These Cookie Monster Cookies are perfect for Sesame Street themed parties. A blue chewy sugar cookie full of chocolate chip cookies pieces and a whole mini chocolate chip cookie on top.
I have to say these might have been the coolest cookies I have ever made. I brought them to a family gathering and I'm pretty sure I am now the coolest Aunt amongst my nephews. The kids loved the cookies and thought they were so fun!
Why You'll Love Them
No chill time. This sugar cookie dough requires no chilling.
Tastes amazing. These cookies have a buttery and sugar cookie taste to them.
Perfect texture. These cookies are chewy on the inside and have a slight crisp to the edges.
Look adorable. These cookies just scream cookie monster and are so cute!
HOW TO MAKE THESE COOKIES
Start by preheating the oven to 350 F and lining baking trays with parchment paper.
Next, cut your mini chips ahoy chocolate chip cookies into quarters until you have 1 cup worth. Set aside.
In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 3 minutes.
Add in the egg, blue food colouring, and vanilla and mix till well incorporated.
In a separate large bowl whisk flour, baking soda, baking powder, and salt. Pour the dry ingredients into the wet and mix till combined.
If you are not happy with your blue colouring you can add some more blue food colouring in at this point and continue mixing until you have your desired colour.
Fold in the chopped mini chocolate chip cookies.
Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart. Add a whole mini chocolate chip cookie in the top centre of each cookie dough ball, gently pressing it in place.
Bake cookies for 9-10 minutes or until bottoms are golden brown. Let cookies cool on the baking tray before moving.
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The keep well up to four days
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
CAN I MAKE THE COOKIES SMALLER?
Yes, you can definitely make these cookies half the original size. Bake them for 8 minutes or until the bottoms are golden brown.
If you make these cookie monster cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
You Might Also Love
- Cookies and Cream Cookies
- Thick and Chewy Monster Cookies
- Pink White Chocolate Chip Cookies
- Chocolate Reese’s Pieces Cookies
- Lucky Charms Cookies
- Funfetti Cookies
Cookie Monster Cookies
Ingredients
- 1 C worth of chopped Chips Ahoy mini chocolate chip cookies
- 1 C salted butter at room temperature
- 1 C white sugar
- 1 large egg
- 1 & 1/2 tsp blue food colouring this may differ depending on the brand of food colouring you use
- 1 & 1/2 tsp vanilla extract
- 2 C plus 2 tbsp all purpose flour spooned and levelled *
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 18 whole mini chocolate chip cookies
Instructions
- Start by preheating the oven to 350 F and lining baking trays with parchment paper.
- Next, cut your mini chips ahoy chocolate chip cookies into quarters until you have 1 cup worth. Set aside.1 C worth of chopped Chips Ahoy mini chocolate chip cookies
- In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.1 C salted butter, 1 C white sugar
- Add in the egg, blue food colouring, and vanilla and mix till well incorporated.1 large egg, 1 & 1/2 tsp vanilla extract, 1 & 1/2 tsp blue food colouring
- In a separate large bowl whisk flour, baking soda, baking powder, and salt.2 C plus 2 tbsp all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- Pour the dry ingredients into the wet and mix till combined. If you are not happy with your blue colouring you can add some more blue food colouring in at this point and continue mixing until you have your desired colour.
- Fold in the chopped mini chocolate chip cookies.1 C worth of chopped Chips Ahoy mini chocolate chip cookies
- Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
- Add a whole mini chocolate chip cookie in the top centre of each cookie dough ball, gently pressing it in place.18 whole mini chocolate chip cookies
- Bake cookies for 10-11 minutes or until bottoms are a light golden brown.
- Let cookies cool on the baking tray before moving.
Jodi Reed
Those are the cutest cookies I have ever seen.
Jessie M
Thank you!! 🙂
Lawrence A Gatti
I made 5 batches of them in red for a Pentacost church social this Sunday. I call them Elmo cookies. I did a lot of short term freezing of the dough columns on the baking sheets, added 2 extra spoons of flour to each batch, and still needed to get in and shape up the cookies with a spoon and reposition the chips ahoy mini as they baked. They are cute for kids and are tasty.
Lawrence A Gatti
Addendum to above: I make great pies with homemade crusts, biscotti, and pizzelles but not cookies, so I found this process educational. By the 8th and final batch, I feel that I reached perfection. I always use an oven thermometer, and I found that after 12 minutes, these cookies were spread out and uncooked. At this point, I reshaped them with a spoon as you suggested. Only then did I place the center mini chips ahoy. I baked them another 8 minutes and they were perfectly shaped with a centered chip which was not covered by dough. I am sure this method will work for many other cookies.