Red White and Blue Cookies

White chocolate chips, raspberries, and blueberries make these Red White and Blue Cookies a fun, patriotic treat for the 4th of July. 

Red, White, and Blue Cookies

These festive red, white, and blue cookies get their colors from white chocolate chips and dried berries.

These cookies started out as a batch of my favorite chocolate chip cookies and instead of using traditional chocolate chips, I decided to be a bit festive and change things up.

Red, White, and Blue Cookie Recipe

1. In a large mixing bowl, cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
2. In a separate bowl combine flour, cornstarch, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Stir until combined. Add the chocolate chips, dried raspberries, and dried blueberries.
3. Scoop and form into balls about an inch or slightly more in diameter. Chill for at least 2 hrs or a couple days if you don’t want to eat them right away.
4. When ready to bake the cookies, preheat oven to 350°F. Place the cookie dough balls on a parchment lined baking sheet. Bake for 8-11 minutes until edges are lightly brown. Take care not to over-bake. The centers should look soft.
5. Cool on the baking sheet for 5 minutes and then transfer to a wire rack. Cool completely before storing in an airtight container.

Baking Tip: To make the cookies extra pretty, press in a few additional chocolate chips and dried raspberries and blueberries to the tops of the cookies when they come out of the oven.

White Chocolate Chip Cookies

These thick and soft Triple Chocolate Chip Cookies have a chocolate cookie base filled with dark and white chocolate chips. 

White Chocolate Snickerdoodles are perfectly soft snickerdoodle cookies filled with white chocolate chips and then finished with the classic cinnamon-sugar coating.

Raspberry White Chocolate Cookies were the inspiration for these fourth of July cookies and you’re going to love them too.

Cranberries White Chocolate Oatmeal Cookies take a batch of oatmeal cookies from ordinary to spectacular. And this oatmeal cookie recipe is fantastic with all the thick, chewy-softness you want in a cookie.

For more fourth of July treats, check out the Red White and Blueberry Cheesecake Bars from Well Plated and the Red White and Blueberry Brownie Pizza from Jo Cooks.

Red, White and Blue Cookies

5 from 1 vote

White chocolate chips, raspberries and blueberries make these Red, White and Blueberry Cookies a fun, patriotic treat for the 4th of July.

Pin Print Review

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Additional Time: 2 hours hrs

Total Time: 2 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American

Servings: 48 cookies

Ingredients 

• ▢ 1½ cups butter softened
• ▢ 1 cup white sugar
• ▢ 1 cup packed brown sugar
• ▢ 2 eggs room temperature
• ▢ 1 tablespoon vanilla
• ▢ 4 cups all purpose flour
• ▢ 4 teaspoons cornstarch
• ▢ 2 tsp baking soda
• ▢ 1 tsp kosher salt
• ▢ 1½ cups white chocolate chips
• ▢ ¾ cup dried raspberries
• ▢ ¾ cup dried blueberries

Instructions

• In a large mixing bowl, cream butter and sugars together until light and fluffy. Beat in eggs and vanilla.
• In a separate bowl combine flour, cornstarch, baking soda and salt. Slowly add the dry ingredients to the butter mixture. Stir until combined. Add the chocolate chips, dried raspberries, and dried blueberries.
• Scoop and form into balls about an inch or slightly more in diameter. Chill for at least 2 hrs or a couple days if you don't want to eat them right away.
• When ready to bake the cookies, preheat oven to 350°F. Place the cookie dough balls on a parchment lined baking sheet. Bake for 8-11 minutes until edges are lightly brown. Take care not to over-bake. The centers should look soft.
• Cool on the baking sheet for 5 minutes and then transfer to a wire rack. Cool completely before storing in an airtight container.

Notes

I used Trader Joe’s freeze dried raspberries and blueberries. They’re great for snacking and for baking.

Nutrition

Serving: 1cookie · Calories: 174kcal · Carbohydrates: 24g · Protein: 2g · Fat: 8g · Saturated Fat: 5g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 2g · Trans Fat: 1g · Cholesterol: 23mg · Sodium: 150mg · Potassium: 76mg · Fiber: 1g · Sugar: 15g · Vitamin A: 189IU · Vitamin C: 1mg · Calcium: 22mg · Iron: 1mg

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{originally published 7/4/16 – recipe notes and photos updated 6/7/22}