Description
These Cookie Monster Cookies are soft, chewy, and bursting with fun flavors and colors. With a vibrant blue dough base, loaded with semisweet and white chocolate chips plus crushed mini Oreos, these cookies are a delightful treat perfect for parties or a fun family dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Blue food coloring (gel preferred)
Add-Ins
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup mini Oreos, crushed
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then mix in the vanilla extract to enhance the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, which can result in tough cookies.
- Add Food Coloring: Add blue gel food coloring a little at a time, mixing until you achieve a vibrant blue dough, characteristic of the Cookie Monster theme.
- Fold in Add-Ins: Gently fold in the semisweet chocolate chips, white chocolate chips, and crushed mini Oreos to distribute them evenly without deflating the dough.
- Form the Cookies: Scoop out about 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart, then slightly flatten each ball with your palm to help them bake evenly.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden but the centers remain soft, achieving the perfect balance of chewiness and structure.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
Notes
- Use gel food coloring for a more vibrant and deeper blue color without altering the dough’s consistency.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender and soft.
- For softer cookies, slightly underbake and allow them to finish cooking on the baking sheet.
- Store in an airtight container at room temperature for up to 5 days, or freeze dough balls for baking later.
