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+ servings
thick red white and blue chocolate chip cookies
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Loaded Patriotic Chocolate Cookies

These ultimate, loaded Patriotic Chocolate Cookies are booming with red, white and blue m&m candies, melty dark chocolate chips and chocolate chunks!  These fun and irresistible cookies are perfect for your 4th of July weekend and celebrations!
Prep Time15 mins
Cook Time12 mins
Course: Dessert
Keyword: chocolate, chocolate chips, chocolate chunks, chocolate cookies, cookies, dark chocolate
Servings: 20 Servings
Author: Kim Lange


  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • ½ cup dark unsweetened cocoa powder I used Hershey’s Special Dark
  • 2 ½ cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips. I used Ghirardelli 60% baking chocolate chips add more for tops of cookies
  • 1 cup chocolate chunks I used Enjoy Life Chocolate Chunks, add more for tops of cookies
  • 1 cup red, white and blue m&ms


  • Preheat oven to 350°. Prepare baking sheets lined with parchment paper or silicone baking mats and set aside.
  • Using mixer, beat butter and sugar until it’s very light and fluffy.
  • Beat in the eggs on medium-low speed one at a time until well combined.
  • In another medium bowl, whisk together the dry ingredients, flour, cocoa powder, baking soda, cornstarch and salt. Add the flour mixture to the butter mixture and combine on low until just combined.
  • Add the m&ms, chocolate chips and chunks and combine on low until evenly distributed, being careful not to overmix.
  • Using a large cookie scoop, scoop cookies onto a sheet pan lined with parchment paper 2 inches apart. Add extra m&m's, chips/chunks on top if desired!
  • Bake cookies for 12-15 minutes, until the edges look set and the top is mostly dry. Cool for 10 minutes on the sheet pan.


  • Measure the flour correctly to get tender cookies. Don't pack it, fluff it up with a fork before measuring, or use the spoon and level method.
  • How to Store: Store cookies up to 2-3 days in an airtight container. Zap them few seconds in the microwave to get the chocolate chips and chunks all gooey. Even add some ice cream on top for a special, amazing treat! I won't even mention hot fudge too...ha!
  • Freezing Instructions for Raw Cookie Dough Scoops: Make the dough and scoop the cookies. Freeze cookie scoops completely on a cookie sheet, then store in a freezer ziplock bag. Bake frozen at 350F° for an extra minute or two.
  • Freezing Baked Cookies: Bake cookies and place in freezer in freezer ziplock back or sealed container up to 3 months. Thaw when you want a cookie or 2 or zap them in the microwave!