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The Only 4th of July M&M Cookies You Need!

M&M cookies
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A 4th of July Cookie Tradition

Here in our house, there’s nothing more celebratory than baking a batch of warm cookies. But not just any cookies — warm chocolate chip cookies! There’s just something so nostalgic about biting into a thick, rich, and buttery cookie. Don’t you agree?

Growing up, my husband Evan practically lived off of cookies — the most beautiful, decadent, perfectly chewy cookies there ever was. So good, in fact, that we had my mother-in-law bake some for our wedding’s rehearsal dinner and boy was it a HUGE hit!!

So naturally, in honor of 4th of July this year, we had to celebrate with a batch of cookies. But of course, we swapped out chocolate chips for some red, white, and blue M&M’s! The result? A perfect batch of warm and golden treats that make our house smell SO good, you would think we were trying to sell our house!

These 4th of July M&M cookies are incredibly soft and chewy on the inside, and crispy on the outside! Seriously, eaten as is or paired with some milk, these 4th of July M&M cookies taste just like the ones from the bakery! Can you say “YUM”?

RELATED: Maggiano’s Lemon Cookies Recipe (Vera’s Lemon Cookies Copycat)

Ingredients to Make 4th of July M&M Cookies

I would argue that the best part about THIS cookie recipe is that calls for ingredients that you already have at home! By using pantry staples, you can practically make these cookies anytime you want!

  • Unsalted butter
  • Coconut sugar (or brown sugar)
  • Granulated sugar
  • Eggs (or flax eggs if vegan)
  • Vanilla extract
  • Baking Soda
  • Salt
  • All-purpose flour (or gluten-free flour)
  • M&M’s (or chocolate chips)

RELATED: Grandma’s Soft Peanut Butter M&M Cookies

How to Make 4th of July M&M Cookies

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Add butter, coconut sugar, and granulated sugar into a large bowl. Cream using a mixer until combined. Then add in the egg and vanilla extract. Mix until combined.
  3. Into another bowl, add flour, baking soda, and salt. Whisk to combine. Then pour the dry mixture into the wet mixture. Mix until combined. Then add in M&M’s and fold.
  4. Cover the dough with plastic wrap, then refrigerate for at least 15 minutes.
  5. Divide dough into 12 equal parts, then scoop the cookie dough unto the prepared baking sheet. Make sure to leave 2 ½ inches in between each dough balls.
  6. Bake for approximately 8 minutes, or until the edges are golden. Remove from the oven and leave the cookies on the pan for 1 minute. Then place them unto cooling rack. Enjoy them warm, or store in an airtight container for 3-4 days.
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Tips & Tricks for the PERFECT M&M Cookies

Refrigerate the dough: the key to thick cookies is refrigeration! While the taste would still be just as delicious without, refrigeration allows for that chewy, bakery-like texture !

– Use a cookie scoop: to ensure even baking, you need uniformly-sized doughs. With a cookie scoop, this step can’t get any easier!

– Make sure your oven is preheated: don’t try to put in the dough-filled baking sheet before the oven is preheated to 375°F. Trust me on this one!

– Use a silicone baking mat: i LOVE my Silpat baking sheet and use it all the time! No messy clean-ups, and no dough sticking to the pan!

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If you make this recipe, feel free to drop a comment below! I’d LOVE to know what you think!

M&M cookies

The Only 4th of July M&M Cookies You Need!

DWELL by Michelle
Sweeten up your 4th of July with these M&M Cookies! Incredibly soft and chewy on the inside, and crispy on the outside! Seriously, eaten as is or paired with some milk, these 4th of July M&M cookies taste just like the ones from the bakery! Can be modified to be gluten-free and vegan.
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 272 kcal

Ingredients
  

  • ½ cup unsalted butter , sub coconut oil if vegan
  • ½ cup coconut sugar , sub brown sugar
  • ¼ cup + 2 tbsp granulated sugar
  • 1 large egg , sub flax egg if vegan
  • 1 ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour , sub gluten-free flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup red, white, and blue M&M's

Instructions
 

  • Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Add butter, coconut sugar, and granulated sugar into a large bowl. Cream using a mixer until combined. Then add in the egg and vanilla extract. Mix until combined.
  • Into another bowl, add flour, baking soda, and salt. Whisk to combine. Then pour the dry mixture into the wet mixture. Mix until combined. Then add in M&M's and fold.
  • Cover the dough with plastic wrap, then refrigerate for at least 15 minutes.
  • Divide dough into 12 equal parts, then scoop the cookie dough unto the prepared baking sheet. Make sure to leave 2 ½ inches in between each dough balls.
  • Bake for approximately 8 minutes, or until the edges are golden. Remove from the oven and leave the cookies on the pan for 1 minute. Then place them unto cooling rack. Enjoy them warm, or store in an airtight container for 3-4 days.

Notes

Refrigerate the dough: the key to thick cookies is refrigeration! While the taste would still be just as delicious without, refrigeration allows for that chewy, bakery-like texture !
– Use a cookie scoop: to ensure even baking, you need uniformly-sized doughs. With a cookie scoop, this step can’t get any easier!
– Make sure your oven is preheated: don’t try to put in the dough-filled baking sheet before the oven is preheated to 375°F. Trust me on this one!
– Use a silicone baking mat: i LOVE my Silpat baking sheet and use it all the time! No messy clean-ups, and no dough sticking to the pan!
Keyword 4th of july snacks, easy cookies recipe, easy snack recipes, m&m cookies

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8 Comments

  1. 5 stars
    haha lol i never comment but i just had to say this was so foolproof and tasty. if i can make it anyone can. thank you for an easy recipe!