Red White and Blue M&M's Cookies Recipe

4.50 from 4 votes

Red White and Blue M&M's Cookies Recipe

These red, white, and blue M&Ms cookies take our favorite chocolate chip cookie and dress it up for the Fourth of July. They’re perfectly chewy, packed full of chocolate chips and M&M candies, and are sure to disappear fast.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: people

Calories: 324kcal

Author: The Carefree Kitchen

Ingredients

1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1 cup chocolate chips
2 cups red, white and blue M&Ms

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar using the paddle attachment for about 3-5 minutes, or until light and fluffy. Slowly add the eggs, vanilla, and salt and mix on low to combine.
In a separate large bowl, whisk together the baking powder, baking soda, and flour. Mix until combined, then add the flour mixture to the butter and sugar mixture. Mix on low speed until mixed, scraping the bottom and the sides of the bowl as necessary.
Add the chocolate chips and M&Ms and mix on low, just until combined. Do not overmix!
Using a small ice cream scoop, or a spoon, scoop 2" balls and place onto an ungreased or parchment-lined baking sheet.
Bake in a preheated oven for 9-11 minutes, or until lightly golden brown and set around the edges.
Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to a cooling rack to cool completely. Enjoy!

Notes

Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.

Make-ahead tips: Cookie dough can be made up to 3 days ahead of time and stored in the fridge before baking. Or, scoop the dough and freeze flat on a sheet tray. Transfer to freezer bags and store frozen for up to 3 months.

To bake frozen cookie dough, transfer to a parchment paper-lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.

Nutrition