Description
Bring a splash of whimsical color to your kitchen with these thick, soft-baked blue cookies loaded with two types of chocolate chips and crunchy sandwich cookie chunks. This recipe uses a sturdy dough base and vibrant gel coloring to create a playful, bakery-style treat that is as delicious as it is eye-catching.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Royal blue and light blue gel food coloring
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- 1 1/2 cups mini Oreos, divided
- 1 cup mini Chips Ahoy cookies, divided
- Candy eyeballs
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large bowl or stand mixer, cream together the softened butter, light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and blue gel food coloring until you reach a deep, uniform blue shade.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears.
- Gently fold in both types of chocolate chips and the chopped mini cookies by hand using a sturdy spatula.
- Crush a handful of mini Oreos and Chips Ahoy in a plastic bag to create a fine crumb coating.
- Scoop 1/4 cup portions of dough (about 3 oz), roll into balls, and coat the tops in the cookie crumbs.
- Place the balls 3 inches apart on the baking sheet and bake for 12-14 minutes until the edges are set.
- Immediately press candy eyeballs into the warm cookies and let them rest on the sheet for 15 minutes before moving to a cooling rack.
Notes
For the best results, ensure your butter is at a true room temperature to allow for proper aeration during the creaming step. If the dough feels too soft after mixing, chilling it for 15-20 minutes before rolling will help the cookies maintain their thick, chunky shape and prevent over-spreading in the oven.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American