Preheat oven to 350°F (175°C) and line baking sheet with parchment paper.
In a large bowl, beat softened butter with brown and white sugars until light and creamy.
Add in eggs and vanilla extract, then beat until fully combined.
Mix in blue food coloring to desired shade.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients and mix until a soft dough forms.
Fold in chocolate chips, chopped Oreos, and Chips Ahoy cookies.
Scoop out large dough balls and place on prepared baking sheet, spacing them apart.
Top each dough ball with extra mini Oreos and Chips Ahoy if desired.
Bake for 10–12 minutes until edges are just set but centers are soft.
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.