Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1-2 tsp (5-10ml) royal blue gel food coloring
  • 3/4 cup (125g) mini semi-sweet chocolate chips
  • 8 oz (225g) Oreo cookies, roughly chopped
  • 1 cup (170g) mini chocolate chip cookies, roughly chopped

Instructions:

  1. Beat the softened butter, brown sugar, and white sugar together on medium-high speed until the mixture looks pale and fluffy. Add the egg and vanilla extract, beating again until the texture is velvety and well-combined.
  2. Stir in the royal blue gel food coloring. Mix on low speed until the dough is a uniform, vibrant cobalt blue with no streaks.
  3. Whisk together the flour, baking soda, and salt in a separate bowl, then slowly stir the dry ingredients into the blue butter mixture. Gently fold in the chopped Oreos, mini cookies, and chocolate chips using a spatula until just combined.
  4. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes. Remove when the edges are set but the centers look slightly soft. Allow them to cool on the pan for 5 minutes before transferring to a wire rack.