Red White and Blue M&M Cookies

Red white and blue M&M cookies are soft cookies full of red, white, and blue M&Ms and mini chocolate chips. These easy cookies take just 20 minutes to make.

These red white and blue M&M cookies are a simple patriotic dessert. The cookies are an adaptation of my easy chocolate chip cookie recipe.

Since the cookies can be made from scratch in about 20 minutes, they make a quick dessert for Memorial Day picnics or 4th of July celebrations or barbecues.

Ingredient notes

• Butter: I use salted butter. If using unsalted butter, increase the salt to 1/2 teaspoon.
• Brown sugar: I use light brown sugar, but dark brown sugar will also work.
• Granulated sugar
• Vanilla extract
• Large egg
• All-purpose flour: To properly measure the flour, either weigh it (you can find the weights by clicking “metric” or sifting/stirring to break it up. Lightly spoon into the measuring cup and level.
• Baking soda
• Salt
• M&Ms: There is a red, white, and blue M&M mix.
• Mini semisweet chocolate chips: Feel free to use another type of chocolate chip like regular chocolate chips or white chocolate chips.

How to make red white and blue M&M cookies

Step 1: Preheat the oven to 350 F. Line cookie sheets with parchment paper or a silicone baking mat. Set aside.

Step 2: Microwave the butter in a large microwave-safe bowl for about 40 seconds. Butter should be about 80% melted. Whisk until completely melted.

Step 3: Add the sugars and mix until well-combined.

Step 4: Stir in vanilla and egg until incorporated.

Step 5: Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.

Step 6: Stir in M&M’s and mini chocolate chips.

Step 7: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place the cookie dough 2 inches apart on baking sheet.

Step 8: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

Step 9: Let the cookies cool for 5 minutes on the cookie sheet. Remove to a wire cooling rack to finish cooling.

Tips

• Butter: The butter should be about 80% melted. If it’s too hot, it can make the cookies flat and greasy.
• Mixing: I recommend mixing the cooking dough by hand. Using an electric mixer to make the cookies will give you cakier cookies.
• Baking: The cookies should look a little underbaked in the center. This will keep the cookies soft.
• Candy: If you’d like more candies, press a few M&Ms and/or mini chocolate chips into the tops of the cookies after they’ve baked.

Variations

These cookies can easily be changed up! Here are some ideas:

• Add red white and blue sprinkles.
• Use white chocolate chips instead of mini chocolate chips.
• Skip the chocolate chips and just use M&Ms.

Storage

The cookies should be stored in an airtight container. The cookies will keep for 3-4 days when properly stored.

More red white and blue recipes!

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