In your stand mixer fitted with the paddle attachment, combine the softened unsalted butter, brown sugar, and granulated white sugar. Beat on medium-high speed for 2-3 minutes until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air for a softer cookie texture.

Add the eggs one at a time, mixing on medium speed until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix briefly until combined, about 10-15 seconds.

This is where your sesame street cookie monster sugar cookie recipe gets its signature look! Add the navy blue gel food coloring gradually-start with ½ teaspoon and add more until you achieve that bold, vibrant Cookie Monster blue. Gel coloring works best as it won’t thin out your dough. Mix thoroughly, scraping the bowl to ensure even color distribution throughout.

In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. With your mixer on low speed, gradually add the dry mixture to the wet ingredients. Mix just until the flour disappears-overmixing develops gluten and creates tough, cakey cookies instead of tender ones.

Remove the bowl from the mixer. Using a sturdy rubber spatula, fold in all three types of chocolate chips, the mini Chips Ahoy cookies, and the chopped Oreos by hand. The dough will be quite thick and packed with goodies-this is exactly what you want! Use some elbow grease to distribute the mix-ins evenly throughout the blue dough.

Using a large cookie scoop or heaping tablespoon, portion out generous amounts of dough (approximately 2-3 tablespoons per cookie for that bakery-style size). Roll each portion into a ball between your palms. If your dough feels too soft or sticky, you can chill it for 30 minutes to make handling easier.

Here’s where your creativity shines! Press extra chocolate chips, mini Chips Ahoy pieces, and Oreo chunks into the top of each dough ball. This creates that Instagram-worthy “monster” appearance and ensures every cookie has visible goodies. Don’t be shy-the more toppings, the better the visual impact!

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Place 8-12 cookies per sheet, leaving at least 2 inches between each for spreading. You can gently flatten the dough balls slightly if you prefer a wider cookie. Bake for 10-12 minutes-the edges should be set while the centers remain soft and slightly underbaked looking. Watch carefully to avoid over-browning the bottoms, which can create a greenish tint.

Let the cookies rest on the baking sheet for 10 minutes to firm up (they’ll be very soft initially). Then transfer to a cooling rack. For the ultimate experience, enjoy them slightly warm with a cold glass of milk-the chocolate will be gooey and melty!