I made a Blue Cookie Recipe piled with white and dark chocolate chips plus crushed Oreos and chocolate chip cookies, and in the post I reveal the clever swap that makes them unmistakably Cookie Monster-worthy for birthdays and parties.

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I can’t stop thinking about these Soft & Chewy Cookie Monster Cookies. I call it my Cookie Monster Cookies Recipe Easy because it’s loud, ridiculous and somehow perfect for parties.

The batter goes this electric blue that makes you pause, then you bite into pockets of crushed Oreo cookies and that rich hit of unsalted butter that keeps everything chewy. I tried to be chill about portion control but nope, they disappear fast.

It’s messy, a little over the top, and exactly the kind of thing I make when I’m feeling playful in the kitchen.

Ingredients

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All purpose flour: Gives structure and chew, mostly carbs, little protein and fiber.
Cornstarch: Adds tenderness and softness, mainly starch so more carbs not much nutrition.
Unsalted butter: Rich fat for flavor and softness, adds calories not fiber or protein.
Granulated and brown sugars: Sugars make it sweet, brown adds molasses flavor and extra moisture.
Eggs: Binders that add protein and moisture, help cookies hold shape.
Vanilla extract: Boosts flavor, makes everything taste richer, no nutrients to speak.
Blue gel food coloring: Just color, no flavor or nutrition, use little for vivid blue.
Mix ins: White and dark chips add sweet chocolate pockets, cookies give crunch and texture.
Flaky sea salt: Tiny pinch wakes flavors, contrasts sweetness, optional but worth sprinkling.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks or 226 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

1 1/4 cups (275 g) packed light brown sugar

2 large eggs, room temp

2 teaspoons vanilla extract

1 to 2 teaspoons blue gel food coloring

1 cup white chocolate chips

1 cup dark or semisweet chocolate chips

1 cup Oreo cookies, coarsely crushed (about 12 cookies)

1 cup chocolate chip cookies, chopped (store bought, about 8 to 10)

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or silicone mats, set aside.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl, set aside.

3. In a large bowl beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1 1/4 cups (275 g) packed light brown sugar until pale and creamy, about 3 to 4 minutes; scraping the bowl down once or twice.

4. Add 2 large room temp eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract and 1 to 2 teaspoons blue gel food coloring, start with 1 teaspoon and add more until you like the color.

5. Fold the dry ingredients into the wet mixture gently until just combined, do not over mix or the cookies will get tough.

6. Fold in 1 cup white chocolate chips, 1 cup dark or semisweet chocolate chips, 1 cup coarsely crushed Oreo cookies and 1 cup chopped chocolate chip cookies until evenly distributed, you can reserve a handful of chips and cookie bits to press on top before baking for better looks.

7. Chill the dough in the fridge for 30 minutes to 1 hour (or up to overnight) to firm up and keep the cookies thick and chewy.

8. Scoop dough by large tablespoonfuls or use a 2 ounce scoop, place on prepared sheets about 2 inches apart and gently flatten each ball just a bit; press reserved chips/cookie pieces on top if using.

9. Bake 10 to 12 minutes at 350 F until edges are set but centers still look soft, rotate pans halfway if needed. Let cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling. Sprinkle flaky sea salt on warm cookies if you want a little contrast.

Equipment Needed

1. Oven (preheat to 350 F)

2. Baking sheets (2) lined with parchment paper or silicone mats

3. Mixing bowls, at least one large and one medium

4. Electric mixer or hand mixer (or a sturdy wooden spoon if you’re feeling brave)

5. Measuring cups, measuring spoons and a kitchen scale for accuracy

6. Rubber spatula and a whisk

7. Cookie scoop (2 oz) or a large tablespoon and a spoon to level it

8. Wire cooling rack and a sharp knife or a zip-top bag plus rolling pin to crush cookies

FAQ

Q: Do I have to chill the dough? A: You don't have to, but chillin it 30 to 60 minutes helps the cookies hold their shape and makes them chewier. If you're in a rush skip it but expect a bit more spread.

Q: How do I keep these soft and chewy? A: Use the brown sugar, add the cornstarch like the recipe says, and don't overbake. Pull them when the edges are set but centers still look slightly underdone. Let them finish on the baking sheet for a few minutes, that helps them stay soft.

Q: How much blue gel should I use and will it change the taste? A: Start with 1 teaspoon of gel and add another 1 if you want a deeper color. Gel coloring has almost no taste but too much can leave a faint aftertaste, plus it'll stain your hands so wear gloves or use a spoon.

Q: When and how do I add the Oreos and chopped cookies so they don't turn to crumbs? A: Fold all mix ins in at the very end, gently, so you don't pulverize them. Reserve a few chunks to press onto the top of each dough ball before baking so they look great.

Q: Can I freeze the dough or baked cookies? A: Yes. Freeze dough balls on a tray until solid then transfer to a bag for up to 3 months. Bake from frozen, add a minute or two to the time. Baked cookies also freeze well, store airtight and thaw at room temp or warm a few seconds in the microwave.

Q: Any quick tips for measurement and baking time? A: Spoon and level the flour don't scoop from the bag, that keeps the dough from getting dry. Bake at about 350°F for roughly 9 to 12 minutes depending on size. Use a 2 tablespoon to 3 tablespoon scoop for even cookies. Don't overmix the dough once you add flour or they'll be tough.

Soft & Chewy Cookie Monster Cookies Recipe Substitutions and Variations

All purpose flour: swap for cake flour cup for cup (use the same 2 1/4 cups or 280 g) for an even softer, lighter cookie. If you need gluten free use a cup for cup GF blend plus 1/4 teaspoon xanthan gum if the blend has no binder, it might be a bit more crumbly.
Unsalted butter: use salted butter the same amount but cut the added salt down to about 1/4 teaspoon. For a dairy free option try solid vegan butter 1:1 or coconut oil 1:1, though coconut oil can give crisper edges and less chew.
Eggs: replace each large egg with 1 tablespoon ground flax mixed with 3 tablespoons water (let sit 5 minutes) for an egg free version. Applesauce works too at 1/4 cup per egg but will make the cookies more cake like.
White chocolate chips: swap for chopped white chocolate bar or butterscotch chips cup for cup for better melting and flavor. You can also use chopped milk or semisweet chocolate if you want less sweetness.

Pro Tips

1. Chill the dough longer than the recipe says, really — overnight is best if you can, and for extra tall cookies scoop then freeze the balls for 15 to 20 minutes before baking so they spread less and stay thick.
2. Don’t over mix the flour in, stop as soon as you don’t see big streaks of flour, a few tiny dry spots are fine. Over mixing = tough cookies, trust me.
3. Add the blue gel slowly, it gets darker as the dough rests and bakes, so start light. Too much gel can affect flavor and texture.
4. Reserve some chips and cookie bits to press on top right before baking and sprinkle flaky sea salt right after they come out of the oven. Also rotate pans once during the bake so they brown evenly.