Ingredients
1 cup (230 g) unsalted butter, softened
¾ cup (150 g) white sugar
¾ cup (150 g) brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
A few drops of blue gel food coloring
2¾ cups (345 g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
½ cup crushed Oreos (optional)
Mini cookies or candy eyes (for decoration)
Instructions
Cream butter & sugars: In a large bowl, beat butter, white sugar, and brown sugar until light and fluffy.
Add eggs & vanilla: Mix in eggs one at a time, then stir in vanilla extract.
Add coloring: Add blue food coloring and mix until evenly tinted.
Combine dry ingredients: In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix into the wet mixture.
Add mix-ins: Fold in both chocolate chips and crushed Oreos.
Chill dough: Refrigerate for 30 minutes to help cookies hold shape.
Bake: Scoop dough onto lined baking sheets and bake at 350°F (175°C) for 10–12 minutes.
Cool & serve: Let cool for 5 minutes, then enjoy warm with milk!
Notes
For extra gooey cookies, add one extra egg yolk.
Chill your dough for at least 30 minutes before baking — it makes a big difference!
Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg