Red White and Blue M&M Cookies
These Red White and Blue M&M Cookies are soft, chewy, and packed with patriotic candy-coated chocolates and crunchy walnuts. With no chill time required, they are one of the easiest and most festive 4th of July cookies for BBQs, parties, and summer celebrations.
Servings: 30 cookies
Calories: 215kcal
Cost: 2
Equipment
- mixing bowls
- stand mixer or hand mixer
- rubber spatula
- Cookie scoop medium size
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups red, white, and blue M&M candies
- 3/4 cup chopped walnuts
Instructions
- Measure the white and light brown sugars into one bowl and set aside. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Cube the butter into the mixer bowl and cream on medium speed for about 1 minute until smooth.
- Add both sugars and mix on medium speed for 3 minutes. Scrape down the bowl and mix for an additional 30 seconds.
- Add the vanilla extract and one egg, mixing until combined. Add the second egg and mix again.
- Scrape down the bowl and add the flour mixture in thirds, mixing just until incorporated after each addition. Check the bottom of the bowl for any dry flour pockets and fold them in with a spatula.
- Add 1 cup of the red, white, and blue M&Ms and the chopped walnuts. Mix on low for no more than 15 seconds. Finish folding evenly with a spatula.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a medium cookie scoop to place 12 dough balls per sheet, spaced evenly apart.
- Bake for 12 to 14 minutes, until the edges are set and the centers still look slightly underdone.
- Remove from the oven and immediately press the remaining 1/2 cup of M&Ms into the tops of the hot cookies — one of each color per cookie, or more if you prefer.
- Let the cookies sit on the pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.
Notes
Use fully softened room temperature butter for the best chewy texture. Reserve some M&Ms to press into the cookies immediately after baking for brighter colors and less cracking. Do not overbake — the centers should still look slightly underdone when removed from the oven. Cookie dough can be frozen for up to 3 months.