These fabulously blue Cookie Monster Cookies are like the Cookie Monster in cookie form, and they're even stuffed with a chocolate chip cookie inside! Loaded with Oreo cookie pieces, Chips Ahoy Cookie pieces, Chocolate Chips, and White chocolate chips, they're the perfect sweet treat for Halloween or the holidays!
Cookie Monster Cookies are one of my favorite cookies, with a loaded chewy cookie outer that's a bright blue color, and a surprise chocolate chip cookie inside!
It's two (or three?) cookies in one, and of course, it's inspired by the Sesame Street character, Cookie Monster.
Fun Fact
As a kid I dressed up as Cookie Monster for Halloween with home made costume my mom made.
He's the lovable, fluffy, blue monster that always has a chocolate chip cookie in his hand, so he might be my favorite monster too!
These easy blue monster cookies are perfect for birthday parties, movie nights, a Halloween party, or your holiday cookie trays.
If you love loaded or stuffed cookies, try my Chocolate Stuffed Peppermint Patty Cookies (Crumbl Copycat), my Oreo Stuffed Chocolate Chip Cookies, Marshmallow Loaded Chocolate Rocky Road Cookies, or these Red Velvet Oreo Stuffed Chocolate Chip Cookies!
Ingredients for Cookie Monster Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, AmeriGel Navy Blue Food Coloring
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt
Fillings. Chocolate Chips Milk Chocolate or Semi-Sweet, White Chocolate Chips, Chips Ahoy Cookies, Chips Ahoy Cookies (Snack Size), Oreo Cookie Pieces
How to Make Easy Cookie Monster Cookies
Make the Monster Cookie Dough
- Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set them aside.
- Cut the cold Butter into cubes, then cream together the Butter, Granulated Sugar, and Brown sugar in a large mixing bowl until fully combined. This will take about 1-2 minutes on medium or high speed with an electric mixer or stand mixer.
- Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together. This will take about 2-3 minutes.
- Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Add Blue Food Coloring. Scrape the sides and bottom of the bowl to ensure you're including all of the ingredients. Use AmeriGel Navy Blue to achieve the great Cookie Monster blue color I have here.
- Line nine Oreo Cookies on a cutting board and cut into pieces. I like smaller pieces, so I try to cut each cookie into 3x3 rows, creating 9 broken pieces of cookies.
- Repeat this process with Chips Ahoy by cutting up 6–8 cookies into pieces to add to the cookie dough.
- Stir ½ cup of Chocolate Chips, ½ cup of White Chocolate chips, Oreo cookie pieces, and Chips Ahoy Chocolate Chip cookie pieces into the cookie dough. Adding the Pecans is optional, but do it at the same time as the other fillings if you're using them.
Assemble the Cookie Monster Cookies
- Using a size #50 cookie scoop, place a scoop of cookie dough on the baking sheet and top with a snack-size Chips Ahoy Cookie. Scoop a second scoop of #50 cookie scoop on top.
- Then, using your hands and fingers, wrap the cookie dough around the cookie stuffed inside.
- Top the cookies with the remaining Oreo pieces, Chips Ahoy pieces, and Milk Chocolate Chips. Reserve some White Chocolate Chips to add on top after the cookies are baked.
- Place the stuffed cookie dough on the baking sheet, allowing 2 inches around each of the cookies as they will spread when baking.
- Bake at 350 F Degrees for 8–10 minutes. The edges will be set, and the center will no longer be glossy when the cookies are done.
- TIP: Add the remaining white chocolate chips on top of the cookies after baking. White chocolate chips tend to brown during baking and don't look as good as fresh ones.
- Use a circular cookie cutter that's larger than the cookies to mold the cookies into perfect circles while they're hot.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Storage & Freezing
Store: Store your Cookie Monster Cookie Recipe in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3–4 days.
Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for Halloween and the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Oreo Cookies. Try different flavors of Oreo cookies, or use a different kind of cookie. Golden Oreos, peanut butter Oreos, and birthday cake Oreos would work well.
- Try different chips. Swap out the chocolate chip varieties. Use milk, semi-sweet, dark chocolate, or white chocolate chips as you like. You could even use butterscotch chips, vanilla chips, panut butter chips, or caramel chips to mix the flavors up too!
- Use other nuts. Try mixing in slivered white almonds, crushed walnuts, or chopped peanuts instead of pecans for a different flavor.
Pro Tips
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Cookie Scoops come in many sizes. This recipe makes about 12 Cookie Monster cookies using a #50 Cookie Scoop (1.5 Tablespoon size) to create the scoops of cookie to stuff a snack-size Chips Ahoy cookie inside. You can make the cookies larger with a larger cookie scoop, but the bake time may vary.
Food Coloring
I use AmeriColor Gel food coloring because of its bold colors. You should be able to find it at your local grocery store. I use ½-1 teaspoon of Navy Blue Color in this recipe.
Butter.
I always use salted butter to make cookies, as it enhances the flavors well, but if you only have unsalted butter, add an extra ⅛ teaspoon salt to the cookie dough mixture.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons, along with a silicone spatula, are all helpful.
Check out my Pro Tips Guide to learn how to make the best cookies every time!
Have you tried this Cookie Monster Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Cookie Recipes
- Brookie Bars Recipe
- Trader Joe's Chocolate Chunk Cookies
- Chewy Monster Cookie Bars
- Oreo Cakesters Copycat Recipe
- Cherry Chocolate Chip Cookies
- Classic Monster Cookie Recipe
- Chewy Caramel Chocolate Chip Cookies
- Fruity Pebbles Cookies with White Chocolate
- Reese's Pieces Peanut Butter Cookies (Crumbl Copycat)
Cookie Monster Cookie Recipe
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Cornstarch
- 1 ½ cups All-Purpose Flour 180g
- ¾ cup Chocolate Chips Milk Chocolate or Semi Sweet *Divided
- ¾ cup White Chocolate Chips *Divided
- 8-10 Chips Ahoy Cookies Broken in pieces
- 12 Chips Ahoy Cookies Snack Size - Stuffed inside cookie (optional)
- 12 Oreo Cookies Broken in Pieces *divided
- ½ cup Pecans Chopped optional
- 1 teaspoon AmeriGel Navy Blue Food Coloring
Instructions
- Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside
- Cut cold Butter into cubes, and cream together Butter, Granulated Sugar, and brown sugar in a large mixing bowl until combined. This will take about 1-2 minutes on medium or high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together. This will take 2-3 minutes
- Add blue food color. Scrape sides of bowl and bottom to include all ingredients. Use AmeriGel Navy Blue color to achieve Cookie Monster blue color.
- Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Line 9 Oreo Cookies on a cutting board and cut into pieces. I like smaller pieces so I try to cut each cookie into 3x3 rows creating 9 broken pieces of cookies.
- Repeat this process with Chips Ahoy by cutting up 6-8 cookies into pieces to add to cookie dough.
- Stir ½ cup Chocolate Chips, ½ cupWhite Chocolate chips, Oreo Pieces and Chips Ahoy Pieces into cookie dough. Adding Pecans is optional.
- Using a size #50 cookie scoop, place a scoop of cookie dough on baking sheet and top with a snack size Chips Ahoy Cookie. Scoop a 2nd scoop of #50 cookie scoop on top. Then using your hands and fingers wrap cookie dough around cookie stuffed inside.
- Top cookie with remaining Oreo pieces and Chips Ahoy pieces and Milk Chocolate Chips. Reserve White Chocolate chips for after cookies are baked.
- Place stuffed cookies on baking sheet allowing 2 inches around cookie dough for spreading
- Bake at 350 F Degrees for 8-10 minutes. Edges will be set and center will no longer be glossy.
- TIP: Add white chocolate chips on top of the cookie after baking. White chocolate chips tend to brown during baking and don't look as nice.
- Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Notes
Food Coloring
I use AmeriColor Gel food coloring because of it's bold colors. I use ½ - 1 teaspoon of Navy Blue Color in this recipe.Storage
- Store: Store your chocolate chip pecan cookies in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3-4 days.
- Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Lori
These cookies are AWESOME! I made them for my daughter's birthday and they turned out perfect. I used walnuts instead of pecans because I was out of pecans. Don't be concerned about the small amount of dough this makes. the added items really increases the amount, and I actually got 16 cookies instead of 12. I cooked them for an additional minute because the tops were still shiny, and swirling a glass around them as they first came our really increased their height. I will definitely make these again.
Rebecca Johnston
Hi Lori! I love this review. Thank you. And yes, you are 100% right... the recipe may seem small but with all the add-ins it really does make a nice size batch depending on the size of each scoop. So happy you enjoyed them.