Instructions
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt.
Step 3: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the vanilla extract and blue gel food coloring until the dough reaches a vibrant blue shade.
Step 6: Gradually add the dry ingredients to the wet ingredients and mix until combined.
Step 7: Fold in the white chocolate chips, chocolate chunks, crushed sandwich cookies, and mini cookie pieces.
Step 8: Scoop large portions of dough onto the prepared baking sheets, spacing them apart.
Step 9: Press extra cookie pieces and chocolate chunks onto the tops of the cookies.
Step 10: Bake for 10 to 12 minutes, or until the edges are lightly set while the centers remain soft.
Step 11: Remove the cookies from the oven and immediately press candy eyes onto the tops.
Step 12: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months in a freezer-safe container.
To enjoy warm cookies, microwave one for 8 to 10 seconds before serving.
Cookie dough can also be refrigerated for up to 48 hours before baking fresh batches.
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