Some cookies become favorites because my family loves them. Others become special because of the people who ask me to make them. These Cookie Monster Cookies fall into that second category. There are the sweetest 8-year-old twin girls at my church, and when they saw how popular these bright blue cookies had become, they asked if I would make a batch just for them.

Of course, I couldn’t say no.

I came up with my own version of Cookie Monster Cookies, and they’ve become one of the treats these sweet girls love to request.

They’re big, bright blue, loaded with milk and white chocolate chips, and stuffed with both an Oreo and a Chips Ahoy cookie.

Yes, there’s a cookie inside the cookie.

Actually, there are two. 😂

What Are Cookie Monster Cookies?

If you’ve seen Cookie Monster Cookies popping up lately, you probably already understand why kids love them.

They’re bright blue, oversized, and usually filled with different kinds of cookies and chocolate chips. There are all kinds of variations out there, which is part of the fun.

For my version, I started with the kind of extra-large bakery-style cookie I already love to make.

I wanted the outside to be slightly crisp while the center stayed thick, soft, and chewy. Then I decided each one needed both an Oreo and a Chips Ahoy cookie tucked inside.

Because apparently a giant blue cookie wasn’t quite enough on its own.

I also add milk and white chocolate chips and finish the tops with broken pieces of Oreos and Chips Ahoy.

These Cookie Monster Cookies are definitely a little over the top, but I think that’s exactly what makes them so fun.

My Extra-Large Cookie Monster Cookies

I make these the same size as many of my other extra-large cookies, about 5 ounces each.

I use my large 4-tablespoon cookie scoop and portion out two scoops of dough for each cookie. Then I slightly flatten the dough and put one Oreo and one Chips Ahoy cookie in the middle.

I wrap the blue cookie dough completely around the cookies and make sure everything is sealed before putting it on the baking sheet.

Before baking, I add a few chocolate chips to the tops, but I save the white chocolate chips and broken cookie pieces for after baking.

I’ve found that white chocolate can burn pretty easily. Instead, I press the white chocolate chips and cookie pieces into the tops as soon as the Cookie Monster Cookies come out of the oven.

The cookies are still warm enough for everything to stick, and I think they look better this way too.

Cookie Monster Cookies Recipe

Print Recipe

Ingredients

3 cups packed brown sugar
3/4 cup granulated sugar
1 cup butter, melted
1 cup margarine, melted
5 large eggs
2 tablespoons vanilla extract
Blue food coloring
4 teaspoons baking soda
2 teaspoons salt
6 to 7 cups all-purpose flour, leveled (possibly more as needed)
3 cups milk chocolate and white chocolate chips
24 to 28 Oreos
24 to 28 Chips Ahoy cookies
Additional Oreos and Chips Ahoy cookies, broken into pieces for topping
Additional chocolate chips for topping

Instructions

In a large mixing bowl, cream together the melted butter, melted margarine, brown sugar, and granulated sugar until smooth.
Beat in the eggs and vanilla extract until everything is fully incorporated.
Add blue food coloring until the dough reaches the shade of blue you want.
Gradually add the baking soda, salt, and flour, mixing until the dough is well combined. Start with 6 cups of flour and add more as needed. If the dough seems too dry, add a tablespoon of milk. If it’s too sticky, add a little additional flour.
For extra-large Cookie Monster Cookies, use a large 4-tablespoon scoop and portion out two scoops of dough. Together, they should make approximately a 5-ounce ball of dough.
Slightly flatten the dough and place one Oreo and one Chips Ahoy cookie in the center. Wrap the blue cookie dough completely around both cookies and seal the edges.
Place the cookie dough balls on a baking sheet, leaving plenty of room between them. Press a few chocolate chips into the tops.
Bake in a preheated 350°F oven for approximately 15 to 18 minutes. If you’re baking at an elevation above 4,000 feet or higher, try 325°F instead. Baking time may vary depending on your oven and cookie size.
As soon as the cookies come out of the oven, gently press additional white chocolate chips and broken Oreo and Chips Ahoy pieces into the warm tops.
Allow the cookies to sit on the baking sheet for several minutes before transferring them to a cooling rack.

Yield: Approximately 2 dozen extra-large cookies or 6 dozen regular-sized cookies.

A Few Tips for Baking Cookie Monster Cookies

I’ve been making extra-large cookies for years, and one thing I’ve learned is that sometimes you have to pay attention to the dough instead of relying completely on a number in a recipe.

I usually use somewhere between 6 and 7 cups of flour for these Cookie Monster Cookies, but you may need a little more depending on your ingredients and conditions in your kitchen.

How you measure your flour can make a difference too. If you’ve ever wondered why weighing flour can be more consistent than using measuring cups, King Arthur Baking has a helpful guide explaining how to measure flour correctly. They recommend weighing flour when possible because it’s more accurate than measuring it by volume.

That’s also one reason I’ve included my gram measurements below.

At lower elevations, I recommend starting at 350°F. I bake at just over 4,000 feet, where I’ve found that 325°F works well for my extra-large cookies.

For the extra-large Cookie Monster Cookies, start checking them around 15 minutes. You want the edges to look set while the centers are still soft.

Remember that those big cookies will continue to bake a little while they’re sitting on the hot baking sheet after you take them out of the oven.

That’s part of how I get the slightly crisp outside and soft, chewy center that I love.

For smaller 2-ounce cookies, start checking them around 12 to 14 minutes.

Cookie Monster Cookies by Weight

If you prefer using a kitchen scale when you bake, here are the measurements I use for the ingredients that I typically weigh:

Brown sugar: 789 grams
Granulated sugar: 189 grams
Eggs: 253 grams
All-purpose flour: 1,272 to 1,412 grams

The other ingredients are easy enough for me to measure that I don’t usually weigh them.

I especially like having the flour measurement available in grams because this is a big batch of cookie dough. Even a small difference in each cup of flour can add up when you’re using this much.

Cookie Monster Cookies Are Just Plain Fun

Not every cookie needs a fancy story behind it.

Sometimes two sweet 8-year-old girls ask you to make giant blue cookies stuffed with Oreos and Chips Ahoy, and that’s a good enough reason for me. 😊

I love that these Cookie Monster Cookies have become something they request from me. There’s something pretty special about having certain recipes that immediately make you think of particular people.

These will probably always make me think of those two sweet girls.

And I have a feeling I’ll be making plenty more of them.

If you have a Cookie Monster fan in your life, give these Cookie Monster Cookies a try. They’re big, colorful, a little messy, and completely over the top.

Which, in this case, is exactly what makes them so much fun.

Another Over-the-Top Cookie to Try

If giant cookies packed with surprises are your kind of cookie, try my Triple Chocolate Candy Bar Cookies next. They’re another over-the-top bakery-style cookie, this time loaded with chocolate and candy bars, and they’re the cookie my son Ethan always requests.

Explore The Cookie Collection

Some cookies become special because of the recipe. Others become special because of the people we associate with them. You can browse all of my bakery-style cookie recipes for more giant cookies, stuffed cookies, family favorites, and the stories behind them.

Every cookie with a name has a story. And this one belongs to two very sweet twin girls.