These blue cookie monster cookies (or cookie NOMsters as I've been affectionately calling them) are a wonderful spin on stuffed chocolate chip cookies that are sure to delight kids and adults alike.
Recipe: $6.47 | Per Serving: $1.08 | Yield: 6 cookies
The Cookie Monster would definitely approve of this recipe. Packed with cookies on the inside and out, these cookies are sure to satisfy all the monsters out there.
Is there anything cuter than these blue monster cookies? They are filled with cookie deliciousness in every soft bite. A truly wonderful concoction that is almost too cute to eat!
Serve these cookie monster cookies up with a tall glass of Cookie Monster Milkshake for added effect. (It's a colorful blend of our Cookies and Cream Milkshake and Chips Ahoy Milkshake).
If you like stuffed cookies, make sure to check out my Birthday Cake Stuffed Cookies, Milk Dud Cookies, and even our Chocolate Chip Marshmallow Cookies.
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🍯 Why This Recipe Works
- Several types of cookies. Every blue cookie monster cookie is filled with two other cookies, a Chips Ahoy, and an Oreo. Then it's topped with more cookies too! It's cookies in a cookie, topped with more cookies.
- Truly satisfying. These big cookies themselves are filled with scattered white chocolate chips, and when all baked together, every bite of this soft cookie is a sweetness overload of sweet dreams coming true.
- They're fun! These cookies are almost as much fun to make as they are to eat and share. Kids and adults all love them! They're almost as fun as our Play Dough Cookies.
🥘 Ingredients
Ingredient Notes:
Sugars- Both light brown sugar and granulated sugar are necessary for sweet, chewy cookies with rich flavor and well-defined edges.
Eggs- One egg plus an extra egg yolk ensure richness and proper binding for cookies that hold together without being overly crumbly.
White chocolate chips- You can use any chocolate chip, but I like the creamy white chocolate in contrast to the other chocolates in these cookies.
Blue food coloring- Use gel-based food coloring to achieve vibrant colors. Adjust the shade to account for the yellow tint in the dough, as lighter shades may appear green once baked.
Chips Ahoy cookie- You will need both regular sized and mini sized cookies.
Oreo cookies- Use regular sized Oreos and mini sized oreos. If you still have Oreos left, be sure to try them in our 3 Ingredient Oreo Fudge and Oreo Chocolate Chip Cookies.
Candy eyes- These are optional, but they really make the cookie monsters "come to life."
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Sugar. Opt for dark brown sugar instead of light brown sugar for a richer, more traditional chocolate chip cookie flavor.
Chocolate chips. Feel free to use up to 2 cups of white chocolate chips for a stronger flavor and more chocolatey goodness in every bite. Alternatively, experiment with other chocolate varieties like milk chocolate chips.
Food coloring. Use gel-based food coloring, such as Blue Sky colored gel, for vibrant hues with minimal product. While liquid food coloring is also an option, gel coloring typically provides brighter colors with less product required.
📖 Variations
Scaling. Consider making smaller Cookie Monster cookies by dividing the portioned dough into 12 pieces instead of the usual larger size. Stuff these smaller cookies with mini Chips Ahoy and Oreos. Be mindful to reduce baking time by 2-4 minutes.
Gluten-Free. For a gluten-free version, use Bob's Red Mill 1:1 all-purpose gluten-free baking flour. Ensure all cookies used in the recipe are gluten-free. Many brands offer gluten-free chocolate chip cookies, and Oreos has gluten-free options available.
Softer Cookies. To achieve a lighter, fluffier texture, replace ¼ to ½ cup of all-purpose flour with cake flour. This simple adjustment will result in softer cookies with a delicate crumb.
🔪 Instructions for Cookie Monster Cookies
Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium-sized mixing bowl, whisk together the dry ingredients (flour, baking soda, baking powder, cornstarch, and salt). Set aside.
Step 3: In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, place your unsalted butter and mix with an electric mixer on low speed for a few seconds to become soft and fluffy.
Step 4: Add in the sugars and cream for another 30 seconds until light and fluffy.
Step 5: Add in the egg and egg yolk as well as the vanilla. Mix again until well blended. Scrape down the sides of the bowl.
Step 6: Add blue food coloring and mix again to incorporate. Add in more food coloring if needed to achieve the desired hue. Remember to scrape down the sides of the bowl so no spots go uncolored.
Step 7: With the mixer on low speed, gradually add in the flour mixture in portioned batches, stirring well between each until the flour is just combined and the dough forms.
Step 8: Stir in the white chocolate chips and mix until incorporated.
Step 9: Divide the dough into 6 equal-sized monstrous balls of dough.
Step 10: Pick up one portion and flatten it slightly between your palms into the shape of a disc. Place one regular-sized Chips Ahoy cookie on top. Add a regular-sized Oreo cookie on top of that.
Step 11: Bring the blue dough up and over the cookies until they are fully hidden. Round out the cookie dough to form a nicer-looking ball.
Step 12: Top the cookie with a few pieces of broken Chips Ahoy cookies and a Mini Oreo. Add your candy eyes to the center of the dough or wait until the cookies have finished baking before adding them (the oven can sometimes melt the eyes).
Step 13: Bake in your preheated oven for 10-12 minutes or until the cookies look set around the edges and just begin to turn a light golden brown color.
Step 14: Let the cookies rest on the baking sheet for at least 15-30 minutes. This will help them to finish the baking process and to set.
If you were waiting to apply the eyes, make sure to place them on as soon as the cookies are pulled from the oven.
Enjoy your delicious, perfectly soft cookies with a glass of milk once cooled.
🍴 Recipe Tips
Colder Butter. You can use colder butter for this recipe if you do not wish to wait for it to thaw. Just make sure to cube the butter into small pieces and blend with an electric mixer for about 30 seconds to soften and become fluffy before adding in the sugars and mixing again until fluffy. Then continue along with the recipe as directed.
👩🏻🍳 Storage
Room Temp. Keep these cookies stored at room temperature for up to 5 days in an airtight container.
Freezer. These cookies are freezer friendly. Just make sure to keep them in an airtight container and to thaw and eat within 3 months for best tasting results.
⏲️ Make Ahead Instructions
Preparation: Prepare the cookie dough according to the recipe instructions. Assemble the cookies on a baking sheet but do not bake them.
Storage: Cover the baking sheet with plastic wrap to prevent drying. Place the cookies in the refrigerator for up to 2 days before baking.
Baking: When ready to bake, allow the baking sheet to rest on the counter as the oven preheats. Bake the cookies as directed in the recipe.
💭 Recipe FAQs
Your chocolate chip cookies will be finished baking when the internal temperature can read 165 degrees F on an instant-read thermometer. The other visual signs are that the edges look set and the tops are no longer glossy. While cookies may appear underdone, sometimes they just need a few minutes on the baking sheet to set and finish cooking.
By adding in an extra egg yolk we are helping to create a better binder for the ingredients so that the cookie isn't going to fall apart. Not only that but a lot of rich flavors are in the yolk, so adding in an extra yolk truly helps to make the cookie more flavorful as well.
We use extra egg yolks in several cookie recipes for the best results. See for yourself in our Captain Crunch Cookies, Honey Chocolate Chip Cookies, and Pretzel Potato Chip Cookies.
I do not recommend using anything besides butter or butter flavored Crisco as margarine will cause cookies to spread and not turn out as fluffy and delicious.
❤️ More Delicious Cookie Recipes
If you tried these Cookie Monster Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Cookie Monster Cookies
Ingredients
- 2 cups all purpose flour ($0.26)
- ½ teaspoon baking soda ($0.01)
- ½ teaspoon baking powder ($0.02)
- 1 teaspoon cornstarch ($0.01)
- ½ teaspoon salt ($0.01)
- ½ cup butter, softened ($0.99)
- ½ cup brown sugar, packed ($0.22)
- ¼ cup granulated sugar ($0.09)
- 1 large egg ($0.15)
- 1 egg yolk ($0.08)
- 1 teaspoon vanilla extract ($0.03)
- ¼-½ teaspoon blue food coloring ($0.05)
- 1 cups white chocolate chips ($1.31)
- 6 Chips Ahoy mini and regular size (6 large+6 mini) ($1.20)
- 6 Oreos mini and regular size (6 large+6 mini) ($1.20)
- 12 candy eyes ($0.84)
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- In a medium sized mixing bowl whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, place your butter and mix with an electric mixer on low speed for a few seconds to become soft and fluffy.
- Add in the sugars and cream for another 30 seconds until light and fluffy.
- Add in the egg and egg yolk as well as the vanilla. Mix again until well blended. Scrape down the sides of the bowl.
- Add in the blue food coloring and mix again to incorporate. Add in more food coloring if needed to achieve the desired hue. Remember to scrape down the sides of the bowl so no spots go uncolored.
- With the mixer on low speed, gradually add in the flour mixture in portioned batches, stirring well between each until the flour is just combined.
- Stir in the white chocolate chips and mix until incorporated.
- Divide the dough into 6 equal-sized portions of dough.
- Pick up one portion and flatten it slightly between your palms into the shape of a disc. Place one regular-sized Chips Ahoy cookie on top. Add a regular-sized Oreo cookie on top of that.
- Bring the blue dough up and over the cookies until they are fully hidden. Round out the cookie dough to form a nicer-looking ball.
- Top the cookie with broken Chips Ahoy cookies and a Mini Oreo. Add your candy eyes to the center of the dough or wait until the cookies have finished baking before adding them (the oven can sometimes melt the eyes).
- Bake in your preheated oven for 10-12 minutes or until the cookies look set around the edges and just beginning to turn a light golden brown color.
- Let the cookies rest on the baking sheet for at least 15-30 minutes. This will help them to finish the baking process and to set. If you were waiting to apply the eyes, make sure to place them on as soon as the cookies are pulled from the oven.
- Enjoy your delicious cookies with a glass of milk once cooled.
Notes
- Avoid margarine for less spreading; use cold butter and briefly beat before adding other ingredients.
- Create 12 smaller cookies by stuffing them with mini Chips Ahoy and Oreo cookies.
- Enhance softness by substituting ¼ to ½ cup of flour with cake flour.
- Store cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Assemble cookies, refrigerate for up to 2 days, then bring to room temperature before baking.
- Bake until the internal temperature reaches 165°F, edges set, and tops appear slightly underdone but not glossy. Cool on the baking sheet.
Jen says
This cookies came out amazing! I used pure vanilla instead of vanilla extract and salted butter for the win! The little ones had fun making them as well as eating them.
Nicole says
That's awesome! So glad they turned out well for you and the kids