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
Units
Scale
- 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