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Close up shot of a bunch of cookies with patriotic mix m&m's on them.

Red, White & Blue Cookies

Festive Red, White & Blue Cookies are classic chocolate chip cookies filled with patriotic colored m&m candies. Perfect way to celebrate 4th of July or Memorial Day. Soft-baked, thick, and chewy chocolate chip cookies that you'll love.
Course Cookies, Dessert
Cuisine American
Keyword Fourth of July Recipes, July 4th Cookies, Red, White & Blue Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Servings 16
Calories 366kcal
Author Jessica - Together as Family


  • 12 tablespoons salted butter softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 bag (10 oz) mini chocolate chips
  • 1 cup patriotic mix M&M's red, white & blue m&m's


  • Preheat oven to 350° F. Line cookie sheet(s) with parchment paper, use a silpat liner, or spray with cooking spray. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or use a mixing bowl + hand mixer, add the softened butter, brown sugar, and sugar. Beat on medium speed, increasing speed as needed, until mixture is fluffy, pale in color, and creamy looking.
    * You should be beating for about 2 minutes to achieve the right consistency.
  • Add the egg and vanilla extract. Beat until mixed.
  • In a small bowl, add the flour, cornstarch, baking soda, and salt. Stir with a wire whisk.
  • Add half of the dry ingredients into the butter mixture and beat on low speed just until combined. Repeat with the other half.
  • Add the bag of chocolate chips and m&m's. Mix on medium speed just until combined together.
  • Take about 2 tablespoons of dough and roll it into a ball. Place 12 cookie dough balls per cookie sheet. They should look like golf balls.
  • Bake for 8-12 minutes. The outside edges of the cookies should be lightly golden browned while the middle will still be somewhat pale and soft looking.
    * If making smaller cookies the bake time will be closer to 8-10 minutes, while larger sized cookies will be closer to 10-12 minutes.
  • Let cookies cool on the warm cookie sheet for at least 20 minutes. Transfer to a cooling rack to let them cool completely.
  • NOTE : To make the cookies 'pretty' add some additional m&m's (or you can reserve some from the 1 cup) on top of the cookie dough balls before baking OR gently press some onto the cookies right after they come out of the oven. I prefer to add some after they have baked.


Serving Size : The serving size varies depending on how big the cookie dough balls are. The 16 cookies listed in the recipe are for cookies that were scoop with a medium cookie scoop (1.5-2 tablespoons). 
Butter : I always use salted butter in baking recipe. If you are using unsalted butter, then you may want to increase the salt to ½ teaspoon. 
Salt : Use table salt. If using larger flaked salt, like sea salt & kosher salt, use ½ teaspoon instead. 


Calories: 366kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 38mg | Sodium: 199mg | Potassium: 47mg | Fiber: 1g | Sugar: 37g | Vitamin A: 340IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1mg