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Patriotic Cookies Recipe
These easy Patriotic Chocolate Chip Cookies are perfect for summer parties - festive, fun, and ready in a flash!
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
Servings:
24
Calories:
238 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 egg
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup red white, and blue M&Ms, plus extra for decorating
- 1/4 cup Sprinkles optional for decorating, star shaped
Instructions
- Beat the butter, sugar, and brown sugar together until light and fluffy.
- Add the vanilla and eggs and beat to combine.
- Add the flour, baking soda, and salt and beat to mix.
- Fold in the mini chocolate chips and M&Ms.
- Cover the bowl and refrigerate for at least one hour.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a tablespoon or small cookie scoop to scoop the dough into balls.
- Press more M&Ms and star sprinkles into the top of each cookie dough ball.
- Bake the cookies for 11 to 13 minutes until the edges are golden brown, and the centers are still soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Cup of Yum
Notes
- Chilling the dough for at least an hour helps the cookies hold their shape while baking and prevents them from spreading too much.
- Every oven is different, so keep an eye on your cookies. They should be golden brown around the edges but still soft in the center. It usually takes about 11-13 minutes. Overbaking can make them hard, so it's better to take them out a bit underdone—they'll continue to set as they cool.
- If you prefer more M&Ms and fewer chocolate chips, you can swap them out. Keep the total add-ins to about 2 cups to maintain the correct dough consistency.
- You can make the dough up to 3 days in advance and keep it refrigerated. Keep it well covered in the fridge and let it sit at room temperature for about 10-15 minutes before scooping and baking, as it will be pretty firm straight from the fridge.
- Chilling the dough for at least an hour helps the cookies hold their shape while baking and prevents them from spreading too much.
- Every oven is different, so keep an eye on your cookies. They should be golden brown around the edges but still soft in the center. It usually takes about 11-13 minutes. Overbaking can make them hard, so it's better to take them out a bit underdone—they'll continue to set as they cool.
- If you prefer more M&Ms and fewer chocolate chips, you can swap them out. Keep the total add-ins to about 2 cups to maintain the correct dough consistency.
- You can make the dough up to 3 days in advance and keep it refrigerated. Keep it well covered in the fridge and let it sit at room temperature for about 10-15 minutes before scooping and baking, as it will be pretty firm straight from the fridge.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
41mg
(14%)
Sodium
176mg
(7%)
Potassium
64mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
290IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 176mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.