Giant Cookie Monster Cookies
These giant Cookie Monster cookies are thick and chewy, packed with chocolate chips, and loaded with bits of Oreo and Chips Ahoy. They’re perfectly toasted on the outside, gooey on the inside, and their bold blue color screams Cookie Monster! With this recipe, you can enjoy bakery-style cookies right at home.
THE PERFECT COOKIE MONSTER COOKIE
What makes the perfect Cookie Monster cookie? In my opinion, there are a few must-haves when crafting one of these classic cookies! First, there needs to be a blend of regular chocolate chips and white chocolate chips. The white chocolate adds that ‘center of an Oreo’ flavor throughout the cookie—and it’s truly spot on!
Next, crushed bits and pieces of Oreo and Chips Ahoy are an absolute must. They give the cookie its signature texture and flavor that make it unmistakably Cookie Monster.
Lastly, they have to be blue. But not just any blue—the perfect Cookie Monster blue. I’ve seen a lot of recipes mix different shades of gel food coloring to get this classic color. If you don’t use enough, the cookies can end up looking like a sad teal, with bits of brown dough peeking through. Wilton’s Royal Blue Gel Food Coloring is absolute perfection to achieve the perfect shade of blue!
COOKIE MONSTER COOKIE INGREDIENTS
- A Stand Mixer with the Paddle Attachment
- All-Purpose Flour (Optional: Sub GF Flour 1:1)
- Granulated Sugar
- Brown Sugar (light or dark)
- Baking Soda
- Salted Butter
- Vanilla Extract
- Corn Starch
- Egg
- Egg Yolk
- Salt
- White Chocolate Chips
- Chocolate Chips
- Oreos
- Mini Chips Ahoy Cookies
- Blue Gel Food Coloring (Wilton’s Royal Blue is the best for the “Cookie Monster” blue!)
- Cookie Sheet (I love this 3 Piece Set from Amazon, and it’s usually on sale.)
- Parchment Paper (optional)
- Food Scale
(affiliate)
(optional, but highly recommended!)
TIPS AND TRICKS FOR THICK COOKIES
- Whisk: Whisk the dry ingredients in a separate bowl. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
- Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale
(affiliate)
: Use a food scale to weigh the flour and sugar. It’s super easy to accidentally add too much flour! - Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 150 grams each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven is beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
Well, there you have it—a few simple tips and tricks for baking the best cookie monster cookies ever! These cookies are a guaranteed hit and surprisingly easy to make. With that being said, next time you’re craving something sweet, give this giant Cookie Monster cookie recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
Print
Cookie Monster Cookies
- Total Time: 20 minutes
- Yield: 6 Giant Cookies 1x
Description
These giant Cookie Monster cookies are thick and chewy, packed with chocolate chips, and loaded with bits of Oreo and Chips Ahoy. They’re perfectly toasted on the outside, gooey on the inside, and their bold blue color screams Cookie Monster!
Ingredients
- 1/2 cup Salted Butter
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/2 cups All Purpose Flour (Plus 2-3 Tablespoons)
- 1 Teaspoon Baking Soda
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt
- 2 Teaspoons Royal Blue Gel Food Coloring
- 1/2 cup Chocolate Chips
- 1/2 cup White Chocolate Chips
- 5 Oreos
- 7 Mini Chips Ahoy Cookies
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Start adding flour mixture in increments on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Food Coloring: Add 2 teaspoons of royal blue gel food coloring. For this recipe, gel food coloring is a must—liquid food coloring tends to fade as it bakes and isn’t as heat-resistant, so it won’t give you that vibrant Cookie Monster blue.
- Sticky Dough: Since we’re using a generous amount of food coloring, the dough can get a little sticky—and we don’t want that! To fix it, just add 2–3 tablespoons of flour. That’s usually all it takes to get the dough pulling away from the sides of the bowl again.
- Chocolate Chips: Add the chocolate chips, and white chocolate chips to the blue dough. You can use semi-sweet, milk chocolate, or dark chocolate chips in this recipe, use what you like!
- Cookie Add-Ins: Finish by adding the Oreos and Mini Chips Ahoy Cookies. You may want to set a few of each aside to decorate the top of each cookie.
- Rolling: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams each and I was able to form 6 giant cookies.
- Pro Tip: If you’d like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size.
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
- For this recipe, gel food coloring is a must—liquid food coloring tends to fade as it bakes and isn’t as heat-resistant, so it won’t give you that vibrant Cookie Monster blue.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
MORE GIANT COOKIE RECIPES:
- Perfectly Thick Chocolate Chip Cookies You Need to Try
- NYC Red Velvet Cookies
- A Pumpkin Chocolate Chip Cookie That Isn’t Weird and Cakey
- The Best Monster Cookie Recipe
DISCLOSURE: Some of the links provided on this page are affiliate links. This means if you choose to make a purchase through these links, we may receive a small commission at no extra cost to you. We only recommend products we believe will benefit our readers. Your support helps us continue providing quality content.
The cookie color in your video is entirely different from the ones in the photos!!
Hi Anne! That video was actually from a different batch of cookies where I didn’t use enough of the blue coloring! That being said, definitely make sure you use enough to get that perfect Cookie Monster blue!
I just made these now and the first one is in the oven. It is not melting out at all and the cookie dough is very dry..? I used a scale and measured exactly so I’m wondering if this is how they are supposed to be?
Thanks for your help.
Hi Jennifer! They don’t spread much, this keeps them giant and thick. I would also make sure my oven is the correct temperature with an oven thermometer 🙂
if i were to make regular size cookies out of these, what would you say the oz of each cookie would be and the cook time ?
Hi Makensi! 2 oz for a regular size cookie, and I would bake at 350 for 8-10 minutes 🙂
Do these freeze well? So I can make ahead?
Hi Mallory- Yes! They freeze well. I like to wrap in Saran Wrap after completely cooling and placing in a freezer bag. Just pull out, let thaw, and enjoy 🙂