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–+ servings
Cookie Monster Cookies

Cookie Monster Cookies: Irresistibly Chewy and Colorful Fun

Cookie Monster Cookies are colorful, chewy treats that combine white chocolate, Chips Ahoy, and Oreos for a fun dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 2 tablespoons Cornstarch Essential for texture.
  • 1 teaspoon Baking Soda Ensure it's fresh.
  • 1/2 teaspoon Salt Can swap with sea salt.
  • 1 cup Unsalted Butter Margarine can be used for a dairy-free version.
  • 3/4 cup Brown Sugar Can swap with white sugar.
  • 3/4 cup Granulated Sugar Can be reduced for a lighter cookie.
  • 2 large Eggs Aquafaba can be used as a vegan alternative.
  • 2 teaspoons Vanilla Extract Use pure extract for best flavor.
  • 1 tablespoon Royal Blue Gel Food Coloring Avoid liquid coloring.
  • 1 tablespoon Electric Blue Gel Food Coloring Avoid liquid coloring.
  • 1 tablespoon Violet Gel Food Coloring Avoid liquid coloring.
For the Mix-ins
  • 1 cup White Chocolate Chips Can replace with milk or semi-sweet chocolate chips.
  • 1 cup Chips Ahoy Cookies Can swap with any favorite cookie.
  • 1 cup Chopped Oreos Customize with any cookie you like.

Equipment

  • mixing bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  3. In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
  4. Add the large eggs and vanilla extract to the creamed mixture, mixing until fully combined.
  5. Gradually add the dry ingredient mixture into the wet ingredients, mixing just until incorporated. Drizzle in the gel food coloring and mix.
  6. Gently fold in the white chocolate chips, crushed Chips Ahoy cookies, and chopped Oreos until evenly distributed.
  7. Using a cookie scoop, portion out 2-tablespoon-sized balls of dough and place them on the prepared baking sheet, pressing extra mix-ins on top.
  8. Bake for about 10-12 minutes, watching closely to ensure they don’t over-brown.
  9. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 15 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness or freeze for up to 3 months. Reheat for 10-15 seconds in the microwave for chewy cookies.

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