Patriotic Cake Mix M&M Cookies
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These giant Patriotic Cookies are easily made with cake mix, white chocolate chips, M&Ms, sprinkles, and dipped in white chocolate. Perfect to celebrate the 4th of July or a patriotic holiday!
PIN these Fourth of July Cookies to try later!
Patriotic Cookies
Patriotic Cake Mix M&M Cookies are loaded with cake mix flavor, chocolate candies, white chocolate and studded with red, white and blue sprinkles. These cookies are giant sized, taste like cake, and make the perfect sweet treats for Independence Day or any patriotic holiday.
They are great for taking to parties, BBQs, any July party, and both kids and adults will love how colorful and festive these are. The little crunch from the chocolate candies and sprinkles are always a hit.
This easy dessert is versatile and can be customized for just about any holiday season or occasion. See below for other options.
Other red, white and blue desserts that are quick to make are my Patriotic Strawberries, Fresh Berry Salad, and Sugar Cookie Truffles.
Why You’ll Love This Recipe
key ingredients
- Vanilla boxed cake mix: We use one box of white cake mix. Betty Crocker, Pillsbury and Duncan Hines are all great cake mix options. Any flavor of cake mix will work for this recipe such as chocolate or yellow cake mix.
- Large eggs: Room temperature eggs are always best.
- Butter: Alternatively, any type of neutral oil will work such as canola oil or vegetable oil.
- Patriotic sprinkles: We add sprinkles for fun. You can use any sprinkle colors and use more or less than what the recipe calls for.
- M&Ms: The star ingredient! I love using the Patriotic M&M colors to make these festive treats. You can also use Min M&M candies if you prefer.
- White chocolate chips: We add chocolate chips in the cookie batter and dip the baked cookie into melted chocolate. Double white chocolate goodness!
how to make patriotic cookies
Make cake batter cookie dough: Preheat the oven to 350 degrees and line two baking sheets with parchment paper. In a large bowl combine the cake mix, eggs, and melted butter with an electric mixer or wooden spoon. Add M&Ms, white chocolate chips, and sprinkles into the batter and mix well.
Chill cookie dough: Cover bowl with plastic wrap and chill dough in the refrigerator for 15 minutes.
Form cookie dough balls: Use a large cookie scoop equivalent to 1/4 cup of dough to form cookie dough balls.
Place on baking sheet: Roll the cookie dough into a ball and then flatten the ball to about ½ inch thick and arrange 5 cookies on each baking sheet so they have room to spread
Bake cookies: Bake for 9-10 minutes or just until the edges start to turn light golden brown – do not over-bake.
Add toppings: Remove from the oven and top half of the cookie with white chocolate chips and M&Ms.
Cool cookies: Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling wire rack.
Melt white chocolate: Once all of the cookies have been baked and are cooled, melt the remaining white chocolate in the microwave in 30 second increments – stirring between.
Dip in chocolate and decorate: Dip the other half of the cookies in the white chocolate and garnish with sprinkles. Let cool completely. Enjoy!
CAN I MAKE THESE INTO COOKIE BARS?
Yes if you prefer a cookie bar form instead you can! I would recommend using a 13×9 inch baking dish and line with parchment paper. Once cookie dough comes together, transfer batter to baking dish press into an even layer. Sprinkle top with sprinkles and M&Ms.
tIPS
- Sandwich Cookies: Stuff the center of two cookies with a scoop of ice cream or add cream cheese frosting in the middle if you wanted to make cookie sandwiches and elevate this dessert.
- Add vanilla extract or almond extract if you want to add more flavor.
- Favorite Mix-Ins and Add-Ins: Milk chocolate chips, chopped nuts, mini marshmallows, crushed pretzels, and chopped Golden Oreos or regular Oreos.
- For best results, use a large cookie scoop to keep all your cookies the same perfect circle size. This will allow for even baking and prevent the cookies from burning.
- If you find that the dough is a bit sticky, place the dough back in the refrigerator for a 15 minutes longer so its easier to work with.
- If you decide to make smaller cookies, the dough will yield more cookies and you may need to adjust the baking time.
- Be sure to shape and press the cookie dough down BEFORE baking so the cookies bake evenly.
VARIATIONS
- Chocolate Cake Mix Cookies: Use chocolate cake mix- add in chocolate chips to make them even more chocolatey.
- Peanut butter cookies: Use peanut butter M&Ms and peanut butter chips.
- Frosted Funfetti Cookies: Add icing or frosting once the cookies have cooled. Add more sprinkles on top or colored sugar.
- Any holiday or celebration: Bake these Cake Mix M&M Cookies for any holiday or occasion by swapping the M&M and sprinkle colors.
- Color cookie batter: Add a few drops of gel food coloring to the cookie dough to make these extra colorful.
leftovers & storage
To-store: Store Cake Mix M&M Cookies at room temperature in an air-tight container or large ziplock bag. 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.
More 4th of july recipes
other Cake Mix recipes
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Patriotic Cake Mix Cookies
Ingredients
- 1 package white cake mix
- 2 whole large eggs
- 1/3 cup melted butter cooled
- 2 cups white chocolate chips divided
- 1 cup 4th of July M&Ms divided
- 1/2 cup 4th of July sprinkles divided
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a large bowl combine the cake mix, eggs, and melted butter with an electric mixer or wooden spoon Stir 3/4 cup of M&Ms, ⅓ cup white chocolate chips, and ¼ cup of sprinkles into the batter and mix well.
- Let the cookie dough chill in the refrigerator for 15 minutes.
- Use a large cookie scoop equivalent to 1/4 cup of dough to form cookie dough balls.
- Roll the cookie dough into a ball and then flatten the ball to about ½ inch thick and arrange 5 cookies on each baking sheet so they have room to spread
- Bake for 9-10 minutes or just until the edges start to turn light golden brown – do not over-bake.
- Remove from the oven and top half of the cookie with white chocolate chips and M&Ms.
- Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack.
- Once all of the cookies have been baked and are cooled, melt the remaining white chocolate in the microwave in 30 second increments – stirring between.
- Dip the other half of the cookies in the white chocolate and garnish with sprinkles. Let cool completely.
- If any white chocolate is remaining, drizzle over the top of the white chocolate half and top with extra sprinkles(optional). Enjoy!
Recipe calls for double sprinkles and gives no M&M amount. Please revise and clarify the recipe. Thanks!
Hi Janet! I am so sorry! I made the correction, it’s 1 cup of M&Ms and 1/2 cup of sprinkles. 🙂 I hope you love these cookies!