These oversized bakery-style cookies combine a soft, chewy chocolate chip base with a creamy blue vanilla frosting and a fun cookie topping. They’re colorful, playful, and taste just like a gourmet cookie shop treat made right in your own kitchen.
Why You’ll Love This Recipe
Bakery-style cookies with thick, soft centers
Fun blue frosting that makes them perfect for parties and celebrations
Rich vanilla and chocolate flavors in every bite
Easy to make with simple pantry ingredients
A great make-ahead dessert that looks impressive
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie Dough:
1 cup unsalted sweet cream butter, softened
1 1/3 cups light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup mini chocolate chips
1 cup chocolate chip cookies, crushed
Vanilla Frosting:
1 cup unsalted sweet cream butter, softened
2 1/2 cups powdered sugar
2 teaspoons pure vanilla extract
4 tablespoons heavy whipping cream
Sky blue gel food coloring, as needed
Topping:
18 mini chocolate chip cookies
1 cup crushed cookies
Directions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.
Add the eggs and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until a thick dough forms.
Fold in the mini chocolate chips and crushed cookies.
Scoop the dough into portions about 2.5 ounces each and roll into balls.
Place dough balls onto the prepared baking sheets, spacing them well apart.
Bake for 13–16 minutes, until the edges are lightly golden and the centers are set.
Allow cookies to cool completely on the baking sheet.
To make the frosting, beat the butter until smooth, then add powdered sugar, vanilla, and heavy cream. Mix until fluffy.
Add blue gel food coloring a little at a time until the desired color is reached.
Pipe frosting onto cooled cookies, sprinkle with crushed cookies, and top each with a mini cookie.
Servings and timing
Servings: 12 large cookies
Prep time: 15 minutes
Cook time: 16 minutes
Total time: 31 minutes
Variations
Use white chocolate chips instead of mini chocolate chips for a sweeter flavor
Add peanut butter chips for a nutty twist
Change the frosting color to match holidays or party themes
Use crushed sandwich-style chocolate cookies for a cookies-and-cream effect
Storage/Reheating
Store cookies in an airtight container in the refrigerator for up to 3 days. For best texture, let chilled cookies sit at room temperature for 15–20 minutes before serving. Frosted cookies are not recommended for reheating.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before baking.
Why do these cookies stay so soft?
The combination of cornstarch and brown sugar helps keep the cookies tender and thick.
Can I freeze these cookies?
Yes, unfrosted cookies freeze well for up to 2 months. Frost after thawing.
Do I have to use gel food coloring?
Gel food coloring is recommended because it gives vibrant color without thinning the frosting.
How do I keep the cookies thick?
Chilling the dough for 30 minutes before baking helps prevent spreading.
Can I make smaller cookies?
Yes, just reduce the baking time by a few minutes and watch closely.
What if my frosting is too thick?
Add heavy cream one teaspoon at a time until smooth and pipeable.
What if my frosting is too thin?
Mix in additional powdered sugar until the desired consistency is reached.
Can I skip the cookie topping?
Absolutely, the cookies are still delicious with just frosting.
Are these cookies good for parties?
Yes, their size, color, and flavor make them perfect for celebrations.
Conclusion
This Blue Crumbl Monster Cookie recipe delivers bakery-quality cookies with a fun, colorful twist. Soft centers, creamy frosting, and chocolatey goodness make them a standout dessert for any occasion. Once you try them, they’re sure to become a favorite treat to bake and share.
These oversized Blue Crumbl Monster Cookies feature a soft, chewy chocolate chip cookie base topped with a vibrant blue vanilla frosting and finished with a fun cookie crumble and mini cookie topping. A playful, bakery-style dessert perfect for parties and celebrations.
Ingredients
1 cup unsalted sweet cream butter, softened
1 1/3 cups light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup mini chocolate chips
1 cup chocolate chip cookies, crushed
1 cup unsalted sweet cream butter, softened (for frosting)
2 1/2 cups powdered sugar
2 teaspoons pure vanilla extract (for frosting)
4 tablespoons heavy whipping cream
Sky blue gel food coloring, as needed
18 mini chocolate chip cookies (for topping)
1 cup crushed cookies (for topping)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter and brown sugar until light and fluffy.
Add eggs and vanilla; mix until fully combined.
In a separate bowl, whisk flour, cornstarch, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing until a thick dough forms.
Fold in mini chocolate chips and crushed cookies.
Scoop dough into 2.5-ounce balls and place on prepared baking sheets, spaced apart.
Bake for 13–16 minutes, until edges are golden and centers are set.
Cool cookies completely on baking sheet.
For the frosting, beat butter until smooth. Add powdered sugar, vanilla, and cream; mix until fluffy.
Add blue gel food coloring gradually to reach desired shade.
Pipe frosting onto cooled cookies. Sprinkle with crushed cookies and top with a mini cookie.
Notes
Chill dough before baking to help cookies stay thick.
Use gel food coloring for vibrant color without thinning the frosting.
Unfrosted cookies freeze well for up to 2 months.
Frost just before serving for best texture.
Let chilled cookies sit at room temperature before serving.
