Cookie Monster Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup (226g) unsalted butter, at room temperature
02 -
1 cup (220g) packed light brown sugar
03 -
½ cup (95g) granulated sugar
04 -
2 large eggs
05 -
1 tablespoon (15ml) pure vanilla extract
06 -
3 1/2 cups (420g) all-purpose flour
07 -
2 teaspoons (4g) corn starch
08 -
1 teaspoon (5g) salt
09 -
1 teaspoon (4g) baking soda
10 -
1 cup semi-sweet chocolate chips
11 -
1 cup white chocolate chips
→ Mix-Ins & Decorations
12 -
1 bag (8oz/226g) Oreo mini- Snak-Saks, divided
13 -
1 bag (8oz/226g) Chips Ahoy mini- Snak-Saks, divided
14 -
Royal Blue gel icing (optional)
15 -
Light blue gel icing (optional)
16 -
Eyeball candy
# Instructions:
01 -
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes.
02 -
Beat the butter with the light brown sugar and granulated sugar on medium speed until well combined, about 2-3 minutes. Add the eggs and vanilla extract and continue beating until well incorporated. If desired, add 1 teaspoon royal blue gel icing and 2 drops of light blue gel icing, beating until fully incorporated. Scrape down the bowl as needed.
03 -
In a separate bowl, combine the flour, corn starch, salt, and baking soda. Stir to mix thoroughly. Slowly add the dry ingredients to the wet mixture, mixing on low speed until the dough forms.
04 -
Before the dough thickens completely, add the semi-sweet and white chocolate chips. Beat until evenly distributed throughout the dough.
05 -
Roughly chop 15 Chips Ahoy mini cookies into quarters and add them to the dough along with 1 heaping cup of Mini Oreos (do not chop these). Use a spatula or clean hands to incorporate into the dough.
06 -
Combine 6 Chips Ahoy minis with ½ cup Mini Oreos and crush them into a fine crumb using a Ziploc bag and rolling pin or a food processor. Set aside.
07 -
Portion out ¼ cup (about 3oz each) of cookie dough and roll into balls. Roll each ball into the crushed cookie crumbs, coating the top and sides.
08 -
Place the cookie dough balls 3 inches apart on the prepared baking sheet. Bake for 12-14 minutes, until the centers are slightly underbaked but not too gooey or shiny on top. Remove from the oven and immediately place candy eyeballs on top.
09 -
Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
# Notes:
01 -
Ensure butter is at room temperature for easier creaming. Use food-safe gel icing for vibrant color.