Oh, the joy of a perfectly baked cookie! There’s something so comforting and nostalgic about a warm, gooey cookie, isn’t there? It instantly takes me back to childhood days filled with laughter and sweet treats. And if you’re anything like me, you’re always on the hunt for those show-stopping recipes that are as fun to make as they are to devour. Well, get ready, because today we’re diving headfirst into a recipe that’s guaranteed to bring a huge smile to everyone’s face – my incredible Cookie Monster Cookies!
These aren’t just any cookies; they’re a burst of vibrant blue, packed with delicious chocolate and white chips, and made with such simple steps, you’ll wonder why you haven’t made them sooner. Perfect for a themed party, a special occasion, or just a Tuesday pick-me-up, these cookies are sure to be a hit!
Why You’ll Love Cookie Monster Cookies
- Fast: whip up a batch in no time for those last-minute cravings.
- Easy: Simple steps mean even beginner bakers can create cookie magic.
- Giftable: Package them up for a delightful homemade gift that’s always appreciated.
- Crowd-pleasing: Kids and adults alike will adore these colorful, tasty treats.
Ingredients
Gathering your ingredients is the first step to cookie perfection. Here’s what you’ll need to create these delightful blue wonders:
- 3 cups all-purpose flour, spooned and leveled: The foundation of our cookies. Make sure to measure it accurately for the best texture!
- 2 teaspoons baking powder: This little guy gives our cookies the perfect lift.
- 1 cup salted sweet cream butter, softened: For that rich, buttery flavor and tender crumb. Make sure it’s softened, not melted, for easy creaming!
- 1 cup light brown sugar, tightly packed: Adds moisture and a lovely caramel-like sweetness.
- ¾ cup granulated sugar: For that classic cookie sweetness and a bit of crispiness.
- 2 teaspoons pure vanilla extract: The secret ingredient that enhances all the other flavors.
- 2 large eggs, room temperature: They bind everything together beautifully.
- 10 to 12 drops royal blue food color gel: This is what gives our cookies their signature Cookie Monster hue! Gel food coloring gives you vibrant color without thinning the dough.
- 1 ½ cup semi-sweet chocolate chips (½ cup reserved for topping): Because what’s a cookie without chocolate chips?
- 1 ½ cup white baking chips (½ cup reserved for topping): These add a lovely creamy contrast.
- 40 milk chocolate candy melt wafers: These are the secret to that irresistible gooey center!
- 1 cup broken mini Chips Ahoy or Famous Amos cookies (optional): For extra cookie-in-a-cookie goodness!
- 1 cup broken mini Oreo cookies (optional): Because who doesn’t love a little Oreo crunch?
How to Make Cookie Monster Cookies
Alright, let’s get our hands a little floured and create some cookie magic!
- Dry Ingredients First: In a medium-sized mixing bowl, whisk together the flour and baking powder. This ensures everything is evenly distributed. Set this aside for now.
- Cream the Butter: In your stand mixer bowl (or a large bowl with a handheld mixer), beat the softened butter on high speed for about 1½ to 2 minutes. You want it nice and smooth, like fluffy clouds!
- Sweeten it Up: Add the light brown sugar, granulated sugar, and vanilla extract to the butter. Continue mixing for another 1½ to 2 minutes until everything is wonderfully creamy and well combined.
- Egg-cellent Addition: Now, add the eggs one at a time, making sure to beat well after each addition. This helps emulsify the dough and create a tender cookie.
- Hello, Blue! Time for the fun part! Add the royal blue food color gel. Start with about 10 drops and mix until the color is uniform. If you want an even more vibrant blue, you can add a couple more drops, but be careful not to add too much, as it can affect the dough consistency.
- Combine Wet and Dry: Gradually add the flour mixture to the wet ingredients, about one cup at a time, mixing well after each addition until just combined. Don’t overmix at this stage; we want tender cookies!
- Chip In! Gently stir in most of the semi-sweet chocolate chips and white baking chips, reserving about ½ cup of each for topping. Cover the bowl tightly with plastic wrap and let the dough chill in the refrigerator for at least 30 minutes. This chilling step is crucial for preventing the cookies from spreading too much.
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes cleanup a breeze and prevents sticking.
- The Magic Center: Grab your cookie scoop (a 3-tablespoon one is perfect). Scoop out a portion of dough and slightly flatten it into a disk. Place two milk chocolate candy melt wafers in the center of the dough. Then, carefully wrap the dough around the wafers to form a ball, ensuring the melts are fully enclosed. Place the dough balls on the prepared baking sheets, about 2 inches apart. Repeat with the remaining dough.
- Top it Off: Sprinkle the reserved semi-sweet chocolate chips and white baking chips on top of each cookie. This adds a little extra visual appeal and deliciousness.
- Bake to Perfection: Bake for 12 to 14 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Remember, ovens can vary, so keep an eye on them!
- The Cookie Monster Touch: As soon as the cookies come out of the oven, while they are still hot and soft, carefully press the broken pieces of mini Chips Ahoy or Oreo cookies (if using) onto the tops. The heat will help them adhere nicely.
- Cool Down: Let the cookies rest on the baking sheets for about 5 to 7 minutes. This allows them to set up slightly before you carefully transfer them to a wire rack to cool completely. I find that letting them cool completely is worth the wait for the best texture!
Substitutions & Additions
Feeling creative? These cookies are super versatile! Here are a few ideas:
- Different Chips: Don’t have semi-sweet and white chips? Try milk chocolate, dark chocolate, peanut butter chips, or even butterscotch chips!
- Candy Melts: If you can’t find milk chocolate candy melt wafers, you can skip them or use a dollop of caramel filling for a gooey center.
- Cookie Crumbles: Not a fan of the optional cookie crumbles? No worries! You can leave them off or try other crushed cookies like shortbread or even graham crackers.
- A Sprinkle of Fun: For extra pizzazz, add some colorful sprinkles to the dough or sprinkle them on top before baking.
- Nutty Addition: Chopped nuts like walnuts or pecans can be added to the dough for a delightful crunch.
Tips for Success
Let’s make sure your Cookie Monster Cookies are absolutely perfect!
- Softened Butter is Key: Make sure your butter is truly softened – it should indent easily when pressed with a finger, but not be melted. This is essential for creaming properly.
- Don’t Overmix: Overmixing cookie dough can lead to tough cookies. Mix the dry ingredients into the wet until just combined.
- Chill Time Matters: Don’t skip the chilling step! It prevents the cookies from spreading too much in the oven and helps the flavors meld. If you’re short on time, at least 15 minutes in the freezer will do in a pinch.
- Uniform Size: Using a cookie scoop ensures all your cookies are the same size, which means they’ll bake evenly.
- Watch the Oven: Ovens can be tricky! Keep an eye on your cookies during the last few minutes of baking to prevent over-browning.
How to Store Cookie Monster Cookies
Once your delicious creations have cooled, you’ll want to store them properly to keep them fresh and yummy.
- Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days.
- If you want to keep them longer, you can freeze them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They should stay good in the freezer for up to 2-3 months. Just thaw them at room temperature when you’re ready for a treat!
FAQs
Here are some common questions you might have:
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough, cover it, and refrigerate it for up to 2-3 days before baking. You can also freeze the scooped dough balls for up to 3 months.
Q: Why are my cookies spreading too much?
A: This usually happens if the butter wasn’t soft enough, or if the dough wasn’t chilled sufficiently. Make sure to follow the chilling instructions carefully!
Q: Can I use regular milk in the dough instead of food coloring?
A: No, regular milk won’t give you the vibrant blue color. Food coloring is necessary for the Cookie Monster look. If you don’t have blue, other colors can be used for fun variations!
Q: How do I get that “perfectly baked” look?
A: Look for edges that are just starting to turn golden brown. The centers should still look a little soft; they will continue to set up as they cool on the baking sheet.
I hope you have as much fun making and devouring these Cookie Monster Cookies as I do! They’re truly a delightful way to bring some extra cheer into your kitchen. Happy baking, friends!
For more delightful recipes and baking inspiration, be sure to follow us on Pinterest!
Cookie Monster Cookies
Ingredients
Equipment
Method
- Step 1: In a medium-sized mixing bowl, whisk together the flour and baking powder. Set this aside.
- Step 2: In your stand mixer bowl, beat the softened butter on high speed for about 1½ to 2 minutes until smooth.
- Step 3: Add the light brown sugar, granulated sugar, and vanilla extract to the butter. Mix for another 1½ to 2 minutes until creamy.
- Step 4: Add the eggs one at a time, beating well after each addition.
- Step 5: Add the royal blue food color gel, starting with about 10 drops, and mix until uniform. Add more if a more vibrant blue is desired.
- Step 6: Gradually add the flour mixture to the wet ingredients, about one cup at a time, mixing until just combined. Do not overmix.
- Step 7: Gently stir in most of the semi-sweet chocolate chips and white baking chips, reserving about ½ cup of each for topping. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- Step 8: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 9: Scoop about 3 tablespoons of dough and flatten into a disk. Place two milk chocolate candy melt wafers in the center. Wrap the dough around the wafers to form a ball, enclosing the melts. Place dough balls on prepared baking sheets, about 2 inches apart.
- Step 10: Sprinkle the reserved semi-sweet chocolate chips and white baking chips on top of each cookie.
- Step 11: Bake for 12 to 14 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Step 12: While the cookies are still hot, press the broken pieces of mini Chips Ahoy or Oreo cookies (if using) onto the tops.
- Step 13: Let the cookies rest on the baking sheets for 5 to 7 minutes before transferring them to a wire rack to cool completely.