Cookie Monster Cookies

by Jillian
Soft and chewy cookies loaded with crispy Oreos, chocolate chip cookies, and white chocolate chips!

Soft and chewy cookies loaded with crispy Oreos, chocolate chip cookies, and white chocolate chips!

It’s definitely no secret that the most monumental and talked about day of the year is coming up in November…

That’s right, I’m talking about COOKIE MONSTER’S BIRTHDAY!!!!

It should come as no surprise to most of you that my favorite character on Sesame Street has always been Cookie Monster. He might not have said much, but his love (more like addiction) of cookies was something I could definitely relate to.

So seeing as Cookie Monster’s birthday is coming up on November 2nd, I can’t think of a better way to celebrate this lovable monster than by dedicating a delectable cookie to him.

Aside from their cuteness, what’s NOT to love about these cookies?? They’re absolutely brimming with crunchy Oreos, crispy chocolate chip cookies, and rich white chocolate chips! Moreover, they’re super soft, chewy, and doughy in the center. I have no doubt that these cookies would meet Cookie Monster’s standards.

Why You’ll Go Crazy For These Cookie Monster Cookies

  • They’re cute. Duh!!!
  • SUPER duper simple to make.
  • Slightly chewy edges with moist and soft centers.
  • The contrast of the crispy Oreos and chocolate chip cookies with the soft dough.
  • Kids AND adults love Cookie Monster.

Helpful Tips for Thick and Chewy Cookies:

Add pudding mix – I’m a HUGE advocate of pudding mix in baked goods. It makes cakes extra moist and it keeps cookies extra thick and chewy. It also adds more flavor and sweetness to the cookie, which means less sugar is needed.

Add cream cheese – Along with pudding mix, cream cheese also helps cookies to bake up moist and pillowy. Moreover, it adds a richness and depth of flavor that’s ironically more buttery than an all-butter cookie recipe. The cream cheese keeps the edges slightly chewy and the centers soft and thick.

Don’t over-bake – Over-baking is usually the main culprit for dry, tough, or crumbly cookies. Contrary to what we’re taught, you actually need to UNDER-bake cookies to achieve that perfectly soft and doughy center. That’s because once you take the cookies out of the oven, they still continue to bake from the residual heat. This heat is just enough to finish the cookies off without drying them out. 

How to Achieve the Perfect Blue Hue

Use gel-based food coloring – For starters, make sure to use the right type of food coloring. Liquid food coloring that you find in most grocery stores just won’t yield the vibrant blue hue that you want. I recommend gel-based colors, like Wilton’s or AmeriColor, since they produce a much richer shade. Also, a little goes a long way, so you end up using far less than you would with liquid food coloring.

Add food coloring at the beginning – To avoid over-mixing the dough, I recommend adding the food coloring in the beginning when you’re creaming the butter with the sugars. Since this stage of the recipe requires more beating anyway, you don’t have to worry about over-mixing from continuously adding more food coloring. 

Use a combination of blue AND purple food coloring – SPECIFICALLY “sky blue” and “violet” food coloring. You could also use “royal blue” or “electric blue”. It’s obvious why blue food coloring is needed, but why violet, you might ask?

Well, for all the non-art nerds out there, purple and yellow are on opposite sides of the color wheel, so the violet helps to “cancel out” the yellow and brownish hues front the butter, egg, and brown sugar. If you just add blue food coloring, you’ll end up with more of a teal blue. Adding just a tiny bit of purple achieves that richer royal blue color that matches Cookie Monster. The amounts will vary, depending on which food coloring you use, so I don’t have any specific measurements. Thankfully as I mentioned earlier, you don’t have to worry about over-mixing.

Can I Make the Dough Ahead of Time?

Of course! The dough can be made up to 2 days in advance and refrigerated. You can also freeze the dough. Just make sure to thaw it out in the refrigerator overnight, or the day before you intend to bake the cookies. Note that refrigerating or freezing the dough beforehand will affect the texture of the chopped Oreos and chocolate chip cookies, softening them a little.

Oh, and if you loved this recipe, check out this other recipe for Cookie Monster Bark!

Delicious AND adorable, this Cookie Monster Bark is stuffed with sweet chocolate chip cookie dough and topped with Oreos, Chips Ahoy cookies, and chocolate chips!

With Halloween just a few days away, these Cookie Monster Cookies would definitely be a smash hit at any Halloween party. In fact, these very cookies were gobbled up at our Halloween party last weekend! I should also mention that it was an all adult party, which just goes to show that you don’t have to be a kid to love these cookies.

Soft and chewy cookies loaded with crispy Oreos, chocolate chip cookies, and white chocolate chips!

Cookie Monster Cookies

Soft and chewy cookies loaded with crispy Oreos, chocolate chip cookies, and white chocolate chips!
Prep Time 1 hour
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 20 Cookies

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup cream cheese, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • Food Coloring (Sky Blue and Violet)*
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 1 (3.56 oz) box instant vanilla pudding mix
  • ¾ cup chopped Chips Ahoy cookies, plus more for topping
  • ¾ cup chopped Oreos, plus more for topping
  • ¼ cup white chocolate chips, plus more for topping
  • Candy eyeballs

Instructions
 

  • Preheat oven to 350ºF and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt until combined; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and both sugars together until lightened in color and creamy. Add the food coloring, beating until combined. Keep in mind that you still need to add more ingredients, which will lighten the color, so try to aim for a deep, true royal blue color. (See notes below.)
  • Beat in the egg, and vanilla, followed by the pudding mix. Scrape down the sides of the bowl, then dump in the dry ingredients. Beat until just combined. Stir in the chopped cookies and white chocolate chips.
  • Scoop the dough out, roll into a ball, flatten into a thick disc, then place onto the lined baking sheet about 2 inches apart. Bake for 8-10 minutes, or until edges look set and dry to the touch. Centers may appear under-baked, but will set up as they cool.
  • Immediately after removing cookies from the oven, gently press two candy eyeballs into each cookie, along with more white chocolate chips, chopped Oreos, and chocolate chip cookies.
  • Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

*You'll need to use more sky blue food coloring than violet. The violet helps to counterbalance the yellow and brown hues from the butter, egg, and brown sugar. I started with a 1/2 teaspoon of why blue food coloring and used just the tip of a toothpick to add the violet food coloring. Add more blue or violet food coloring until you've reached the desired color. 
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