Description
Celebrate any patriotic occasion with these colorful Red White Blue M&M Cookies. Chewy and soft, these cookies combine buttery dough with festive red, white, and blue M&Ms, along with semi-sweet chocolate chips for a deliciously sweet treat that everyone will love.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tablespoon corn syrup
- 2 tablespoons pure vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup red, white, and blue M&Ms (or any variety you prefer)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light, fluffy, and creamy. This step helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the corn syrup and pure vanilla extract for added moisture and flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt, ensuring everything is evenly mixed to give the cookies a balanced rise and texture.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can make the cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and the red, white, and blue M&Ms until evenly distributed throughout the dough.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. This ensures chewy, soft cookies.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and finishes the cooking process.
Notes
- For even softer cookies, slightly underbake and allow them to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Feel free to substitute M&Ms with any candy-coated chocolates or add nuts for extra crunch.
- For a more intense vanilla flavor, use pure vanilla bean paste instead of extract.
