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He’s finally arrived! Long awaited and long overdue, I am so happy to bring you my take on the Cookie Monster cookie trend. Shout out to House of Nash Eats for my inspiration to tackle this fun cookie!

This cookie at its base is a delicious malted chocolate chip cookie. You can absolutely make this cookie without coloring the dough blue, but I find the blue color to really give this cookie its character. The cookie will taste the same without the coloring though so it is entirely up to you!

Cookie 411

Difficulty: You will be so happy to hear that this cookie can be made in one bowl without a stand mixer or hand mixer! I find myself lately reallyyyy dreading the clean up associated to baking, so I wanted to try and keep this recipe contained within one bowl to help eliminate the mess. So on a scale of 1 – 10 (1 easy, 10 difficult), this cookie comes in at a 2.

Flavor: this cookie is PACKED with traditional chocolate chip flavors…with a delicious twist. This recipe uses malted milk powder to help intensify the flavors and bring a bit of a nostalgic taste to the cookie. Giant thank you to my friend Callan from The Cozy Plum for queuing me in on this trick via her Corn Flake Cereal Cookies.

Shelf Life: Bake them, freeze them. It’s really that simple. They can freeze for up to 3 months but honestly, are you really going to leave them in the freezer for that long? I freeze mine and they last maybe a week before they are all gone.

Tips & Tricks

Chocolate & Cookies: This recipe has a combination of mini semi sweet chocolate morsels, as well as chips ahoy cookies. You can absolutely sub with your preferred chocolate (dark, bittersweet, etc) and your preferred chocolate chip cookie (Famous Amos, Oreos) and I promise this will still be a delicious cookie.

Food Coloring: You do not need to color the cookie to the blue, but I find it a lot of fun to do so. But that is entirely up to you! I did follow in Amy’s footsteps (House of Nash Eats) with the food coloring and used a combination of violet, neon blue and royal blue to achieve the color.

To Stuff or Not to Stuff: I recommend stuffing the cookie with a MINI chips ahoy cookie, but you do not need to. But it’s such a fun discovery to bite into the cookie and see another cookie inside.

Worth The Wait: my friends, I implore you to refrigerate for 24 hours PRIOR to baking. Refrigerating cookies allows those flavors to develop amongst each other and just makes your cookies that much more delicious. Naturally you can bake sooner but your flavors won’t be as intense and your cookie may spread more than intended.

Tools For The Job

kitchen scale

silicone baking mat

3 tbsp ice cream scoop


rubber spatula

MONSTA Cookies

Yields: 12 cookies

Prep Time: Approx. 30 minutes

Chill Time: 2 hours and up to 24 hours

Bake Time: Approx. 15 minutes

Total On Hands Time: Approx. 1 hour


325 g (2 ½ cups) all purpose flour

220 g (1 cup, 2 sticks) unsalted butter, melted

100 g (½ cup) sugar

100 g (½ cup) light brown sugar, packed

1 large egg PLUS 1 egg white, room temperature

2 tsp vanilla extract

35 g (¼ cup) malted milk powder

1 tbsp corn starch

¼ tsp baking powder

¼ tsp baking soda

½ tsp fine sea salt

¼ cup mini semi-sweet chocolate chip moresels

2 cups chopped chips ahoy/mini chips ahoy

2 drops violet food coloring gel

4 drops neon blue food coloring gel

4 drops royal blue food coloring gel

flaky sea salt for topping (optional)


In a large bowl, microwave butter between 20 – 30 seconds until almost completely melted. Using a whisk, whisk butter to incorporate parts of butter that did not fully melt. Add sugars and vanilla, and whisk until well combined. Add egg, egg white and all food gel colors – whisk until fully incorporated, about 2 minutes. In a separate bowl, combine flour, malted milk powder, corn starch, baking powder, baking soda, and fine sea salt and mix until thoroughly combined. Add dry mixture to wet ingredients and whisk until all flour is fully incorporated. Add in mini semi-sweet chocolate morsels and chopped/mini chips ahoy, and use the rubber spatula to fold into the dough.

Using a 3 tbsp ice cream scoop, scoop out cookie dough and place on baking sheet lined with silicone mat. Place cookies at least 2” apart. Place in refrigerator and allow to chill for a minimum of 2 hours, but highly recommend to chill for 24 hours.

After the chill time, preheat oven to 335 F. Remove baking sheet from fridge and place directly into preheated oven. Bake for approximately 15 minutes, or until you see the bottom edges of the cookies browning. Remove from oven and place on wire rack to cool completely. Sprinkle with flaky sea salt to make the flavors pop (optional). Enjoy!

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