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Patriotic M&M Cookies
Yield: 28 cookies
These patriotic M&M cookies are crisp on the edges, chewy in the center, and the perfect way to celebrate the 4th of July or Memorial Day. Made with brown sugar cookie dough, semisweet chocolate chips, and festive red, white and blue M&M candies, this cookie recipe is incredibly easy to make and perfect for any summer picnic or party!
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
Storing & Serving
- 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
Serving: 1cookie | Calories: 245kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 73mg | Fiber: 1g | Sugar: 22g | Vitamin A: 239IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg
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