Blue Monster Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 teaspoon (4g) baking soda
02 -
½ cup (95g) white sugar
03 -
1 teaspoon (5g) salt
04 -
2 teaspoons (4g) cornstarch
05 -
1 tablespoon (15ml) vanilla extract
06 -
3 1/2 cups (420g) plain flour
07 -
2 eggs, large
08 -
1 cup (226g) soft butter, unsalted
09 -
1 cup (220g) tightly packed brown sugar
10 -
1 cup white chocolate chips
11 -
1 cup semi-sweet chocolate chips
→ Mix-Ins & Decorations
12 -
Candy eyeballs
13 -
Light blue icing gel (optional)
14 -
Royal blue icing gel (optional)
15 -
1 bag (8oz/226g) Oreo Mini Snak-Saks, split in half
16 -
1 bag (8oz/226g) Chips Ahoy Mini Snak-Saks, split in half
# Instructions:
01 -
Heat the oven to 350°F. Lay out a layer of parchment paper or use a silicone mat on the baking tray. Let butter sit out for about 20 minutes to soften.
02 -
In a bowl, mix brown sugar, white sugar, and butter at medium speed for 2-3 minutes until smooth. Add eggs and vanilla. Beat again until it all comes together. Mix in gel icing, if wanted, scraping the sides when needed.
03 -
In another bowl, combine the flour, salt, cornstarch, and baking soda. Stir well. Slowly add this dry mix to the wet one. Keep it on low as it turns into dough.
04 -
Toss in the white and semi-sweet chocolate chips before the dough fully firms up. Mix until the chips are spread through the dough.
05 -
Take 15 Chips Ahoy Minis and chop them roughly into fourths. Add those and 1 big cup of whole Mini Oreos to the dough. Use your hands or a spatula to fold them in well.
06 -
Put 6 Chips Ahoy Minis and ½ cup of Mini Oreos into a bag and crush them into crumbs using a rolling pin. You could use a food processor too. Keep the crumbs on the side.
07 -
Scoop about 3oz or ¼ cup of dough, roll into balls, and roll each ball into the crushed cookie mixture. Cover both tops and sides completely.
08 -
Place dough balls on your prepped baking sheet, spacing them 3 inches apart. Bake them for 12-14 minutes until the tops are just barely set but still soft. Push candy eyeballs onto each cookie as soon as they’re out of the oven.
09 -
Cool the batch on the baking tray for about 15 minutes. Then shift them to a wire rack until they’ve cooled fully.
# Notes:
01 -
Soften butter before starting for smoother mixing. Gel icing adds fun color and is food-safe.