4th of July Red Velvet Cookies

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4th of July red velvet cookies pin Are you ready for some festive red, white and blue desserts to celebrate 4th of July? This year, I wanted to bake something fun, super easy, and perfect for sharing. Hence these 4th of July Red Velvet Cookies with White Chocolate Chips and Blue M&M’s made from a cake mix.

If you’re on the hunt for 4th of July desserts that don’t require a ton of prep or fancy ingredients, these cookies are it. This recipe requires just 6 ingredients and gives you adorable (and chewy and yummy) patriotic red velvet cookies in minutes. Whether you’re baking for a backyard BBQ or packing up treats for a fireworks-viewing picnic, these cookies are guaranteed to be a hit!

Ingredients for 4th of July Red Velvet Cookies

One of my favorite things about this recipe is that it’s made with simple (and only a few) ingredients. Here’s what you’ll need to whip up a batch of these festive cookies:

1 box red velvet cake mix
2 large eggs
1/3 cup neutral oil – I usually use vegetable or canola oil, but melted coconut oil works too.
1 teaspoon vanilla extract
3/4 cup white chocolate chips
3/4 cup blue M&M’s – You can usually find red, white, and blue M&M’s in stores around the 4th of July, which would totally work for this recipe. But if you only have regular ones, you can just pick out the blue (and save the others for snacking–this is a no judgment zone).

How to Make Fourth of July Red Velvet Cookies

This recipe is as easy as it gets. Just one bowl, a few minutes of prep, and you’ll have cookies in the oven before you know it.

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat—this keeps the cookies from sticking and helps them bake evenly.

Step 2: Mix the Dough
In a large mixing bowl, combine the red velvet cake mix, eggs, oil, and vanilla extract. The dough will be thick, so don’t worry if it feels a little sticky or dense—that’s totally normal.

Step 3: Add the Mix-Ins
Fold in the white chocolate chips and most of the blue M&M’s. Save a small handful of chocolate chips and M&M’s to press into the tops of the cookies before baking. It makes them look bakery-worthy without any extra effort!

Step 4: Scoop and Shape
Use a cookie scoop or tablespoon to portion out the dough. Roll each scoop into a ball and place them a couple of inches apart on your prepared baking sheet. Gently press a few of the reserved M&M’s and and white chocolate chipsinto the tops of each dough ball for that extra pop of color.

red velvet cookie dough balls on baking sheet

red velvet cookie dough balls with extra white chocolate chips and blue m&ms pressed in

Step 5: Bake
Bake the cookies for 10-12 minutes, or until the edges are set and the centers look just slightly underdone. Don’t overbake! These cookies will continue to firm up as they cool, and you want them to stay nice and chewy.

Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Once they’ve cooled completely, they’re ready to serve—or sneak a few before they disappear!

Pro Tips

Don’t skip the extra toppings – Pressing a few extra blue M&M’s and white chocolate chips into the tops before baking makes the cookies look extra festive and helps show off those patriotic colors.
Chill the dough if needed – If your kitchen is warm or the dough feels too sticky to handle, pop it in the fridge for 15–20 minutes before scooping.
Switch up the colors – Want to make these cookies for another holiday? Just swap out the M&M colors. Think pink and red for Valentine’s Day, or green and white for Christmas!
Use parchment paper or a silicone – I know this seems super lame and obvious, but I promise it makes better cookies. It helps cookies bake more evenly and makes cleanup a breeze.
Don’t overbake – These cookies are best when they’re still a little soft in the center. They’ll continue to set as they cool.

FAQs

Can I make these cookies ahead of time?
Absolutely! These cookies keep well in an airtight container at room temperature for up to 3 days. You can also freeze them (baked or unbaked). If freezing the dough, just portion it into balls and freeze on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the bake time (watch carefully, because different ovens will always require different bake times)

What brand of cake mix should I use?
I’ve used both Betty Crocker and Duncan Hines red velvet cake mixes with great results. My go-to is Duncan Hines for cakes, but I will say that I very much enjoyed the Betty Crocker mix for this recipe, too!

Can I use butter instead of oil?
Yes, melted butter can be substituted for the oil. It’ll give the cookies a slightly richer flavor and a more tender texture.

Where can I find blue M&M’s?
Most grocery stores carry patriotic M&M’s around the 4th of July, but if not, you can order single-color M&M’s online or grab a big bag and pick out the blue ones. I will say, if you buy a bag of regular M&M’s, you’re going to want a pretty big bag to get enough blue ones out of it. I thought one bag of the sharing size would be enough, but I ended up going back to the store for a second one.

Are these cookies good for kids to help with?
Definitely! This recipe is super kid-friendly. Little hands can help mix the dough, scoop it out, and decorate with M&M’s. It’s a great way to get the whole family involved in making Fourth of July treats.

These red velvet cookies with white chocolate chips and blue M&M’s are everything I want in a 4th of July dessert—easy, festive, and seriously delicious. They’re perfect for parties, potlucks, or just enjoying a sweet treat after a long day of summer fun. I love that they’re made with cake mix (hello, convenience!) but taste totally homemade.

Whether you’re baking ahead for a big celebration or whipping up something quick and cute for the kids, these Fourth of July treats are sure to bring smiles all around. I hope you love them as much as I do!