I’ll explain these blue chocolate chip cookies in a minute, for those of you who aren’t fans of the Percy Jackson book series. It’s one of those things that is *very* obvious for fans of the book, and very… not obvious for the rest of the world.

I saw this tweet recently:

And I can’t say that I was particularly “ashamed” to like Percy Jackson when I was 13 – I knew lots of people who also liked it. But I didn’t have anyone to talk about the books with other than a “oh yeah, I really like them,” and I was concerned I was “too old” for them by the time the second series came out, so I wasn’t talking about them then. Plus there’s just that general feeling I had when I was about ages 12-17 that you keep your interests close to the vest. For example, I don’t think even one person at school knew that I was a major One Direction fan. When I dominated the Harry Potter trivia contest at school one day, even I hadn’t realized I would be the one to blow everyone out of the water.

I digress. The point is, now that I’m 24 and fully outgrown the Percy Jackson books, they’ve decided to go ahead and make the perfect show adaptation of it. It’s a redemption from the awful movies they made when the books had just come out. Those were devastating. And this show is perfect – they cast characters who are the right ages; they’ve included fun small details that fans of the books love; the stuff they’ve changed hasn’t been major, and fits with what you’d need to do for an adaptation; they’ve kept it in the correct era (as in, they didn’t write in that the kids have smartphones and they never mention TikTok); and the look and feel of the world really matches up to what I had in my head.

My only complaint is that it’s only 8 episodes, and you have to wait a week in between them. So, since I love binging episodes, I saved a few for the finale so that I could enjoy them in a longer sitting, and with some themed snacks. Which, finally, brings us to these blue cookies! Blue foods are important to Percy and his mom in the books. See here:

We walked on the beach, fed blue corn ships to the seagulls, and munched on blue jelly beans, blue saltwater taffy and all the other free samples my mom brought home from work.
I guess I should explain the blue food.
See, Gabe had once told my mom there was no such thing. They had this fight, which seemed like a really small thing at the time. But ever since, my mom went out of her way to eat blue. She baked blue birthday cakes. She mixed blueberry smoothies. She bought blue-corn tortilla chips and brought home blue candy from the shop.

His mom worked at a candy shop in the first book, so obviously blue candy had to be included (it’s also the easiest blue food to find). But there’s also a mention of blue chocolate chip cookies. In fact, he describes the nectar of the gods (a drink that has healing properties, and tastes like whatever the drinker loves) as tasting like blue chocolate chip cookies:

I recoiled at the taste, because I was expecting apple juice. It wasn’t that at all. It was chocolate-chip cookies. Liquid cookies. And not just any cookies – my mom’s homemade blue chocolate-chip cookies, buttery and hot, with the chips still melting.

So I decided to put my own spin on that. But… instead of just plain chocolate chip cookies, I made them a bit more deluxe. Joy the Baker posted these cookies (Taylor Swift’s favorite chocolate chip cookies, so we’re conveniently combining fandoms here), so I just… made them blue! I added teal food coloring to the dough, added blue M&Ms, and some blue candy melts. On their own and without all the blue, they’re a deliciously upgraded chocolate chip cookie – a bit of cinnamon and some oats can elevate an ordinary cookie into something special.

So, enjoy! Whether you’re dyeing them blue (and dyeing your mouth blue), or just making them normal.

Blue Chocolate Chip Cookies

Author: Audrey

Ingredients

2 cups (250 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 cup (80 grams) quick cooking oats
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (200 grams) lightly packed brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
6–8 ounces blue candy melts (I got these), reserving a few for topping
6–8 ounces blue M&Ms, reserving a few for topping
Wilton teal or blue food dye
Flaky sea salt

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Instructions

1.In a medium bowl whisk together flour, baking soda, cinnamon, salt, and oats. Set aside.
2. In a large bowl with electric hand beaters or in the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute between each addition. Stop the mixer and scrape down the sides and bottom of the bowl. Beat in the vanilla extract and your food dye on low speed. Add as much as you want to get to the color you want.
3. Add the dry ingredients all at once and beat on low speed until almost fully combined. Leave a few flour streaks in the dough and add chocolate chips and candy pieces, reserving a few for topping the dough before baking.
4. Scoop the dough into wax paper or plastic wrap, a thick disk is fine, and refrigerate the dough for at least 1 hour to allow the moisture to distribute through the dry ingredients and the butter to harden slightly. Alternately, you can portion the dough into 2 tablespoon cookie dough balls and refrigerate the balls on a parchment lined baking sheet. The dough can also be stored in the refrigerator for up to 4 days or well wrapped in the freezer for 1 month.
5. Thirty minutes before baking, place a rack in the upper third of the oven and preheat oven to 350°F. Place 2 tablespoon dough balls on a parchment lined baking sheet about 2 inches apart. Press a few candy melt pieces into each dough ball, and use the heel of your hand to gently press the dough into a thick disk and sprinkle with sea salt if you’re feeling it. Bake for 11-13 minutes until golden around the edges. Remove from the oven and allow to rest on a baking sheet for 10 minutes to set before removing to a wire rack to cool completely. Store any cookies you don’t snack on or share in an airtight container at room temperature for as long as they last. They’re best within 5 days or so.