Description
Delight in these fun and colorful Cookie Monster Cookies, packed with semi-sweet chocolate chips and topped with vibrant blue candy coating or sprinkles. Crispy on the edges and soft in the center, these cookies are perfect for parties or a playful treat any time.
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 prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the granulated sugar and packed brown sugar until the mixture is light, creamy, and fluffy, which usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition. Then mix in the vanilla extract until the batter is smooth and homogenous.
- Combine Wet and Dry: Gradually add the whisked dry ingredients into the wet ingredients, mixing on low speed or folding gently just until everything is incorporated to avoid overmixing.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips and blue candy coating or sprinkles until evenly distributed throughout the dough.
- Scoop Dough: Using a rounded spoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing each about two inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers remain soft and slightly underbaked for the perfect chewy texture.
Notes
- Ensure butter is softened but not melted for optimal creaming.
- Do not overmix once the flour is added to keep cookies tender.
- For a more intense blue color, use a colored candy coating instead of sprinkles.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Store cookies in an airtight container for up to one week to retain freshness.
