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Cookie Monster Cookies Recipe (Gooey Blue Cookies)

These blue, gooey Cookie Monster Cookies are loaded with chocolate chips and stay soft for days. Better than any bakery version.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course cookie monster cookies recipe, Dessert
Cuisine American
Servings 24 servings
Calories 195 kcal

Ingredients
  

  • 1 cup 2 sticks unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon royal blue gel food coloring or more for deeper color
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup mini M&Ms optional

Instructions
 

  • Brown the butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty (about 5-7 minutes). Immediately pour into a heatproof bowl and let cool to room temperature (about 15 minutes).
  • In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla extract, and whisk until well combined.
  • In a separate bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined. Do not overmix.
  • Add the blue gel food coloring and fold until the dough is uniformly blue. Stir in the semi-sweet chocolate chips, white chocolate chips, and mini M&Ms (if using).
  • Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.
  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Using a 2-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared sheets. Do not flatten.
  • Bake for 10-12 minutes, until the edges are set and lightly golden, but the centers are still soft and puffy. Remove from the oven and let cool on the baking sheet for 5 minutes.
  • Transfer to a wire rack to cool completely. For extra gooeyness, press a few additional chocolate chips onto the tops while still warm.

Notes

1. Storage: Keep baked cookies in an airtight container at room temperature for up to 5 days.
2. Add a slice of bread to maintain softness.
3. Freezing dough: Scoop raw dough balls onto a tray, freeze until solid, then transfer to a zip-top bag.
4. Bake from frozen, adding 2 minutes to the bake time.
5. Color adjustment: If you want a deeper blue, add up to 1 teaspoon of gel food coloring.
6. Avoid liquid food coloring as it can thin the dough.
7. Substitutions: For a dairy-free version, use vegan butter and dairy-free chocolate chips.
8. For a gluten-free version, use a 1-to-1 gluten-free flour blend that contains xanthan gum.
9. Underbaking tip: The cookies will look slightly underdone when you pull them out – that’s intentional.
10. They will set as they cool on the hot pan.