4th of July Cookies with M&Ms
4th of July cookies made with white chocolate chips and M&Ms.
Servings: 33 cookies
Calories: 163kcal
Ingredients
Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ cup (1 1/2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup red, white, and blue M&Ms, plus extra for topping on cookies
Instructions
- Preheat the oven to 350° F. Line two large cookie sheets with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cornstarch together until well mixed. Set aside.
- Using an electric hand mixer, in a large mixing bowl beat the sugar, brown sugar, and butter together until smooth.
- Add the eggs, one at a time, and beat until combined. Add the vanilla extract, and mix at low speed.
- Pour in about a third of the flour mixture, and continue mixing with the hand mixer at low speed. Add the remaining dry ingredients, and mix until just combined.
- Fold in the white chocolate chips and M&Ms.
- Use a 1 1/2 tablespoon cookie scoop to scoop out balls of dough and place them on a piece of parchment paper about an inch apart, preferably on a small cutting board or cookie sheet so they are easy to transfer. Press 3-4 extra M&Ms or chocolate chips into the tops of the dough balls.
- Freeze the cookie dough for 30 minutes. If there is extra cookie dough in the bowl, place it in the refrigerator until it is ready to be used.
- Transfer the chilled dough balls onto the parchment-lined cookie sheets about 2 inches apart, and bake for 13-15 minutes, or until the edges of the cookies start to brown. (I fit 12 cookies on each cookie sheet, so you may need to bake these in batches. Make sure to keep the cookie dough chilled until you are ready to bake it.)
- Place the cookies on a cooling rack for about 30 minutes, or until they reach room temperature.
- Store in an airtight container at room temperature for up to 7 days.
Notes
We suggest using the M&Ms made for baking for best results. Alternatively, if you're using regular M&Ms, you can place them in the freezer for about 30 minutes to prevent bleeding in the cookies.
