Red, White and Blue Cookie Cake

If you're looking for the ultimate patriotic dessert that's easy, festive, and guaranteed to impress, this Red White and Blue Cookie Cake is it. Soft, chewy chocolate chip cookie cake baked in a tart pan and decorated with colorful frosting and patriotic candies makes this the perfect dessert for summer celebrations.

Why You Will Love This Recipe

• Perfect for parties and celebrations: This crowd-feeding dessert looks stunning on holiday tables, slices easily for serving, and is ideal for BBQs, potlucks, birthdays, and backyard gatherings.
• Easy, impressive, and budget-friendly: Simpler than decorating a traditional cake, this festive dessert uses familiar pantry staples to create a showstopping treat without the extra cost or effort like our red, white and blue berry dessert.
• Soft, chewy, and family-approved: With all the bakery-style chocolate chip cookie flavor everyone loves, this fun dessert is a hit with both kids and adults alike.
• Make-ahead and customizable: Bake it ahead of time and decorate later, then switch up the colors and toppings for birthdays, holidays, or any themed celebration.

Ingredients

This festive dessert starts with classic cookie ingredients you probably already have in your kitchen. A quick grocery trip and you'll be ready to create a patriotic dessert centerpiece everyone will be talking about.

• Butter: Creates rich flavor and helps deliver that soft chewy cookie texture.
• Brown sugar: Adds moisture, a hint of caramel, and chewiness.
• Granulated sugar: Sweetens the dough and balances the molasses flavor from brown sugar.
• Eggs: Bind everything together and provide structure.
• All-purpose flour: Forms the structure of the cookie cake.
• Chocolate chips: The star mix-in for classic cookie cake goodness.
• Buttercream frosting: Adds sweetness and decorative flair.
• Red, white, and blue sprinkles or candies: Creates the patriotic look.

See the recipe card below for the exact quantities of each ingredient.

Variations

• Double Chocolate Version: Add only 1 ¾ cups flour, ½ cup cocoa powder and an extra egg yolk.
• Mini Cookie Cakes: Bake in smaller pans for individual desserts reducing bake time.
• Swap Toppings: Instead of frosting and sprinkles serve with ice cream, whipped cream, chocolate covered caramels, candy-coated chocolates, star-shaped candies, chocolate or caramel drizzle, mini marshmallows or colored sugar all make fun finishing touches.

How to Make Red, White and Blue Cookie Cake

This Red White and Blue Cookie Cake is surprisingly simple to make like our patriotic cake batter cookies. Just a few easy steps take you from basic cookie dough to a festive dessert centerpiece. Preheat oven to 350F and grease a 9" tart pan with non-stick spray and set aside (you can use a springform pan if needed).

Step 1: Blend wet ingredients. In the bowl of a stand mixer cream together butter and sugars for 2 minutes on medium speed (with the paddle attachment); it should be fluffy. Scrape down the sides of the bowl to ensure everything is mixed well.

Run again medium speed for about 30 seconds with the egg and vanilla extract.

Step 2: Add dry ingredients. In a mixing bowl, whisk your dry goods: all-purpose flour, sea salt, baking soda and baking powder.

Add dry ingredients. Mix on low for about a minute.

Step 3: Add chocolate. If using any chocolate chips or chopped melts, add them in now and run to combine (you can do this by hand, but I find I get a better mix with the machine).

By hand mix in the M&Ms (if you do this in two batches you can spread them easier).

Step 4: Press into baking pan. Place the dough in the pan and spread evenly using an offset spatula or your hands. It will spread and rise slightly, so it doesn't need to be perfect.

Push in a couple more M&Ms to the top if desired.

Step 5: Cook in oven. Bake for about 15 minutes or until it starts to get a golden-brown color along the edges.

Let cool completely, this ensures it will be solid to remove without breaking (about 15 minutes or so).

Step 6: Decorate. When the cookie cake is cooled, make icing by adding everything into a bowl and mix with a hand mixer (you can use a stand mixer, but it is smaller amount of icing, so you will want to stop and ensure everything mixes well a couple of times).

If needed, add small amounts of milk until you get the desired consistency. Pipe the edges and add any sprinkles if desired.

If you love recipes like this, you may also enjoy Costco chocolate chunk cookies and chocolate chip pudding cookies.

Storage Directions

• Room Temperature: In an air tight container store unfrosted for 3 days or frosted with buttercream for between 1 and 2 days, as long as your kitchen isn't overly warm.
• Refrigerator: Store tightly covered for up to 4 days. Let slices sit at room temperature briefly or quickly microwave before serving for the softest texture.
• Freezer: Freeze undecorated cookie cake tightly wrapped for up to 2 months. Thaw fully before decorating. If decorated, tightly wrap knowing the decorations may not look quite as polished after thawing but will still taste great.
• Reheat: Not necessary, but a quick 8-10 seconds in the microwave makes leftover slices extra soft and gooey.
• Make Ahead: Bake the cookie cake 1 day in advance and once cooled store tightly covered. Frost and decorate close to serving time.

Serving Suggestions

• Serve with vanilla ice cream or whipped cream and a chocolate or caramel drizzle.
• Add to a July 4 dessert table with our 4th of July jello pie and patriotic poke cupcakes. For more ideas check out our favorite red, white and blue desserts.
• Pair with BBQ favorites like burgers or ribs

More Big Cookie Recipes

Do you like big cookies? Here some recipes you may also like to try.

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

Red, White and Blue Cookie Cake

Karin and Ken

Red White and Blue Cookie Cake is the perfect patriotic dessert for July 4th, Memorial Day, and BBQs and parties. Soft, chewy, festive, loved by everyone and easy to make.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Cool Time 15 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 409 kcal

Equipment

• 9 inch tart pan

Ingredients

  

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Cookie Cake

• 2 cups all-purpose flour or 250 grams
• 1 teaspoon sea salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup granulated sugar or 200 grams, plus more for rolling
• ½ cup unsalted butter or 1 stick, softened
• 1 large egg room temperature
• ½ tablespoon pure vanilla extract
• 1 cup M&Ms or 8 oz
• ½ cup chocolate candy melts or 4 oz, chopped, optional

Frosting

• 1 cup icing sugar about 130 grams
• ½ cup salted butter or 1 stick, softened
• 1-2 teaspoon whole milk

Decoration

• sprinkles optional

Instructions

 

• Preheat oven to 350F and grease a 9" tart pan with non-stick spray and set aside (you can use a springform pan if needed).
• In a mixing bowl, whisk your dry goods: all-purpose flour, sea salt, baking soda and baking powder and set aside for later.
• In the bowl of a stand mixer cream together butter and sugars for 2 minutes on medium speed (with the paddle attachment); it should be fluffy. Scrape down the sides of the bowl to ensure everything is mixed well.
• Run again medium speed for about 30 seconds with the egg and vanilla extract, then add in dry ingredients. Mix on low for about a minute.
• If using any chocolate chips or chopped melts, add them in now and run to combine (you can do this by hand, but I find I get a better mix with the machine).
• Using a spatula fold in the M&Ms (if you do this in two batches you can spread them easier).
• Place the dough in the pan and spread evenly using an offset spatula or your hands. It will spread and rise slightly, so it doesn't need to be perfect.
• Push in a couple more M&Ms to the top if desired and bake for about 15 minutes or until it starts to get a golden-brown color along the edges.
• Let cool completely, this ensures it will be solid to remove without breaking (about 15 minutes or so).
• When the cookie cake is cooled, make icing by adding everything into a bowl and mix with a hand mixer (you can use a stand mixer, but it is smaller amount of icing, so you will want to stop and ensure everything mixes well a couple of times).
• If needed, add small amounts of milk until you get the desired consistency. Pipe the edges and add any sprinkles if desired.

Notes

• Do not overbake: The cookie cake continues setting as it cools, so pulling it slightly early keeps it chewy.
• Cool completely first: Frosting melts instantly on warm cookie cake.
• Use room temperature butter: This creams better for ideal cookie texture.
• Decorate close to serving: Frosting and sprinkles stay freshest this way.
• Use a piping bag: Even beginner decorators get prettier results.
• Press extra chips on top before baking: Makes the finished dessert look bakery-style.
• Slice with a sharp knife: Let the cookie cake cool completely or chill briefly if frosted, and use a sharp knife wiped clean between cuts for the neatest presentation.
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Nutrition

Calories: 409kcalCarbohydrates: 55gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 59mgSodium: 338mgPotassium: 35mgFiber: 1gSugar: 37gVitamin A: 535IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg

Keyword Red, White and Blue Cookie Cake

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