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+ servings
jumbo blue cookie

Cookie Monster Cookies

Cookie Monster Cookies are packed full of mini cookies and chocolate chips making them fun, chocolaty, and delicious! Perfect for all you cookie lovers and Cookie Monster lovers out there. These are the ultimate cookie!
Course Dessert
Cuisine American
Keyword chocolate chip, cookie, cookie monster, oreo
Prep Time 15 minutes
Cook Time 18 minutes
Chill 30 minutes
Total Time 1 hour 3 minutes
Servings 6 cookies
Calories 636kcal


  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • blue food coloring
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • cup white chocolate chips divided
  • cup mini Oreo cookies divided
  • cup mini chocolate chip cookies divided


  • In a large bowl of an electric mixer, cream together the butter, brown sugar and granulated sugar until fluffy.
  • Beat in the egg, vanilla, and 3 drops of the blue food coloring. Add more food coloring until you reach your desired shade. Keep in mind that the color will intensify as the dough sits.
  • Slowly mix in the flour, baking powder and salt.
  • Stir until just combined.
  • Next fold in ⅓ cup of the white chocolate chips, ⅓ cup of the mini Oreo cookies, ⅓ cup of the mini chocolate chip cookies. Use the mixer or a spoon to break up the cookies just a bit while stirring them in.
  • Divide the dough into 6 equal portions and form each portion into a ball.
  • Place on a lightly greased cookie sheet.
  • Break up the remaining mini Oreo cookies and mini chocolate chip cookies.
  • Place the remaining white chocolate chips, mini Oreo cookies and mini chocolate chip cookies around the top of the unbaked cookie dough.
  • Refrigerate for at least 30 minutes.
  • Meanwhile, preheat the oven to 350 degrees.
  • Bake the cookies for 15-18 minutes. You want the edges to just be golden brown, we want the cookies to stay chewy - so don't over-bake.
  • Cool for 5 minutes on the baking sheet and then transfer to a rack to cool completely.


Tips and Tricks
  • Store in an airtight container for 3-5 days.
  • You must refrigerate these cookies before baking to keep them chewy.
  • I find gel food coloring works best.
  • You can switch out the white chocolate chips for regular chips if you like.
    This recipe makes 6 large cookies but you can divide the dough into 12 regular-size cookies if you like or you can even make mini ones! You will need to reduce the baking time if you choose to do this.


Serving: 1cookie | Calories: 636kcal | Carbohydrates: 93g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 345mg | Potassium: 156mg | Fiber: 2g | Sugar: 54g | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 2mg | Net Carbohydrates: 78g