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4 patriotic brownie cookies on a round white plate

Red White and Blue Brownie Cookies

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Chewy Brownie Cookies are addictive any time of the year, but the addition of  Patriotic M&Ms transforms them into rich 4th of July Cookies.

The basic chocolate Brownie Cookie Recipe has been a family favorite since the early days of the Food Network. Caprial Pence, a James Beard chef award winner, shared this recipe on Cooking Live back in the 1990s.

3 4th of july cookies on a white plate

Why You Should Make these 4th of July Cookies

  • They taste like brownies except you can grab a handful and go!
  • They’re made in one bowl.
  • You can adapt them for any holiday with different M&Ms or just use chocolate chips.

Frequently Asked Questions

What Makes these Brownie Cookies?

They have all the best features of brownies: A crackly crust, fudgy centers, and a marvelous bold chocolate flavor.

How Do You Know When Brownie Cookies are Done?

You don’t want to overbake or these cookies will lose some of their fudginess. Mine were perfect after 10 minutes, but all ovens cook differently. The tops should look just set, which can be any where from 7-10 minutes.

How Do You Store Brownie Cookies?

Once they’re cooled, place them in an airtight container and store at room temperature for 3-4 days. If you know you won’t eat them all within that time frame, put them in the freezer.

How Do You Freeze Brownie Cookies?

Make sure they’re completelly cooled so no condensation builds up as they freeze. They should be layered in an airtight, freezer safe container. They’ll keep well for up to 3 months.

4 patriotic brownie cookies on a round white plate
  • Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set them aside.
  • Place the chocolate and butter in a large heat-safe bowl and microwave, stopping and stirring at 30-second intervals until melted.
  • When the chocolate is just melted, add the sugar and mix well.
  • Mix in the eggs one at a time, then the vanilla, and mix well.
  • Add the flour and half the M&Ms and mix well.
  • THIS IS KEY: Let the dough rest for about 15-20 minutes or until it is scoopable. If you don’t it will be too runny to make mounds of dough.
  • Use a medium cookie scoop, cleaning as needed, and drop mounds onto your prepared sheet pan. Bake for about 10 minutes, or just until the cookies are set. PRO-Tip: Wash out your cookie disher as needed. The dough is sticky and you’ll get better scoops when it’s clean.
  • PRO-Tip: Use a moist finger to tap down and shape any of the spikes on the dough balls. This is a nice idea if you plan to serve these to company.
  • Press 3-4 more candies onto each cookie before they cool. Tap the cookies into rounds by using a greased spatula, if desired.
  • Let cool on the pan for at least 5 minutes, then remove to a cooling rack.
Brownie Cookie Ingredients on a rimmed baking sheet

Ingredient Notes

  • Unsweetened Chocolate – I used Scharffen Berger brand. Ghirardelli is another alternative
  • Butter – I used salted butter
  • Eggs – Use large eggs
  • Vanilla Extract – Do not use imitation vanilla. Look for the words Real or Pure Vanilla Extract
  • All-Purpose Flour
  • Salt – Table Salt is fine
  • M&Ms – Look for seasonal colors for the holidays, may substitute semi-sweet chocolate chips for an even more intense chocolate flavor
Overhead view of 4th of July cookies on a white tray

More Patriotic Recipes You’ll Love:

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3 4th of july cookies on a white plate

The Recipe: Patriotic Brownie Cookies

A Chewy Brownie Cookie that's perfect for any occasion by swapping out different seasonal M&Ms or chocolate chips.

Ingredients

  • 6 ounces unsweetened chocolate
  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
  • 1 1/2 cups Patriotic M&Ms or semisweet chocolate chips, divided

Instructions

    1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper and set aside.
    2. Place the chocolate and butter in a large heat safe bowl and microwave, stopping and stirring at 30 second intervals until melted.
    3. When the chocolate is just melted, add the sugar and mix well.
    4. Mix in the the eggs one at a time, then the vanilla and mix well.
    5. Add the flour and half the M&Ms and mix well.
    6. THIS IS KEY: Let the dough rest for about 15-20 minutes or until it is scoopable. If you don't it will be too runny to make mounds of dough.
    7. Use a medium cookie scoop, cleaning as needed, and drop mounds onto your prepared sheet pan. Bake about 10 minutes, or just until the cookies are set.
    8. Press 3-4 more candies onto each cookie before they cool. Tap the cookies into rounds by using a greased spatula, if desired.
    9. Let cool on the pan at least 5 minutes, then remove to a cooling rack.

Notes

Holding back half the M&Ms will make the baked cookies come out rounder. Use the rest to press into the hot ookies to garnish when they come out of the oven.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 163Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 50mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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4 comments on “Red White and Blue Brownie Cookies”

  1. My kids couldn’t really stop eating these!! So good and delish!

  2. They would be a favorite here, I’m sure! Happy 4th of July Liz-enjoy:@)

  3. Such beautiful and festive cookies – red, white, and blue really go well together with brown, right? Needless to say, everything is better with brownies!

  4. Save one, or a dozen, for me, please? They look so good!

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