Patriotic Chocolate Chip Cookies are red, white and blue soft chocolate chip cookies, easy to make, and totally festive!
Make sure to check out my Rainbow Chocolate Chip Cookies too!
Let’s all get a little patriotic, and enjoy a chewy, chocolate chip cookie that just happens to be red, white and blue. Of course, I used some pretty gold stars on top too…because…pretty. But those are totally optional.
What’s more American than a chocolate chip cookie? So I decided to make the classic a little festive, which is perfect for 4th of July, Memorial Day, or Labor Day Parties! The recipe is pretty simple to make and the method of making them red, white, and blue is easy too!
I just don’t recommend the red coloring that is liquid form you can find in the supermarket. It does work, but you will need to use a LOT of it to get that true red color.
Tools You Will Need:
The cookie dough itself doesn’t require anything special that you probably don’t already have: A mixer, a baking sheet, measuring tools, a rubber spatula, and of course the ingredients. But to get the perfect patriotic look here’s what I recommend:
- If you’re love the look of those little foil gold stars that I have on my cookies in the picture, here’s where I ordered mine. You could also use star shaped sprinkles too!
- The red food coloring is pretty key in this recipe to get that vibrant red. THIS BRAND makes a super vibrant red. Or you can get the whole kit with all the colors, which is really nice to have!
Make the cookie dough: The dough comes together very quickly, and is easy to make. Pretty much like all chocolate chip cookie recipes.
Next, divide the dough into three equal portions. You will dye one of the portions red, leave one plain, and the other one you will dye blue.
More About the Food Coloring:
Above I mentioned the type of food coloring can matter. I recommended a gel-style red food coloring as opposed to the liquid drops you can find at the supermarket. It does work, but you will need to use a LOT of it to get that true red color, and since it is liquid it can change the texture of the dough when you add a it. The gel is very potent, is a thick texture and requires you to use much less.
Next place a piece of plastic wrap on the counter and form each dough portion out into a a 15- inch long log.
Place the three logs of dough next to each other on the plastic wrap, and wrap them tightly with the plastic wrap, forming one large log of dough. The plastic wrap is just used to keep your hands clean and allow you to make a smooth log of dough.
Remove the cling wrap and then just break off the dough with your hands into approximately 2-tablespoon portions. Roll the dough into a loose ball and place it onto a parchment lined baking sheet.
When they bake, they will be totally perfect. I promise you…
Tips On Adding Sprinkles:
If you use the foil stars like I used here, you will add them AFTER they are baked. But if you choose to use traditional sprinkles, add then BEFORE you bake the cookies.Print
Red White and Blue Cookies that are festive and delicious!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups flour
- 2 cups chocolate chips
- red and blue food coloring
- golden star sprinkles, if desired
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed until light and fluffy. Add in the egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the chocolate chips evenly.
- Divide the cookie dough into 3 equal portions. Using the food coloring, color one portion of the dough red, and the other blue, leaving one uncolored.
- Roll each dough into approximately a 15-inch rope. Place the three next to each other on a large piece of cling wrap. Wrap the cling wrap up tightly, pressing the doughs together forming a large log. Remove the cling wrap and breaking off the dough with your hands into approximately 2-tablespoon portions. Roll the dough into a loose ball and place it onto the prepared baking sheet and bake for 9 minutes or until the edges are set. Don’t over bake these!!
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
- If desired sprinkle with star sprinkles, pressing them gently into the warm cookie.
I prefer using red food color gel instead of liquid. It produces a more vibrant red color, and you won’t need to use as much.
*Be careful to not over bake these. There is a slightly larger amount of flour in these to ensure thickness, but if you bake them too long, they will get very firm. The cookies might even seem under-baked when you remove them from the oven. This is fine.
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 14.7 g
- Sodium: 105 mg
- Fat: 9 g
- Carbohydrates: 23.5 g
- Protein: 2.4 g
- Cholesterol: 23.9 mg