Red White and Blue M&M Cookies
These Red White and Blue M&M Cookies are soft, thick, and chewy patriotic cookies packed with colorful candy-coated chocolate pieces and crunchy walnuts. Made with no chill time and simple pantry staples, they are the perfect easy 4th of July dessert for cookouts, parties, and summer celebrations.
Equipment
- stand mixer or hand mixer
- mixing bowls
- cookie scoop Medium size
- baking sheets
- parchment paper
- wire cooling rack
- rubber spatula
Ingredients
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup red, white, and blue M&Ms
- 1/2 cup red, white, and blue M&Ms for topping
- 1 cup chopped walnuts
Instructions
- In one bowl, combine the granulated sugar and brown sugar. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream the butter in a stand mixer on medium speed for about 1 minute. Add both sugars and mix for 3 minutes until light and fluffy.
- Add vanilla extract and the eggs one at a time, mixing well after each addition.
- Add the flour mixture in thirds, mixing just until combined after each addition. Scrape the bowl to ensure no dry flour remains.
- Add chopped walnuts and one cup of M&Ms. Mix briefly on low speed just until distributed.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Using a medium cookie scoop, portion dough balls onto the prepared baking sheets, spacing them evenly apart.
- Bake for 12 to 14 minutes until edges are set and centers still look slightly soft.
- Immediately press additional red, white, and blue M&Ms onto the tops of the warm cookies. Cool completely on a wire rack before serving.
Notes
For the brightest M&M colors, press extra candies onto the tops of the cookies immediately after baking instead of before. Avoid overmixing once the M&Ms are added to prevent color bleeding and cracked candy shells. Store cookies in an airtight container away from heat and sunlight for up to 5 days. For thicker cookies, chill scooped dough balls for 20 minutes before baking.