Cookie Monster Cookies

by Erin

Three cookies in one? These cookie monster cookies have Oreos and chocolate chip cookies baked inside a semisweet and white chocolate chip cookie. Cookie monster approved.

Cookie Monster Cookies.
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What’s better than a cookie? Three cookies in one.

I think the cookie monster would approve of these loaded chocolate chip cookies, with chopped Oreos and chocolate chip cookies mixed into a semisweet and white chocolate chip cookie dough – dyed blue to seal the deal.

Cookie Monster Chocolate Chip Cookies.

If I haven’t lost count, this marks the 48th chocolate chip cookie variety that I have shared. What can I say, when you find a good base recipe you roll with it. It also helps that cookies are not only one of my favorite things to bake but also to eat.

For real, I would pick a good cookie over most desserts.

Cookie Monster Cookies with Oreos and Chocolate Chip Cookies.

Three years ago: Smoked Cheddar Macaroni & Cheese

Four years ago: Honeymoon in New Orleans

Five years ago: Peanut Butter Chocolate Chip Cookie Dough Buckeyes

Seven years ago: Harvest Cobb Salad

Eight years ago: Pumpkin Spice Greek Yogurt Mousse

Nine years ago: Chocolate Pumpkin Pancakes

Ten years ago: Halloween Brownie Roll Out Cookie Sandwiches

Cookie Monster Cookies.


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 2-1/4 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp blue gel food coloring
  • 1 egg + 1 yolk, room temperature
  • 1 cup white chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 cup chopped Oreos (about 8)
  • 1 cup chopped store-bought chocolate chip cookies (about 8)


  1. Sift together the flour, pudding mix, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, food coloring, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chopped cookies and chocolate chips by hand.
  3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.


* Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from My Favorite Chewy Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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