4th of July Chocolate Chip Cookies
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The best ever chocolate chip cookie recipe are now 4th of July Chocolate Chip Cookies! Make M&M Chocolate Chip Cookies with red, white and blue candies for a patriotic cookie perfect for a potluck.
Everyone loves my chocolate chip cookie recipe – these always disappear first!
Guysssss I can’t stop with all the chocolate chip cookie recipes. Can’t stop, won’t stop. #sorrynotsorry When you find a recipe that works, keep using it! It’s like the food version of when I find a flattering shirt at Old Navy and then buy all the colors.
4th of July is less than a month away and I’m starting to get ready. This year is the return of the Kern Annual 4th of July Bash (last year was on hiatus; Mel was just post-surgery) so I’m prepping ahead and making as many cookies as I can. We usually have anywhere between 10-20 adults with as many children so the cookies go fast. (My Fireworks Pudding Cookies usually disappear before the BBQ is even started.) I’m baking like a madwoman and freezing so that we have enough. Two years ago I ended up dipping into my baking stash and putting out family size packs of Oreos because we ran out of cookies.
My chocolate chip cookie recipe is soft and chewy, chocolatey and gooey and the perfect 4th of July cookie recipe!
I’ve talked at length about how much I love red, white and blue desserts. I love the color combination more than any other (except maybe anything rainbow/unicorn/mermaid) so the second the red, white and blue M&Ms show up I buy several bags.
Tip: if you can’t find the patriotic M&Ms in the summer/4th of July section look in the actual M&M candy section. That’s where they put them at Target!
These cookies are the perfect easy 4th of July dessert that’s red white and blue, so be sure to whip up a batch for your BBQ!
Best Chocolate Chip Cookie Recipe Tips
If you’ve read my chocolate chip cookie post, I talk at length about cookie science, but let’s recap some of the specifics:
- I use melted butter because I love the flavor that it creates when mixed with the brown sugar.
- Because the butter starts off melted, you MUST chill the cookie dough. Make life easy: scoop the cookie balls then chill. Bake when ready!
- Also because the butter is melted, you don’t even need a mixer for this recipe. It’s a one bowl cookie recipe – just a bowl and a spoon!
- I used less chocolate chips in these cookies and added M&Ms. Use any color M&Ms for any holiday or occasion!
How to make photo-worthy M&M Cookies:
Many of you might make cookies and think, hmmm, those don’t look like the picture. That’s because we food photographers have a few tips up our sleeve when it comes to making food look pretty.
If you want your cookies to look like mine here’s my M&M cookie tip:
- As soon as the cookies come out of the oven, top them with about 5-8 more M&Ms right away. Try to use a variety of colors. Press them a bit so they stick. As the cookies cool the M&Ms will adhere to the cookie.
Doing this will produce photo-worthy cookies AND ensure that the M&Ms are not cracked (like what happens when you bake M&Ms on top of cookies).
I get asked this question a lot with these cookies:
My cookies didn’t flatten out like yours, what happened?
I love me a puffy cookie and sometimes I prefer those, actually. And sometimes when I make this recipe they flatten, sometimes they don’t. Here’s why:
Chances are your cookie dough balls were TOO cold.
If you chill them overnight, they’ll be super rock-hard cold. Flatten a bit with the palm of your hand before baking if you want them to look like these. Then, when they come out of the oven, tap the cookie sheet before setting it down (or set it down hard). They’ll drop down a bit.
These were chilled about 2 hours and felt rock hard but it was a warm summer day in a warm kitchen when I made cookies with melted butter. << All those things made them flatter.
However you make these cookies please don’t skip the M&Ms. These are so good and soft – they’re a family and friend favorite recipe. EVERYONE who has tried them loves them!
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Fun 4th of July Cookies everyone loves:
4th of July Chocolate Chip Cookies
- 1 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 1/2 cups chocolate chips (semi-sweet or milk)
- 2 cups 4th of July M&Ms — divided
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips and 1 1/2 cups of M&Ms.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 1/4 cup balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours or overnight.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake 11-15 minutes, or until they JUST lose their glossy sheen, rotating the pans partway through baking. Add more M&Ms to the top of the cookies as soon as they come out of the oven. Let cool at least 10 minutes on cookie sheet before removing.
Store in an airtight container for up to 3 days or freeze for up to one month.
Nutrition InformationAmount per serving (1 cookie) — Calories: 220, Fat: 10g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 114mg, Potassium: 24mg, Carbohydrates: 31g, Fiber: 1g, Sugar: 22g, Protein: 2g, Vitamin A: 4.3%, Vitamin C: 0.1%, Calcium: 3.2%, Iron: 4.5%
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