Name: Patriotic Red, White and Blue M&M's Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 Cups All Purpose Flour; ½ teaspoon Baking Powder; ½ teaspoon Baking Soda; ½ teaspoon Salt; ½ cup Granulated Sugar; ½ cup Brown Sugar; ¾ cup Butter, room temperature; 1 Egg; 1 teaspoon Vanilla; 1 cup Mini Chocolate Chips; 1 cup Red White & Blue M&M’s plus more for decoration

These Patriotic Red, White and Blue M&M's & Chocolate Chip Cookies are perfect for any Memorial Day or 4th of July celebration! Or use any color M&M's for a different holiday or party! These tasty cookies also have mini chocolate chips adding more chocolate goodness!

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cookies on white plates and wooden board

I love a freshly baked cookie right out of the oven!

If you're looking for a last minute sweet treat for Memorial Day or for the upcoming 4th of July holiday, look no further. This recipe is for you!

These M&M's cookies are big, delicious and full of chocolate. There are mini chocolate chips in addition to the M&M's for some chocolate in every bite!

We love making these for any party or celebration using different color M&M's depending on the holiday, season or occasion. If you prefer less chocolate, skip the mini chocolate chips.

This dough is also great for freezing. Just take out a few cookies here and there to cure your sweet tooth cravings.

Keep scrolling for tips, process photos, additional unique chocolate chip cookie recipes and more!

Thanks so much for visiting our family owned blog!

What are the ingredients in this recipe?

All Purpose Flour

Baking Powder

Baking Soda

Salt

Granulated Sugar

Brown Sugar

Butter

Vanilla Extract

Mini Chocolate Chips

M&M’s

Recipe tips:

Store in an airtight container for up to three days.

Dough can be refrigerated for up to 24 hours prior to baking.

Dough can be frozen. Scoop the dough and refrigerate cookie dough balls until chilled. Place the cold cookie dough balls into a ziploc bag. Label the bag with the date, baking temperature and baking time. Place the bag in the freezer and freeze for up to 3 months.

If your cookies turn out flat, the culprit could be flour or butter. The butter may be too soft or slightly melted making them spread, or add an extra tablespoon or two of flour.

More chocolate chip cookie recipes you might like:

You can add or substitute with these ingredients:

Use browned butter instead of regular. Info on how to use browned butter for baking here!
Use cherry or butterscotch chips instead of mini chocolate chips.
Sprinkle the dough balls with flaky salt before baking.
Use any color or flavor M&M's candy.
Use English Toffee Bits instead of mini chocolate chips or half and half.
Add 3-4 tablespoons of unsweetened regular or dark cocoa for chocolate dough.
Use almond extract instead of vanilla.

I hope you enjoy this recipe as much as we did!

CLICK TO PIN THIS RECIPE FOR LATER

Patriotic Red, White and Blue M&M's Cookies

Yield 36 cookies

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

Patriotic Red, White and Blue M&M's Cookies

Ingredients

2 Cups All Purpose Flour
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
½ cup Granulated Sugar
½ cup Brown Sugar
¾ cup Butter, room temperature
1 Egg
1 teaspoon Vanilla
1 cup Mini Chocolate Chips
1 cup Red White & Blue M&M’s plus more for decoration

Instructions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a medium size mixing bowl combine flour, baking soda, baking powder, and salt, mix well and set aside.
In the bowl of a stand mixer, using the paddle attachment or hand mixer, combine butter, brown sugar and white sugar.
Cream together until well incorporated.
Add in the egg and vanilla and continue mixing until combined.
Gradually add in dry ingredients mixing thoroughly between each addition.
After the dry ingredients are all incorporated add in the chocolate chips and M&M’s.
Gently mix on low until they are well distributed through the dough. I like to use the dough hook for this step with a stand mixer, but you can use the paddle attachment.
Scoop the dough onto the prepared cookie sheet.
To make these cookies nice and big scoop 2 tablespoons at a time.
If desired press additional M&M’s into the dough scoops to decorate the cookies.
Bake for 10-12 minutes or until golden brown around the edges.
Allow to cool on the cookie sheet for 1-2 minutes and then move to a cooling rack to cool completely.

Notes

Store in an airtight container for up to three days.

Dough can be refrigerated for up to 24 hours prior to baking.

Dough can be frozen. Scoop the dough and refrigerate cookie dough balls until chilled. Place the cold cookie dough balls into a ziploc bag. Label the bag with the date, baking temperature and baking time. Place the bag in the freezer and freeze for up to 3 months.

If your cookies turn out flat, the culprit could be flour or butter. The butter may be too soft or slightly melted making them spread, or add an extra tablespoon or two of flour.

Nutrition Facts

Calories

137.69

Fat

6.56

Sat. Fat

4.04

Carbs

18.48

Fiber

0.49

Net carbs

18.01

Sugar

12.5

Protein

1.43

Sodium

93.91

Cholesterol

16.34

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You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.