Cookie Monster Cookies
Indulge in vibrant and playful Cookie Monster Cookies, featuring a delightful mix of chewy dough, crunchy cookie bits, and rich white chocolate chips, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups 3 cups all-purpose flour Sifted
- 2 tsp 2 tsp cornstarch
- 1 tsp 1 tsp baking soda
- ¼ tsp ¼ tsp salt
Wet Ingredients
- 1 cup 1 cup unsalted butter, room temperature
- 1 ¼ cups 1 ¼ cups brown sugar Packed
- ¼ cup ¼ cup granulated sugar
- 2 large 2 large eggs, room temperature
- 1 tsp 1 tsp vanilla extract
Coloring and Mix-ins
- Royal blue gel food coloring to achieve desired color
- Electric blue gel food coloring to achieve desired color
- Violet gel food coloring to achieve desired color
- ⅔ cup ⅔ cup white chocolate chips
- ⅔ cup ⅔ cup chopped Chips Ahoy cookies
- ⅔ cup ⅔ cup chopped Oreos
Instructions
Preparation
- Preheat your oven to 350º F and line a cookie sheet with a silicone mat or parchment paper.
- In a mixing bowl, combine the flour, cornstarch, baking soda, and salt, mixing well and set aside.
Making the Dough
- In a larger bowl, beat the butter, brown sugar, and granulated sugar on medium speed until fluffy and light in color.
- Add the eggs and vanilla extract, and beat again until well combined.
- Gradually mix in the dry ingredients at low speed until just combined.
- Add food coloring to the dough, mixing until the desired shade of blue is reached.
- Gently fold in the white chocolate chips, chopped Cookies Ahoy, and Oreos.
Baking
- Use a cookie scoop to form dough balls, rolling them smooth and placing some chocolate chips on top.
- Place dough balls on the prepared baking sheet, leaving space between each.
- Bake for 10 to 12 minutes, removing them when edges are set but centers are still soft.
- Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack.
Notes
For best results, ensure butter is at room temperature and measure flour accurately to prevent dry cookies. Store cookies in an airtight container for up to five days.