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–+ servings
Cookie Monster Cookies

Delightful Cookie Monster Cookies for Every Sweet Tooth

Try these Cookie Monster Cookies for a delightful treat that charms both kids and adults alike!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 2 tablespoons Cornstarch Omit if needed for dietary preferences.
  • 1 teaspoon Baking Soda Baking powder can be used, but adjust the amount to avoid over-leavening.
  • 1/2 teaspoon Salt Always include for best taste.
  • 1 cup Unsalted Butter Can substitute with margarine or dairy-free butter for a non-dairy version.
  • 3/4 cup Brown Sugar Use only granulated sugar if brown sugar is unavailable, but texture may vary.
  • 3/4 cup Granulated Sugar
  • 2 large Eggs Aquafaba can be used as a vegan substitute (3 tbsp = 1 egg).
  • 1 teaspoon Vanilla Extract Use pure vanilla extract for best results.
  • 1 tablespoon Gel Food Coloring (Royal Blue, Electric Blue, Violet) Adjust by eye for desired color.
For the Mix-Ins
  • 1 cup White Chocolate Chips Substituting with milk or dark chocolate chips is acceptable.
  • 1 cup Chopped Chips Ahoy Cookies Homemade chocolate chip cookie pieces can be used instead.
  • 1 cup Chopped Oreos Other cookie crumbles may work, such as Nutter Butters for a different taste.

Equipment

  • Mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
  2. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
  3. Beat the butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
  4. Add the eggs and vanilla, then beat for 30 seconds until well combined.
  5. Gradually add the dry ingredients to the wet mixture, adding gel food coloring until desired color is reached.
  6. Fold in the white chocolate chips, chopped Chips Ahoy cookies, and Oreos by hand.
  7. Form dough into 2-tablespoon balls, place on prepared sheets, leaving space between each.
  8. Bake for 10-12 minutes until edges are set but centers are slightly underbaked.
  9. Cool on baking sheets for 15 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week or freeze for longer storage.

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