Red, White, & Blue "Fireworks" 4th of July Cookies
These easy 4th of July m&m cookies with sprinkles will be the hit of your next potluck! With festive red, white, and blue sprinkles and candies, these chewy cookies will be known as the BEST 4th of July cookies with your family and friends.*A single batch makes 18-22 cookies*
Servings: 20 Servings
Calories: 174kcal
Equipment
- Large Mixing Bowl -or- Stand Mixer with Paddle Attachment
Ingredients
- ½ Cup salted butter, softened
- ⅓ Cup brown sugar* (light or dark)
- ⅓ Cup granulated sugar*
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1.5 Cups all-purpose flour
- ½ Cup semi-sweet chocolate chips
- ½ Cup red, white, & blue candies + additional for pressing onto the top of each cookie dough ball (milk chocolate m&ms)
- ½ Cup red, white, & blue sprinkles (jimmies and/or confetti sprinkles)
Instructions
- Preheat oven to 375°F and set out two full-size cookie sheets (optionally lining with parchment paper if desired).
- In a large bowl (or the mixing bowl of a stand mixer) cream together the softened butter, white sugar, and brown sugar (it will be a bit grainy, look kind of pale yellow, and be a bit fluffy).
- Mix in the egg and vanilla extract (your remaining wet ingredients) until combined.
- Slowly mix in the salt, baking soda, baking powder, and all-purpose flour (your dry ingredients) until a dough is formed.
- Gently mix in the chocolate chips and red, white, and blue candies.
- Using a medium-sized cookie scoop (about 2 Tablespoons), make dough balls.
- Gently press a red, white, and blue candy on top of each dough ball and then dip the tops and sides of the dough ball into the sprinkles.
- Place your topped and sprinkled dough balls about 2" apart on a baking sheet and bake for 8-10 minutes. Cookies are done when they begin to turn lightly golden brown and the edges look set.
- Allow cookies to rest for a few minutes on the baking sheet, then transfer baked cookies onto a wire cooling rack to finish cooling and setting up.
Video
Notes
*If you prefer sweeter cookies, you can increase the amount of both the brown sugar and the white sugar from ⅓ cup to ½ cup. The chocolate chips, chocolate candies, and sprinkles add a nice amount of sweetness to the base recipe. However, I've made these cookies both ways multiple times, and they've each turned out great.
Baking Tip: For soft and chewy cookies, do NOT overbake cookies. Pull out of the oven when the edges are just set and tops are just turning golden brown. Allow the cookies to sit (and continue setting up/baking) on the baking sheet for a few minutes and then transfer them to a wire rack to cool completely.
Storage: Store cookies once completed cooled in an airtight container. They can be stored at room temperature for up to 5 days, or frozen for up to 3 months.
Want to Make These into Cookie Bars instead? See the 'Recipe FAQs' section above the recipe card for detailed instructions.
Nutrition
Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 141mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 168IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
