These Red, White, and Blue M&M Cookies have become a summer staple in our house.They’re thick, soft, chewy, and packed with bursts of chocolate in every bite thanks to generous red, white, and blue M&Ms.I tested multiple batches (my kids were very willing taste-testers) to get the perfect balance of bakery-style texture without spreading too much.

What sets this version apart: the brown sugar ratio for extra chew, a proper chill time, and pressing extra M&Ms on top right before baking for that vibrant, Instagram-worthy pop of color.They’re exactly what you want for Fourth of July cookouts, bake sales, or anytime you need an easy, crowd-pleasing cookie.For more festive ideas, you can browse my Fourth of July recipes for easy BBQ and cookout ideas.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: The base of the cookies.You can swap with a 1:1 gluten-free baking flour if needed.Baking soda: Helps the cookies rise and spread just enough.

Kosher salt: Balances the sweetness and enhances flavor.Unsalted butter: Creates a rich, soft texture.Salted butter also works; just reduce the added salt slightly.

Light brown sugar: Adds moisture and chewiness.Dark brown sugar can be used for a deeper, more caramel-like flavor.Granulated sugar: Adds structure and gives the edges a light c

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