Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.

Step 2: Cream the Butter & Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.

Step 3: Add Eggs, Vanilla & Food Coloring

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Add blue gel food coloring and mix until fully incorporated. Add more if needed to get a vibrant blue color.

Step 4: Combine Dry & Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing.

Step 5: Fold in the Mix-ins

Gently fold in the chocolate chips, white chocolate chips (if using), chopped Oreos, and chopped Chips Ahoy cookies.

Step 6: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This helps the flavors meld and prevents spreading during baking.

Step 7: Preheat & Prepare Baking Sheets

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 8: Scoop & Shape the Cookies

Use a cookie scoop or spoon to drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them 2 inches apart.

Step 9: Bake

Bake for 10-12 minutes, or until the edges are set but the center is still soft.

Step 10: Add Candy Eyes & Cool

As soon as the cookies come out of the oven, gently press candy eyes onto some cookies to create a Cookie Monster effect. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.