Cookie Monster Cookies

Soft and chewy cookies stuffed with melty chocolate chips, Oreos, and Chips Ahoy. These are the best cookie I’ve ever tried!

I love Cookie Monster and have already shared several treats inspired by him on the blog including ice cream, cake, and cupcakes. I grew up watching Sesame street so these bring back fun nostalgic memories. 

I’m also a cookie addict so these were a no-brainer. They’re packed with chocolate chips, and 2 kinds of cookie crumbles.

These are sure to satisfy even you’re hungriest cookie monster.

Perfect For

• Birthday Parties
• After school snacks
• Lunch box treats

I Love These Cookies Because

• They’re Soft and Chewy
• They Don’t Require Any Hard to Find Ingredients Or Expensive Equipment: No mix required!
• They’re Quick and Easy: Ready to eat in less than 30 minutes!
• They’re Stuffed Full Of Good Things: If you like cookies that aren’t stingy on mix-ins, these are for you!

Ingredient Notes and Shopping Tips

• Butter: Allow butter to soften at room temperature for 30-60 minutes. If you’re short on time try cubing it up into smaller pieces. Avoid the microwave as melted butter can make cookies spread.
• Eggs: Bring eggs to room temperature for ~30 minutes to help them mix in smoothly.
• Flour: Measure flour by spooning it into a measuring cup. Dipping your cup in the flour will result in too much.
• Baking Soda: Replace it every 6-12 months as it can lose its potency.
• Oreos: I used Double Stuf, because why not?!
• Chips Ahoy: Make sure you use a crunchy variety so they’ll hold their own in the dough.
• Food Coloring: I opted for gel food coloring which is more concentrated leading to a brighter color.

How To Make Cookie Monster Cookies

1. Combine wet ingredients.
2. Mix in dry ingredients.
3. Fold in chocolate chips, Oreos, and Chips Ahoy.
4. Scoop onto cookie sheets and bake for 9-11 minutes.

How To Tell When They’re Done

The edges should look golden brown. It is okay if they still look a bit wet in the center. They’ll continue to firm up as they cool.

Leftovers

• Storage: Store at room temperature for up to 5 days.
• Freeze: Freeze for up to 3 months. Freeze in a single layer after cooling completely. 
• Cookie Dough: This can be stored in the fridge for up to 2 days or in the freezer for up to 3 months.

Tips and Tricks

1. Don’t Overmix: Mix until the flour just disappears. Overmixing will lead to a tough cookie.
2. Don’t Overbake: Bake until the edges are set. Overbaking leads to a dry cookie.
3. Cool on the Pan: If you try to remove them right away they’ll fall apart. 
4. Cool Your Pan: Cool the pan for around 5 minutes before refilling it with cookie dough.
5. If your dough is sticky and hard to work with try chilling it for 30-60 minutes.

More Cookies To Try

Buckeye Cookies

Peanut Butter and Jelly Cookies

Texas Sheet Cake Cookies

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Cookie Monster Cookies

Soft and chewy cookies stuffed with melty chocolate chips, Oreos, and Chips Ahoy. These are the best cookie I've ever tried!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 24 minutes minutes

Servings: 24 Cookies

Calories: 306kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Cups Butter Softened
• ▢ ¾ Cup Brown Sugar Packed
• ▢ ¾ Cup White Sugar
• ▢ 1 Teaspoon Vanilla
• ▢ 2 Eggs
• ▢ 2 ¼ Cups Flour
• ▢ 1 Teaspoon Baking Soda
• ▢ 1 Teaspoon Salt
• ▢ 2 Cups Chocolate Chips
• ▢ 2 Cups Oreos Roughly Chopped (Around 25 cookies)
• ▢ 2 Cups Chips Ahoy Cookies Roughly Chopped (Around 25 cookies)
• ▢ Blue Gel Food Coloring

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Instructions

• Preheat oven to 350 F and line two cookie sheets with parchment paper or foil.
• In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition. Add blue food coloring if desired.
• Gradually add flour a little at a time until just combined. Do not over-mix.
• Fold in chocolate chips, 1 1⁄2 cups chopped chip ahoy cookies, and 1 1⁄2 cups chopped Oreos.
• Sprinkle with remaining chopped cookies.
• Bake for 9-11 minutes. Cool on baking sheet for 2 minutes. Cool on wire racks completely.

Notes

Ingredient Notes and Shopping Tips

• Butter: Allow butter to soften at room temperature for 30-60 minutes. If you're short on time try cubing it up into smaller pieces. Avoid the microwave as melted butter can make cookies spread.
• Eggs: Bring eggs to room temperature for ~30 minutes to help them mix in smoothly.
• Flour: Measure flour by spooning it into a measuring cup. Dipping your cup in the flour will result in too much.
• Baking Soda: Replace it every 6-12 months as it can lose its potency.
• Oreos: I used Double Stuf, because why not?!
• Chips Ahoy: Make sure you use a crunchy variety so they'll hold their own in the dough.
• Food Coloring: I opted for gel food coloring which is more concentrated leading to a brighter color.

Tips and Tricks

1. Don't Overmix: Mix until the flour just disappears. Overmixing will lead to a tough cookie.
2. Don't Overbake: Bake until the edges are set. Overbaking leads to a dry cookie.
3. Cool on the Pan: If you try to remove them right away they'll fall apart. 
4. Cool Your Pan: Cool the pan for around 5 minutes before refilling it with cookie dough.
5. If your dough is sticky and hard to work with try chilling it for 30-60 minutes.

Nutrition

Calories: 306kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 273mg | Potassium: 42mg | Fiber: 1g | Sugar: 28g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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