Red White and Blue Chocolate Chip Cookies

These red white and blue chocolate chip cookies are so festive and fun for July 4^th and Memorial Day! They are soft and chewy, full of chocolate chips. Gorgeous red, white, and blue chocolate flowers make them perfectly patriotic.

For more red, white, and blue desserts, try our patriotic cheesecake bars, parfait cups, and July 4^th cupcakes!

4^th of July chocolate chip cookies

Cookies are definitely my go-to treat for any holiday. They are simple to make, easy to transport, and always a hit with family and guests.

This time around, I decided to give a classic chocolate chip a festive makeover and add red, white, and blue chocolate flowers for a patriotic look.

The cookies are wonderfully soft and chewy with crispy edges. And they get even better the second day, perfect for making ahead of time and bringing them to a party!

For an easy version with cake mix, try these patriotic chocolate chip cake mix cookies!

Chocolate flowers

Before we get to the cookies, we want to create a bunch of red, white, and blue chocolate flowers. Making the chocolate flowers takes a bit of time, but there’s nothing fancy about the rest of the recipe, I promise. And for your efforts, you’ll be rewarded with the prettiest 4^th of July cookies ever!

Supplies

• 1/3 cup of each red, white, and blue candy melts – I used white, royal blue, and red candy melts. Candy melts contain stabilizers that hold up better when you push them into the hot cookies. Regular chocolate tends to melt more, and you’d lose the flower shapes.
• silicone flower mold – This mold is made from a sturdy silicone that is still flexible enough to easily release the flowers. The flowers are very detailed and half the perfect size for our cookies. Of course, you can use any flower mold you want. Ideally, the flowers should be 1/2 inch in size.
• disposable piping bags – to pipe the melted chocolate into the mold.

Ingredients

Once you have your chocolate flowers, it’s time to bake these gorgeous red white and blue chocolate chip cookies! You’ll need a couple of basic baking ingredients:

• 1/2 cup salted butter – Let the butter soften for about 20 minutes before starting. If using unsalted butter, add a pinch of salt to the dough.
• 1/2 cup granulated sugar – creates those crispy edges.
• 1/2 cup light brown sugar – Pack the brown sugar tightly into your measuring cup to get the right amount.
• 1 teaspoon vanilla extract – adds depth of flavor to the cookies.
• 1 large egg – Like the butter, let the egg sit on the counter for a bit to come to room temperature.
• 1 1/4 cups all-purpose flour – It’s important to measure the flour accurately. Too much flour will give you dry, dense cookies. Either weigh the flour with a digital kitchen scale or use the spoon-and-level method.
• 1/2 teaspoon baking soda – Baking soda and baking powder lend the perfect chewy texture to these cookies.
• 1/4 teaspoon baking powder
• 1 cup semisweet chocolate chips – Feel free to swap in milk, white, or bittersweet chocolate chips if you’re feeling like a little something different.
• 72 chocolate flowers – 24 of each color.

Instructions

Storage Tips

• Store: Once the cookies have cooled to room temperature, put them in an airtight container. They will last for up to 5 days at room temperature. Keep the container away from heat sources and direct sunlight to prevent the chocolate flowers from melting.
• Freeze: For longer storage, place the cookies in a freezer-safe container or bag and freeze them for up to 3 months. When ready to eat, thaw the cookies on the counter for a few hours before serving.