Red, white, and blue chocolate chip cookies chocked full of chocolate chips and M&M’s, topped with a royal icing drizzle and sprinkles just for fun.
These tasty little bar cookies are the perfect treat for your 4th of July Celebration. And since they start with a mix, they’re amazingly easy!
These 4th of July chocolate chip cookies are a slight variation on my Valentine M&M Sugar Cookie Bars .
But instead of a sugar cookie mix, I’m using a chocolate chip cookie mix.
And the white chocolate drizzle gets replaced with royal icing. Royal icing is a little less likely to melt all over your hands. Although I can’t guarantee they won’t get a little sticky.
The great thing about this recipe is that you get 2 dozen party-worthy cookies with 1 shot. That means less fuss and less time with your oven on.
Not that that ever stops me. Baking in the summer is totally a thing with me. And here’s a great time saver. For 4 dozen cookies, double the recipe and divide the dough between 2 9×13 inch foil pans.
First we need to prepare the pan. Spray the bottom of a 9×13 inch pan with cooking spray. Then lay down a sling of parchment paper and spray again.
The initial spray helps keep the parchment from slipping around. You can skip this step but the parchment makes cutting and clean up so much easier. And you still need to spray the pan.
Next, mix up your cookie dough. Betty Crocker is my favorite. And, no, they didn’t pay me to say that. I just know that I’m always going to get good results when I use their products.
FYI, their brownie and cake mixes are my go-to mixes, too. Mix according to the instructions on the bag.
Tip: soften the butter quicker by cutting it into pieces.
Then mix in half of the M&M’s and press the dough into your prepped pan.
It will seem like there isn’t enough, but trust me, it will cover the bottom. Just keep working it.
Sprinkle the rest of the M&M’s on top and press them lightly.
Bake for around 20 minutes until they’re golden brown around the edges.
Let them cool in the pan then lift them out and cut them in 4 rows by 6.
Place them on a cooling rack that is over a sheetpan or parchment.
Mix the royal icing and water and stir until smooth.
I had fully intended on making royal icing from meringue powder but then I saw this tub of premade when I was looking for 4th of July themed sprinkles. It was so easy and worked great! I found it at Michael’s in the cake decorating department. You can also get it here.
Drizzle the royal icing over the cookies.
But Lisa, why do I have to cut the cookies first? Can’t I drizzle them first and then cut them?
Glad you asked. If you wait to cut them, the icing will crack and maybe fall off because it sets up hard. Also, this way you get nice icing drips on the sides. Yum!
If you’re using sprinkles, sprinkle them on right away before the icing has a chance to set.
Then you can stack them, bag them, whatever you like.
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