Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Blue gel food coloring
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Oreo cookies (about 8–10 cookies)
- 12 large marshmallows (for the gooey stuffing)
- 24 edible candy eyes
Instructions
- Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes with an electric mixer. This step is crucial for creating a soft, airy cookie base.
- Add the egg and vanilla extract to the butter mixture and beat until well combined. Now, add the blue gel food coloring. Start with a few drops and mix, adding more until you achieve that iconic, deep “Cookie Monster” blue. Gel coloring is preferred because it provides intense color without thinning out the dough.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the blue wet mixture, mixing on low speed just until the flour streaks disappear. Do not overmix, as this can make the cookies tough.
- Gently fold in the chocolate chips and the crushed Oreo pieces using a spatula. Make sure they are evenly distributed throughout the blue dough. The chunks of chocolate and Oreo provide the perfect texture contrast to the soft dough.
- Scoop about 2 tablespoons of dough and flatten it in your palm. Place one large marshmallow in the center and wrap the dough around it, ensuring the marshmallow is completely sealed inside. Roll it into a ball. Repeat this for all 12 cookies and place them on the prepared baking sheets, spaced at least 2 inches apart.
- Bake the cookies for 10 to 12 minutes. The edges should be set, but the centers might still look slightly soft—they will firm up as they cool. Immediately after removing them from the oven, press two edible candy eyes onto the top of each cookie while they are still warm. Let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 32 minutes