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Cookie Monster Cookies

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a close up shot of a Cookie Monster Cookie split in half on a plate
Tinted the same bright blue color as everyone’s favorite cookie-loving character, these cookie monster cookies are a sweet treat with a gooey chocolate center and plenty of cookies on top.
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Table of Contents
  1. Cookie Monster Cookies Ingredients
  2. Substitutions And Additions
  3. How To Make This Cookie Monster Cookies Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

These cookie monster cookies are sure to bring out your inner child as soon as you take a bite. Stuffed with plenty of delicious chocolate chips and a gooey chocolate center, and featuring the bright blue shade of everyone’s favorite blue fur ball from Sesame Street, these cookies are sure to bring smiles all around.

a close up shot of Cookie Monster Cookies stacked on top of each other with one cookie split in half
Cookie Monster Cookies raw ingredients that are labeled
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These cookies are jam-packed with chocolate chips, a surprise chocolate center, and topped with even more cookies.

They have the perfect amount of crunchiness on the outside while being soft and chewy on the inside.

The combination of flavors, not to mention the bright blue color, is simply irresistible and will leave you wanting more.

You’ll need:

  • 3 cups of all-purpose flour, spooned and leveled
  • 2 teaspoons of baking powder
  • 1 cup of salted sweet cream butter, softened
  • 1 cup of light brown sugar, tightly packed
  • ¾ cup of granulated sugar
  • 2 teaspoons of pure vanilla extract
  • 2 large eggs, room temperature
  • 10-12 drops of royal blue food coloring gel (I used Sunny Side Up Bakery brand)
  • 1 cup of semi-sweet chocolate chips + ½ cup for topping
  • 1 cup of white baking chips (I used Ghirardelli brand) + ½ cup for topping
  • 40 milk chocolate candy melt wafers (for the center of the cookies) 
  • 1 cup of broken mini Chips Ahoy cookies (or Famous Amos), optional garnish
  • 1 cup of broken mini Oreo cookies, optional garnish

Substitutions And Additions

COOKIES: You can substitute full-size chopped Oreos and Chips Ahoy cookies for the mini versions.

DECORATION: You can add candy eyes to decorate these blue monster cookies.

OREOS: You can substitute full-size Oreo cookies for the milk chocolate wafers in the center of the cookies.

VANILLA EXTRACT: If you’re out of vanilla extract, you can use the same amount of maple syrup or honey. Both will add a slightly different flavor to your cookies, but they’ll still be delicious.

CHOCOLATE CHIPS: If you’re not a fan of chocolate or just want to try something different, you can replace the chocolate chips with the same amount of dried fruit, like raisins or cranberries. This will give your cookies a fruity twist.

Our step-by-step instructions below will walk you through making these ultimate cookie treats. They are almost as fun to make as they are to eat!

STEP ONE: Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.

STEP TWO: In the bowl of a stand mixer or a large mixing bowl and a handheld electric mixer on high speed, beat the softened butter for 1½ to 2 minutes until smooth.

STEP THREE: Add in the sugars and vanilla extract and continue mixing for another 1½ to 2 minutes.

sugar and vanilla added to the cookie ingredients

STEP FOUR: Add the eggs, one at a time, beating well after each egg. 

STEP FIVE: Add in the blue gel food coloring and mix just until the color is uniform and no streaks remain. 

OUR RECIPE DEVELOPER SAYS

The color of the cookie dough should be vivid and vibrant. You can add extra drops until the desired color is reached. Also, remember that the blue dough may fade just a bit when you add the flour. 

blue food color gel added to the sugar mixture

STEP SIX: Add the dry ingredients 1 cup at a time, mixing well after each cup. 

STEP SEVEN: Add the semi-sweet chips and the white baking chips. Mix just until the chips are incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 30 minutes.

PRO TIP:

Don’t skip the chilling stage, as this will help minimize the spread of the cookies when they are baking.

semi sweet chips and white baking chips added to the food gel mixture

STEP EIGHT: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.

STEP NINE: Use a 3-tablespoon cookie scoop to scoop the cookie dough balls. Slightly flatten the cookie dough ball. Place 2 of the candy melt wafers in the center of the dough. Carefully roll the cookie dough around the wafers and form it into a dough ball. Place the filled dough ball onto the prepared baking sheet. Repeat the steps, placing dough balls 2 inches apart. 

candy melt wafers placed in the center of dough

STEP TEN: Sprinkle the reserved chocolate and white baking chips on top of the cookies. Bake for 12 to 14 minutes or until the edges are slightly golden brown. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.

chocolate and white baking chips sprinkled on top of the cookie

STEP ELEVEN: Immediately after removing the baked cookies from the oven, carefully top them with the broken pieces of cookies. Allow the cookies to rest on the baking sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely. 

top cookies with chunks of cookies

How To Serve

These adorable blue cookie monster cookies will delight anyone they are served to. They make the perfect afternoon snack after school, along with a Wendy’s Frosty or a mug of homemade hot chocolate

If you’re feeling a little more adventurous, try a scoop of vanilla ice cream with these over-the-top cookies.

For even more fun blue treats, check out our cookie monster cupcakes and blue cookie monster ice cream.

Storage

You could assemble the cookie dough balls ahead of time and freeze them, ready for baking a few at a time when the craving hits.

ON THE COUNTER: Store these delicious cookies in an airtight container at room temperature for up to 3 days. 

IN THE FREEZER: You can freeze the cookie dough for up to 1 month in a freezer bag or airtight container. Allow the dough to thaw overnight in the refrigerator before scooping, filling, and baking.

overhead shot of Cookie Monster Cookies on a plate

These vibrant blue cookies are packed with flavor, oozing with chocolatey goodness, and sprinkled with a monster-sized punch of sweetness. With delicious, crunchy edges and a perfectly crispy interior, our cookie monster cookies will inject a burst of flavor into your day.

FREQUENTLY ASKED QUESTIONS

Do I have to tint these cookies blue?

While we love the charm that the blue color adds to this monster cookie recipe, it is entirely optional to dye the dough blue.

How do I store these fun cookies?

Our easy cookie monster cookies can easily be kept on the counter at room temperature for up to three days.

What if I don’t have parchment paper?

You can use a silicone baking mat if you don’t have parchment paper. If you don’t have that, you can bake the cookies directly on the baking sheet sprayed with a little bit of baker’s spray. 

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a close up shot of a Cookie Monster Cookie split in half on a plate
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Tinted the same bright blue color as everyone’s favorite cookie-loving character, these cookie monster cookies are a sweet treat with a gooey chocolate center and plenty of cookies on top.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings 20

Ingredients
  

  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 cup salted sweet cream butter, softened
  • 1 cup light brown sugar, tightly packed
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 10 to 12 drops royal blue food color gel, I used Sunny Side Up Bakery brand
  • 1 ½ cup semi-sweet chocolate chips (½ cup for topping)
  • 1 ½ cup white baking chips, I used Ghirardelli brand (½ cup for topping)
  • 40 milk chocolate candy melt wafers, for the center of the cookies
  • 1 cup broken mini Chips Ahoy, or Famous Amos (optional garnish)
  • 1 cup broken mini Oreo cookies, optional garnish

Instructions
 

  • Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
  • Using a stand mixer or a large mixing bowl and a handheld mixer on high speed, beat the softened butter for 1½ to 2 minutes until smooth.
  • Add in the sugars and vanilla extract and continue mixing for another 1½ to 2 minutes.
  • Add the eggs, one at a time, beating well after each egg.
  • Add in the blue food color gel and mix just until the color is uniform and no streaks remain. The color should be vivid and vibrant. You can add extra drops until the desired color is reached. Also, remember that it may fade just a bit when you add the flour.
  • Add the flour mixture in 1 cup at a time, mixing well after each cup.
  • Add the semi-sweet chips and the white baking chips. Mix just until the chips are incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • Use a 3-tablespoon cookie scoop to scoop the cookie dough. Slightly flatten the cookie dough ball. Place 2 of the candy melt wafers in the center of the dough. Carefully roll the cookie dough around the wafers and form it into a dough ball. Place the filled dough ball onto the prepared baking sheet. Repeat the steps, placing dough balls 2 inches apart.
  • Sprinkle the reserved chocolate and white baking chips on top of the cookies. Bake for 12 to 14 minutes or until the edges are slightly golden brown.
  • Immediately after removing the cookies from the oven, carefully top them with the broken pieces of cookies. Allow the cookies to rest on the baking sheet for 5 to 7 minutes before transferring them to a cooling rack to cool completely.

Notes

  • The color of the cookie dough should be vivid and vibrant. You can add extra drops until the desired color is reached. Also, remember that the blue dough may fade just a bit when you add the flour.
  • Don’t skip the chilling stage, as this will help minimize the spread of the cookies when they are baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended bake time.

Nutrition

Calories: 475kcal | Carbohydrates: 62g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 167mg | Potassium: 228mg | Fiber: 3g | Sugar: 37g | Vitamin A: 320IU | Calcium: 66mg | Iron: 3mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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