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.
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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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⭐⭐⭐⭐⭐ The Buzz From Readers
"These 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."
- Jen
💛 Why You'll Love This Recipe
- 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 Cookie Monster 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
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."
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Sugar: Use dark brown sugar instead of light for a deeper, classic chocolate chip flavor.
Chocolate Chips: Use up to 2 cups white chocolate chips for stronger flavor, or swap in milk, semisweet, or mixed varieties.
Food Coloring: Gel food coloring gives brighter color with less product. Liquid coloring works but won't be as vibrant.
Scaling: For smaller Cookie Monster cookies, divide dough into 12 portions and stuff with mini Chips Ahoy and mini Oreos. Reduce bake time by 2 to 4 minutes.
Gluten-Free: Use Bob's Red Mill 1:1 gluten-free flour and choose gluten-free cookies (Oreos has a GF option).
Softer Cookies: Replace ¼ to ½ cup all-purpose flour with cake flour for lighter, fluffier cookies.
💰 Budget-Friendly Tips
Use Store Brands: Save on cost by choosing store-brand butter, sugars, cookies, and chocolate chips. The flavor stays the same.
Skip the Extra Cookies: If the full stuffed version is too pricey, skip the extra Oreos and Chips Ahoy inside. Just press a few on top for the same fun look.
Portion Smaller: Make 12 smaller cookies instead of 6 giant ones. You use the same dough but need fewer stuffed cookies, which stretches ingredients.
Buy Multipacks: Mini Oreos and Chips Ahoy are cheaper when bought in multipacks or snack bags. They also store well for other recipes.
🥄 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.
👩🏻🍳 Expert Tips
Colder Butter Works: If you do not want to wait for butter to soften, use it cold. Cut it into small cubes and beat with an electric mixer for about 30 seconds to soften before adding the sugars.
Add Coloring Gradually: Start with a small amount of blue food coloring and build up. Scrape the bowl so there are no pale streaks.
Avoid Overmixing: Mix the dry ingredients in just until combined. Overmixing can make the cookies tough instead of soft and chewy.
Let Them Finish on the Sheet: The cookies continue to set as they cool. Leaving them on the baking sheet helps them firm up without overbaking.
❄️ Storage and Make Ahead
Storage: Store Cookie Monster Cookies at room temperature in an airtight container for up to 5 days, or freeze up to 3 months and thaw before serving.
Make Ahead: Assemble unbaked cookies on a sheet, cover, and refrigerate up to 2 days. Bring to room temp while the oven preheats, then bake as instructed.
🥗 Side Dishes or Pairing Ideas
Pair these Cookie Monster Cookies with Birthday Cake Stuffed Cookies, a Chips Ahoy Milkshake, a Cookie Monster Milkshake, or Oreo Chocolate Chip Cookies for a fun cookie-themed dessert spread.
- Birthday Cake Stuffed CookiesRecipe $7.60 / Serving $0.84
- Chips Ahoy MilkshakeRecipe $2.22
- Cookie Monster MilkshakeRecipe $2.21
- Oreo Chocolate Chip CookiesRecipe $7.39 / Serving $0.27
❓ Cookie Monster Cookies 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 Recipes You'll Love
- Caramel Apple Cider CookiesRecipe $5.34 / Serving $0.22
- Chocolate Chip Marshmallow CookiesRecipe $5.04 / Serving $0.21
- Chocolate Chip Pecan CookiesRecipe $2.73 / Serving $0.09
- Cherry Chip Cake Mix CookiesRecipe $2.30 / Serving $0.09
🐝 If you tried these Cookie Monster Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cookie Monster Cookies
Ingredients
- ½ cup unsalted 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)
- 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)
Cookie Mix-Ins
- 1 cups white chocolate chips - ($1.31)
- 6 Chips Ahoy cookies, regular size - ($0.60)
- 6 Chips Ahoy cookies, mini - ($0.60)
- 6 Oreo cookies, regular size - ($0.60)
- 6 Oreo cookies, mini - ($0.60)
- 12 candy eyes - ($0.84)
Instructions
- Prep. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Set aside.
- Cream butter and sugar. In a large bowl or stand mixer fitted with the paddle attachment, beat the butter briefly until smooth. Add the brown sugar and granulated sugar and mix until light and fluffy, about 30 seconds.
- Add eggs and color. Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides as needed. Add the blue food coloring and mix until evenly colored.
- Combine dough. With the mixer on low speed, add the dry ingredients in batches, mixing just until combined. Stir in the white chocolate chips.
- Stuff cookies. Divide the dough into 6 equal portions. Flatten one portion into a disc, place one regular Chips Ahoy cookie on top, followed by one regular Oreo. Wrap the dough around the cookies, sealing completely, and roll into a smooth ball.
- Decorate. Press broken Chips Ahoy pieces and a mini Oreo into the top of each cookie. Add candy eyes before or immediately after baking.
- Bake. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers remain soft.
- Cool. Let cookies rest on the baking sheet for 15 to 30 minutes to finish setting before serving.
Notes
- Texture. For thicker cookies, use cold butter and beat briefly before adding sugars.
- Sizing. Make 12 smaller cookies by using mini Chips Ahoy and mini Oreos only.
- Softness. Substitute ¼ to ½ cup of the flour with cake flour for a softer crumb.
- Storage. Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Make ahead. Assembled dough balls can be refrigerated for up to 2 days; bring to room temperature before baking.
Nutritional Information
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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