Cookie Monster Blue Cookies (Version for Printing)

Blue cookies filled with Oreos, chocolate chips, and cookie chunks—a chewy, colorful treat for baking fun.

# Ingredients You’ll Need:

→ Dough Base

01 - 20 g unsalted butter, softened
02 - 100 g granulated sugar
03 - 50 g light brown sugar
04 - 1 large egg, at room temperature
05 - 1 teaspoon vanilla extract
06 - Blue gel food coloring, as needed

→ Dry Ingredients

07 - 230 g all-purpose flour, sifted
08 - Pinch of salt
09 - 1 teaspoon baking powder
10 - 0.5 teaspoon baking soda

→ Chocolate and Cookies

11 - 40 g dark chocolate chips
12 - 40 g white chocolate chips
13 - 30 g mini cookies, crushed
14 - 3 Oreo cookies, chopped
15 - 12 whole Oreo cookies, for stuffing

# How to Make It:

01 - In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar for about 2 minutes until the mixture is creamy and pale.
02 - Add the egg, vanilla extract, and blue gel food coloring to the creamed mixture. Mix for 1 minute until the color is even and the batter is smooth.
03 - Gently fold in the sifted flour, pinch of salt, baking powder, and baking soda using a spatula until just combined. Avoid overmixing.
04 - Add the dark chocolate chips, white chocolate chips, crushed mini cookies, and chopped Oreos into the dough, mixing until evenly distributed.
05 - Cover the dough and chill in the refrigerator for 30–60 minutes to firm up and develop flavor.
06 - Portion the chilled dough, flatten each piece, place a whole Oreo cookie in the center, and wrap the dough completely around to seal.
07 - Place the stuffed dough balls onto a baking sheet lined with parchment paper. Chill again for 30 minutes or freeze for 15 minutes for best results.
08 - Bake in a preheated oven at 180°C for 12–15 minutes until the edges are lightly golden but the centers remain soft.
09 - Allow the cookies to cool on the baking tray for a few minutes before transferring to a wire rack to finish cooling.

# Extra Tips:

01 - For perfectly round cookies, use a large round cutter immediately after baking while cookies are still soft.
02 - Always measure ingredients in grams with a digital scale for optimal texture and consistency.
03 - Dough can be chilled overnight for deeper flavor and thicker texture.
04 - Store cooled cookies in an airtight container for up to 1 week or freeze for up to 3 months.
05 - If baking soda is unavailable, use a full packet of baking powder in its place.

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