These easy cookie monster cookies are super thick, outrageously soft, chewy, and are packed with crushed Oreos, crispy chocolate chip cookies, and chocolate chips. The ingredient list is simple and they are so much fun to make.
It’s no secret that our favorite Sesame Street character has always been the cookie monster! I mean what’s not to love? Plus, it’s really fun to make a sweet treat that is so very blue and packed with cookies! The pudding mix is our secret ingredient in these delicious cookies. Just like when we add it to crack cake, it makes the dessert ultra soft.
When it comes to birthday parties or putting a smile on someone’s face, you have to serve these blue monster cookies with cookie monster ice cream! For the Oreo cookie lovers out there, try my no bake Oreo cheesecake or Oreo balls, especially if you have leftover cookies to use up.
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🍪 Ingredients:
- salted butter – soften at room temperature.
- white sugar and light brown sugar – pack the brown sugar when measuring.
- egg – when baking, we like to bring our eggs to room temperature as well.
- pure vanilla extract and salt – brings out the other flavor in the cookie recipe.
- vanilla instant pudding mix – we are only using the dry mix, not the other ingredients listed on the packaging as you would to make pudding.
- all-purpose flour – scoop the flour into a measuring cup so it goes over the edges, then level off with a butter knife for best results.
- baking soda and baking powder – helps the cookies to rise.
- Blue food coloring – we combined a sky blue and aqua blue, but use your preferred color.
- white chocolate chips and semisweet chocolate chips – could also use milk chocolate chips if desired.
- Oreo cookies – or any chocolate sandwich cookies
- mini Chips Ahoy Cookies or Famous Amos cookies
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
To make these famous cookie monster cookies even more appetizing, we like adding more chocolate chip cookie pieces, crushed Oreos, and white chocolate chips on top just before they fully set.
Substitutions and Variations
- Candy eyes – for a more monster look, you can add a few candy eyes on top just before they cool.
- Cookies – traditionally Oreos and chocolate chip cookies is what makes the “monster” flavor, but if you wanted you could use a different kind of cookie or mix in.
🔪 Instructions:
PREP: Line the baking sheets with parchment paper and preheat the oven to 350 degrees.
Step 1: In a large bowl, beat the sugars and butter until fluffy using an electric mixer at medium speed.
Step 2: Mix in the egg and vanilla.
Step 3: In a separate bowl, combine the dry ingredients.
Step 4: Mix the dry ingredients into the wet ingredients just until combined.
Pro Tip: Do not over mix the cookie dough when adding the chopped pieces and blue food coloring or they will not be as soft.
Step 5: Stir in the food coloring.
Step 6: Fold in the cookie pieces and chocolate chips. A mixer might chop them too small, so use a spatula and work them in by hand if you need to.
Step 7: Use a medium cookie scoop to scoop out 1-2 tablespoons of dough. Roll into a ball and place on the prepared pans leavings about 2 inches between each one.
Step 8: Bake the cookies for 8 minutes in the preheated oven. Remove from the oven and let them cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling.
SERVE: If desired, before the cookies set, place the remaining white chocolate chips and cookie pieces on top.
Recipe Tips for Cookie Monster Cookies
- Softened butter mixes easier and makes the base nice and fluffy.
- We prefer using blue gel food coloring over liquid food coloring. The gel gives the bright blue color without needing to use very much. You can usually find this kind at your local grocery store with the other food coloring on the baking aisle.
- You want a vibrant blue color, but do not overmix. It will make the cookies tough.
- The pudding mix makes the best chewy cookies. Also, using 2 kinds of sugar helps to make soft cookies.
- Because these are blue cookies, it’s kind of hard to tell when they are done. Do not let them bake until golden brown or else they will be crispy. Remove from the oven just as you see a hint of brown around the bottom edge.
Fun Fact
Cookie Monster’s real name was Sid before he started eating cookies all of the time. -Biscuit People
Recipe FAQs
Store the cooled cookies for up to 5 days in an airtight container. You can also place them in a freezer-safe container or freezer bag and freeze for up to 3 months. If needed, separate the layers with parchment paper.
It’s a regular cookie recipe that is dyed using blue food coloring with different cookie pieces and chocolate chips to resemble the Cookie Monster character from Sesame Street.
More Amazing Cookie Recipes
If you tried this Cookie Monster Cookies Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cookie Monster Cookies
Ingredients
- 1 cup salted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3.4 ounce vanilla instant pudding mix dry mix only
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- Blue food coloring we combined a sky blue and aqua blue, but use your preferred color
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
- ½ cup Oreo cookies crushed
- ½ cup mini Chips Ahoy or Famous Amos cookies crushed
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, dry pudding mix, baking soda, salt, and baking powder.
- Mix dry ingredients into the butter/sugar mixture, just until combined.
- Add food coloring and mix thoroughly, but only as much as needed. Overmixing will make tough cookies.
- Fold in the chocolate chips, white chocolate chips, and cookie pieces (you may wish to reserve a bit of each to place decoratively on the cookies when they come out of the oven.)
- Scoop about 1-2 tablespoons of cookie dough and roll into a ball. Place on baking sheet, leaving a couple inches between each cookie.
- Bake for 8 minutes. Remove from oven. If you’d like to strategically place additional chocolate chips and cookie pieces, do so as soon as the cookies come out of the oven, before they set. Leave cookies on baking sheet for about 5 minutes to firm before transferring to a cooling rack.
Notes
STORAGE: Keep cookies for up to 5 days in an airtight container or freeze up to 3 months. NOTES: The pudding mix is what makes them extra chewy and soft and gives them that smooth puddly look. Any chocolate chips and cookies can be used! We used regular Oreos and mini Famous Amos cookies. We prefer to use gel-based food coloring because you get a lot of color with just a little of food coloring.
Nutrition
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