These Cookie Monster Cookies are a colorful, playful treat loaded with cookies inside of cookies—plus two types of chocolate chips. Each one is soft, chewy, and dyed a bold Cookie Monster blue for extra fun. I love how every bite has crunchy cookie chunks, melty chocolate, and a soft center. They’re especially fun to make for birthday parties, bake sales, or anytime I want to serve a cookie that gets people talking and smiling.

Why You’ll Love This Recipe

I love this recipe because it’s a sweet celebration in every cookie. It combines everything I crave—chocolate chips, Oreos, and Chips Ahoy—baked into a buttery, vibrant blue cookie dough. The texture is thick and soft with a little crunch from the cookie bits. I also love that it’s easy to customize with different mix-ins and fun decorations like edible googly eyes. These cookies always disappear fast!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, softened to room temperature (equals 2 sticks)

• ¾ cup light brown sugar, packed

• ½ cup granulated white sugar

• 2 large eggs

• 1 teaspoon pure vanilla extract

• 2½ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• Blue gel food coloring (I use enough to get a vibrant, Cookie Monster-style blue)

• ½ cup mini semisweet chocolate chips

• ½ cup white chocolate chips

• ½ cup mini Oreos, chopped into smaller pieces (or regular Oreos broken into chunks)

• ½ cup Chips Ahoy cookies, chopped into chunks or use mini Chips Ahoy

Directions

1. I start by preheating my oven to 350°F (175°C) and lining two baking sheets with parchment paper.

2. In a large mixing bowl, I cream the softened butter, brown sugar, and white sugar together until the mixture becomes light and fluffy—about 2 to 3 minutes using a hand or stand mixer.

3. I then add the eggs one at a time, mixing well after each. I also stir in the vanilla extract.

4. At this point, I add the blue gel food coloring and mix until I get a rich, bright blue dough. I usually start with a few drops and add more until I reach the shade I like.

5. In a separate bowl, I whisk together the all-purpose flour, baking soda, baking powder, and salt.

6. I gradually mix the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.

7. I fold in the mini chocolate chips, white chocolate chips, chopped Oreos, and chopped Chips Ahoy cookies. I make sure the mix-ins are evenly distributed throughout the dough.

8. Using a large cookie scoop or 3 tablespoons of dough, I form balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

9. I bake the cookies for 10 to 12 minutes, until the edges are set but the centers are still soft and slightly underbaked.

10. Once baked, I let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Optional Decoration:
Right after baking, I like to press a few extra cookie chunks or chocolate chips on top for an extra pretty finish. Sometimes I even add edible googly eyes while they’re still warm for that perfect Cookie Monster look.

Servings And Timing

This recipe makes about 18 large cookies.

• Prep Time: 15 minutes

• Bake Time: 10 to 12 minutes

• Cooling Time: 10 minutes

• Total Time: Around 35 minutes

Variations

• I sometimes swap the white chocolate chips for peanut butter chips or butterscotch chips to change up the flavor.

• For a nutty version, I like adding chopped pecans or walnuts to the dough.

• When I want to make them extra gooey, I add a few mini marshmallows into the mix.

• To make these gluten-free, I substitute a 1:1 gluten-free flour blend and use gluten-free cookies for the mix-ins.

• If I want to make them smaller, I use 1½ tablespoons of dough per cookie and reduce the baking time to 8 to 9 minutes.

Storage/Reheating

I store leftover cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to keep them longer, I freeze the baked cookies or unbaked dough balls for up to 3 months. When I’m ready to enjoy one, I reheat the baked cookies in the microwave for 10 to 15 seconds to make them soft and warm again. If I’m baking from frozen dough, I add 1 to 2 extra minutes to the baking time.

FAQs

Can I Use Liquid Food Coloring Instead Of Gel?

I prefer gel food coloring because it’s more concentrated and doesn’t change the dough’s texture. Liquid food coloring can work, but I may need a lot more, which could affect the dough’s consistency.

Do I Need To Chill The Dough?

No, but I find chilling it for 30 minutes helps the cookies hold their shape better and bake thicker. It’s optional but great if I have extra time.

Can I Skip The Cookie Pieces?

Yes, I’ve made these with just chocolate chips and they still turn out amazing. I just double the amount of chips to make up for the missing mix-ins.

How Do I Make Them Look Like Cookie Monster?

To get that Cookie Monster effect, I use a lot of blue food coloring, press cookie bits on top after baking, and sometimes add edible candy eyes while the cookies are still warm.

Can I Make These Ahead Of Time?

Absolutely. I often make the dough in advance and store it in the fridge for up to 48 hours. I also freeze the portioned dough balls and bake them fresh when needed.

Conclusion

Cookie Monster Cookies are the ultimate fun treat with their bold blue color and cookie-stuffed centers. I love making them for celebrations, special events, or whenever I feel like baking something out of the ordinary. They’re easy to prepare, fun to customize, and guaranteed to make anyone smile with that first bite. Whether I go all-in with toppings and eyes or keep it simple, these cookies always deliver big joy.