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Red Velvet Cookie Monster Cookies

Red Velvet Cookie Monster Cookies - featured image

These playful Red Velvet Cookie Monster Cookies combine classic red velvet and vibrant blue cookie dough, loaded with chocolate chips and mini cookies for a whimsical, crowd-pleasing treat. Soft, chewy, and perfect for parties or bake sales, they’re as fun to make as they are to eat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour (for red velvet dough)
  • 1/4 cup (24g) unsweetened cocoa powder (Dutch-processed for deeper color)
  • 1/2 tsp baking soda (for red velvet dough)
  • 1/4 tsp salt (for red velvet dough)
  • 1/2 cup (113g) unsalted butter, softened (for red velvet dough)
  • 3/4 cup (150g) light brown sugar, packed (for red velvet dough)
  • 1/4 cup (50g) granulated sugar (for red velvet dough)
  • 1 large egg, room temperature (for red velvet dough)
  • 1 1/2 tsp vanilla extract (for red velvet dough)
  • 2 tsp red gel food coloring
  • 1/2 cup (85g) white chocolate chips
  • 1 1/2 cups (190g) all-purpose flour (for Cookie Monster dough)
  • 1/2 tsp baking soda (for Cookie Monster dough)
  • 1/4 tsp salt (for Cookie Monster dough)
  • 1/2 cup (113g) unsalted butter, softened (for Cookie Monster dough)
  • 3/4 cup (150g) light brown sugar, packed (for Cookie Monster dough)
  • 1/4 cup (50g) granulated sugar (for Cookie Monster dough)
  • 1 large egg, room temperature (for Cookie Monster dough)
  • 1 1/2 tsp vanilla extract (for Cookie Monster dough)
  • 2 tsp blue gel food coloring
  • 1/2 cup (85g) dark or semi-sweet chocolate chips
  • 1/2 cup (35g) mini chocolate chip cookies, crushed slightly
  • More mini cookies (for pressing on top)
  • Extra chocolate chips (white, dark, or both, for decoration)
  • Candy eyes (optional, for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set out butter and eggs to come to room temperature (about 15–20 minutes).
  2. Make the Red Velvet Dough: In a medium bowl, whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt. In a large mixing bowl, cream 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (2–3 minutes). Beat in 1 egg and 1 1/2 tsp vanilla extract, then 2 tsp red gel food coloring. Gradually add the flour mixture, mixing on low just until combined. Fold in 1/2 cup white chocolate chips.
  3. Make the Cookie Monster Dough: In a separate bowl, whisk 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Cream 1/2 cup butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until fluffy (2–3 minutes). Beat in 1 egg, 1 1/2 tsp vanilla, and 2 tsp blue gel food coloring. Mix in the dry ingredients just until combined, then fold in 1/2 cup dark chocolate chips and 1/2 cup crushed mini cookies.
  4. Optional: Cover both doughs and chill for 20–30 minutes for easier scooping and thicker cookies.
  5. Shape the Cookies: Scoop 1 tablespoon of red velvet dough and 1 tablespoon of blue Cookie Monster dough. Press together in your palms, gently twisting for a marbled, half-and-half effect. Place on the prepared baking sheet, leaving about 2 inches between cookies. Press extra chocolate chips, mini cookies, and candy eyes (if using) into the tops.
  6. Bake for 10–12 minutes, until the edges are set but the centers look slightly underbaked. If cookies are spreading too much, chill the dough balls for 10 minutes before baking.
  7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

For best color, use gel food coloring. Chill dough for thicker, chewier cookies. Don’t overmix after adding flour. Press decorations on before baking for the best look. Easily adapt for gluten-free or dairy-free diets by swapping flour and butter/chocolate chips. Store in an airtight container for up to 4–5 days or freeze for up to 2 months.

Nutrition

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