Ingredients
½ cup unsalted butter, softened
¾ cup light brown sugar
¼ cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
blue food coloring
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
⅔ cup white chocolate chips, divided
⅔ cup mini Oreos, divided
⅔ cup mini chocolate chip cookies, divided
Instructions
In a large bowl with an electric mixer cream together the butter, white sugar, and brown sugar until fluffy.
Beat in the egg, vanilla, and a bit of blue food coloring. Add more food coloring as needed to reach your desired shade.
Add in the flour, baking powder, and salt. Mix until just combined.
Add approximately half each of the white chocolate chips, mini Oreos, and mini chocolate chip cookies, reserving the remaining portion to use to top the cookies before baking. Use your mixer or a spoon to break up the cookies just a bit while stirring them in.
Divide the dough into 6 equal portions and form each portion into a ball. Place on a lightly greased or lined cookie sheet.
Break up the remaining mini Oreos and mini chocolate chip cookies. Press the cookies and white chocolate chips into the top of each cookie dough ball.
Refrigerate dough for at least 30 minutes.
When ready to bake, preheat the oven to 350ºF and place each dough ball at least 2 inches apart on lined baking sheets.
Bake for 15-18 minutes or until the edges just start to turn golden brown.
Cool for 5 minutes and then transfer to a rack to cool completely.