Ingredients:

  • 225g unsalted butter, room temperature
  • 150g cane sugar
  • 100g light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp royal blue gel food coloring
  • 375g all-purpose flour
  • 10g cornstarch
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 113g Oreo cookies, roughly chopped
  • 175g white chocolate chips
  • 90g semi-sweet chocolate chips
  • 48 candy eyes

Instructions:

  1. In a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter, cane sugar, and light brown sugar together on medium-high speed until light and fluffy (about 3-4 minutes).
  2. Add the egg, egg yolk, and blue gel food coloring. Mix until fully incorporated and the dough reaches a vibrant, uniform blue hue.
  3. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until no flour streaks remain.
  5. Gently fold in the chopped Oreo pieces, white chocolate chips, and semi-sweet chocolate chips by hand.
  6. Using a 3-tablespoon scoop, portion the dough into balls and place them on a parchment-lined tray. Chill in the refrigerator for 30 minutes to prevent over-spreading.
  7. Preheat oven to 180°C (350°F). Arrange chilled dough balls on baking sheets with silicone mats, spaced 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers remain soft.
  8. Immediately after removing from the oven, press two candy eyes into the top of each warm cookie. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.