Cookie Monster cookies are blue and loaded with crispy chocolate chip cookies, Oreo cookies, and chocolate chips! The perfect nod to everyone’s favorite cookie-loving monster!
You might also like our Peeps sugar cookies, our copycat Chick fil A chocolate chunk cookies, and our Hostess cupcake COOKIES!
Watch our step by step video!
Cookie Monster Cookies
These Cookie Monster cookies are just plain fun! Chocolate chip cookie dough, tinted blue, and loaded with cookie chunks. The dough has a box of instant vanilla pudding mix for added flavor and texture. C is for COOKIE so let’s make a batch of these large treats!
My 11 year old said that they look more like Rosita cookies, which made us both laugh. Yes, these are a bit more on the teal side vs. blue, but that’s because the eggs and vanilla pudding mix give the dough a yellow color. What happens when you mix yellow dough with blue food coloring You get a lovely shade of bluish-green, ha! It’s ok, we loved them anyway!
This recipe makes 16-18 large cookies, but you can also make 3 dozen regular-sized cookies if you like!
Blue Cookie Monster Cookies Ingredients
The most important ingredient? MORE cookies! Crispy Chips Ahoy and Oreo cookies are cut into quarters and mixed into the dough.
The cookie dough base is simple and delicious made with the following ingredients:
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (3.4 oz) box of instant vanilla pudding mix
- blue food coloring
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 10 Chips Ahoy cookies, chopped (6 for the dough and 4 to add to the tops of the cookies after baking)
- 10 Oreo cookies, chopped (6 for the dough and 4 to add to the tops of the cookies after baking)
How To Make Cookie Monster Cookies
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cream butter and sugars until fluffy using an electric mixer.
Beat in eggs, vanilla, and instant vanilla pudding. Stir in blue food coloring (as much as desired).
In a separate bowl combine flour, baking soda, and salt. Add flour mixture to wet ingredients and stir until just combined.
Store in chocolate chips and chopped cookies.
Stacking Cookie Dough
I like stacking my cookie dough when I make large cookies. The taller cookie dough ball cooks slower, resulting in crispy edges and a soft center. It’s easy to do, too! Using a medium cookie scoop, scoop two balls of dough. Place one on top of the other then bake! I typically bake 4-6 cookies per sheet.
Bake the cookies for 13-15 minutes.
Tip for Round Cookies
If the cookies come out of the oven and aren’t perfectly round you can easily tidy up the edges using a spatula or biscuit cutter. Place the large biscuit cutter over the HOT cookie and gently shake it back and forth. Most of the cookies will come out perfect, but sometimes the top cookie dough ball slides a little resulting in a delicious cookie that is more of an oval shape. Not a big deal at all, but I like uniform-shaped cookies.
Make sure to press the rest of the chopped cookies on top of the hot-baked cookies. You can also add extra white chocolate chips and chocolate chips. This gives them that WOW factor that bakery cookies have.
Store cookies in an airtight container. Cookies are delicious reheated for a few seconds in the microwave.
Cookie Monster Cookie Recipe
Cookie Monster Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box of instant vanilla pudding mix
- blue food coloring
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup semisweet chocolate chips
- 10 Chips Ahoy cookies chopped (6 for the dough and 4 to add to the tops of the cookies after baking)
- 10 Oreo cookies chopped (6 for the dough and 4 to add to the tops of the cookies after baking)
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Cookie Dough
- Cream butter and sugars until fluffy using an electric mixer.
- Beat in eggs, vanilla, and instant vanilla pudding. Mix for 1-2 minutes. Stir in blue food coloring (as much as desired).
- In a separate bowl combine flour, baking soda, and salt. Add flour mixture to wet ingredients and stir until just combined.
- Store in chocolate chips and chopped cookies.
STACKING COOKIE DOUGH
- I like stacking my cookie dough when I make large cookies. The taller cookie dough ball cooks slower, resulting in crispy edges and a soft center. It’s easy to do, too! Using a medium cookie scoop, scoop two balls of dough. Place one on top of the other then bake! I typically bake 4-6 cookies per sheet.Note: I use a 2 tablespoon sized scoop.
- Bake the cookies for 13-15 minutes.Press the remaining chopped cookies onto the tops of the hot cookies. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.
TIP FOR ROUND COOKIES
- If the cookies come out of the oven and aren’t perfectly round you can easily tidy up the edges using a spatula or biscuit cutter. Place the large biscuit cutter over the HOT cookie and gently shake it back and forth. Most of the cookies will come out perfect, but sometimes the top cookie dough ball slides a little resulting in a delicious cookie that is more of an oval shape. Not a big deal at all, but I like uniform-shaped cookies. Check out my video to see how I do this.
Notes
Nutrition
These are so so cute! And very delicious! I will be making them for a second time one of these days. I’m just wondering if the cookie dough for these would be okay to freeze? So I can bake the ready to go dough, the day before I need them?
Hi Maira! Love hearing this! I haven’t tried freezing the dough or cookie dough balls before for this recipe so I’m not sure, but I’d imagine they’d do ok. I prefer freezing the cookie dough balls then baking for a couple if minutes longer.