This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
A beloved Sesame Street character has given inspiration to these Cookie Monster cookies. These playful treats are made with flour, chocolate chips, and Oreo cookies, putting a colorful, fun, and whimsical spin on classic chocolate chip cookies. They bake up in just 25 minutes and are soft and chewy with a hidden center that surprises everyone who eats them.
Cookie Monster cookies are a bright blue thematic take on classic bakery-style treats. Ordinarily, you could buy baked goods like these, but they are surprisingly easy to make and have that unbeatable homemade taste and quality. Much like my Halloween monster cookies, the sheer brilliance of color is enough to attract people of all ages. If you want a break from the boring beige colors, make these cookie monster cookies, and watch everyone delight in their bright hues.
I first made these cookies for a themed birthday party, and they instantly became the highlight of the dessert table, even stealing focus from the Oreo donuts, with both kids and parents interested. After the party, one parent came up to me and asked where she could get the same cookies for her own birthday. She loved Sesame Street as a child and felt a strong connection to the Cookie Monster, as she, too, had a sweet tooth. I told her that I made them and would be happy to bake them for her birthday. Her face lit up as if she were 7 years old and watching her favorite puppets on television.
These cookie monster cookies are a fun way to turn basic baking ingredients into something breathtaking, delicious, and memorable. I use a combination of flour, applesauce, and butter to create a soft texture, while the chocolate chips and Oreo center add layers of sweetness and crunch. And honestly, what is not to love about a cookie within a cookie? As a nutritionist, I love that I can adapt this recipe to suit different dietary needs without losing the classic cookie flavor or entertaining quality.
Please do not be intimidated by the appearance of these cookies. They are surprisingly easy to make and have a few key details that help make a difference in the final result. I whisk the dry ingredients separately, then cream the butter and the sugar before adding the wet ingredients and coloring. Folding everything together gently keeps the dough soft enough to shape around the whole Oreo, which provides the surprise center.
When my kids first watched Sesame Street, they spent many hours pretending to be the Cookie Monster, convinced that I would be inclined to feed them more cookies. Ha! If you have kids who behave in a similar way, I am going to share some background information on Sidney, aka The Cookie Monster, that is going to work to your advantage. Did you know that he actually loves all foods and displays an awareness of healthy eating? Besides cookies, he loves fruits and vegetables too. Next time your kids get picky, make sure to tell them even the Cookie Monster eats his vegetables.
Latest Recipe Video!
🥘 Ingredients
Cookie Monster cookies use a mix of classic baking ingredients with a few exciting additions. This is exactly what I use:
All-purpose flour: This is the base of the dough, which gives my cookies structure, while also keeping them soft inside.
Cornstarch: I add a small amount to create a tender texture and help the cookies stay soft after baking.
Baking powder: This gives the cookies a slight lift, ensuring they do not become dense as they bake.
Butter: I use softened butter to add richness and help create a smooth dough.
White and brown sugar: A combination of these sugars provides sweetness, crisp edges, and a soft center.
Vanilla extract: I mix this in to round out the flavors and complement the chocolate.
Salt: A pinch balances out the sweetness.
Applesauce: This adds moisture, natural sweetness, and keeps the cookies soft.
Blue food coloring: I use a few drops of gel coloring for a striking color.
Chocolate chips: I fold in a mix of white and milk chocolate chips for varying flavors in each bite.
Crushed cookies: I use crushed chocolate chip cookies and mini Oreo cookies for decadent textures.
Oreo cookies: I place regular-sized whole Oreo cookies in the center of each cookie for a soft, melty surprise.
🔪 How To Make
This is the simple method with a fun shaping process, which I use to make these Cookie Monster cookies:
Mix dry ingredients: In a large mixing bowl, whisk together the flour, salt, cornstarch, and baking powder until well combined.
Cream butter and sugar: Then I use a stand mixer to combine the softened butter, white sugar, and brown sugar, creaming together until light and fluffy.
Add wet ingredients: Next, I add the applesauce, vanilla extract, and 3-4 drops of food coloring to the butter mixture and beat until smooth.
Add dry ingredients: I gradually fold the flour mixture into the wet ingredients using the paddle attachment on low speed until a dough forms.
Add mix-ins: Then I stir in the chocolate chips, crushed cookies, and chopped mini Oreos.
Shape dough: I scoop out equal portions of 2 tablespoons of dough and press it flat into the palm of my hand, then place an Oreo cookie in the center, and cover it with more cookie dough. I roll this into a ball and place it on my parchment-lined baking sheet.
Repeat: I continue doing this until I have used up my remaining cookie dough.
Bake: I press a few chocolate chip cookie pieces and remaining white chocolate chips into the top of the dough balls, then bake in a preheated 350F oven for 10-12 minutes until the cookie pieces are golden brown.
Cool: I allow the cookies to cool on a wire rack completely before serving.
My #1 Secret Tip for this Cookie Monster cookies recipe is to fully seal the dough around the Oreo center. This keeps the filling soft and prevents it from leaking out during baking.
Other Tips To Keep In Mind:
- Even sizing: If you have a cookie scoop, I recommend using it to help keep the cookies even.
- Refrigerate dough before baking: If the shaped dough balls seem like they are melting or becoming soft, place them in the refrigerator for 10 minutes to firm up. This prevents excessive spreading.
- Same size chop: Chop the mini Oreo cookies and the chocolate chip cookies into similar sizes to create a balanced texture.
- Leave room: I leave enough space between each cookie to allow for spreading during the baking stage.
📖 Variations
These are 3 variations I have made to add even more fun and flavor to these Cookie Monster cookies:
Candy mix batch: I mix in 1/4 cup of brightly colored candy-coated chocolates for a slightly crunchier addition. My sister loves doing this with peanut M&M’s.
Chocolate center swap: I replace the Oreo with 2 large pieces of chocolate for a gooey molten center, which is just as surprising and always well-received. Be sure to freeze the blocks of chocolate before adding them to the dough.
Peanut butter mix: For a change in the flavor profile, I add 1/4 cup of pure creamy peanut butter to the batter. This makes a much softer cookie with a richer flavor. The dough may require slightly longer refrigeration.
🍽 Serving Suggestions
Cookie Monster cookies deserve to be served with other fun and vivid dishes. Since these cookies are an experience, serve them with another classic like my gooey and delicious vegan s’mores. And for some balance, I recommend trays of irresistibly colorful and nutritious drinks like my blue butterfly pea latte to match the cookies. Or a bright contrasting drink like an apple carrot smoothie or strawberry juice.
Last Halloween, I served these cookies with my Halloween Jack-o’-lantern quesadillas, bowls of my vegan caramel popcorn drizzled with blackberry simple syrup to look like brains, and glasses of bright green witches brew cocktail. And yes, this was a party for adults. Ha!
🧊 Storing And ♨️ Reheating
Storing: I store the cookies in an airtight container at room temperature for up to 3 days, to keep them soft.
Freezing: I freeze baked cookies in a sealed container for up to 2 months.
Reheating: If frozen, I thaw the cookies at room temperature before serving. I warm the cookies in the oven at 300F for a few minutes to bring back their soft texture.
❓Recipe FAQs
This is something that genuinely surprised me the first time I made these cookies. It comes down to a combination of heat and the type of food coloring used. Liquid food coloring is more diluted than gel and requires more drops to achieve a vibrant blue. And even then, the color can shift toward green or grey, especially if the rest of the dough has a yellow hue. The chemical structure of the dye may also change once the cookies hit the heat of the oven. For these cookies, I recommend using gel or powder coloring.
If you want a more natural option, I recommend using 1-2 teaspoons of blue spirulina powder or butterfly pea flower powder. It is worth noting that both of these ingredients react to heat and acidic environments, and your cookie monsters may end up slightly more pink or purple. If you have the time, you could create your own blue dye with red cabbage. You do this by boiling the cabbage to extract the purple liquid, then adding a small amount of baking soda. This alkaline addition shifts the color from purple to blue.
This comes down to technique more than anything else, and it becomes a lot easier after the first few cookies. First, I make sure my dough is properly chilled, and my hands are slightly damp but not wet. I scoop out my portion of dough and then flatten it into my palm into a disc shape before placing the Oreo in the center. Then, rather than folding the dough up around the edges, I cup my hand slightly and use my other hand to gently press the dough over the top. If cracks form, simply pinch them closed and smooth them over.
Love this plant based dessert recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, I’m here to help!
📋 Recipe Card
Cookie Monster Cookies
A beloved Sesame Street character has given inspiration to these Cookie Monster cookies. These playful treats are made with flour, chocolate chips, and Oreo cookies, putting a colorful, fun, and whimsical spin on classic chocolate chip cookies. They bake up in just 25 minutes and are soft and chewy with a hidden center that surprises everyone who eats them.
Servings: 12 cookies
Calories: 350kcal
- My #1 Secret Tip for this Cookie Monster cookies recipe is to fully seal the dough around the Oreo center. This keeps the filling soft and prevents it from leaking out during baking.
- Even sizing: If you have a cookie scoop, I recommend using it to help keep the cookies even.
- Refrigerate dough before baking: If the shaped dough balls seem like they are melting or becoming soft, place them in the refrigerator for 10 minutes to firm up. This prevents excessive spreading.
- Same size chop: Chop the mini Oreo cookies and the chocolate chip cookies into similar sizes to create a balanced texture.
- Leave room: I leave enough space between each cookie to allow for spreading during the baking stage.
Serving: 1cookie | Calories: 350kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 245mg | Potassium: 152mg | Fiber: 1g | Sugar: 29g