Giant Cookie Monster Cookies
These giant Cookie Monster cookies are thick and chewy, packed with chocolate chips, and loaded with bits of Oreo and Chips Ahoy. They’re perfectly toasted on the outside, gooey on the inside, and their bold blue color screams Cookie Monster! With this recipe, you can enjoy bakery-style cookies right at home.
THE PERFECT COOKIE MONSTER COOKIE
What makes the perfect Cookie Monster cookie? In my opinion, there are a few must-haves when crafting one of these classic cookies! First, there needs to be a blend of regular chocolate chips and white chocolate chips. The white chocolate adds that ‘center of an Oreo’ flavor throughout the cookie—and it’s truly spot on!
Next, crushed bits and pieces of Oreo and Chips Ahoy are an absolute must. They give the cookie its signature texture and flavor that make it unmistakably Cookie Monster.
Lastly, they have to be blue. But not just any blue—the perfect Cookie Monster blue. I’ve seen a lot of recipes mix different shades of gel food coloring to get this classic color. If you don’t use enough, the cookies can end up looking like a sad teal, with bits of brown dough peeking through. Wilton’s Royal Blue Gel Food Coloring is absolute perfection to achieve the perfect shade of blue!
COOKIE MONSTER COOKIE INGREDIENTS
- A Stand Mixer with the Paddle Attachment
- All-Purpose Flour (Optional: Sub GF Flour 1:1)
- Granulated Sugar
- Brown Sugar (light or dark)
- Baking Soda
- Salted Butter
- Vanilla Extract
- Corn Starch
- Egg
- Egg Yolk
- Salt
- White Chocolate Chips
- Chocolate Chips
- Oreos
- Mini Chips Ahoy Cookies
- Blue Gel Food Coloring (Wilton’s Royal Blue is the best for the “Cookie Monster” blue!)
- Cookie Sheet (I love this 3 Piece Set from Amazon, and it’s usually on sale.)
- Parchment Paper (optional)
- Food Scale (affiliate) (optional, but highly recommended!)
TIPS AND TRICKS FOR THICK COOKIES
- Whisk: Whisk the dry ingredients in a separate bowl. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
- Cold Butter: Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes helps keep the cookies thick as they bake.
- Food Scale (affiliate): Use a food scale to weigh the flour and sugar. It’s super easy to accidentally add too much flour!
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 150 grams each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust the baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven is beeps prematurely, it needs about 10 more minutes to get to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
Well, there you have it—a few simple tips and tricks for baking the best cookie monster cookies ever! These cookies are a guaranteed hit and surprisingly easy to make. With that being said, next time you’re craving something sweet, give this giant Cookie Monster cookie recipe a try!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Cookie Monster Cookies
- Total Time: 20 minutes
- Yield: 6 Giant Cookies 1x
Ingredients
- 1 Stick Salted Butter (113 Grams)
- 1/2 cup Granulated Sugar (100 Grams)
- 1 cup Brown Sugar (213 Grams)
- 1 Egg
- 1 Egg Yolk
- 2 Tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour (Plus 2-3 Tbsp) (323 Grams)
- 1 Tsp Baking Soda
- 2 Tbsp Corn Starch
- 1/2 Tsp Salt Heaping
- 2 Tsp Lorann Oil’s Blue Gel Food Coloring
- 1/2 cup Chocolate Chips
- 1/2 cup White Chocolate Chips
- 5 Oreos
- 1 1/2 Pack Mini Chips Ahoy
Instructions
- Preheat oven to 400°F
- Whisk together flour, corn starch, baking soda, and salt in a separate bowl.
- Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on high for 1 min. Scrape sides, and mix again for another 30 seconds.
- Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Add vanilla extract, egg, and egg yolk until just combined. (don't overmix!)
- Start adding flour mixture in increments on low until just combined.
- Now, add the blue gel food coloring on low until the color is evenly distributed.
- Add chocolate chips, and white chocolate chips. (save a few to push on top of each cookie before baking if you'd like!)
- Add 3 Oreos (Use the remaining 2 Oreos to add on the tops for presentation) and 1 pack of Mini Chips Ahoy and pulse mixer until add-ins are distributed.
- Roll each cookie and place on a lined baking sheet. These cookies weighed about 165 grams each (6 oz) and I was able to form 6 giant cookies!
- Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion!
Since this recipe uses Oreos and Chips Ahoy, you will need to sub these cookies for the gluten-free version if you are wanting to make this recipe completely gluten-free.
Before baking, press any add-ons on the top of the cookie dough mounds for presentation. I like breaking the mini chips-ahoy in half, and pressing into the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
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The cookie color in your video is entirely different from the ones in the photos!!
Hi Anne! That video was actually from a different batch of cookies where I didn’t use enough of the blue coloring! That being said, definitely make sure you use enough to get that perfect Cookie Monster blue!
I just made these now and the first one is in the oven. It is not melting out at all and the cookie dough is very dry..? I used a scale and measured exactly so I’m wondering if this is how they are supposed to be?
Thanks for your help.
Hi Jennifer! They don’t spread much, this keeps them giant and thick. I would also make sure my oven is the correct temperature with an oven thermometer 🙂
if i were to make regular size cookies out of these, what would you say the oz of each cookie would be and the cook time ?
Hi Makensi! 2 oz for a regular size cookie, and I would bake at 350 for 8-10 minutes 🙂