Soft and Chewy Cookie Monster Cookies
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These Cookie Monster Cookies are a blast to make and even more fun to eat. A cookie that’s not only packed with chocolate chips, white chocolate chips, Oreos, and chunks of chocolate chip cookies but also bright blue and full of fun. Perfect for a party or just because you deserve a treat, these cookies will definitely put a smile on your face.
I love making these cookies. They are so easy to make and come together in just over 30 minutes. I’ve made them for birthday parties, Halloween, baby showers (for a boy), and even 4th of July celebrations. The kids all watch Sesame Street and love to help make them, and they make cute gifts.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Cookie Monster Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Cream the Butter and Sugars
Start by whisking the butter with the brown and white sugars. Mix for about 5 minutes until the mixture is super soft and creamy. This step is crucial for that perfect cookie texture.
Tip: Make sure your butter is at room temperature for easier mixing and a smoother texture.
Add the Wet Ingredients
Next, add the eggs, vanilla, and blue food coloring. Keep mixing until everything is fully combined. The blue food coloring gives these cookies their fun, vibrant color.
Combine the Dry Ingredients
Now, it’s time to add the flour, salt, and baking powder. Mix these with a wooden spoon, and be careful not to overmix. Stop as soon as the dough starts to come together.
Mix in the Goodies
Fold in the chocolate chips, white chocolate chips, Oreos, chocolate chip cookies, and chocolate chunks. Make sure everything is well combined, but remember to reserve a bit of each for topping the cookies later. Refrigerate the dough for 30 minutes to help it firm up.
While the dough chills, preheat your oven to 180ºC (350°F).
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Tip: Chop the Oreos and chocolate chip cookies very small to ensure they’re evenly distributed throughout the dough. Refrigerating the dough helps the cookies maintain their shape and prevents spreading too much while baking.
Prepare the Cookie Dough Balls
Line a baking sheet with baking paper. Scoop out a large ball of dough, around 2 tablespoons, and press it down slightly. Place a chocolate cookie disc on top, then cover it with another 2 tablespoons of dough.
Shape the Cookies
Seal the edges well to enclose the cookie disc inside, and round out the dough. Top with a bit of the reserved toppings to make them look extra tempting. You should end up with about 12 cookies.
Tip: Sealing the edges well is key to keeping the chocolate cookie discs neatly tucked inside each cookie.
Bake
Pop the cookies in the oven and bake for 12 minutes. Watch as they turn a beautiful golden brown, but still soft and chewy on the inside.
Cool and Serve
Let the cookies cool before serving them up. This allows them to set properly, so they don’t fall apart when you pick them up.
Equipment
Ingredients
- 1 cup butter at room temperature
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 teaspoons blue food coloring
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 cup chocolate chips
- 1 cup white chocolate chips
- 1 cup Oreos chopped very small
- 1 cup chocolate chip cookies chopped very small
- 1 cup chocolate chunks
- 12 chocolate cookies disc type
Instructions
- Whisk the butter with brown and white sugar. Mix for about 5 minutes, it should be super soft and creamy.1 cup butter, 1 cup light brown sugar, ¾ cup granulated sugar
- Add the eggs, vanilla, blue food coloring and continue mixing until fully combined.2 eggs, 2 teaspoons vanilla, 2 teaspoons blue food coloring
- Add the flour, salt, baking powder and mix with a wooden spoon, do not over mix, stop as soon as it starts to come together.3 cups flour, 1 teaspoon salt, 2 teaspoons baking powder
- Add the chocolate chips, white chocolate chips, Oreos, chocolate chip cookies and chocolate chunks and mix until everything is combined (reserve a bit of each to top the cookies). Refrigerate the dough for 30 minutes.1 cup chocolate chips, 1 cup white chocolate chips, 1 cup Oreos, 1 cup chocolate chunks, 1 cup chocolate chip cookies
- Preheat the oven to 180ºC (350°F).
- Line a baking sheet with baking paper. Scoop a big ball of dough (around 2 tablespoons) and press it down, top with the chocolate cookie disc and cover with 2 more tablespoons of dough.12 chocolate cookies
- Seal the edges and round it up. Top with a bit of the leftover toppings. (You will get around 12 cookies).
- Bake for 12 minutes.
- Let them cool and serve.
Notes
- Butter at Room Temperature: Using butter at room temperature is essential for achieving that perfect creamy texture when mixing with sugar. Cold butter won’t blend as well, and melted butter can make your cookies spread too much while baking.
- Chop Ingredients Small: When adding Oreos and chocolate chip cookies, chop them into very small pieces. This ensures that they are evenly distributed throughout the dough, giving you a consistent flavor and texture in every bite.
- Don’t Overmix the Dough: When combining the dry ingredients with the wet ingredients, mix just until the dough comes together. Overmixing can make the cookies tough. Using a wooden spoon helps to mix gently and prevents overworking the dough.
- Seal the Edges Well: When shaping the cookies, make sure to seal the edges well around the chocolate cookie disc. This keeps the disc intact inside the cookie and prevents any filling from leaking out during baking.
- Watch the Baking Time: Bake the cookies for 12 minutes, but keep an eye on them. You want them to be golden brown but still soft and chewy inside. Overbaking can make them too hard.
- Cool Before Serving: Let the cookies cool completely before serving. This allows them to set properly and makes them easier to handle without falling apart. I let mine cool for a couple of minutes on the baking tray and then transfer them to a wire rack to cool completely.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Expert Tips
- Butter at Room Temperature: Using butter at room temperature is essential for achieving that perfect creamy texture when mixing with sugar. Cold butter won’t blend as well, and melted butter can make your cookies spread too much while baking.
- Chop Ingredients Small: When adding Oreos and chocolate chip cookies, chop them into very small pieces. This ensures that they are evenly distributed throughout the dough, giving you a consistent flavor and texture in every bite.
- Don’t Overmix the Dough: When combining the dry ingredients with the wet ingredients, mix just until the dough comes together. Overmixing can make the cookies tough. Using a wooden spoon helps to mix gently and prevents overworking the dough.
- Seal the Edges Well: When shaping the cookies, make sure to seal the edges well around the chocolate cookie disc. This keeps the disc intact inside the cookie and prevents any filling from leaking out during baking.
- Watch the Baking Time: Bake the cookies for 12 minutes, but keep an eye on them. You want them to be golden brown but still soft and chewy inside. Overbaking can make them too hard.
- Cool Before Serving: Let the cookies cool completely before serving. This allows them to set properly and makes them easier to handle without falling apart. I let mine cool for a couple of minutes on the baking tray and then transfer them to a wire rack to cool completely.
How to Store Cookie Monster Cookies
These cookies store great, making them ideal to prep ahead.
Keep Them Fresh
Store your leftover Cookie Monster Cookies in an airtight container at room temperature. This will keep them fresh and chewy for up to a week. If you want them to last longer, you can freeze them.
Freeze for Later
To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag or an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy them again, just let them thaw at room temperature or give them a quick warm-up in the microwave.
Reheat for Freshness
For that just-baked taste, pop a cookie in the microwave for about 10-15 seconds. This will bring back the gooey texture and warm flavors.
More Easy Cookie Recipes for You to Try at Home
If you love my Cookie Monster Cookies, then why stop there? Here are some of my favorite cookie recipes.
