Giant Cookie Monster Cookies
These Giant Cookie Monster Cookies are bakery-style blue cookies loaded with Oreo chunks, Mini Chips Ahoy, white and semi-sweet chocolate chips. Tested over 9 times, this foolproof recipe guarantees thick, chewy, and vibrant cookies that stay soft for days!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 giant cookies (160g each)
- Category: Dessert, Cookies, Bakery-Style
- Method: Baked
- Cuisine: American
Ingredients
3/4 cup (170g) cold salted butter, cubed
3/4 cup (150g) brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 1/4 cups (280g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons royal blue gel food coloring
3/4 cup (130g) semi-sweet chocolate chips
3/4 cup (130g) white chocolate chips
5 Oreo cookies, roughly chopped
1/2 cup Mini Chips Ahoy cookies, chopped
(optional) extra chips and cookie pieces for topping
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, beat the cold, cubed butter for 1 minute until it begins to soften.
4. Add both sugars and beat until the mixture is light and fluffy.
5. Add the egg, egg yolk, and vanilla extract. Mix on low speed until just combined.
6. Gradually add the dry ingredients, mixing on low until just incorporated—do not overmix.
7. Add the royal blue gel food coloring and mix on low speed until the color is evenly distributed.
8. Fold in the chocolate chips, white chocolate chips, chopped Oreos, and Mini Chips Ahoy by hand with a spatula.
9. Portion the dough into 160g (giant) balls—about the size of a tennis ball—and place them on the prepared baking sheet.
10. Press extra cookie chunks and chocolate chips on top for decoration.
11. Bake for 10–12 minutes until the edges are just set but the centers look slightly underdone.
12. Cool the cookies on the baking sheet for 10–15 minutes before transferring to a wire rack to finish setting.
Notes
Storage:
• Store completely cooled cookies in an airtight container for up to 5 days.
• Add a slice of sandwich bread to the container to keep cookies soft.
Freezing:
• Dough balls may be frozen for up to 3 months.
• Bake straight from frozen, adding 1–2 minutes to baking time.
Tips:
• Always use cold, cubed butter for the perfect thick cookie.
• Use high-quality gel food coloring (e.g., Americolor Royal Blue) for vibrant results.
• Measure flour correctly using the spoon-and-level method.
• Press chocolate chips and cookie pieces into the tops of dough balls for a bakery-style finish.
• Trust the process—cookies continue to bake on the hot sheet after removal from the oven.
Find it online: https://pinchofwarmthbakes.com/giant-cookie-monster-cookies/