Cookie Monster Cookies Recipe

Make Cookie Monster Cookies Recipe for chewy, candy-studded cookies that disappear fast.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 2 cups mini chocolate chips
• 1 cup M&M'S® Minis

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F (177°C) to get it ready while you assemble everything else; this simple warm-up keeps the timing smooth so the dough is baked as soon as it's scooped. Treat this like a quick housekeeping task — turn it on, set the temperature, and move on to the mixing.

Step 2: Cream butter and brown sugar

In a large mixing bowl, beat the softened unsalted butter with the packed brown sugar until the mixture is light, aerated, and slightly pale. Use a paddle or sturdy spoon, scraping the sides as needed; you want a smooth, cloud-like base that will make the cookies tender and chewy.

Step 3: Add eggs and vanilla

Add the two large eggs and the pure vanilla extract to the creamed butter and sugar. Mix just until fully incorporated and glossy, pausing to scrape the bowl so there are no streaks of unmixed butter. The mixture should be cohesive and a bit glossy from the egg.

Step 4: Whisk the dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly blended and homogenous. This step ensures the leaveners and salt are distributed so each cookie bakes evenly.

Step 5: Combine wet and dry

Gradually add the dry flour mixture to the wet butter-egg mixture, folding or mixing on low speed until just combined. Stop as soon as there are no visible streaks of flour — overmixing will toughen the dough. The dough should be soft, slightly tacky, and yielding when scooped.

Step 6: Fold in the mix-ins

Gently stir in the mini chocolate chips and M&M'S Minis until they are evenly distributed through the blue-hued dough, creating lots of speckled color and texture. The dough should now be visibly studded with melting pockets of chocolate and candy.

Step 7: Portion the dough

Drop the dough by rounded tablespoons onto ungreased baking sheets, keeping even spacing so the cookies can spread uniformly. The scooped mounds should hold shape but be slightly domed; give each mound room to bloom in the oven.

Step 8: Bake until edges are golden

Bake the cookies for 10 to 12 minutes, watching for the edges to take on a light golden hue while the centers remain soft. The cookies will set as they cool but should still look slightly underbaked in the middle when you remove them from the oven.

Step 9: Cool and transfer to racks

Let the cookies cool on the baking sheets for five minutes so they firm up, then transfer them to wire racks to cool completely. Once cooled, stack or arrange them for serving — their chewy interior, glossy tops, and embedded chocolate and M&M highlights will be ready to enjoy.

Notes

• For extra chew, use dark brown sugar instead of light brown sugar.
• Chill dough 30 minutes to reduce spread and intensify flavor.
• If cookies brown too fast, lower oven temperature by 15°F and bake a little longer.
• Use a cookie scoop for even sizing and consistent baking results.