Red White And Blue M&M Cookies

There’s just something magical about a fresh-baked cookie, isn’t there? For me, these Red White And Blue M&M Cookies always bring a smile. They’re my go-to for summer gatherings, Fourth of July barbecues, or really, any time I want to add a little festive cheer to my day. The bright colors just pop, and who can resist a classic M&M cookie?

Why You’ll Love This Red White And Blue M&M Cookies

• These cookies are incredibly soft and chewy, with those perfect slightly crispy edges.
• They’re super easy to make, even if you’re new to baking!
• The burst of patriotic M&M’s makes them fun and festive for any occasion.
• Everyone, from kids to adults, absolutely adores them!

Ingredients You’ll Need

• All-purpose flour: This is our main dry ingredient, giving our cookies their structure. No substitutions needed here!
• Baking soda: Our leavening agent! This helps the cookies rise and get that lovely soft texture. Don’t confuse it with baking powder.
• Unsalted butter: Softened butter is key for creaming properly with the sugars. If you only have salted, just reduce the added salt by a tiny bit.
• Granulated sugar & Light brown sugar: The combination gives these cookies a perfect balance of sweetness and chewiness. The brown sugar adds moisture and that classic cookie flavor.
• Large egg: Make sure it’s at room temperature! This helps it emulsify better with the butter and sugar, leading to a smoother dough.
• Pure vanilla extract: A must-have for almost any cookie! It enhances all the other flavors.
• Patriotic M&M’s & Sprinkles: These are for fun and festivity! Use any red, white, and blue candy-coated chocolates or sprinkles you like.

How to Make Red White And Blue M&M Cookies Step by Step

First things first, preheat your oven to 350°F (180°C). While it’s warming up, get your cookie sheets ready. I love using a Silpat mat, but parchment paper works wonderfully too. This just ensures your cookies don’t stick and bake evenly.

Next, let’s tackle the dry ingredients. Grab a bowl and whisk together your flour, baking soda, and salt. Just a quick whisk to make sure everything is evenly distributed, then set it aside. In a separate, larger bowl (or your stand mixer bowl), cream together your softened butter and both sugars. Beat them for a good 2-3 minutes until they’re light and fluffy – this is where the magic happens for that perfect cookie texture! Then, add your room temperature egg and vanilla extract, and beat for another minute until everything is well combined.

Now, it’s time to bring it all together. Slowly add the dry ingredients to your wet ingredients. Mix on low speed until they are just combined. Don’t overmix! As soon as you see no more streaks of flour, stop. Then, gently fold in those beautiful patriotic M&M’s. Using a medium cookie scoop, which is about 1.5 tablespoons, drop your cookie dough onto your prepared sheets. Bake for about 12 minutes, or until the edges are lightly golden and the centers still look a little soft. Don’t worry if they look slightly underbaked in the middle – they’ll continue to set as they cool. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.

My Top Tips for Success

• I always make sure my butter and egg are at room temperature. It really makes a difference in the texture of the dough!
• Use a cookie scoop for perfectly uniform cookies that bake evenly every time. Trust me on this one, it’s a game-changer.
• Don’t overmix the dough once you add the flour. Just mix until combined to keep your cookies tender.
• In my experience, slight underbaking is the key to super soft, chewy cookies. They’ll firm up as they cool.
• If you want extra festive cookies, press a few extra M&M’s and sprinkles on top of the scooped dough before baking!

Common Mistakes to Avoid

• Overmixing the dough: Mixing too much after adding the flour can develop the gluten, leading to tough, dense cookies instead of soft ones. Mix until just combined.
• Using cold ingredients: Cold butter and eggs won’t cream properly with the sugar, resulting in a less airy and fluffy dough and potentially flat cookies. Always use room temperature.
• Baking too long: Overbaked cookies will be dry and hard. Keep an eye on them and pull them out when the edges are just golden and the centers are still slightly soft.
• Not lining your baking sheets: This can lead to cookies sticking and uneven baking. Always use parchment paper or a Silpat mat.
• Adding too many mix-ins: While tempting, too many M&M’s can make the dough difficult to handle and cause cookies to spread too much. Stick to the recommended amount.

How to Store Red White And Blue M&M Cookies

• At room temperature: Store in an airtight container for up to 3-4 days.
• Freezing dough: Scoop dough balls onto a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
• Freezing baked cookies: Once completely cooled, place in a freezer-safe bag or container, separating layers with parchment paper, for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Can I use salted butter instead?

Yes, you can! If using salted butter, reduce the added salt in the recipe from ½ teaspoon to ¼ teaspoon to avoid overly salty cookies.

Why are my cookies flat?

Flat cookies can be caused by several factors, including using butter that’s too soft (or melted), not enough flour, or an expired leavening agent. Ensure your butter is softened but still cool to the touch.

Do I need to chill the dough?

This recipe doesn’t require chilling the dough, which makes it super quick! However, if you find your cookies are spreading too much, a short 15-30 minute chill can help.

Can I use other types of M&M’s?

Absolutely! Feel free to swap the patriotic M&M’s for any other M&M’s variety you love, or even other chocolate chips or candies.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers still look slightly soft or puffy. They will continue to set and firm up as they cool on the baking sheet.

I hope these Red White And Blue M&M Cookies bring a little extra joy and festivity to your kitchen! They’re truly a crowd-pleaser and so much fun to make. If you give them a try, I’d love to hear how they turned out for you!

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