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M&M Cookies Square cropped image

4th of July Cookies with M&Ms

Easy to make 4th of July Cookies loaded with Red, White and Blue M&Ms.
4 from 2 votes
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Prep Time: 15 minutes
Cook Time: 12 minutes
Freezing Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 36 cookies

Equipment

Ingredients

  • ¾ cup butter
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 1 Tablespoon vanilla
  • 1 egg
  • 2 ½ cups all purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 10 ounce package mini chocolate chips
  • 1 cup red white and blue M&M’s, reserve rest of the bag for topping cookies if desired

Instructions

  • Line cookie sheet with parchment paper, set aside.
  • In the bowl of a stand mixer, cream butter and sugars until smooth.
  • Add in egg and vanilla, beat until thoroughly combined.
  • In a separate medium mixing bowl whisk together flour, cornstarch, baking soda and salt.
  • With the mixer on low, slowly add the dry ingredients to the wet ingredients.
  • Using a rubber spatula fold in mini chocolate chips and M&M’s.
  • Using a cookie scoop, form balls about 2 tablespoons in size.
  • Place cookies on prepared cookie sheet and repeat until all the dough has been used.
  • Cover cookie sheet with plastic wrap.
  • Place the cookie sheet in the freezer for 1 hour.
  • Preheat oven to 350 degrees Fahrenheit.
  • Remove cookies from freezer. Space the cookies evenly on the cookie sheet. Bake cookies for 12 minutes, cookie should appear slightly under baked.
  • Press extra M&M’s into the cookies. Allow cookies to cool on cookie sheet for 5 minutes, transfer to a cooling rack.

Notes

HOW SHOULD I STORE COOKIES?
Store cookies in an airtight container for 1 week.
CAN I EAT THESE WARM OR COLD?
These are delicious served warm with a glass of milk, however room temperature are delicious too!
CAN I FREEZE M&M COOKIES?
You can absolutely make this ahead of time. You can make the dough and form into balls, and freeze. Or make the dough ahead of time and place it in the refrigerator.
Another option is to bake them and freeze them in an airtight container. They will last in the freezer for up to three months.
WHAT SIZE COOKIE SCOOP SHOULD I USE?
I used a small cookie scoop, about 1 tablespoon in size.
You do not need to use a cookie scoop, you can easily use two spoons to form the balls. Or you can use your hands to roll it into balls.
WHAT IF I DON’T HAVE PARCHMENT PAPER?
You can spray the cookies sheet with baking spray if you don’t have parchment paper.

Nutrition

Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 154IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
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