Ingredients:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated white sugar
- ¼ cup (50g) packed light brown sugar
- 1 large egg (50g)
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ tsp (3g) baking soda
- ¼ tsp (1.5g) salt
- 1 tsp (5ml) royal blue gel food coloring
- ½ cup (85g) semi-sweet chocolate chips
- ½ cup (60g) crushed Oreos, roughly chopped
- ½ cup (60g) crushed Chips Ahoy! cookies, roughly chopped
- 12 edible sugar googly eyes
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream together softened butter, white sugar, and brown sugar until pale and fluffy.
- Beat in the egg and vanilla extract, then stir in the blue gel coloring until the batter is a consistent, vibrant cobalt.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet batter on low speed, mixing only until the flour streaks disappear.
- Gently fold in the chocolate chips, crushed Oreos, and crushed Chips Ahoy! chunks using a rubber spatula.
- Scoop rounded mounds of dough (approximately 2 tablespoons each) onto the baking sheet, leaving 2 inches of space between them.
- Bake for 10–12 minutes until the edges are set but centers remain slightly soft.
- Immediately press two edible googly eyes into the top of each cookie.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.