Cookie Monster Cookies
Introducing Cookie Monster Cookies – the ultimate treat for cookie lovers of all ages! These delightful blue cookies are filled with a medley of irresistible flavors, including chunks of Oreos, crunchy chocolate chip cookies, and delectable chocolate and white chocolate morsels. Baking these cookies with your kids is not only delicious but also a fun-filled adventure in the kitchen. Watch as they mix, scoop, and bake their way to creating these whimsical cookies, guaranteed to bring smiles to everyone’s faces.
Cookie Monster Cookies
10
servings30
minutes10
minutesThese cookies boast a soft, chewy texture and are packed with delightful crunchy cookie pieces and flavorful morsels.
What You’ll Need
- Supplies
Mixer with bowl and paddle attachment
Baking trays with silicone baking mats or parchment paper
Portion scoop (2 ounce scoop works well)
- Ingredients
⅔ cup (150 g) butter, softened (regular or vegan)
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar
1 egg (50 g)
1 Tablespoon (14.1 g) vanilla extract
Food coloring – combination of blue and purple (See notes.)
1¼ cup + 2 Tablespoons (169.6 g) all-purpose flour
¾ cup + 1⅔ Tablespoons (95.4 g) cake flour
¾ teaspoon (4.5 g) salt
¾ teaspoon (4 g) baking soda
½ teaspoon (2 g) baking powder
1 teaspoon (2.3 g) cornstarch
¼ cup (42.5 g) chocolate morsels (regular or vegan)
¼ cup (42.5 g) white chocolate morsels (regular or vegan)
⅓ cup (80 g) crunchy chocolate chip cookies, chopped
14 (80 g) Oreo cookies, chopped
Directions
- Preheat oven to 350°F.
- Prepare two large baking pans with silicone liners or parchment paper. Set aside.
- In a medium bowl, whisk together dry ingredients: flours, salt, baking soda, baking powder, and cornstarch. Set aside.
- In the bowl of a stand mixer, add butter and sugars. Using the paddle attachment, beat on medium speed until light and fluffy (approximately 4 minutes).
- Add egg and emulsify, beating on medium speed until no yolk is seen.
- Add vanilla and food coloring. Beat until combined.
- While mixer is on low speed, gradually add dry ingredients. Mix until almost combined.
- Add all morsels and cookie pieces and mix on low just until combined.
- Scoop 10 mounds of dough onto prepared cookie sheets.
- Bake for 8-10 minutes or until set.
- Cool on pan for 10 minutes. Then, transfer to cooling rack.
Notes
- The best way to measure ingredients is with a kitchen scale using the metric measurements provided in parenthesis in the ingredients list.
- If you don’t have cake flour, you can use 2¼ cups (265 g) all-purpose flour.
- I use a KitchenAid Bowl-Lift Stand Mixer, but any mixer will work. Medium on my KitchenAid is speed 4. You’ll need to adjust your speed for your mixer to ensure you get the desired results.
- I used Artisan Accents food coloring: 5 drops Azure Blue and 4 drops Deep Purple (see next picture). However, you can use any brand and combination of colors you want.
- For the crunchy chocolate chip cookies, you can use brands like Chips Ahoy or Enjoy Life. Choose regular-sized or mini cookies.
- I used a 2 ounce scoop for the pictured cookies.
- Store cookies in an airtight container for 5-6 days or freeze baked cookies for up to 2 months.
- Raw cookies can be frozen for up to 6 months. Thaw in fridge overnight or at room temperature for a few hours and bake as directed.
