These Cookie Monster Cookies are soft and chewy naturally blue cookies that are loaded and topped with chocolate chips, chocolate sandwich cookies and more chocolate chip cookies! The beautiful blue hue comes from frozen blueberries; no food coloring at all! Best yet, these fun cookies are gluten free, nut free, eggless and can easily be vegan! The perfect cookie for all you cookie monsters out there!
In a large bowl, whisk together the gluten free flour, the baking soda and the kosher salt. Set aside.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
In a small microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft and jammy. This took me almost 2 minutes.
Using an electric mixer or a hand held mixer, beat the room temperature butter or vegan baking stick and the granulated sugar until soft and creamy. About 2-3 minutes.
With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the vanilla. The mixture will look chunky and that’s ok.
Beat in the blueberries and blueberry liquid until combined and the mixture has a nice deep magenta color.
Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ½ cup chocolate chips.
Using a spatula, fold in ¾ cup (about 5-6 cookies) of broken chocolate sandwich and chocolate chip cookies. I like to break up 3 of the chocolate sandwich cookies and 2 of the chocolate chip cookies.
Pop the bowl of dough in the freezer for 15 minutes. Make sure the bowl is freezer safe.
In the meantime, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
Take the bowl of dough out of the freezer. Using an ice cream scoop, scoop the dough out into 6 scoops.
Pour the extra ¼ cup chocolate chips into a small bowl. Press the top of each dough ball into the chocolate chips and gently press the chips down with your hand to make sure they stick to the dough.
Place the dough balls on the lined baking sheet. Make sure to space the dough balls at least 3 inches apart.
Bake the cookies in the middle rack for 13-15 minutes until golden on the bottoms. You can check carefully with a cookie spatula.
When the cookies come out of the oven, reshape. Immediately use a spatula to push the cookies back into a circle shape.
As soon as you reshape the cookies, press 3 sandwich cookie broken chunks and 3 chocolate chips cookie broken chunks into the tops of the hot cookies. Just gently press so they stick.
Do not take the cookies off the baking sheet for 5 minutes. If you try, they will fall apart. After 5 minutes, transfer cookies to a cooling rack and enjoy!
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Notes
For smaller cookies: Use a small cookie scoop and bake at same temperature for 11-13 min. Make sure to keep dough in the fridge in-between baking the batches. You can break your chocolate sandwich cookie chunks and chocolate chip cookie chunks smaller or use less chunks on the cookie tops. Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, vegan chocolate chips, vegan chocolate sandwich cookies and vegan chocolate chip cookies. All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams). Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 2 days. Warm in microwave a few seconds before serving if you want them warm and gooey.Cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout. Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.