Description
Celebrate the 4th of July with these delightful festive cookies studded with patriotic M&Ms and rich chocolate chunks. Soft, chewy, and bursting with colorful candy, these cookies make a perfect treat for any Independence Day gathering.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened (2 sticks)
- 3/4 cup white granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 1/2 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 1 cup chocolate chunks
- 2 1/2 cups patriotic M&Ms, divided
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, white granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the pure vanilla extract, mixing well to combine and enhance flavor.
- Incorporate Dry Ingredients: Gradually add in the flour, salt, and baking soda, stirring slowly to form a consistent cookie dough without overmixing, which can toughen cookies.
- Fold in Chocolate and M&Ms: Gently fold in the chocolate chunks and 1 1/2 cups of the patriotic M&Ms, distributing them evenly through the dough.
- Form Cookie Balls: Use a 1-inch cookie scoop or spoon to portion out 1 to 1.5 inch cookie balls. Place them on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Add Topping M&Ms: Press additional M&Ms on top of each cookie dough ball to create a colorful festive topping before baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the centers are set and the edges start to brown, indicating they are perfectly baked.
- Cool and Finish: After baking, sprinkle the cookies with the remaining M&Ms for extra color and crunch. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a cooling rack to cool completely before serving.
Notes
- For softer cookies, slightly underbake by removing them just as edges brown and centers set.
- You can substitute regular chocolate chips if chocolate chunks are unavailable.
- Ensure butter is at room temperature for optimal creaming.
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Chilling the dough for 30 minutes before baking can help maintain cookie shape.
