These Red White & Blue Chocolate Chip Cookies are a festive twist on a classic favorite, bursting with vibrant colors and irresistible flavors. Soft, chewy centers meet slightly crisp edges, while pockets of melty chocolate and sweet bursts of red and blue candies create a delightful texture. Perfect for celebrations or a fun baking project, they’re ready in just under an hour, including a quick chill for the dough to lock in that perfect consistency.
Each bite is a harmonious blend of rich buttery dough, decadent chocolate, and a hint of fruity sweetness from the colorful mix-ins. With only 15 minutes of prep and 11 minutes of baking, these cookies are as easy to make as they are delicious. Serve them warm for a gooey treat or let them cool for a satisfying crunch—either way, they’re sure to be a hit with everyone at the table.
Ingredients for Red White & Blue Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled for at least 10 minutes
- 1 ¼ cup (250 g) brown sugar, tightly packed
- ½ cup (100 g) sugar
- 1 large egg + 1 egg yolk, room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup (70 g) semisweet chocolate chips, plus additional for topping (optional)
- ⅓ cup (70 g) white chocolate chips, plus additional for topping (optional)
- 3-4 Tablespoons red, white, and blue sprinkles
Step-by-Step Instructions
- In a large bowl, combine the melted (and cooled) butter with the brown sugar and sugar. Stir until well-combined.
- Add the egg, egg yolk, and vanilla extract. Stir until fully incorporated.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the semisweet and white chocolate chips.
- Add the sprinkles and use a spatula to gently fold them into the batter.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to chill the dough.
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- Once chilled, roll the dough into approximately 2-Tablespoon-sized scoops. Gently shape into balls and place them on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake for 10-11 minutes. The centers may still appear slightly underbaked, but they will firm up as they cool on the cookie sheet.
- If desired, gently press additional chocolate chips and white chocolate chips into the tops of the cookies within 1 minute of removing them from the oven.
- Allow the cookies to cool completely on the cookie sheet before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Red, White & Blue Chocolate Chip Cookies are a festive treat on their own, but they’re even better with a cold glass of milk or a scoop of vanilla ice cream. For a patriotic twist, serve them alongside a fruit platter featuring strawberries, blueberries, and whipped cream. They’re also a great addition to any summer BBQ or Fourth of July celebration!
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container—it helps retain moisture. If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds. For longer storage, freeze the dough balls or baked cookies in a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try using dark chocolate chips instead of semisweet for a richer flavor. You can also swap the red, white, and blue sprinkles for seasonal colors like orange and black for Halloween or red and green for Christmas. For a nutty twist, fold in ½ cup of chopped pecans or walnuts into the dough before chilling.
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step and bake the cookies right away—they’ll still taste great, though they may spread a bit more. To save time on cleanup, use a stand mixer to combine the wet and dry ingredients. You can also prepare the dough ahead of time and keep it in the fridge for up to 2 days before baking.
Baking Like a Pro: Equipment Guidance
For best results, use a silicone baking mat or parchment paper to prevent sticking and ensure even baking. A cookie scoop (about 2 tablespoons in size) will help you create uniform dough balls for perfectly shaped cookies. If you don’t have one, a measuring spoon works just fine. A wire cooling rack is also handy for letting the cookies set without becoming soggy.
Red White & Blue Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10 minutes
- 1 ¼ cup brown sugar tightly packed
- ½ cup sugar
- 1 large egg + 1 egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ⅓ cup semisweet chocolate chips plus additional for topping, optional
- ⅓ cup white chocolate chips plus additional for topping, optional
- 3-4 Tablespoons red white and blue sprinkles
Instructions
- Combine your melted (and cooled) butter and sugars in a large bowl and stir until well-combined.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet and mix until combined.
- Stir in semisweet and white chocolate chips.
- Add sprinkles and use a spatula to fold into the batter.
- Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
- Once oven has preheated, remove your chilled cookie dough from the freezer and roll dough into approximately 2-Tablespoon-sized scoops. Roll gently to form a ball and place on prepared cookie sheet (space cookies at least 2″ apart).
- Bake on 350F (175C) for 10-11 minutes, centers of the cookies may still seem slightly underbaked — allow cookies to cool completely on cookie sheet to finish cooking there, this will help keep them nice and soft.
- If desired, gently nestle additional chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.