Cookie Monster Blue Cookies (Print-Friendly Format)
Bright blue treats stuffed with Oreos and loaded with chocolate chips. Fun and chewy, perfect for celebrations.
# Ingredients You’ll Need:
→ Wet Ingredients
01 -
20 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
50 g light brown sugar
04 -
1 large egg, at room temperature
05 -
1 teaspoon vanilla extract
06 -
Blue gel food coloring, as needed
→ Dry Ingredients
07 -
230 g all-purpose flour, sifted
08 -
Pinch of salt
09 -
1 teaspoon baking powder
10 -
0.5 teaspoon baking soda
→ Mix-ins
11 -
40 g dark chocolate chips
12 -
40 g white chocolate chips
13 -
30 g crushed mini cookies
14 -
3 Oreo cookies, chopped
15 -
12 whole Oreo cookies (for stuffing)
# How to Make It:
01 -
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until creamy, about 2 minutes.
02 -
Add the egg, vanilla extract, and blue gel food coloring. Mix for an additional minute until fully combined and smooth.
03 -
Sift together the flour, salt, baking powder, and baking soda. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
04 -
Stir in the dark chocolate chips, white chocolate chips, crushed mini cookies, and chopped Oreos until evenly distributed throughout the dough.
05 -
Cover and refrigerate the dough for 30 to 60 minutes to firm up.
06 -
Portion the dough, flatten each piece, and place one whole Oreo in the center. Wrap the dough around the Oreo, sealing completely.
07 -
Arrange dough portions on a parchment-lined baking sheet. Chill again for 30 minutes in the refrigerator or 15 minutes in the freezer.
08 -
Preheat the oven to 180°C. Bake for 12 to 15 minutes, until the edges are lightly golden and centers remain soft.
09 -
Allow cookies to cool on the baking tray for several minutes, then transfer to a wire rack to finish cooling.
# Extra Tips:
01 -
Store cookies in an airtight container for up to one week or freeze for up to three months.
02 -
Use a digital scale to measure ingredients for improved accuracy and consistency.
03 -
For extra thick and flavorful cookies, chill the dough for at least one hour or overnight.
04 -
If baking soda is unavailable, substitute with a full packet of baking powder.
05 -
To achieve perfectly round cookies, use a large, round cookie cutter immediately after baking.