Cookie Monster Cookies
My cookie monster cookies are so soft and chewy. They're stuffed with melty chocolate chips, Oreos, AND Chips Ahoy. These are one of the best cookies I've ever made.
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. Try them for birthday parties, lunch box treats or as an afterschool snack with a big cold glass of milk.
Why This Recipe Works
- They're Soft and Chewy: Brown sugar contains molasses which adds moisture to our dough.
- They Don't Require Any Hard to Find Ingredients Or Expensive Equipment: No mixer required!
- 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.
- Do not use margarine. It has a high water content and less flavor.
- 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 which leads to a dry dense cookie.
- Baking Soda: Replace it every 6-12 months as it can lose its potency.
- Oreos: I used Double Stuf.
- Chips Ahoy: Make sure you use a crunchy variety of cooke so they'll hold their own in the dough. Famous Amos would also work.
- Food Coloring: I opted for gel food coloring which is more concentrated leading to a brighter color. It also adds less liquid to the dough.
A Sprinkle Of Food Science
Creaming butter and sugar incorporates air into the batter which results in a light and fluffy cookie. It also helps them rise!
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.
Store Cookies With A Slice of Bread
Store with a piece of bread to help keep them nice and soft.
FAQs
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. This is called carryover baking.
Krystle's Tips
- Use a Cookie Scoop: This ensures even sized cookies that bake at the same rate.
- 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.
A Sprinkle Of Food Science
Don't Overmix: Mix until the flour just disappears. Overmixing will cause too much gluten to form leading to a tough cookie.
More Cookies To Try
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📖 Recipe
Chewy 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.
Nutrition
These are my kids favorite cookies! I just made a big batch yesterday! They always turns out really good!
These were the perfect treat, everyone loved them especially the kids! They're chewy, flavorful, and the blue color is fun! Might try adding a bit more oreos next time!
These are so much fun and an absolutely full of flavor!
These are delicious. I love the combo of the chewy cookie dough and the chunks inside it. Cookie Monster would be proud.
My son enjoys intensively coloured cookies and these are just perfect to surprise him for the weekend!!!
Mmmmm.... These cookies are cute and so easy to make!
My kids love helping with these! Thank you for the easy recipe!
This was so fun to make and eat!! My kids really enjoyed them!
Looks amazingly delicious! I need to make this soon!