Cookie Monster Cookies

These vibrant Cookie Monster Cookies are every cookie lover’s dream! Infused with blue food coloring and made with a secret ingredient—softened cream cheese—these cookies are incredibly soft, thick, and chewy. Loaded with a trio of white chocolate chips, milk chocolate chips, and chunks of both Oreos and Chips Ahoy, they taste just like a “cookie inside a cookie.”

Ingredients

• 2 1/4 cups All-Purpose Flour (281g)
• 1 1/2 tsp Cornstarch (4.5g)
• 1 tsp Baking Soda (5g)
• 1/2 tsp Salt (3g)
• 1/2 cup Unsalted Butter, softened (113g)
• 4 oz Cream Cheese, softened (113g)
• 1 tbsp Vanilla Extract
• Blue Food Coloring (as needed for desired color) *the one I use is linked for you!
• 1 large Egg
• 3/4 cup Brown Sugar (150g)
• 3/4 cup Granulated Sugar (150g)

The Mix-ins:

• 1 cup Oreo Cookies, roughly chopped (120g)
• 1 cup White Chocolate Chips (170g)
• 1 cup Milk Chocolate Chips (170g)
• 3/4 cup Chips Ahoy Cookies, roughly chopped (90g)
• Optional: Substitute white chips for Cookies ‘n’ Cream Hershey’s bars
• Mini Oreos or Oreo pieces and mini Chips Ahoy for topping

Instructions

1. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

2. Cream Butter & Cream Cheese

In a large bowl (or stand mixer), cream together the softened butter and softened cream cheese until the mixture is smooth and well-combined. Add in the brown sugar and granulated sugar, beating until light and fluffy.

3. Incorporate Wet Ingredients

Mix in the egg, vanilla extract, and blue food coloring. Continue to add food coloring until you reach your desired “Cookie Monster” blue.

4. Combine

Using a spatula, gently fold the dry ingredients into the wet mixture until a cohesive blue dough forms. Do not overmix!

5. Add the “Cookie-ception” Mix-ins

Fold in the chopped Oreos, white chocolate chips, milk chocolate chips, and chopped Chips Ahoy. Mix until the cookies and chips are evenly distributed throughout the dough.

6. The Chill Factor

Cover the dough and refrigerate for at least 1 hour. Pro-Tip: Chilling the dough is essential for these cookies! It prevents them from spreading too thin and ensures that the cream cheese gives them a thick, fudge-like center.

7. Shape & Top

Preheat your oven to 350°F. Roll the chilled dough into large balls (approx. 5–6 oz / 150g each). For a professional look, press a mini Oreo and a piece of Chips Ahoy into the top of each dough ball before baking.

8. Bake

Place on a parchment-lined baking sheet and bake for 13–15 minutes.

• Baker’s Secret: If you like a flatter, rippled look, use a gloved hand to gently press down on the cookies the moment they come out of the oven.

Why this Recipe Works

• Cream Cheese: Unlike standard sugar cookies, the cream cheese adds a slight tang and a much softer, denser crumb that stays fresh for days.

• Cornstarch: This helps create that “melt-in-your-mouth” texture and keeps the jumbo cookies from becoming too crispy.

• The “Loaded” Look: By saving some cookies and chips for the top before baking, you ensure the final product looks exactly like the ones in the window of a high-end bakery