Go Back
+ servings
Square close up image of Blue Monster Cookie

Blue Monster Cookies

Do you have a sweet tooth? If so, you'll love these blue monster cookies! They're soft, delicious, and oh-so-sweet.
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 18 Cookies
Calories: 646kcal
Author: Wendy


  • 1 cup unsalted butter softened
  • 1 ⅓ cups light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all purpose flour
  • 2 tablespoons cornstarch
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 cup mini chocolate chips
  • 1 cup chocolate chip cookies crushed

Vanilla Frosting

  • 1 cups unsalted butter softened
  • 2 ½ cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 4 tablespoons heavy whipping cream
  • Sky blue gel food color
  • 18 mini chocolate chip cookies
  • 1 cups chocolate chip cookies crushed


  • Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silicone baking mat.
  • Using a standing mixer, beat the brown sugar, butter, eggs and vanilla until combined, smooth and fluffy.
  • Using a small bowl, whisk the flour, cornstarch, baking powder, and salt until combined.
  • Gradually beat in the flour into the wet until a dough has formed.
  • Fold in the mini chocolate chips and the crushed cookies.
  • Using a medium ice cream scooper, scoop out some cookie dough and roll into a ball.
  • Bake the cookies for 13-16 minutes or until a light golden brown.
  • Remove and allow to cool completely.

Vanilla Frosting

  • Using a standing mixer, beat the butter, powdered sugar, vanilla and heavy whipping cream until combined, smooth and holds a peak.Deco
  • Beat in a few drops of the sky blue gel food coloring until combined.
  • Scoop the frosting into the piping bags.

Decorate the cookies

  • Start from the center of the cookie, pipe a thick ring of frosting to the edge of the cookie.
  • Sprinkle some of the crushed cookies on top and place a mini chocolate chip cookie on top of the cookie.
  • Allow the frosting to harden before you serve and enjoy.


  • If you don’t have a piping bag, you can simply spread the frosting on with a spoon or an offset spatula.
  • Another option in place of the piping bag is to use a storage bag with the tip of a corner cut off. 
  • For perfectly round cookies, use a kitchen scale to measure out 2.5 ounces of cookie dough.
  • It's very important to make sure that your ingredients have reached room temperature so that your cookies and frosting come out smoothly.
  • Once you add the flour to the cookie dough, be careful to not overmix the cookie dough or you will have tough cookies. Mix them until just combined.
  • Gel food coloring really works best in this recipe, liquid could make the frosting too runny. 
Store these cookies in an airtight container for up to one week.  You can also freeze these cookies for up three months, but I recommend doing so without the frosting and mini cookies. 


Serving: 1Cookie | Calories: 646kcal | Carbohydrates: 82g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 386mg | Potassium: 130mg | Fiber: 2g | Sugar: 51g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg