Cookie Monster cookies are bright blue and packed with crispy chocolate chip cookies, Oreo pieces, and chocolate chips—an irresistible tribute to the beloved cookie-loving monster!
You might also enjoy our Peeps sugar cookies, copycat Chick-fil-A chocolate chunk cookies, and Hostess cupcake cookies.
Watch our step by step video!
Cookie Monster Cookies
These Cookie Monster cookies are pure fun: a chocolate chip cookie dough tinted blue and loaded with cookie chunks. The dough includes a box of instant vanilla pudding mix for extra flavor and a tender texture. C is for COOKIE—let’s bake a batch of these oversized, crowd-pleasing treats.
My 11-year-old teased that the cookies look more like Rosita than Cookie Monster, which made us laugh. The pudding mix and eggs lend a slight yellow tint to the dough, so when combined with blue food coloring the result can lean toward teal. The color didn’t matter—the cookies tasted delicious and were a hit!
This recipe yields 16–18 large cookies, or about three dozen regular-sized cookies if you prefer smaller portions.
Blue Cookie Monster Cookies Ingredients
The most important ingredient? More cookies! Crispy Chips Ahoy and Oreos are chopped and folded into the dough for extra crunch and cookie flavor.
For the cookie dough base you’ll need:
- 1 cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant vanilla pudding mix
- blue food coloring, to desired shade
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chips
- 10 Chips Ahoy cookies, chopped (6 for the dough, 4 to press on top after baking)
- 10 Oreo cookies, chopped (6 for the dough, 4 to press on top after baking)
How To Make Cookie Monster Cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the softened butter with the brown and white sugars using an electric mixer until light and fluffy.
Beat in the eggs, vanilla, and instant vanilla pudding mix for 1–2 minutes. Add blue food coloring, mixing until you reach the desired color.
In a separate bowl whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and stir until just combined.
Fold in the white and semisweet chocolate chips and the chopped Chips Ahoy and Oreo pieces.
Stacking Cookie Dough
To make taller, bakery-style cookies with crispy edges and a soft center, stack two scoops of dough. Use a medium cookie scoop to portion two balls, then place one on top of the other before baking. I usually bake 4–6 cookies per sheet when making large cookies.
Bake the cookies for 13–15 minutes, until edges are set but centers remain soft.
Tip for Round Cookies
If cookies aren’t perfectly round after baking, tidy the edges with a spatula or a biscuit cutter while the cookies are hot. Place a large cutter over a hot cookie and gently shift it back and forth to neaten the shape. Sometimes the top dough ball slides slightly, creating an oval cookie—that’s fine, but the cutter helps achieve consistent, bakery-style rounds.
After baking, press any reserved chopped cookies and extra chocolate chips into the tops of the hot cookies for added visual impact and crunch.
Store cooled cookies in an airtight container. They’re especially tasty when warmed for a few seconds in the microwave before serving.
Cookie Monster Cookie Recipe
Cookie Monster Cookies
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant vanilla pudding mix
- Blue food coloring, to color
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips
- ½ cup semisweet chocolate chips
- 10 Chips Ahoy cookies, chopped (6 for dough, 4 for tops)
- 10 Oreo cookies, chopped (6 for dough, 4 for tops)
Instructions
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Preheat oven to 350°F. Line baking sheets with parchment paper.
Cookie Dough
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Cream butter and sugars until fluffy with an electric mixer.
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Beat in eggs, vanilla, and instant vanilla pudding. Mix 1–2 minutes. Stir in blue food coloring to reach your preferred shade.
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Whisk together flour, baking soda, and salt. Add to the wet ingredients and stir until just combined. Fold in chocolate chips and chopped cookies.
Stacking Cookie Dough
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For large cookies, stack two scoops of dough (one on top of the other) before baking. Bake 13–15 minutes. Press any reserved chopped cookies and extra chips onto the hot cookies. Let cool on the sheet for 5 minutes, then transfer to a rack.
Tip for Round Cookies
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If edges are uneven, use a spatula or a biscuit cutter placed over the HOT cookie and gently wiggle to neaten the shape.
Notes
Nutrition
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