Cookie Monster Cookies (Blue Fun Cookies) – Bright, Chunky, and Irresistible
These cookies are big, bold, and undeniably fun. Picture a soft, chewy cookie packed with chocolate chips, crunchy cookie chunks, and mini cookies on top—all dyed a playful blue that kids and adults love. They’re perfect for birthday parties, bake sales, or just a rainy afternoon treat.
No special skills required, just a mixing bowl and a little enthusiasm. If you like cookies stuffed with more cookies, this is your new favorite recipe.
Cookie Monster Cookies (Blue Fun Cookies) - Bright, Chunky, and Irresistible
Ingredients
Method
- Prep your tools. Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C).Set the butter out ahead of time so it’s soft but not greasy.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. This helps create that soft, bakery-style texture.
- Add eggs and vanilla. Beat in the eggs one at a time, then add vanilla. Scrape down the bowl so everything mixes evenly.
- Mix dry ingredients. In a separate bowl, whisk flour, cornstarch, baking soda, and salt.Cornstarch keeps the cookies thick and tender.
- Combine wet and dry. Add the dry mixture to the wet ingredients and mix on low until just combined. Don’t overmix—stop as soon as the flour disappears.
- Add the color. Add blue gel food coloring, starting with 1 teaspoon. Mix until evenly tinted.Add more if you want a deeper blue. Gel gives color without watering down the dough.
- Fold in the fun. Stir in chocolate chips, white chocolate chips (if using), chopped mini cookies, sandwich cookie pieces, and M&M’s or sprinkles. Fold gently so the cookies don’t turn to dust.
- Scoop the dough. Use a large cookie scoop (about 3 tablespoons) for big bakery-style cookies.Place on prepared sheets, leaving space—these spread a little.
- Top for looks. Press a few extra chips and mini cookie pieces on top of each dough ball. This makes them look loaded and picture-ready after baking.
- Chill briefly (optional but helpful). If your kitchen is warm, chill the scooped dough for 15–20 minutes to keep the cookies thick.
- Bake. Bake for 10–12 minutes, until edges are set and centers look slightly underdone. They’ll finish cooking on the sheet.
- Finish and cool. Let cookies rest on the sheet for 5–7 minutes, then move to a rack.The centers will set into a soft, chewy texture.
What Makes This Special
These Cookie Monster Cookies are all about texture and color. They’re chewy in the center, slightly crisp on the edges, and dotted with chocolate and cookie bits in every bite.
The bright blue dough makes them instantly recognizable and fun. You can customize the mix-ins, but the classic combo—chocolate chips, mini chocolate chip cookies, and sandwich cookie pieces—gives you that over-the-top, bakery-style look.
Shopping List
- Unsalted butter – 1 cup (2 sticks), softened
- Granulated sugar – 3/4 cup
- Light brown sugar – 1 cup, packed
- Large eggs – 2
- Vanilla extract – 2 teaspoons
- All-purpose flour – 3 cups
- Cornstarch – 2 teaspoons (for extra softness)
- Baking soda – 1 teaspoon
- Fine salt – 1/2 teaspoon
- Blue gel food coloring – 1 to 2 teaspoons (gel works best for bold color)
- Semi-sweet chocolate chips – 1 cup
- White chocolate chips – 1/2 cup (optional but nice for contrast)
- Mini chocolate chip cookies – 1 cup, roughly chopped (plus extra for topping)
- Chocolate sandwich cookies – 8 to 10 cookies, coarsely crushed
- Mini M&M’s or blue sprinkles – 1/2 cup (optional, for color and fun)
Step-by-Step Instructions
- Prep your tools. Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C).Set the butter out ahead of time so it’s soft but not greasy.
- Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until fluffy, about 2 minutes. This helps create that soft, bakery-style texture.
- Add eggs and vanilla. Beat in the eggs one at a time, then add vanilla. Scrape down the bowl so everything mixes evenly.
- Mix dry ingredients. In a separate bowl, whisk flour, cornstarch, baking soda, and salt.Cornstarch keeps the cookies thick and tender.
- Combine wet and dry. Add the dry mixture to the wet ingredients and mix on low until just combined. Don’t overmix—stop as soon as the flour disappears.
- Add the color. Add blue gel food coloring, starting with 1 teaspoon. Mix until evenly tinted.Add more if you want a deeper blue. Gel gives color without watering down the dough.
- Fold in the fun. Stir in chocolate chips, white chocolate chips (if using), chopped mini cookies, sandwich cookie pieces, and M&M’s or sprinkles. Fold gently so the cookies don’t turn to dust.
- Scoop the dough. Use a large cookie scoop (about 3 tablespoons) for big bakery-style cookies.Place on prepared sheets, leaving space—these spread a little.
- Top for looks. Press a few extra chips and mini cookie pieces on top of each dough ball. This makes them look loaded and picture-ready after baking.
- Chill briefly (optional but helpful). If your kitchen is warm, chill the scooped dough for 15–20 minutes to keep the cookies thick.
- Bake. Bake for 10–12 minutes, until edges are set and centers look slightly underdone. They’ll finish cooking on the sheet.
- Finish and cool. Let cookies rest on the sheet for 5–7 minutes, then move to a rack.The centers will set into a soft, chewy texture.
Keeping It Fresh
Let cookies cool fully before storing. Keep them in an airtight container at room temperature for up to 4 days. For extra softness, add a slice of bread or a marshmallow to the container—the cookies will stay moist.
To freeze baked cookies, wrap and freeze for up to 2 months.
Rewarm in a 300°F (150°C) oven for 5–7 minutes. You can also freeze portioned dough balls: freeze solid on a tray, then bag and bake from frozen, adding 1–2 minutes to the bake time.
Why This is Good for You
- Portion control is easy. These cookies are rich, so one satisfies a sweet tooth without needing a second.
- Customization helps. You can dial back sugar, swap some chips for nuts, or use dark chocolate for less sweetness.
- Home-baked wins. Making them yourself means no preservatives and you choose the quality of ingredients.
- Joy matters. They’re playful and celebratory—great for creating moments and memories with kids and friends.
What Not to Do
- Don’t overmix the dough. Overmixing makes cookies tough and flat. Stop when the flour streaks just disappear.
- Don’t use liquid food coloring. It can water down the dough and throw off the texture.Gel or paste works best.
- Don’t skip the parchment. It prevents sticking and helps with even browning.
- Don’t overbake. Pull them when the centers still look soft. Overbaked cookies lose that chewy center.
- Don’t crush mix-ins too finely. You want chunks of cookies and chocolate for that signature bite.
Recipe Variations
- Blue Velvet Twist: Add 1 tablespoon cocoa powder and a hint more gel color for a deeper blue with a mild cocoa note.
- Crunch Lover’s Version: Swap half the chocolate chips for chopped toffee bits or pretzel pieces.
- Gluten-Free: Use a cup-for-cup gluten-free flour blend and gluten-free sandwich cookies. Add 1 extra teaspoon cornstarch if needed for tenderness.
- Birthday Party Edition: Stir in colorful sprinkles and top each cookie with a mini cookie and a candy eye for a playful look.
- Peanut Butter Pop: Replace white chocolate chips with peanut butter chips, and mix in chopped peanut butter sandwich cookies.
- Smaller Cookies: Use a medium scoop (about 1.5 tablespoons) and bake 8–10 minutes for bite-sized treats.
FAQ
Can I make the dough ahead of time?
Yes.
Cover and chill the dough for up to 48 hours. Let it sit at room temperature for 15–20 minutes before scooping if it’s too firm, or scoop before chilling for convenience.
What if I don’t have blue gel food coloring?
You can use blue paste coloring or a very concentrated natural color, but the shade may be lighter. Avoid regular liquid coloring—it can thin the dough and mute the color.
How do I keep the cookies thick and chunky?
Chill the dough briefly, use cornstarch, and don’t overcrowd the baking sheets.
Also, make sure the butter is softened, not melted, and measure flour accurately.
Can I use different mix-ins?
Absolutely. Try chopped Oreos, mini Chips Ahoy, crushed wafer cookies, M&M’s, dark chocolate chunks, or even a few sprinkles. Keep total mix-ins around 2 to 2.5 cups so the dough holds together.
Why are my cookies spreading too much?
Your butter may have been too soft or your flour under-measured.
Chill the dough, add a tablespoon of flour if needed, and bake on cool, lined sheets.
Do these freeze well?
Yes, both the dough and baked cookies freeze nicely. For best results, freeze dough balls and bake from frozen, or rewarm baked cookies briefly in the oven to refresh their texture.
Can I make them less sweet?
Reduce the granulated sugar by 2 to 3 tablespoons and use dark chocolate chips. Skip the white chocolate and M&M’s, and lean into cookie chunks for texture instead of extra sugar.
Wrapping Up
Cookie Monster Cookies are the kind of treat that makes people smile before they even take a bite.
They’re bold, blue, and packed with goodies in every crumb. With simple steps and easy ingredients, you get a bakery-style cookie that looks and tastes like a celebration. Bake a batch for your next party—or just because—and watch them disappear fast.
