4th of July Chocolate Chip M&M Cookies

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Soft and chewy 4th of July Chocolate Chip Cookies are loaded with gooey chocolate chips and colorful patriotic candies for the ultimate summer dessert. These jumbo cookies have thick centers, crisp edges, and rich buttery flavor in every bite. Make them all year long by swapping the chocolate candy colors!

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4th of July Chocolate Chip Cookies

There’s nothing better than warm homemade Chocolate Chip Cookies, they’re even better in the summer when dressed up for the 4th of July! These 4th of July Chocolate Chip Cookies are loaded with both semi-sweet chocolate chips, white chocolate chips, and festive red, white, and blue M&M candies in every bite.

These cookies are extra thick with a chewy texture, soft centers and slightly crispy edges. Make a batch for backyard BBQs, pool parties, Memorial Day, Independence Day, fireworks, and summer celebrations.

Other Fourth of July cookies to make are these Cake Mix Cookies, Frosted Cookie Bars and these Red, White and Blue Sprinkle Cookies.

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key ingredients

• Sugar: Both brown and white granulated sugars are used for these M&M cookies to make them super soft and have the perfect amount of sweetness. The secret is using two different types of sugars to make sure you have a gooey cookie center.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: One whole egg is used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Chocolate chips: Good quality chocolate chips are always recommended for the best flavor. We use a combination of semi-sweet (or milk) chocolate chips, and white chocolate chips. We use mini chocolate chips for this recipe because you’ll get more chocolate in each bite. 😉
• M&Ms: We use patriotic colors for the 4th of July. Use regular peanut butter M&Ms to maximize the peanut butter flavor but you can use regular mini M&Ms, regular sized M&Ms, and peanut M&Ms. You’ll get more chocolate in each bite with the minis. 😉

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how to make 4th of july cookies

Cream butter and sugars: Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. With an electric mixer in a large bowl or in the bowl of a stand mixer, cream together the butter and sugars until light and fluffy. Add the eggs and vanilla extract. Beat until combined.

Mix in dry ingredients: Add the flour, baking soda and baking powder to wet ingredients. Continue to mix together until cookie dough is formed, scraping down the sides of a bowl with a spatula occasionally. Do not over-mix.

Add chocolate: Add the M&Ms and chocolate chips and mix until incorporated.

Scoop cookie dough balls: With a large cookie scoop or ice cream scoop, equivalent to 1/4 cup (4 tablespoons) scoop cookie dough into balls and place on the prepared baking sheet. *Optional, add more M&Ms, and chocolate chips to the tops of the cookies to look extra pretty.

Bake: Bake for 9-11 minutes or until the tops are a light golden brown. Remove the cookies from the oven and let cool on the cookie sheets for a couple minutes before transferring to a cooling rack. Enjoy!

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variations

• Mini cookies: Scoop out a smaller portion of the cookie dough. Be sure to reduce the baking time.
• Cookie bars: Spread the cookie dough into the bottom of a greased 13×9-inch baking dish and bake at 350 degrees F for 20-25 minutes. 
• Make all year long: Swap the red, white and blue M&M’s for regular rainbow M&M’s or other holiday colors.
• Add patriotic sprinkles: To make them extra festive like jimmies or nonpareils.

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tips

• Perfect shaped cookies: “Scoot” the cookies with a round glass or bowl right when they come out of the oven.
• Room temperature ingredients: It’s important that your butter and egg is at room temperature. They incorporate with the other ingredients so much better and will help your cookies stay tender and soft.
• Under bake cookies: Remove the cookies from the oven after 8 or 9 minutes to keep them soft and chewy. The cookies will harden as they cool. 
• Make cookie dough ahead: Scoop the dough into balls and place in the refrigerator for up to 2 days or freeze up to three months. When ready to bake the cookies, thaw and bake according to recipe.

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leftovers & storage

To-store: Store cookies at room temperature in an airtight container, large ziplock bag or cover dish with plastic wrap in a cool space like the counter. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

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