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Bite into these Cookie Monster cookies that are chewy, tender, and bursting with sweet flavor! Top chocolate chip cookies with natural blue icing, then stud them with mini Oreos and cookie crumbles for a fun, family-friendly recipe.
Table of Contents
💙 Why you’ll love this recipe
- Simple ingredients: With easy-to-find pantry ingredients, this recipe is perfect for weekend baking. Plus, there’s no need for fancy equipment.
- Great for kids and adults: These cookies are so fun to make and eat that both kids and adults won’t be able to get enough!
- Suitable for most diets: Dairy and egg-free cookies are great for friends and family members with allergies or food sensitivities.
- Easily customized: Bigger? Smaller? Gluten-free? There are so many ways to make this recipe your own!
🍪 What are Cookie Monster cookies?
We decided to doctor up a quick and easy vegan version. Trust us, you are really going to want to give this recipe a try. They turned out perfectly chocolatey, chewy, and icing-loaded (a triple whammy as we say).
Although there are a few different ways to make Cookie Monster cookies, our favorite version involves classic chocolate chip cookies topped with icing, mini Oreos, and extra cookie crumbles.
🌱 Are they vegan?
Most Cookie Monster cookie recipes found online (including viral TikTok videos) incorporate butter, eggs, and milk.
If you’re like us and stear clear of eggs and dairy, you’ll find this version is equally easy to make and just as delicious!
We use plant-based milk, dairy-free butter (like Earth Balance), and cornstarch in place of eggs. Once you try one, you’ll be hooked!
🛒 Ingredients & substitutions
Flour — We use unbleached all-purpose flour for these cookies. If you are making a gluten-free version, use a measure for measure gluten-free blend.
Baking soda & powder — To leaven the cookies. Since there aren’t many acidic ingredients besides brown sugar, we use both baking soda and baking powder.
Salt — An absolute necessity for creating the best Cookie Monster cookies. Never skip the salt in baking!
Vegan butter — Look for brands like Earth Balance, Milkadamia, Miyokos Creamery, Melt, or whichever one is available near you! This shouldn’t be replaced with coconut oil or vegetable oil or the texture will be off.
Cornstarch — To replace the eggs. We personally love using cornstarch in these cookies because it adds a chewy texture without imparting off-putting flavors. You can also use flax eggs.
Vanilla — To enhance the other flavors. We always recommend opting for a premium vanilla extract whenever possible. You don’t need that much, and it makes a huge difference in overall taste.
Vegan chocolate chips — Many dark chocolate chips are safe for vegans to eat. If you can’t find one that is vegan, choose an allergen-friendly brand like Enjoy Life.
Icing — Made with vegan-friendly powdered sugar, blue spirulina powder, and vegan butter, this adds the Cookie Monster blue component. You can also use a natural blue food coloring.
Other toppings — Go for sandwich cookies, extra chocolate chip cookie crumbles, or both.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Step 1 — Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone mats.
Step 2 — In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set the bowl aside while you beat the butter and sugar.
Step 3 — In a stand mixer or a large mixing bowl with a hand mixer, beat the vegan butter and sugar together until fluffy, scraping down the sides throughout.
Step 4 — In a small bowl, whisk the corn starch and warm water together. Add this mixture to the butter and sugar along with the vanilla. Beat for another 30-60 seconds to incorporate them both.
Step 5 — Slowly add the dry ingredients to the wet ingredients, making sure to mix on low speed.
Step 6 — Lastly, Fold in the chocolate chips or chunks. Careful not to overmix!
Step 8 — Bake for 10-12 minutes, or until the edges of the cookies are just starting to turn golden brown.
Step 9 — Remove from the oven, smack the cookie trays, and leave the cookies on the baking sheets for 5 minutes before transferring them to a wire cooling rack.
Step 10 — While they are cooling, make the buttercream topping. In a bowl with a hand mixer, beat the vegan butter, powdered sugar, plant milk, and blue spirulina until light and fluffy.
Step 11 — Once the cookies have fully cooled, spread or pipe the buttercream on top of each cookie.
Step 12 — Top with crumbled Oreos and either an extra crumbled chocolate chip cookie or a vegan-friendly packaged chocolate chip cookie (like Lenny & Larry’s). Happy eating!
If you have questions about this Cookie Monster cookies recipe, check out our FAQs or leave a comment down below!
☕️ Serving suggestions
Cookie Monster cookies are an incredibly decadent treat on their own, but there’s always room for a drink combo, right?! Try pairing yours with one of these:
Chocomil — Dairy-free chocolate milk (need we say more?).
Champurrado — A sweet, warm, and perfectly spiced Mexican chocolate beverage.
Mazapan agua fresca — A cool, creamy, and sweet drink made from Mexican peanut-based marzipan (aka mazapán) and dairy-free milk.
Tea or coffee — The contrasting taste of bitter coffee or tea and sweet cookies is our personal favorite.
Note: Don’t forget to serve them warm for the chewiest, melt-in-your-mouth texture.
Follow these simple storage tips to keep your cookies fresh and flavorful:
Room temperature — Keep the cookies in an airtight container for up to 3-4 days.
Fridge — You can refrigerate these cookies for up to a week. Again, keep them in a sealable container to preserve the best flavors.
Freezer — Freeze Cookie Monster cookies for up to 3 months in a freezer-safe bag or container.
Stuffed — Stuff sandwich cookies inside the cookie dough balls for a surprise halfway through eating.
Mix the batter — Instead of building the cookie in layers, mix the blue spirulina and cookie crumbles into the batter.
Peanut butter — For a different flavor, try adding peanut butter to the batter or icing.
Golden — Swap out the dark chocolate chips for dairy-free white chocolate chips and regular Oreos for golden Oreos to switch up the flavors.
Make them large — Instead of 12 medium-sized cookies, try making 6 monster cookies (bake times will vary).
🧑🍳 Top tips
Don’t overmix — Overmixing will result in a dense cookie. Mix the cookie dough just enough to incorporate everything.
Start slow with food coloring — Mix only a small amount of food coloring in the icing to start. You can always add more later!
Smack the cookies — For a flat and chewy cookie, smack the pan as it comes out of the oven. This will also help keep the icing in place.
Let the cookies cool — Allow the cookies to fully cool before icing them to prevent a melted icing mess.
We’ve tried this recipe both ways and don’t find it necessary to chill the dough before baking it. If you chill it, add a few more minutes onto the listed bake time.
You can absolutely use chocolate chunks instead of chocolate chips in this recipe. Use a 1:1 ratio.
🍴 More cookie recipes
If you enjoyed this Cookie Monster cookies recipe, you need to try making a batch of the following cookies too:
- 2-ingredient peanut butter cookies: Melt-in-your-mouth peanut butter cookies with just two ingredients.
- Snickerdoodles without cream of tartar: Vegan snickerdoodles without cream of tartar (don’t worry, they’re still delicious).
- Mexican sprinkle cookies: Rich and buttery sugar cookies topped with colorful sprinkles.
- Vegan peanut butter cookies: Tender, chewy, and soft vegan cookies made completely gluten-free.
- Oatmeal raisin cookies: Chewy oatmeal raisin cookies that are full of holiday spices.
- Vegan edible cookie dough: Chocolate chip cookies in a no-bake form!
Chewy Cookie Monster Cookies
- Measuring cups & spoons
- Baking sheet
- Parchment paper or silicone mat
- Cookie scoop
- 1 cup + 2 tablespoons all-purpose flour ($0.09)
- ¼ teaspoon baking soda ($0.01)
- ½ teaspoon baking powder ($0.01)
- ½ teaspoon salt ($0.01)
- ⅓ cup vegan butter, softened ($0.77)
- ½ cup packed brown sugar ($0.16)
- ¼ cup cane sugar ($0.02)
- 2 tablespoons corn starch ($0.02)
- 3 tablespoons lukewarm water
- 1 teaspoon vanilla extract ($0.21)
- ½ cup vegan chocolate chips ($0.63)
- 1 ½ cups vegan-friendly powdered sugar ($0.36)
- 3 tablespoons vegan butter ($0.46)
- ½ teaspoon blue spirulina, see notes* ($0.04)
- 1-2 tablespoons soy milk optional
- ¼ – ½ cup Oreo minis, crumbled ($0.15)
- Preheat your oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
- In a mixing bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
- In a stand mixer or a large mixing bowl with a hand mixer, beat the vegan butter and sugar together until fluffy, about 3-4 minutes, scraping down the sides throughout.
- In a small bowl, whisk the corn starch and warm water together. Add to the butter and sugar along with the vanilla. Beat for another 30-60 seconds to incorporate.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until combined. Fold in the chocolate chips or chunks.
- Scoop 2-tablespoon cookie dough balls and spread them out evenly on your baking sheet. Bake for 10-12 minutes, or until the edges are just turning golden brown.
- Remove from the oven, smack the cookie trays, and leave the cookies on the baking sheets for 5 minutes. Then, transfer to a wire rack to finish cooling.
- While they are cooling, make the buttercream topping. In a bowl with a hand mixer, beat the vegan butter, powdered sugar, blue spirulina, and plant milk (if needed) until light and fluffy.
- Once the cookies have fully cooled, spread or pipe the buttercream on top of each cookie. Top with crumbled Oreos and either an extra crumbled chocolate chip cookie or a vegan-friendly packaged chocolate chip cookie (like Lenny & Larry’s). Happy eating!
- Don’t overmix — Overmixing will result in a dense cookie. Mix the cookie dough just enough to incorporate everything.
- Start slow with food coloring — Mix only a small amount of food coloring in the icing to start. You can always add more later!
- Smack the cookies — For a flat and chewy cookie, smack the pan as it comes out of the oven. This will also help keep the icing in place.
- Let the cookies cool — Allow the cookies to fully cool before icing them to prevent a melted icing mess.
- If you don’t have blue spirulina, replace it with any natural blue food coloring.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.