These Patriotic M&M Oreo Cookies are the perfect dessert to bring to your 4th of July festivities. Whether you’re hosting a backyard BBQ, heading to a neighborhood block party, or waiting for the fireworks, these cookies are guaranteed to be the first dessert to disappear from the table!
In this recipe, I added a little secret ingredient that takes this bakery-style cookie up a notch: instant vanilla pudding mix. Using pudding mix in the dough does two magical things: it adds a subtle, rich vanilla flavor profile, and it locks in moisture. This ensures your cookies stay incredibly soft and thick in the center while maintaining that classic, slight crunch on the outside. In my opinion, that is the absolute perfect cookie texture!
The best part about this base dough is its versatility. You can easily adapt this recipe for Valentine’s Day, Easter, Halloween, or Christmas. All you need to do is swap out the patriotic M&Ms and sprinkles to match whatever holiday you are celebrating! I really hope you guys enjoy this easy, crowd-pleasing cookie recipe. Happy baking!
What You Need to Make These Cookies
Before you get started, gather these essential ingredients. Using the right tools and temperatures will ensure you get that perfect, thick bakery texture!
- All-Purpose Flour: This provides the core structure for your giant cookies.
- Sugar: For the perfect amount of sweetness and moisture.
- Salt: Enhances all the rich chocolate flavors. Sea salt or pink Himalayan salt works beautifully here.
- Baking Soda: Helps the cookies rise and spread just right. Always double-check that your baking soda is fresh and not expired!
- Unsalted Butter (Room Temperature): Using unsalted butter allows you to completely control the salt content. Bring it to room temperature a couple of hours before baking—it should be soft enough that your finger leaves a dent when pressing it.
Quick Tip: If you forget to set it out, zap it in the microwave for about 15–20 seconds, but be careful not to melt it completely! - Pure Vanilla Extract: Adds that classic, deep bakery flavor.
- Eggs (Room Temperature): Bringing your eggs to room temperature helps them emulsify effortlessly into the batter without over-mixing.
- Instant Vanilla Pudding Mix: This is the secret weapon! Make sure it is instant pudding mix, not cook-and-serve, and not sugar-free.
- Milk Chocolate Chips: Premium chips make a huge difference. Guittard is an amazing choice for a rich, smooth melt.
- Milk Chocolate M&M’s: Use festive red, white, and blue for the 4th of July, or swap them out for any holiday flavor you like.
- Oreos: Use the entire sandwich cookie, including the cream filling! Regular Oreos work perfectly, but feel free to experiment with Double-Stuf or seasonal flavors.
- Sprinkles: Toss in your favorite jimmies or nonpareils to add a final pop of celebratory color.
What Supplies You Need
Having the right tools on hand makes baking these giant, bakery-style cookies an absolute breeze. Here are the kitchen essentials I use and love:
- Large Cookie Scoop: Essential for getting those massive, uniform cookie portions. I love using this large cookie scoop.
- Food Scale: Precision is everything when baking thick cookies! I have used the Greater Goods Food Scale for over a decade and haven’t had a single issue with it.
- Baking Pan: A high-quality pan ensures even heat distribution. I love using the Nordic Ware brand for all my baking needs.
- Silicone Mats or Parchment Paper: To keep your cookies from sticking and help them bake evenly. I prefer to use silicone baking mats that I get right from Amazon.
How to Make Party Like It’s 1776 Bakery-Style Cookies
Follow these step-by-step instructions to get that perfect, thick bakery texture every single time.
Step 1: Cream the Butter and Sugars
In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and sugars on medium speed. Beat the mixture until it is light and fluffy.
Step 2: Add the Wet Ingredients
Beat in the room-temperature eggs and pure vanilla extract until the mixture is completely smooth.
Baker’s Tip: Be sure to stop the mixer a couple of times to scrape down the sides and up the bottom of the bowl so everything emulsifies perfectly!
Step 3: Whisk the Dry Ingredients
In a separate large bowl, thoroughly whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt.
Step 4: Combine and Add the Mix-ins
Gradually add the dry flour mixture to the wet butter mixture, stirring just until combined. Next, add the milk chocolate chips, patriotic M&Ms, sprinkles, and chopped Oreos. Mix by hand just until everything is distributed.
CRITICAL TIP: Once you add the chopped Oreos, do not over-mix or the cream and crumbs will bleed, giving your dough an unappetizing grey color. I highly suggest folding the Oreos in gently by hand!
Step 5: Scoop and Weight the Dough
For that signature, high-end look, precision is everything. Follow these steps to ensure every cookie is a masterpiece:
- Weigh for Consistency: Precision is key to a true boutique-bakery size. Use a food scale to portion your dough into exact 4-ounce rounds. Alternatively, if you prefer to use a large cookie scoop, firmly press two scoops together to form each portion.
- The “Vertical Stack” Technique: To achieve a thick, bakery-style dome, avoid rolling the dough into smooth balls. Instead, gently pull the portioned dough apart in the center and stack the two halves back on top of each other, cut-side facing upward. This creates a “craggy,” vertical mound that encourages upward growth rather than spreading flat.
- Strategic Garnish: Please note that sometimes the moisture from the freezer or refrigerator can cause the M&Ms on top to discolor or fade slightly. To counteract this and maintain a “loaded” professional finish, take a few extra M&Ms or Oreo chunks and press them into the top of the dough mound immediately before it goes into the oven. This ensures your cookies look stunning the moment they are pulled from the heat.
Step 6: The “Secret Sauce” Chilling Step
I never bake a cookie without chilling the dough first, and for the absolute best results, freezing the dough is the ultimate secret sauce! Freezing ensures a perfectly thick, tall cookie that retains a wonderfully soft and chewy center without spreading flat in the oven.
- The Best Method: Place your cookie dough mounds into a food storage container (you can easily fit about 12 per container) and freeze them overnight (or up to 4 months).
- The Same-Day Method: If you are in a rush to bake them the same day, pop the dough balls into the freezer for at least 2 hours before baking.
Step 7: Bake and Round to Perfection
When you are ready to bake, preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place the chilled cookie dough balls at least 2 inches apart. For reference, I use a standard half-sheet pan and bake just 6 cookies at a time.
Bake for 17 to 20 minutes or until the edges have set and the tops are just set.
The Secret to Perfectly Round Cookies: If you want your cookies to look like they came from a high-end boutique storefront, use the round cutter trick! Immediately when you pull the cookies out of the oven while they are still piping hot, place a round cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself). Make a large, gentle circular motion so the warm edge of the cookie comes in contact with the cutter. This smooths out any uneven edges instantly!
Allow the cookies to cool on the baking sheet for about 10 minutes to finish setting up before moving them.
Step 8: Storage
Once your cookies are completely cooled, they should be kept in an airtight container at room temperature for up to 1 week, or kept in the freezer for up to 6 months.
Baking Troubleshooting FAQ
Q: Why did my cookies spread out and turn flat?
A: Flat cookies are usually caused by one of two culprits:
The dough wasn’t chilled long enough: Chilling solidifies the butter fat. If the butter is too warm when it hits the oven, it melts instantly, causing the cookie to spread flat before the flour structure can set. Make sure you chill the dough for at least 2 full hours (overnight is best!).
The butter was too warm to start: If you softened your butter in the microwave and it accidentally melted even a little bit, it alters the chemistry of the dough. Butter should be room temperature but still holds its shape.
Q: My cookie dough looks grey. What happened?
A: This happens when the chopped Oreos are over-mixed into the batter.
The dark cookie crumbs and white cream filling bleed into the pale dough, turning it a muddy grey color. To prevent this, always mix your base dough completely before adding the Oreos, and then gently fold the cookie chunks in by hand just until distributed.
Q: Why are my cookies dry or cakey instead of soft and chewy?
A: This is usually a measuring issue. If you scoop your flour directly out of the bag with a measuring cup, you end up packing too much flour into the recipe. For the most accurate, bakery-style results, I highly recommend using a food scale to weigh your flour. If you don’t have a scale, fluff your flour with a fork, spoon it gently into your measuring cup, and level it off with a knife.
Q: Can I use Cook & Serve or Sugar-Free pudding mix instead?
A: No, you definitely want to stick to Instant Vanilla Pudding Mix (the standard version). Cook & Serve pudding requires heat to activate its thickening starch, which won’t work properly in a cookie dough. Sugar-free pudding mixes use different starches and artificial sweeteners that will change the moisture levels, leading to a drier, spreading cookie with a different texture.
Q: How do I get that perfectly round, bakery-smooth shape?
A: If your cookies look a little misshapen when they come out of the oven, use the “cookie scoot” trick! Immediately after pulling the baking sheet out of the oven while the cookies are still piping hot, place a large round cookie cutter or a large upside-down glass over the cookie. Gently swirl it around in a circular motion for a few seconds. This smooths out any uneven edges and molds the cookie into a flawless, picture-perfect circle.
Frequently Asked Questions
Q: What is a bakery-style cookie?
A: These are massive, heavy-duty treats inspired by famous boutique bakeries. They are characterized by being exceptionally large, tall, and thick, with a perfectly golden, slightly crispy exterior and a rich, gooey, soft interior.
Q: Do I absolutely have to chill the cookie dough?
A: I am going to say YES! No matter what cookie I make, I always chill the dough before it hits the oven. When you chill your cookie dough, the fats solidify, meaning the cookies come out much thicker and chewier. It also gives the ingredients time to meld, resulting in a more enhanced flavor profile that won’t spread flat while baking.
Q: How far in advance can I make the cookie dough?
A: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or frozen up to 4 months.
Baking Tip: You can bake the cookie dough balls straight from the freezer! Just note that your total baking time will be a few minutes longer.
Q: Can I make smaller cookies?
A: Of course! If you want to make smaller cookies, your baking time will be reduced. For 2-ounce cookies—which is half the size of this recipe (or 1 large cookie scoop)—bake them at 350°F for 12 to 15 minutes.
Q: Can I make even bigger cookies?
A: Absolutely! For true show-stopping giant cookies, scale them up to 6 ounces (about 3 cookie scoops). Bake these larger mounds at a higher heat of 410°F for just 9 to 10 minutes. This high heat sets the outside quickly while keeping the inside beautifully soft and gooey. Let them cool on the pan for 10 minutes to finish setting up before moving them.
Q: Can I halve this recipe?
A: Yep! Simply cut all of the ingredient measurements in half, and you should end up with a perfect smaller batch of about 15 cookies.
Q: What brand of chocolate chips do you recommend?
A: A quick pro-tip is to always use high-quality chocolate. Trust me, it makes a massive difference in your final product! My favorite go-to brand is Guittard Chocolate Chips. In my opinion, they are seriously the best chips on the market for flavor and melt.
Q: What does vanilla pudding mix do to the texture?
A: Instant pudding mix is absolute magic in cookie dough! Not only does it boost the rich vanilla flavor profile, but it also locks in moisture to guarantee a soft, pillowy interior with that coveted, slightly crunchy bakery edge.
Q: Can I omit the vanilla pudding mix?
If you need to omit it due to preference or availability, you would ideally need to replace the dry volume of the pudding mix with an equal amount of all-purpose flour (1 cup) to maintain the dough’s consistency, though the cookies will likely be less soft and may spread more than the original recipe intends.
Q: How should I store the baked cookies?
A: Keep your baked cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the baked cookies for up to 6 months—just pop them in the oven or microwave for a few seconds to get them warm and gooey again before serving!
I can’t wait to see your version of these cookies! Please snap a photo of your creations, post them on Instagram, and tag me so I can share the love. Don’t forget to use #eazypeazylemonsqueezee so I can find your post!
Party Like It's 1776 Bakery-Style Cookies
- June 27, 2026
- 31
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- 2 cups (or four sticks) unsalted butter, softened to room temperature
- 2 cups brown sugar
- 1 cup granulated sugar
- 4 large whole eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 5 cups all purpose flour
- 1 cup instant vanilla pudding mix, (not cook-and-serve, not sugar-free)
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups M&M's red, white, & blue
- 2 cups chocolate chips
- 12 Whole Oreos, chopped into large, chunky pieces (approx. 2 cups)
- 2 cups red, white, & blue sprinkles (jimmies or nonpareils)
- Supplies:
- Baking pan
- Silicone mat or parchment paper
- Cookie scoop or food scale
Directions
- Step 1
- Cream the Butter and Sugars: In a large bowl using a hand-held mixer or a stand mixer fitted with the paddle attachment, cream the softened butter and sugars on medium speed. Beat the mixture until it is light and fluffy.
- Step 2
- Add the Wet Ingredients: Beat in the room-temperature eggs and pure vanilla extract until the mixture is completely smooth. Baker’s Tip: Be sure to stop the mixer a couple of times to scrape down the sides and up the bottom of the bowl so everything emulsifies perfectly!
- Step 3
- Whisk the Dry Ingredients: In a separate large bowl, thoroughly whisk together the all-purpose flour, instant vanilla pudding mix, baking soda, and salt.
- Step 4
- Combine and Add the Mix-ins: Gradually add the dry flour mixture to the wet butter mixture, stirring just until combined. Next, add the milk chocolate chips, patriotic M&Ms, sprinkles, and chopped Oreos. Mix by hand just until everything is distributed. CRITICAL TIP: Once you add the chopped Oreos, do not over-mix or the cream and crumbs will bleed, giving your dough an unappetizing grey color. I highly suggest folding the Oreos in gently by hand!
- Step 5
- Scoop and Weight the Dough: For that signature, high-end look, precision is everything. Follow these steps to ensure every cookie is a masterpiece: Weigh for Consistency: Precision is key to a true boutique-bakery size. Use a food scale to portion your dough into exact 4-ounce rounds. Alternatively, if you prefer to use a large cookie scoop, firmly press two scoops together to form each portion. The “Vertical Stack” Technique: To achieve a thick, bakery-style dome, avoid rolling the dough into smooth balls. Instead, gently pull the portioned dough apart in the center and stack the two halves back on top of each other, cut-side facing upward. This creates a “craggy,” vertical mound that encourages upward growth rather than spreading flat. Strategic Garnish: Please note that sometimes the moisture from the freezer or refrigerator can cause the M&Ms on top to discolor or fade slightly. To counteract this and maintain a “loaded” professional finish, take a few extra M&Ms or Oreo chunks and press them into the top of the dough mound immediately before it goes into the oven. This ensures your cookies look stunning the moment they are pulled from the heat.
- Step 6
- The “Secret Sauce” Chilling Step: I never bake a cookie without chilling the dough first, and for the absolute best results, freezing the dough is the ultimate secret sauce! Freezing ensures a perfectly thick, tall cookie that retains a wonderfully soft and chewy center without spreading flat in the oven. The Best Method: Place your cookie dough mounds into a food storage container (you can easily fit about 12 per container) and freeze them overnight (or up to 4 months). The Same-Day Method: If you are in a rush to bake them the same day, pop the dough balls into the freezer for at least 2 hours before baking.
- Step 7
- Bake and Round to Perfection: When you are ready to bake, preheat your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Place the chilled cookie dough balls at least 2 inches apart. For reference, I use a standard half-sheet pan and bake just 6 cookies at a time. Bake for 17 to 20 minutes or until the edges have set and the tops are just set. The Secret to Perfectly Round Cookies: If you want your cookies to look like they came from a high-end boutique storefront, use the round cutter trick! Immediately when you pull the cookies out of the oven while they are still piping hot, place a round cookie cutter over the cookie (it should be about 1/4″ bigger than the cookie itself). Make a large, gentle circular motion so the warm edge of the cookie comes in contact with the cutter. This smooths out any uneven edges instantly! Allow the cookies to cool on the baking sheet for about 10 minutes to finish setting up before moving them.
- Step 8
- Storage: Once your cookies are completely cooled, they should be kept in an airtight container at room temperature for up to 1 week, or kept in the freezer for up to 6 months.
