Cookie Monster Cookies
Cookie Monster Cookies
Ingredients
For the Natural Blue Color
- 1 tablespoon butterfly pea flower powder
- 2 tablespoons hot water
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips
- 8 chocolate sandwich cookies, crushed into large pieces
- 8 chocolate chip cookies, crushed into large pieces
- 1/2 cup additional chocolate chips, for topping
- 4 additional chocolate sandwich cookies, halved, for topping
- 4 additional chocolate chip cookies, halved, for topping
Equipment
- as needed parchment paper
Instructions
- 1
In a small bowl, dissolve the butterfly pea flower powder in hot water. Stir until a vibrant blue liquid forms. Set aside to cool slightly.
⏱️ 2 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 5
Add the prepared blue butterfly pea flower liquid to the wet ingredients and mix until the dough is uniformly blue.
⏱️ 1 min
- 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 7
Fold in the 1 1/2 cups of semi-sweet chocolate chips, crushed chocolate sandwich cookies, and crushed chocolate chip cookies until evenly distributed throughout the dough.
⏱️ 3 min
- 8
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps prevent the cookies from spreading too much and enhances their chewiness.
⏱️ 60 min
- 9
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 10
Scoop about 2-tablespoon sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min
- 11
Press a few additional chocolate chips, halved chocolate sandwich cookies, and halved chocolate chip cookies onto the top of each cookie dough ball for a decorative finish.
⏱️ 3 min
- 12
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350
- 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cookie Monster Cookies
For the Natural Blue Color
- 1 tablespoon butterfly pea flower powder
- 2 tablespoons hot water
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-ins and Toppings
- 1 1/2 cups semi-sweet chocolate chips
- 8 chocolate sandwich cookies, crushed into large pieces
- 8 chocolate chip cookies, crushed into large pieces
- 1/2 cup additional chocolate chips, for topping
- 4 additional chocolate sandwich cookies, halved, for topping
- 4 additional chocolate chip cookies, halved, for topping
Equipment
- as needed parchment paper
Instructions
- 1
In a small bowl, dissolve the butterfly pea flower powder in hot water. Stir until a vibrant blue liquid forms. Set aside to cool slightly.
⏱️ 2 min - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 5
Add the prepared blue butterfly pea flower liquid to the wet ingredients and mix until the dough is uniformly blue.
⏱️ 1 min - 6
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 7
Fold in the 1 1/2 cups of semi-sweet chocolate chips, crushed chocolate sandwich cookies, and crushed chocolate chip cookies until evenly distributed throughout the dough.
⏱️ 3 min - 8
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This helps prevent the cookies from spreading too much and enhances their chewiness.
⏱️ 60 min - 9
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 10
Scoop about 2-tablespoon sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
⏱️ 5 min - 11
Press a few additional chocolate chips, halved chocolate sandwich cookies, and halved chocolate chip cookies onto the top of each cookie dough ball for a decorative finish.
⏱️ 3 min - 12
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 350 - 13
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min