Introduction

These Cookie Monster Cookies are a fun twist on classic chocolate chip cookies, bursting with vibrant colors and loaded with chunks of your favorite cookies. Perfect for parties or just a playful treat, they bring a delightful crunch and a pop of color in every bite.

The image shows bright blue cookies placed closely on a white plate over a white marbled surface. Each cookie has a soft, slightly textured top layer in vibrant blue, decorated with small white chocolate chips, dark brown Oreo cookie pieces, and light brown cookie chunks scattered unevenly across the surface. The cookies look thick and chewy with a mix of smooth and crumbly textures in the toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt
1 cup (226g) unsalted butter (2 sticks, room temperature)
1 ¼ cups (267g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
Royal blue, electric blue, and violet gel food coloring
2/3 cup (113g) white chocolate chips (divided)
2/3 cup chopped Chips Ahoy cookies (mini cookies recommended)
2/3 cup chopped Oreos

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Step 2: In a large bowl, cream the softened butter with both sugars until light and fluffy. This should take about 3 to 5 minutes using a hand or stand mixer.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
Step 5: Divide the dough into three equal portions. Add a few drops of royal blue gel food coloring to one portion, electric blue to the second, and violet to the third. Mix each portion gently until the color is uniform.
Step 6: Combine the three colored portions back together gently, creating a marbled effect without fully blending the colors.
Step 7: Fold in half of the white chocolate chips, the chopped Chips Ahoy, and chopped Oreos until evenly distributed throughout the dough.
Step 8: Scoop dough onto a baking sheet lined with parchment paper, spacing about 2 inches apart. Sprinkle the remaining white chocolate chips on top of each cookie dough ball for extra texture and appearance.
Step 9: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still look soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use gel food coloring to get vibrant, vivid colors without changing the dough consistency.
For a chewier texture, chill the dough for 30 minutes before baking.
Swap white chocolate chips for milk or dark chocolate chips if preferred.
Add a teaspoon of instant coffee powder to enhance the chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm briefly in the microwave or oven until soft and warm.

How to Serve

The image shows bright blue cookies arranged on a white plate set on a white marbled surface. Each cookie is thick and soft-looking, topped with three main layers of toppings: small white chocolate chips with a smooth, shiny texture, golden brown cookie chunks that appear crunchy, and broken pieces of dark chocolate sandwich cookies with a rough texture. The blue cookie dough base is visible beneath the toppings, with its dense yet soft texture and vibrant color making the toppings stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended because it provides more vibrant colors without thinning the dough. Regular liquid coloring can make the dough too soft or sticky.

Do I need to chill the dough before baking?

Chilling is optional but recommended if you want thicker, chewier cookies. It also helps the colors stay distinct and prevents spreading.

Cookie Monster Cookie Recipe

Print Recipe

★★★★★

5 from 82 reviews

This Cookie Monster Cookie recipe delivers vibrant, colorful cookies loaded with chunks of Chips Ahoy and Oreo cookies, complemented by creamy white chocolate chips. The dough is soft and buttery, enhanced with royal blue, electric blue, and violet gel food coloring to create an eye-catching treat that’s perfect for parties or any occasion where you want a playful twist on classic chocolate chip cookies.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups (360g) all purpose flour
2 tsp cornstarch
1 tsp baking soda
¼ tsp salt

Wet Ingredients

1 cup (226g) unsalted butter (2 sticks, room temperature)
1 ¼ cups (267g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract

Add-Ins

Royal blue, electric blue, and violet gel food coloring
2/3 cup (113g) white chocolate chips (divided)
2/3 cup chopped Chips Ahoy cookies (mini cookies preferred)
2/3 cup chopped Oreos

Instructions

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, cornstarch, baking soda, and salt until evenly combined.
Cream Butter and Sugars: In a large mixing bowl, beat the room temperature unsalted butter with brown sugar and granulated sugar until the mixture is fluffy and light in color, about 3-5 minutes using an electric mixer on medium speed.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla extract thoroughly.
Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing on low speed until just combined to avoid overmixing which can make the cookies tough.
Divide Dough and Add Food Coloring: Divide the cookie dough evenly into three separate bowls. Add royal blue gel food coloring to one bowl, electric blue to the second, and violet to the third. Mix each until the color is vivid and evenly distributed.
Fold in Add-Ins: Reserve a small portion of the white chocolate chips for garnishing. Equally fold the chopped Chips Ahoy cookies, chopped Oreos, and the majority of the white chocolate chips into each colored dough bowl.
Shape Cookies: Using a cookie scoop or tablespoon, scoop dough portions from each color and combine them slightly together on the baking sheet to create a multicolored cookie look, spacing them about 2 inches apart. Press some of the reserved white chocolate chips on top of each cookie for decoration.
Bake: Bake cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden but centers still soft.
Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Using room temperature ingredients helps create a smoother dough and even mixing.
Be careful not to overmix once dry ingredients are added to avoid tough cookies.
Gel food coloring is preferred over liquid to prevent changing dough consistency.
Mini cookies make folding easier and distribute better in dough.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Cookie Monster cookies, colorful cookies, Oreo cookies, Chips Ahoy cookies, white chocolate chip cookies, fun cookies, party cookies