These fun and vibrant Cookie Monster cookies are the ultimate treat for cookie lovers! A blue, chewy chocolate chip cookie base is packed with both white and dark chocolate chips and chunks of crispy Oreos and chocolate chip cookies.
While the color is inspired by the Sesame Street character aptly named Cookie Monster, the flavor of these blue cookies is my interpretation of what a true cookie monster would dream of. These cookies will bring out the kid in you!
Plus, this easy, chocolatey cookie recipe requires just one bowl, no chilling time, and comes together in less than 30 minutes!
One of my favorite things about this recipe is that it only requires one bowl! As a busy mom and environmental scientist, One-Bowl baking is hands down my favorite! Less clean-up means I’m saving on both time and water. Win, win!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Cookie Monster Cookies Ingredients
Here’s everything you need:
- Unsalted butter. Using unsalted butter rather than salted butter allows you to control the amount of salt being added to your cookies. It’s important that your butter is softened (not melted!) in order to get the perfect consistency in your dough.
- Granulated and light brown sugar. While I’m usually a fan of using all brown sugar in my cookies for the most caramelly flavor, using half brown and have white sugar here allows you to get that vibrant blue color, while still giving you tons of flavor and just the right amount of sweetness.
- Vanilla extract. For a boost of flavor!
- Egg. To bind the cookies together and give them a little lift.
- All-purpose flour. The base of your cookie dough.
- Salt. To enhance all the other flavors.
- Baking soda. To help your cookies rise.
- Oreos and Chips Ahoy. To satisfy the cookie monster in you. You can use any cookies-n-cream cookies and any mini chocolate chip cookies (so long as they are crunchy!).
- White and dark chocolate chips. For chocolatey deliciousness.
- Blue food coloring. Totally optional to give you that fun, blue cookie color inspired by the Cookie Monster himself.
Cookie Monster Cookies Tips and Tricks
Prep Before You Dive In
Start by pre-heating your oven to 350°F and lining your cookie sheet with parchment paper, or you can consider using reusable baking mats for a more sustainable option!
It’s also really important to make sure that your butter is softened!
The easiest way to soften butter is to take it out of the fridge about 30-45 minutes before you start baking. This will allow the butter to naturally rise to room temperature, but this does take some planning ahead.
If you need a quicker solution, you can microwave your stick of butter on high for about 15 seconds. If it’s still too cold, continue to microwave in 5-second intervals until it’s softened.
The best way to tell if your butter is softened is by poking it! When it’s ready, your finger will leave a little imprint.
If you don’t want to use the microwave, there are 5 other simple ways you can easily soften your butter. For more on this, check out this article on how to soften butter quickly.
Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
Cream the Butter and Sugar First
The key to the perfect texture on your Cookie Monster cookies is to start by creaming your butter and sugar together. Creaming the sugar into your fat (in this case, butter) actually aerates the cookie dough.
The sugar cuts into the butter, adding little air bubbles that ultimately lead to a soft and chewy cookie with crispy edges.
Use a hand mixer on high to whip the softened butter, granulated sugar, and brown sugar together for 2-3 minutes, until it’s fluffy and smooth.
Add Your Wet Ingredients Next
With one-bowl baking recipes, it matters which order you add your ingredients in. After creaming your butter and both sugars together, add your egg and vanilla extract.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
As always, I have to remind you that best practice for baking is cracking your egg into a separate dish before adding it to your dough.
This will give you a chance to spot and extract any eggshells that may fall in or salvage your dough in the off chance you crack open a bloody egg.
Of course, if you like to live your life on the wild side like me then you can take the risk and crack it directly into your dough but do so at your own risk. 😉
Once you add your egg and vanilla extract, use your hand mixer on low until just combined. It’s best not to over-beat the dough.
Add the Dry Ingredients to the Cookie Dough
Next, it’s time for your dry ingredients! Add your flour, salt, and baking soda. Grab that hand mixer for a third time to combine the dry ingredients into your dough, ensuring there are no lumps.
Use a rubber spatula as needed to scrape any ingredients left on the sides of the bowl, to make sure everything is integrated.
Get that Cookie Monster Color
This part is optional, as the added food coloring has absolutely no effect on the flavor of the blue cookies. The blue color is just a fun nod to the Cookie Monster character but is completely optional!
If you do want the fun blue color, you can use regular food coloring drops (that’s what I used!) or gel food coloring for an even more vibrant blue.
Continue to add your food coloring, mixing in between, until you’ve reached a fun, blue color you are satisfied with. To get this color, I used about 30 drops of blue food coloring.
Chop Your Cookie Add-Ins
To me, a Cookie Monster cookie means SO MUCH COOKIE. We’re talking cookies within the cookie. So, these blue cookies have both chocolate chip cookie and Oreo bits inside the cookie dough.
You’ll need 6 classic cookies-n-cream cookies (I used Oreos) and 10 mini crunchy chocolate chip cookies ( I used mini Chip’s Ahoy) to fold into your dough. Use a sharp knife to chop your storebought cookies into chunks.
When you chop the Oreos and Chips Ahoy, you’ll be left with some larger chunks, and some little crumbs.
Fold in Your Cookie Monster Fillings
Conserve a handful of Oreos and Chips Ahoy chunks to add to the top of your blue cookies once they are formed. Add the rest of the chunks and the crumbs directly to your cookie dough.
Then, add the white and dark chocolate chips. Use a rubber spatula to fold the fillings into the dough, distributing it evenly throughout.
How to Perfectly Bake Your Cookie Monster Cookies
These cookies are pretty foolproof and require no chilling time to hold their shape. You can expect a small amount of spreading, so keep that in mind as you add your cookies to your prepped baking sheet.
Lining your baking sheet, making the cookies roughly the same size so they bake evenly, and baking them on the top rack are all key to get perfectly baked Cookie Monster cookies.
Heat rises, so the top rack of your oven can be significantly hotter than the bottom, especially if you have an older oven. If you place one cookie sheet on the top rack and one on the bottom, you will notice a difference in baking time.
If you can’t fit both sheets on the top rack together, I recommend baking the cookies in two separate rounds, so they can all cook evenly on the top rack.
These blue cookies will bake within 12-14 minutes. When they are ready, the top and edges will be a little bit crispy to touch if you carefully poke them. You may even see a little browning around the edges.
It’s okay if the center is slightly underdone— they will continue to cook as they cool. Allow them to cool completely on the baking sheet before digging in.
How to Properly Store Leftover Blue Cookies
At room temperature, these chocolatey cookies will last for up to a week when they are covered. In the refrigerator in an airtight container, they can actually last up to three weeks.
These cookies do tend to get pretty firm within the first couple days of storing them, so if you want to keep them softer and chewier, store them in a container with a piece of bread (this is the perfect use for an end piece!).
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!
Believe it or not, moisture from the bread actually keeps the cookies from drying out and helps them retain their chewy texture.
You can also freeze them once they’re baked and allow them to thaw before enjoying to keep them fresh for up to a year.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing baked goods!
Freezing Cookie Monster Cookie Dough for Later
You can opt to freeze some or all of the cookie dough for your Cookie Monster cookies for up to a year. This makes it so you can have freshly baked cookies whenever the cookie monster in you takes over!
I like to shape the cookie dough into cookies and store them in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!).
It’s best to transfer the dough to the refrigerator at least 12 hours before you want to bake them for the perfect texture! But if your cookie craving hits on a whim, you can just add an extra minute or two to your baking time to bake them right out of the freezer.
Cookie Monster Cookies Frequently Asked Questions
What kind of cookies did the Cookie Monster eat?
The Cookie Monster character in Sesame Street eats classic chocolate chip cookies. However, my idea of a cookie fit for a real life cookie monster is so much more!
These Cookie Monster cookies are blue in color, inspired by the character, but elevate the classic chocolate chip cookie by adding both dark and white chocolate chips plus chunks of both cookies-n-cream and crunchy chocolate chip cookies!
It’s cookies within a cookie. What more could a cookie monster want?
Why You Should Make these 25-Minute Cookie Monster Cookies
- They’re cookie heaven! Cookies with cookies baked into them. Enough said.
- They’re quick. No chilling required means you can have these cookies in under 30 minutes.
- They’re easy. Only one bowl required!
If you’re loving these Cookie Monster Cookies, and want more decadent desserts, check out these Condensed Milk Brownies and Bread Pudding with Bourbon Sauce.
25-Minute Cookie Monster Cookies
Print Save RateEquipment
- Cookie Scoop optional
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking soda
- 30 drops blue food coloring (optional)
- 6 whole classic Oreos
- 10 whole mini Chips Ahoy chocolate chip cookies
- ¼ cup dark chocolate chips
- ¼ cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter, brown sugar, and granulated sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).
- Add the vanilla extract and egg and use your hand mixer on low to combine.
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.
- Add about 25-30 drops of blue food coloring until your cookie dough is a vibrant blue (optional for fun Cookie Monster theme!), using the hand mixer to full mix the food coloring into the dough.
- Chop your Oreos and mini Chips Ahoy with a sharp knife. Leave some bigger chunks and crush some down to a fine dust so you have a variety of crumb sizes.
- Conserve some larger Oreo and Chips Ahoy chunks to place on top of your formed cookie dough. Add the rest of the crushed Oreo, Chips Ahoy, and the white and dark chocolate chips to your dough and use a rubber spatula to fold to combine.
- Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
- Place the reserved Oreo and Chips Ahoy chunks sporadically on top. Bake for 10-12 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
- Oreos aren’t just great with milk, you can also find them in this collection of fun recipes using Oreos!
- Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!
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