Cookie Monster Cookies
These Cookie Monster Cookies are thick, bright blue, and absolutely loaded with semisweet, milk, and white chocolate chips plus chopped Oreos and Chips Ahoy. The big ones get cookie-piece mouths and candy eyes, because subtle was never the plan.
Jump to RecipeWhy You’ll Love Them
- Three kinds of chocolate — semisweet, milk, and white chocolate chips are mixed through the dough.
- Cookies inside the cookies — chopped Oreos and Chips Ahoy make every bite a little different.
- Two tested sizes — the batch made 65 minis and 3 large Cookie Monsters.
- The faces are half the fun — cookie-piece mouths and candy eyes turn the big cookies into Cookie Monsters.
Don’t Mess This Up
- Watch the dough texture. It should feel like Play-Doh and should not be sticky.
- Don’t dump in extra flour unnecessarily. Only add more if the dough is actually too sticky, and add it gradually in ¼-cup increments.
- Mix the inclusions by hand. Once the wet mixture meets the flour, chocolate chips, Oreos, and Chips Ahoy, finish mixing by hand.
- Chill the portioned dough overnight.
- Keep the dough cold while baking batches. Return unused portions to the refrigerator instead of leaving them on the counter.
- Work quickly during the large-cookie decorating step. Add the Oreo and Chips Ahoy pieces after the first bake without letting the cookies cool too much before returning them to the oven.
- Don’t wait for the centers to look dry. The large cookies should have set edges and a center that looks pale but not wet.
- Don’t skip the pan rest. Let the cookies remain on the hot baking sheet so they can finish setting before moving them.
What It Should Look Like
Finished dough: After hand-mixing, the dough should hold together and have a thick, Play-Doh-like texture. It should not be loose or sticky.
Before Hand-Mixing
Finished Large Cookies
Inside the Cookie
Tiny Chaos — Mini Cookies
- Portion each mini at 1.5 oz.
- Bake at 350°F for 14 minutes.
- Let the cookies rest on the baking sheet after baking so they can finish setting before transferring them to a cooling rack.
- Actual tested mini yield: 65 cookies.
The minis do not get the large-cookie second bake. Their tested bake time is 14 minutes total.
Big Bake Energy — Large Cookie Monsters
The batch made 3 large cookies portioned with a large cookie scoop. They were not weighed.
- Bake the large cookies at 350°F for 12–15 minutes.
- Remove the baking sheet from the oven.
- Work quickly while the cookies are still hot. Break Oreo and Chips Ahoy cookies into pieces or halves and press the cookie pieces into the cookies to create the Cookie Monster mouth.
- Return the large cookies to the oven for another 5–8 minutes.
- The edges should be set and beginning to turn golden. The middle should still look pale but not wet.
- Remove the cookies from the oven and leave them on the hot baking sheet for 10 minutes so they can finish setting.
- Transfer to a cooling rack. Finish the Cookie Monster look with candy eyeballs as shown in the finished photos.
Save Some for Later
Store baked cookies in an airtight container for up to 1 week.
- Unbaked: Portioned Cookie Monster cookie dough can be frozen in an airtight freezer-safe container or bag for up to 3 months.
- Baked: Fully baked Cookie Monster cookies can also be frozen in an airtight freezer-safe container or bag for up to 3 months.
The Chaos Test
- Make ahead? Yes — the portioned dough is chilled overnight.
- Freezer friendly? Yes — baked or unbaked, up to 3 months.
- Mixer needed? The recipe was tested using a stand mixer for the wet ingredients, with the flour and inclusions finished by hand.
Cookie Monster Cookies
Course: CookiesYield
68
mixed-size cookies: 65 minis + 3 largeOven
350
°FChill
Overnight
Thick, bright-blue cookies packed with three kinds of chocolate chips, chopped Oreos, and chopped Chips Ahoy. Oven: 350°F. Chill the portioned dough overnight. Minis bake for 14 minutes. Large cookies bake for 12–15 minutes, are decorated, then bake for another 5–8 minutes.
Ingredients
- Cookie Dough
2 cups (456 g) salted butter, softened
1½ cups (300 g) granulated white sugar
2 cups (400 g) packed brown sugar
4 large eggs
4 tsp (20 ml) vanilla extract
Royal blue food coloring, enough to reach the desired blue color
6 cups (750 g) all-purpose flour
2 tsp (10 g) salt
4 tsp (20 g) baking powder
1½ cups (262.5 g) semisweet chocolate chips
1 cup (175 g) white chocolate chips
1 cup (175 g) milk chocolate chips
1 cup (140 g) chopped Oreo cookies
1 cup (140 g) chopped Chips Ahoy cookies
- For Decorating the Large Cookies
Additional Oreo pieces
Additional Chips Ahoy pieces
Candy eyeballs, as needed
Directions
- Make and Chill the Dough
- In a stand mixer, cream together the softened salted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract and mix until smooth.
- Add royal blue food coloring until the mixture reaches the blue color you want.
- Add the baking powder and salt.
- In a separate large bowl, combine the flour, semisweet chocolate chips, white chocolate chips, milk chocolate chips, chopped Oreos, and chopped Chips Ahoy.
- Pour the wet mixture into the bowl with the dry ingredients and inclusions.
- Mix everything together by hand until all of the flour is incorporated and a cohesive cookie dough forms.
- The finished dough should have a Play-Doh-like consistency and should not be sticky. If it is still too sticky, add additional flour gradually in ¼-cup increments only as needed until the proper consistency is reached. Do not automatically add extra flour if the dough already has the correct consistency.
- Portion the dough: weigh minis into 1.5 oz portions and portion the large cookies using a large cookie scoop.
- Place the portioned dough in airtight containers and refrigerate overnight.
- Bake the Mini Cookies
- On baking day, line the baking sheets with parchment paper and preheat the oven to 350°F.
- Keep the dough cold while batches are baking. Return unused portions to the refrigerator instead of leaving all of the dough on the counter.
- Bake the 1.5 oz mini cookies at 350°F for 14 minutes.
- Let the minis rest on the baking sheet after baking so they can finish setting before transferring them to a cooling rack. Do not add the large-cookie second bake to the minis.
- Bake and Decorate the Large Cookie Monsters
- Bake the large cookies at 350°F for 12–15 minutes.
- Remove the baking sheet from the oven. Work quickly while the cookies are still hot: break Oreo and Chips Ahoy cookies into pieces or halves and press the pieces into the cookies to create the Cookie Monster mouth.
- Return the large cookies to the oven for another 5–8 minutes.
- The edges should be set and beginning to turn golden. The middle should still look pale but not wet.
- Remove the cookies from the oven and leave them on the hot baking sheet for 10 minutes so they can finish setting.
- Transfer to a cooling rack. Finish the Cookie Monster look with the candy eyeballs as shown in the finished photos.
- Store and Freeze
- Store baked cookies in an airtight container for up to 1 week.
- Portioned unbaked dough can be frozen in an airtight freezer-safe container or bag for up to 3 months.
- Fully baked cookies can be frozen in an airtight freezer-safe container or bag for up to 3 months.
