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Patriotic Chocolate Chip Cookies

These Patriotic Chocolate Chip Cookies are a red, white, and blue twist on classic chocolate chip cookies. They are filled with white baking chips and a fun mix of patriotic sprinkles. Perfect for a 4th of July party or any patriotic event! For another easy patriotic cookie, try my Red, White, and Blue Cake Mix Cookies too.

White chocolate chip cookies with red, white, and blue sprinkles.

Cookies are one of the easiest desserts to prepare for parties and events. They are quick to make, travel well, and are the perfect amount of sweetness after a big meal.

I’ve wanted to add some patriotic-themed cookies to my recipe index for a while now and I’m so excited to have this recipe ready to publish!

These cookies are filled with pretty red, white, and blue sprinkles and they are excellent for sharing at a cookout or barbecue on the 4th of July. You could also make them for another patriotic event or even an Olympics watch party.

White chocolate chip cookie with red, white, and blue sprinkles split in half and stacked.

What I Love About This Recipe

  • It’s a one bowl recipe! I’m always thrilled about less dishes to wash.
  • No electric mixer required. The butter is extra-soft, so these are easy to mix up.
  • No chilling the dough! Cookies, faster.
  • Perfectly soft and chewy. So good!
Headshot photo of woman smiling and wearing a white dress and gold necklace.

Recipes by a Real Person in a Real Kitchen

In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.

This recipe is a spin-off of my favorite chocolate chip base recipe that I’ve used as a starting point for several of my cookies, including yummy Crumbl Copycat Skillet Cookies.

For this recipe, I’ve exchanged chocolate chips for white chips and added a healthy dose of colorful sprinkles for a patriotic treat!

Ingredients For Patriotic Cookies

In addition to baking staples, you will need a few mix-ins for these cookies. We’re going to use white baking chips (grab your favorite at the grocery store) and patriotic sprinkles (red, white, and blue).

Now, sprinkles oftentimes bleed when mixed into cookie dough. If you select jimmies (the long cylindrical sprinkles) you probably won’t have any issues with bleeding. Nonpareils (the tiny round orb-type) tend to bleed. And fancy mixes (like the ones I have here) are a toss-up.

To avoid bleeding, I instruct you to only fold the sprinkles in a few times. You want to fold, not stir. The sprinkles won’t be totally incorporated into the dough, but the less mixing, the less bleeding. When you scoop the dough you can fix this by scooping a more even amount of sprinkles as you bring the scoop across the bowl of dough.

Alternatively, you can skip adding the sprinkles to the dough and simply press some into the top of each cookie.

Fresh Baked Cookies ASAP

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To Test Sprinkles for Bleeding

To test sprinkles for bleeding, simply grab a scoop of dough, add a 1/2 teaspoon or so of sprinkles and gently knead into the dough. If the sprinkles bleed, you know you’ll need to be extra-careful when adding them to your full batch of dough.

My sprinkles did bleed, but by carefully folding the dough I was able to minimize the bleeding and I think they look so pretty in the finished cookie!

A stack of white chocolate chip cookies with red, white, and blue sprinkles inside and on top.

How to Store or Make Ahead

These cookies are perfect for making in advance. Store the cookies in an airtight container at room temperature up to 5 days. I think they are best the first two days, otherwise I like to freeze them!

How to Freeze

Wrap cookies in plastic wrap, package in freezer bags or containers and store in the freezer for 1-2 months.

White chocolate chip cookies with red, white, and blue sprinkles on top.

FAQS for Cookies

Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.

Why Did My Cookies Turn Out Dry?

This problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!

Or, the cookies might be overbaked. These cookies should be baked until they are just barely golden brown on the edges. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).

Cookies Turned Out Too Flat?

This problem is usually caused by a dough that is too warm. Perhaps the butter was too melty or you are working in a very warm kitchen. If the dough seems to sticky and hard to work with, give it an hour or two in the fridge to chill before baking.

Why Did My Cookies Burn?

Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it will negatively affect your baking–and even the best recipes won’t work correctly.

Don’t Forget to Pin It for Later!

Cookies with white chocolate chips and patriotic mixed sprinkles, with the words, "Red, White, and Blue Cookies!"

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White chocolate chip cookies with red, white, and blue sprinkles.

Patriotic Chocolate Chip Cookies

These easy Patriotic Chocolate Chip Cookies are a great last-minute recipe for the 4th of July! The dough comes together quickly without an electric mixer and does not require chilling. Add your favorite red, white, and blue sprinkles for a touch of patriotic charm!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 141 kcal

Ingredients
  

  • 8 tablespoons unsalted butter 4 ounces
  • 1/2 cup brown sugar 3.5 ounces
  • 1/3 cup sugar 2.3 ounces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour 7.5 ounces
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • ¼ cup patriotic sprinkles (plus extra for topping cookies if desired)

Instructions
 

  • Preheat oven to 350°F. Line two large baking sheets with parchment paper.
  • Soften butter in a large microwave-safe bowl. Butter should be quite soft, but not melted. It should smush easily with a fork. This is warmer than a room-temp butter.
  • Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth. Add egg and vanilla extract to the butter mixture and stir until smooth.
  • Add all dry ingredients (flour, baking soda, baking powder, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don't overmix).
  • Add the chocolate chips and fold in gently with a spatula. Add sprinkles and fold in (don't stir!) just a few times to avoid bleeding.
  • Use a 1.5 tablespoon cookie scoop (a #40 scoop) to scoop out cookies and arrange a few inches apart on baking sheets. Add a few extra sprinkles on top of each cookie if desired.
    Bake cookies one tray at a time for about 10 minutes or until very lightly golden on the edges. Don't overbake. Cookies will still be soft in the center.

Notes

Skip Sprinkles Bleeding Into the Dough
To avoid bleeding, I instruct you to only fold the sprinkles in a few times. You want to fold, not stir. The sprinkles won’t be totally incorporated into the dough, but the less mixing, the less bleeding. When you scoop the dough you can fix this by scooping a more even amount of sprinkles as you bring the scoop across the bowl of dough.
How to Store or Make Ahead
These cookies are perfect for making in advance. Store the cookies in an airtight container at room temperature up to 5 days. I think they are best the first two days, otherwise I like to freeze them!
How to Freeze
Wrap cookies in plastic wrap, package in freezer bags or containers and store in the freezer for 1-2 months.

Nutrition

Calories: 141kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 56mgPotassium: 40mgFiber: 0.2gSugar: 13gVitamin A: 129IUVitamin C: 0.04mgCalcium: 27mgIron: 0.5mg
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