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
- Combine wet ingredients.
- Mix in dry ingredients.
- Fold in chocolate chips, Oreos, and Chips Ahoy.
- 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
- Don’t Overmix: Mix until the flour just disappears. Overmixing will lead to a tough cookie.
- Don’t Overbake: Bake until the edges are set. Overbaking leads to a dry cookie.
- Cool on the Pan: If you try to remove them right away they’ll fall apart.
- Cool Your Pan: Cool the pan for around 5 minutes before refilling it with cookie dough.
- If your dough is sticky and hard to work with try chilling it for 30-60 minutes.
More Cookies To Try
Peanut Butter and Jelly Cookies
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Cookie Monster Cookies
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
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
- 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.
- Don't Overmix: Mix until the flour just disappears. Overmixing will lead to a tough cookie.
- Don't Overbake: Bake until the edges are set. Overbaking leads to a dry cookie.
- Cool on the Pan: If you try to remove them right away they'll fall apart.
- Cool Your Pan: Cool the pan for around 5 minutes before refilling it with cookie dough.
- If your dough is sticky and hard to work with try chilling it for 30-60 minutes.
Let know what you think