Celebrate the 4th of July with these easy and buttery Red White and Blue M&M Cookies! The cookie dough does not require chilling, and you can make these in under 30 minutes!
Bake up a batch of these patriotic cookies, and your family are going to love them! These cookies are soft, chewy, and buttery. They’re made with red white and blue M&M’s and sprinkles, so you get cookie, chocolate, and sparkle in every bite.
For more 4th of July themed desserts, try my Red White and Blue Layer Cake or my 4th of July Cupcakes. They’re delicious!
Key Ingredients
Here’s what you’ll need to make patriotic M&M cookies:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter, Sugars, Egg, and Vanilla: We start almost every cookie recipe with these essentials. You’ll need unsalted butter and a combination of granulated white and light brown sugar here. Also, always use pure vanilla extract, not the imitation stuff, please!
- Flour, Baking Soda, and Salt: These are our dry ingredients, make sure to mix them together before adding to the wet ingredients. I don’t recommend sifting the flour for this cookie recipe, as we don’t need to incorporate air into the cookie dough.
- Red White and Blue M&M’s and Sprinkles: You can find the M&M’s during the summer months at Walmart, Target, or any other supermarket. As for sprinkles, I’m using the store brand (Walmart), but Wilton make really nice sprinkles if you need to order them online.
How To Make M&M Cookies
The base of these cookies is similar to what you’d do if you were making chocolate chip cookies, it’s so simple, here’s how you make them:
- Preheat the oven to 350°F/180°C, and line a couple of large cookie sheets with parchment paper or silicone mats.
- Dry Ingredients: In a mixing bowl, combine the dry ingredients: flour, baking soda, and salt. I like to use a whisk to mix the dry ingredients. Set aside.
- Cream Butter and Sugar: In another bowl, using a hand mixer beat the butter with the sugars until smooth and creamy (2-3 minutes). Add in the egg, and vanilla extract, and mix again until smooth.
- Combine: Add in the dry ingredients and mix until just combined, then gently fold in the M&M’s and the sprinkles.
- Scoop: Using a medium cookie scoop (1.5 tablespoons size), scoop out the cookie dough and place the cookie dough balls onto the baking sheets.
- Bake for 12 minutes or until the bottom of the cookie is lightly browned, remove from the oven, and allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely. Be careful not to overbake the cookies, they are done when the edges have set, and the centers are still soft.
Tip!
Baking these for a different holiday? Just change up the color of the candy and sprinkles depending on the holiday. Or add some peanut butter to the dough, and top with Reese’s pieces and white chocolate chips for a peanut butter twist.
Recipe Tips
- This cookie dough does not need to be chilled prior to baking, but if you’re baking on a hot day then I recommend popping these in the fridge or the freezer for 15-20 minutes.
- Add more chocolate! White chocolate chips would be delicious here.
- Let them cool. The cookies will be hot and soft when they are fresh from the oven! Don’t try to eat them right away or they will break, you may also burn your tongue. Let the cookies cool on the cookie sheet so that they can be moved easily, then allow them to cool completely on a wire rack.
Storing Tips
These cookies will stay fresh for up to 3 days in an airtight container at room temperature.
Freeze for longer storage, wrapping each cookie individually for best results.
FAQs
Yes, you can try! Just place a slice of white bread in the container with the cookies overnight. The cookies will absorb some moisture from the bread, giving them another day or so of freshness.
Look for patriotic sprinkles in the grocery store or craft store during the early summer months! I got mine from Walmart, but they’re usually available in most supermarkets and even at the dollar tree store.
These cookies are perfect for celebrating the 4th of July! Be sure to Pin the recipe so you can make it, and be sure to make enough to share!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Red White And Blue M&M Cookies
Equipment
- Cookie Sheets
- Parchment paper or Silicone Baking mats
- Medium cookie scoop, 1.5 tablespoons
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups patriotic M&M’s
- 3 tablespoons sprinkles
Instructions
- Preheat the oven to 350°F/180°C, and line 2 large cookie sheets with parchment paper or silicone mats.
- In a bowl, combine the dry ingredients: flour, baking soda, and salt. Set aside.
- In another bowl, using a hand mixer beat the butter with the sugars until smooth and creamy (2-3 minutes). Add in the egg, and vanilla extract, and mix again until smooth.
- Add in the dry ingredients and mix until just combined, then gently fold in the M&M’s and the sprinkles.
- Using a medium cookie scoop (1.5 tablespoons size), scoop out the cookie dough and place onto the baking sheets.
- Bake for 12 minutes or until the bottom of the cookie is lightly browned, remove from the oven and allow to cool on the cookie sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes:
- Be careful not to overbake the cookies, they are done when the edges have set, and the centers are still soft.
- Storing: These cookies will stay fresh for up to 3 days in an airtight container at room temperature. Freeze for longer storage, wrapping each cookie individually for best results.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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