but the centers should appear very soft. They will continue to set as they cool, leading to that perfect chewy texture.

Add Optional Toppings

Immediately after removing the cookies from the oven, while they are still hot and soft, you can gently press additional chopped cookies and chocolate chips onto their tops (if desired). This adds extra visual appeal and a delightful crunch to each cookie.

Cool and Enjoy

Allow the freshly baked cookies to cool on the baking sheet for 10-15 minutes. This initial cooling period allows them to firm up enough to be transferred without breaking. After this time, carefully move the cookies to a wire rack to finish cooling completely. Resist the urge to eat them all at once! The flavors and textures will fully develop as they cool.

How to Know When Your Cookies are Perfectly Done

Achieving the ideal doneness is crucial for soft and chewy chocolate chip cookies. They can often look a little underbaked when they are, in fact, just right! Look for cookie bottoms that are lightly golden – not deeply browned. The tops may still appear soft and slightly puffed in the center, and that’s perfectly fine. A slight jiggle when you gently tap the baking sheet is also a good indicator. It’s always better to slightly underbake your cookies; you can always pop them back in the oven for another minute or two if needed. But once they’re overbaked, there’s no saving them from becoming dry and crumbly!

Why Do My Cookies Turn Hard After Cooling?

If your cookies start out soft and delicious but become hard and brittle after cooling, it’s a common sign of overbaking. Many cookie recipes, including this one, are designed to appear slightly too soft and underdone when they first come out of the oven. This is because they continue to cook and set on the hot baking sheet even after removal. As they cool completely, they will firm up to that wonderfully chewy texture you desire. If they come out of the oven looking perfectly golden and set, chances are they’ll be hard once fully cooled. Trust the process and aim for that slightly underbaked look!

Tips for Achieving Perfectly Round Cookies

Want your Cookie Monster cookies to look as picture-perfect as they taste? You can gently nudge the edges into a rounder shape immediately after they come out of the oven. While the cookies are still warm and soft, use the back of a spoon or the edge of a spatula to push the sides inwards, creating a more uniform circular shape. Work quickly, as they will set in place as they cool. Another trick is to use a slightly larger round cookie cutter (or a glass rim) to “scoot” around the warm cookies on the baking sheet right after baking. That said, a little bit of rustic charm is part of the appeal! Cookie Monster cookies are meant to look a bit wild, fun, and delightfully imperfect – just like their namesake!

How to Store Your Cookie Monster Cookies

To keep your Cookie Monster cookies fresh and delicious, store them in an airtight container in the refrigerator for up to 3-4 days. While they are still tasty, they are truly at their best within the first day or two after baking. For longer storage, these cookies freeze beautifully! Simply place them in a single layer in an airtight container or a freezer-safe bag, ensuring as much air as possible is pressed out to prevent freezer burn. They can be frozen for up to 2-3 months.

When you’re ready to enjoy a frozen treat, you can thaw individual cookies in the refrigerator for a few hours, or gently warm them in the microwave for 15-20 seconds. While you *can* eat them straight from the freezer for a different texture, warming them slightly truly brings out their soft, chewy best.

My easy Cookie Monster Cookies recipe is bursting with all the good stuff—milk chocolate chips, white chocolate chips, chopped chocolate chip cookies, and they even have a surprise Oreo stuffed inside!

Ingredients

• 1¼ cups all-purpose flour (150 grams)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons butter (unsalted, softened)
• 6 tablespoons sugar (72 grams)
• 6 tablespoons light brown sugar (72 grams)
• 1 large egg (room temperature)
• ½ teaspoon vanilla extract
• ½ tube blue gel food coloring (adjust for desired color)
• 10-12 whole Oreo cookies
• ½ cup Chips Ahoy cookies, chopped (57 grams; or other crispy chocolate chip cookies)
• ¼ cup milk chocolate chips (60 grams)
• ¼ cup white chocolate chips (60 grams)
• Additional chopped cookies and chocolate chips (optional, for topping)

Instructions

1. Measure flour, sugars, chopped chocolate chip cookies, and chocolate chips using a food scale. Chop the chocolate chip cookies into small pieces.
2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter, granulated sugar, light brown sugar, and vanilla extract with an electric mixer until creamy (about 1-2 minutes). Do not overmix.
4. Add the egg and blue gel food coloring to the sugar mixture. Beat until the egg is fully incorporated and the dough is uniformly blue. Gradually add the flour mixture and mix on low speed until just combined. Stir in the chocolate chips and chopped chocolate chip cookie pieces by hand.
5. Cover the bowl with the cookie dough and chill in the fridge for at least one hour. This prevents spreading.
6. Preheat your oven to 375°F (190°C). Line a large, light-colored baking sheet with parchment paper.
7. Scoop tablespoon-sized balls of chilled dough onto the baking sheet (you should get 10-12 balls for the first layer). Press each ball down to flatten it slightly, then place one whole Oreo cookie on top.
8. Cover each Oreo cookie with an additional tablespoon of dough. Carefully seal the dough around the edges to completely hide the Oreo inside.
9. Bake for 9-10 minutes. The cookies should look slightly underdone and soft when removed from the oven.
10. If desired, gently press additional chopped cookies and chocolate chips into the hot cookies immediately after baking.
11. Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to finish cooling completely.

Equipment

• Food Scale
• Hand Mixer (or stand mixer)
• Parchment Paper
• Light Baking Sheet
• Cookie Scoop (optional, but recommended for uniform size)
• Cooling Rack

Dietitian’s Notes from Summer Yule

This is a level 3 recipe (suitable for weight maintenance and active lifestyles). Let’s be real—cookies, like many delicious desserts, are typically loaded with white flour, added sugar, and added fat. While they’re not a “health food” in the traditional sense, there’s absolutely room for a cookie (or two!) in most balanced dietary patterns. Enjoying treats in moderation is key to a sustainable and enjoyable eating approach.

That said, if you find yourself channeling Cookie Monster on a regular basis, it might be a gentle reminder to ensure you’re also incorporating plenty of veggies and whole foods into your diet. Balance is everything! 😉

The great news is that these Cookie Monster Cookies freeze beautifully and make fantastic gifts. If you don’t have a bustling crowd at home to enjoy them all, your friends, neighbors, and coworkers will happily help you share the sweet rewards of your baking. So go ahead and spread the joy – whether they’re little kids or just kids at heart, all your fellow Cookie Monster fans will adore this special treat.

Nutrition information is an estimate for one cookie.

Nutrition Facts (per cookie)

• Calories: 312 kcal
• Carbohydrates: 42.1g
• Protein: 2.8g
• Fat: 15.3g
• Saturated Fat: 8.5g
• Fiber: 1g
• Vitamin A: 6.4% DV
• Calcium: 1.6% DV
• Iron: 3.1% DV

Keywords

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