Name: Cookie Monster Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup butter (room temperature, not too soft); 1 cup light brown sugar (packed); 3/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; Blue food coloring (to desired shade); 1 teaspoon salt; 2 teaspoons baking powder; 3 cups all-purpose flour; 3/4 cup semisweet chocolate chips; 1/2 cup white chocolate chips; 3/4 cup chopped Oreos (about 10 Oreos); 3/4 cup chopped crispy chocolate chip cookies (e.g., Famous Amos or mini Chips Ahoy); 3/4 cup milk chocolate discs or chunks of milk chocolate bar; Extra semisweet chocolate chips for topping; Extra white chocolate chips for topping; Extra chopped Oreos for topping; Extra chopped crispy chocolate chip cookies for topping

Ingredients

1 cup butter (room temperature, not too soft)

1 cup light brown sugar (packed)

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

Blue food coloring (amount to desired shade)

1 teaspoon salt

2 teaspoons baking powder

3 cups all-purpose flour

3/4 cup semisweet chocolate chips

1/2 cup white chocolate chips

3/4 cup chopped Oreos (about 10 Oreos)

3/4 cup chopped crispy chocolate chip cookies (like Famous Amos or mini Chips Ahoy)

3/4 cup milk chocolate discs or chunks of milk chocolate bar

Extra semisweet chocolate chips (for topping)

Extra white chocolate chips (for topping)

Extra chopped Oreos (for topping)

Extra chopped crispy chocolate chip cookies (for topping)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. In a large bowl, cream together the butter and both sugars for about 1 minute until combined.

Step 2: Add the eggs and vanilla extract to the butter mixture and continue to cream for 3 minutes. The mixture should become light, fluffy, and pale in color. Mix in blue food coloring until you achieve your desired shade of blue.

Step 3: Stir in the salt, baking powder, and flour. Mix gently until there are no visible streaks of flour, being careful not to overmix.

Step 4: Fold in the semisweet chocolate chips, white chocolate chips, chopped Oreos, and chopped crispy chocolate chip cookies. If the dough feels too soft and your cookies spread too much during baking, refrigerate the dough for 30 minutes before proceeding.

Step 5: Scoop about two tablespoons of dough and flatten it in your hand. Place 2-3 milk chocolate discs in the center, then fold the edges of the dough around the chocolate. Top off this ball with an additional two tablespoons of dough to seal the chocolate inside.

Step 6: Gently press a small amount of each mix-in—semisweet chocolate chips, white chocolate chips, chopped Oreos, and chopped crispy chocolate chip cookies—onto the top of each dough ball for a colorful, textured finish.

Step 7: Arrange the cookie dough balls on a lined or greased baking sheet, leaving plenty of space for spreading. Bake for 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

If your cookies spread too much during baking, chilling the dough for at least 30 minutes helps maintain their shape.

For an extra indulgent center, try using peanut butter cups or caramel-filled chocolates instead of milk chocolate discs.

Experiment with different cookie types for the mix-ins, such as chopped pretzels or toffee bits, to add unique textures and flavors.

FAQs

Can I use regular chocolate chips instead of milk chocolate discs in the center?

Yes, you can substitute regular chocolate chips or chunks if milk chocolate discs are not available. The discs melt nicely, but chocolate chips will still provide a gooey center.

Why do my cookies spread too much during baking?

This can happen if the dough is too soft or warm. Chilling the dough before baking helps it hold its shape, resulting in thicker cookies that don’t spread as much.