Even though there’s clearly something joyful, childlike, and a little silly about these unapologetically blue cookie monster cookies, the flavour is seriously good! They’re chewy in the centre, crisp on the edges, and stuffed with white and milk chocolate chips, crushed Oreos, and Chips Ahoy chunks. Go ahead and kkip the blue food colouring if you want, but don’t skip the cookies-in-cookies part—that’s the whole point!
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Jump To:
- Why You’ll Love Blue Cookie Monster Cookies
- Ingredients You’ll Need & Why
- How to Make Blue Cookie Monster Cookies Step-by-Step
- Storage, Freezing, and Make-Ahead Tips
- Fun Ways to Serve Blue Cookie Monster Cookies
- Frequently Asked Questions
- Tried This Recipe?
- Blue Cookie Monster Cookies with Oreos and Chips Ahoy
Why You’ll Love Blue Cookie Monster Cookies
- Colourful, fun, and inspired by a certain copyright-protected blue cookie-loving monster from a beloved kids show
- Perfect for kids birthday parties!
- Easy to customize with any mix-ins you like. Don’t have (or like) Oreos or Chips Ahoy cookies? Use any chopped up cookies you want!
- Chewy and a little crispy on the edges, with a seriously good flavour for as playful as they look.
- Make these as blue as you want, or skip the food colouring entirely.
- No mixer is needed!
If you like playful cookies that are a little ridiculous (but ridiculously delicious!) you should check these recipes out:
Ingredients You’ll Need & Why
Dry Ingredients
- All-purpose flour provides structure to the cookies.
- Baking soda helps the cookies puff up and makes the crumb tender.
- Cornstarch prevents gluten from forming, keeping the cookies soft and chewy.
- Salt enhances flavour.
Wet Ingredients
- Butter adds richness and flavour. It’s melted first, to make the cookies chewy and fudgy.
- Sugar & brown sugar add sweetness and softness. Brown sugar is also slightly acidic, which reacts with the baking soda to provide lift.
- Eggs bind the cookie dough. An extra yolk is used to add richness.
- Vanilla extract adds warm base notes.
- Blue food colouring gel makes the cookie dough a fun blue colour. You can skip this if you want your cookies to be free of food colouring.
Mix-Ins
- Chocolate chips (a mix of white and milk chocolate) add flavour and contrast nicely with the blue cookie dough.
- Chopped cookies add texture and flavour. I like using Oreos and Chips Ahoy, which go perfectly with the Cookie Monster theme. But you can use any cookies you like!
Pro Tip
Add a drop of purple food colouring along with the blue to cancel out the yellow from the eggs and butter.
How to Make Blue Cookie Monster Cookies Step-by-Step
1. Mix the butter and sugars
Add the melted and cooled butter to a large mixing bowl along with the sugars. Mix to combine as best as you can—it will look a bit greasy and separated at this point (totally normal).
2. Add eggs and colour
Add the egg and yolk, and 5-6 drops of blue food colouring, or more if you want a darker blue cookie dough. You can add a drop of purple if you want, which can help counteract the yellow tones from the butter and egg yolks. Stir until everything is nice and smooth.
3. Add dry ingredients
Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl, then pour over the wet ingredients and stir just until combined.
4. Add mix-ins
Add the white and milk chocolate chips or chunks and the chopped Oreos and Chips Ahoy cookies. Fold into the dough until evenly distributed.
5. Chill & Scoop
Cover the dough and refrigerate until the dough has firmed up enough to be scoopable, at least 2 hours. Preheat your oven to 325˚F (160˚C). Scoop onto a lined baking sheet, leaving at least 3″ (7.6 cm) between each cookie. If your home is warm, you may want to chill the scooped cookies to firm up again.
6. Bake & Enjoy!
Bake for 13-14 minutes, or until the cookies have spread, puffed, and are just starting to turn golden around the edges. Leave to cool on the sheet for about 10 minutes, then transfer to a wire rack to cool completely. These cookies are best enjoyed the same day they’re made, but will keep at room temperature for up to 5 days in an airtight container.
Pro Tip
Chilling the dough makes the cookies easier to scoop, and prevents them from spreading too much in the oven.
Storage, Freezing, and Make-Ahead Tips
- At room temp, these cookies will keep well in an airtight container for up to 5 days.
- To freeze, scoop the dough on a lined baking sheet, cover, and freeze until the dough portions are solid. Transfer to an airtight freezer bag and freeze for up to 3 months. Bake straight from the freezer, adding 2-3 minutes to the baking time.
Fun Ways to Serve Blue Cookie Monster Cookies
- Perfect for kids’ birthdays or bake sales
- Press a couple candy eyes into each cookie dough ball before baking
- Make an ice cream sandwich with some chocolate or vanilla ice cream
Frequently Asked Questions
Yes, they’ll still taste exactly the same!
The cookies probably browned a little in the oven. Next time you could cover the baking sheet with some aluminum foil after the cookies have spread, to prevent browning. If your oven runs hot (you can check this with an oven thermometer) you may also need to turn it down by 10-25 degrees to compensate. You can also add a drop of purple food colouring to the dough to counteract the yellow from the butter and egg yolks.
Yes, just use a gluten-free baking flour blend such as Cup4Cup. Also make sure to use chopped gluten-free cookies for the mix-ins.
Absolutely! Use any cookies you like.
You may need to chill the dough longer, especially if your home is warm. You may even want to chill or freeze the scooped cookie dough portions while your oven preheats, to keep them cool and firm before they hit the oven.
Tried This Recipe?
I’d love to hear how it turned out! Leave a comment and a star rating below, it helps other bakers find this recipe. And if you share a photo of your bake on Instagram, don’t forget to tag me @LowbrowFancy, it really makes my day to see what people make with my recipes!
Blue Cookie Monster Cookies with Oreos and Chips Ahoy
Ingredients
Method
- In a medium mixing bowl, whisk together 280 g all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons corn starch, and ½ teaspoon fine sea salt.
- In a large mixing bowl, mix 170 g unsalted butter (melted and cooled), 100 g granulated sugar, and 150 g brown sugar until combined. It may look a little separated and greasy, that's normal! Add 1 large egg. 1 large egg yolk, and 2 teaspoons vanilla extract and mix until smoothly combined. Add 5-6 drops blue food colouring gel and mix to combine. Add a drop of purple food colouring if you like—it can help counteract the yellow tones from the butter and egg yolks.
- Add the dry ingredients to the wet ingredients and stir until just combined. Add 60 g white chocolate chips, 60 g milk chocolate chips, 50 g Oreo cookies (chopped), and 50 g Chips Ahoy cookies (chopped) and stir until evenly distributed.
- Cover and chill the dough in the fridge until it has firmed up enough to scoop, at least 2 hours.
- Preheat the oven to 325˚F (160˚C). Scoop portions of the dough onto a lined baking sheet, leaving at least 3" (7.6 cm) of space between.
- Bake for 13-14 minutes, or until the cookies have spread and puffed, are just starting to turn golden around the edges. Smaller cookies (less than 3 tablespoons of dough per cookie) will require less baking time, so keep a close eye on them!
- Leave on the baking sheet to cool for 10 minutes, then transfer to a wire rack to cool completely.
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