Description
Delight in these fun and colorful Cookie Monster Cookies featuring chewy chocolate chips and vibrant blue candy coating or sprinkles. Perfectly soft-centered with golden edges, these cookies are a whimsical treat that’s easy to make and sure to please both kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup blue candy coating or sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the flour.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add eggs one at a time into the creamed mixture, beating well after each addition, then stir in vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and blue candy coating or sprinkles ensuring they are evenly distributed throughout the dough for bursts of color and flavor.
- Form Cookies: Using a scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, leaving about two inches between each cookie to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden while keeping the centers soft and chewy. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For vibrant blue color, use blue candy coating or sprinkles specifically designed for baking.
- Do not overbake; remove cookies when edges are golden but centers are still soft.
- Let cookies cool slightly on the baking sheet before transferring to avoid breaking.
- Store cookies in an airtight container at room temperature for up to 3-4 days.
- Optional: Chill the dough for 30 minutes before baking to reduce spreading.
