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These blue cookie monster cookies are loaded with chocolate chips, cookie pieces, and stuffed with an Oreo in the centre! They’re fun to make for both adults and kids alike!
If I were a sesame street character, I would absolutely be the cookie monster. As you can tell by the name of the blog, I am obsessed with cookies (give me peanut butter cookies or chocolate chip cookies any day). So these cookie monster cookies are what I like to imagine an authentic cookie monster recipe from the monster himself would look like.
You may have seen the blue Tiktok cookies stuffed with Hershey’s chocolate, and these cookies are taking it up a notch with chocolate chips AND crushed cookies, plus an Oreo cookie baked right into the centre! Your inner cookie monster is going to LOVE them!
Why You'll Love These Cookie Monster Cookies
- These cookie monster cookies combine chocolate chips, white chocolate chips, Oreos, and chocolate chip cookies all wrapped in a soft and gooey cookie dough!
- They can be made using regular dairy ingredients, or you can make them entirely dairy free using dairy free butter and vegan white chocolate.
- These are BIG cookies - just how I imagine cookie monster would like them!
- These cookies are easy to customize and you can really add any mix-ins you’d like. If you don’t have Oreos, you can leave those out and either stuff the cookies with a chocolate bar, or leave out the filling entirely - the world is your oyster!
- If you’re looking for a fun cookie monster recipe for kids to make - this is it! Add some edible googly eyes to make them look like the cookie monster himself!
- Flour: This recipe was developed with all-purpose flour, and has not been tested with gluten free flour.
- Butter: This recipe has been tested with regular butter and dairy free butter - both work great!
- Egg: You’ll need one egg. This recipe has not been tested with any egg substitutes, but you could try one flax egg.
- Blue Food Coloring: I use the liquid kind, but you can use any kind you’d like. Amount needed will vary, so just keep adding until you achieve the desired color you’d like.
- Oreos: regular classic Oreo’s work best. And yes - Oreos are dairy free!
- Chocolate Chips: I like to use a combination of white and semisweet. You can use regular or dairy free chocolate chips.
- Chocolate Chip Cookies: If you are not dairy free, you can use regular Chips Ahoy or mini Chips Ahoy. In some countries, the mini Chips Ahoy don’t contain milk (always check the packaging if you’re allergic!), or you can use dairy free mini chocolate chip cookies.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside. Chop up 3-4 Oreos and the mini chocolate chip cookies for later. Whisk together flour, salt, and baking soda then set aside.
Step Two: In the bowl of a handheld mixer or standing mixer with the paddle attachment, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, food coloring, and vanilla extract.
Step Three: Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Fold in the chocolate chips, chopped Oreos, and chopped mini chocolate chip cookies.
Step Four: Scoop 10 heaping tablespoons of dough onto each baking sheet. They should be fairly big. Press a whole Oreo cookie slightly into the dough, then add more dough on top to cover the Oreo completely.
Step Five: Bake the cookie monster cookies one tray at a time in the preheated oven for 8-10 minutes, until edges and top look set. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
TikTok Cookies Variation
If you want to make these cookie monster cookies the way they make them on the viral Tiktok video, leave out the Oreos and chocolate chip cookies in the dough. Follow the step by step instructions as written, then instead of placing a whole Oreo into the dough, place 2-3 pieces of milk or semisweet chocolate on top of the first ball of dough.
Cover the chocolate with more dough then bake and enjoy!
Can I make these cookies smaller?
Sure! You’ll just want to make sure that they are large enough to hold the Oreo cookie. If you make the cookies smaller, bake them for 2-3 minutes less.
What kind of food coloring should I use?
You can use gel food coloring or liquid food coloring. If using gel food coloring, you might need less of it than liquid food coloring. ¼ teaspoon is a good start.
Can I make these cookies without the Oreo inside?
Definitely! You can either stuff them with chocolate instead to make the viral Tiktok version (see instructions in the recipe card at the bottom of the page), or you can leave the filling out and just bake them like you would bake regular cookies.
Are Chips Ahoy dairy free?
Unfortunately, Chips Ahoy cookies are not dairy free. However, at my local grocery store they had mini Chips Ahoy that were accidentally dairy free - but manufacturing varies in different countries so be sure to check the labels if you have allergies!
The Enjoy Life brand mini chocolate chip cookies are a great dairy free substitute.
Definitely! Just leave the food coloring out of the dough and the taste isn’t affected at all!
- Properly measure your flour - If you over-measure your flour, the cookie dough and the cookies will be too dry and crumbly. It is very easy to over-measure your flour, so I strongly recommend weighing it with a $10 kitchen scale or using the scoop and level method.
- Don't over-mix - The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the cookie pieces and chocolate chips.
- Cover the Oreo cookie completely - Be sure to use enough dough that the Oreo is completely covered.
- Add googly eyes on top of the cookies for fun! Kids will love this! Place the edible googly eyes into the prepared dough balls right before baking.
- Do not over-bake the cookie monster cookies! Because of the color of the cookies, it can be hard to tell when the cookies are ready. You don’t want to let them get golden brown - if they are golden brown they are over-baked and won’t be as soft! It’s better to under-bake than over-bake in my opinion, so start checking on them early. You can always test one cookie before-hand as well.
Storage and Freezing Instructions
The cookies are best when fresh but can be stored in an airtight container for up to 4-5 days. You can also freeze the unbaked dough or the baked cookies!
More Cookie Recipes You'll Love
Cookie Monster Cookies
- Baking Sheets
- Handheld or Standing Mixer
- ⅔ cup butter, softened (regular or vegan)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- ¼-½ teaspoon blue food coloring
- 2 cup + 2 Tablespoons all-purpose flour (SEE NOTES)
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼-½ cup chocolate chips (a mix of semisweet chocoalte chips and white chocolate chips) (regular or vegan)
- ⅓ cup mini chocolate chip cookies (like Chips Ahoy or Enjoy Life mini cookies) (SEE NOTES)
- 14 Oreo cookies
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside. Chop up 3-4 of the Oreos and the mini chocolate chip cookies, then set aside. (Leave 10 of the Oreos whole to stuff in the cookies).
- In the bowl of a handheld mixer or standing mixer with the paddle attachment, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, food coloring, and vanilla extract.
- Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Fold in the chocolate chips, chopped Oreos, and chopped mini chocolate chip cookies.
- Scoop 10 heaping tablespoons of dough onto each baking sheet. They should be fairly big (these are monster sized cookies!). Press a whole Oreo cookie slightly into the dough, then add more dough on top to cover the Oreo completely. The cookies will weigh around 3 oz once assembled.
- Bake the cookies one tray at a time in the preheated oven for 8-10 minutes, until edges and top look set. Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.