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.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2-3 months.