Description
Cookie Monster Cookies are a fun and colorful twist on classic chocolate chip cookies, featuring a delightful mix of semi-sweet chocolate chips and vibrant blue candy coating or sprinkles. These cookies are soft in the center with golden edges, perfect for parties, kids, or anyone who loves a playful cookie treat.
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
Mix-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 prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This aerates the dough, giving the cookies their soft texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract until the mixture is smooth and well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and blue candy coating or sprinkles until they are evenly distributed throughout the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft. Remove from the oven and let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra color and fun, use blue candy coating that hardens slightly, or sprinkles for texture.
- Do not overbake to keep the centers soft and chewy.
- You can substitute semi-sweet chocolate chips with white chocolate chips for a different flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Make sure butter is softened, not melted, for proper creaming.
