Patriotic M&M Cookies
Cue up Journey on the Walkman and break out the star-spangled M&Ms, because these patriotic M&M cookies are the perfect patriotic dessert to celebrate all things red, white and blue. The perfect delicious and easy cookie recipe for Memorial Day or the Fourth of July!
These patriotic M&M cookies are here to wave the flag and melt your heart—all while keeping it totally chill. We’re talking chewy centers, crispy edges, and M&Ms that scream USA louder than Hulk Hogan in red spandex.
With a chewy brown sugar cookie base, semisweet chocolate chips, and candy-coated explosions in red, white & blue, these cookies are like Rocky IV in edible form: bold, iconic, and ready to go the distance. Roll into any backyard BBQ with a plate of these bad boys and watch friends go full Dirty Dancing—lift optional, flavor mandatory. Freedom never tasted so totally tubular!
If you’re craving more bodacious cookie recipes, check out my classic chocolate chip cookies, M&M cookies, and double chocolate chip cookies.
Ingredients for Patriotic M&M Cookies
- Unsalted butter
- Dark brown sugar + granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chips
- Red, white & blue M&M candies
How to Make Patriotic M&M Cookies
- Prep: Preheat the oven and line baking pans with silicone mats or parchment paper.
- Make the cookie dough: Cream the butter and sugars. Add the eggs and vanilla extract. Mix in the flour, baking soda, and salt. Fold in the chocolate chips and M&Ms.
- Portion the cookie dough: Scoop the cookie dough with a large cookie scoop. Press additional chocolate chips and M&Ms into the cookie dough balls.
- Bake the cookies: Bake the cookies for 12 minutes and then transfer the cookies to a wire rack.
Courtney’s Expert Baking Tips
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough to create round and uniform-sized cookies.
- Press additional chocolate chips and M&Ms into the cookie dough balls before baking for additional color, texture, and chocolate.
- Underbake the cookies slightly for the perfect cookie texture with crisp edges and chewy centers.
- Immediately when the cookies come out of the oven, use the back of a spoon to gently shape the cookies into perfectly round circles.
Frequently Asked Questions
Yes! You can substitute light brown sugar for dark brown sugar. The cookies may have a bit of a lighter color, but the flavor and texture will be the same.
Absolutely! You could use milk chocolate, peanut butter, butterscotch, dark chocolate, or white chocolate chips in place of the semisweet chocolate chips.
Yes! If you would like a smaller cookie, use a medium cookie scoop which contains 1 1/2 tablespoons of dough. Bake the cookies for about 10 minutes until the edges are set and the centers are slightly underbaked.
If you try out these patriotic M&M cookies, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
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Patriotic M&M Cookies
Equipment
Ingredients
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) dark brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (180 g) semisweet chocolate chips plus more for adding on the top of the cookies
- 1 cup (208 g) red, white & blue M&M candies plus more for adding on the top of the cookies
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
- Add in the all-purpose flour, baking soda, and salt and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed. Fold in the semisweet chocolate chips and red, white & blue M&M candies.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place on the prepared baking sheet pans, allowing room for spreading. If desired, press additional chocolate chips and M&Ms into the cookie dough balls.
- Bake the cookies for about 12 minutes until the edges are golden brown and set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container or storage bag at room temperature for 2 to 3 days.
- Refrigerator: Store the portioned cookie dough in an airtight container or storage bag in the refrigerator for up to 1 week. To use, remove the cookie dough 30 minutes before baking and bake as directed.
- Freezer: Store the portioned cookie dough in an airtight container or storage bag in the freezer for up to 3 months. To use, thaw the cookie dough for 1 hour and bake as directed. Store baked cookies in an airtight container or storage bag in the freezer for up to 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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