Red White And Blue M&M Cookies
36 cookies
Turn the best ever chocolate chip cookie into a beautiful 4th of July red white and blue M&M cookie with sprinkles. These cookies are soft, buttery, and delicious!
Equipment
Medium cookie scoop, 1.5 tablespoons
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups patriotic M&M's
- 3 tablespoons sprinkles
Instructions
- Preheat the oven to 350°F/180°C, and line a couple of cookie sheets with a Silpat mat or parchment paper and set aside.
- In a bowl, combine the dry ingredients using a whisk and set aside.
- In a separate bowl or a bowl of a stand mixer, cream the butter and sugars for 2-3 minutes, then add the egg and vanilla extract and beat again for 1 minute.
- Add the dry ingredients to the wet ingredients, and mix again at slow speed until just combined. And finally, fold in the candies.
- Using a medium cookie scoop (1.5 tablespoons size), scoop the cookie dough onto the prepared cookie sheets and bake for 12 minutes or until the edges are lightly browned and the centers are still soft. Remove from the oven, allow to cool on the cookie sheets for 5 minutes then cool completely on a wire rack.
Notes
- Room temp ingredients. Just like most cookie recipes, you want to make your cookie dough using room temp ingredients (I'm talking about the butter and egg here).
- Make them look perfect! Right after baking, I like to add a few more M&M candies or sprinkles to the top of each cookie. Just make sure to do that while the cookies are still hot!
- If you have time, chill your dough! This is not required for this recipe, but if you have time then place the cookie dough balls in the fridge or freezer for 15 minutes. This will make sure that your cookies are not flat.
- Turn them into cookie bars. You can follow this recipe to turn the cookies into a cookie bar, use a 9x9 inch square pan and press the cookie dough into the pan then bake for 20-25 minutes.
- Store baked cookies in an airtight container for up to 3 days at room temperature, or in the fridge for 5 days. You can also freeze baked cookies for up to 1 month. If you'd like to freeze cookie dough balls, flash freeze them on a cookie sheet for 30-60 minutes then remove and place them in a ziploc bag and freeze for up to 3 months. When baking from frozen, add a minute or 2 to the baking time.
Nutrition
Serving: 1cookie | Calories: 156kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg