Cookie Monster Cookies
Delightful, chewy cookies featuring a mix of white chocolate, Oreos, and Chips Ahoy for a fun treat that's hard to resist.
Ingredients
Dry Ingredients
- 3 cups all purpose flour provides structure
- 2 tsp cornstarch contributes to texture
- 1 tsp baking soda helps cookies rise
- ¼ tsp salt enhances flavor
Wet Ingredients
- 1 cup unsalted butter, room temperature adds richness
- 1 ¼ cups brown sugar adds moisture and flavor
- ¼ cup granulated sugar adds sweetness
- 2 large eggs, room temperature binds ingredients
- 1 tsp vanilla extract enhances flavor
- Royal blue, electric blue, and violet gel food coloring food coloring for vibrant color
Mix-ins
- ⅔ cup white chocolate chips, divided adds sweetness and creaminess
- ⅔ cup chopped Chips Ahoy cookies adds crunch and flavor
- ⅔ cup chopped Oreos adds a chocolatey twist
Instructions
Preparation
- In a large mixing bowl, combine all-purpose flour, cornstarch, baking soda, and salt. Whisk to ensure even distribution.
- In another bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs and vanilla extract to the butter-sugar mixture. Beat until fully incorporated.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- Gently fold in the white chocolate chips, chopped Chips Ahoy, and chopped Oreos.
Baking
- Divide the dough into equal portions, roughly two tablespoons each, and place them on a baking sheet lined with parchment paper.
- Bake until golden around the edges but slightly soft in the center.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, ensure butter is at room temperature and consider chilling the dough if too soft. Use a cookie scoop for uniform cookies.