Cookie Monster Cookies

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 Time15

Cook Time12

Chill Time30

Total Time57

Course: Dessert

Cuisine: American

Keyword: Cookie Monster Cookies Recipe

Servings:

Calories: 475kcal

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