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!
Servings: 24 cookies
Calories: 141kcal
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: 141kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 56mg | Potassium: 40mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 129IU | Vitamin C: 0.04mg | Calcium: 27mg | Iron: 0.5mg