Description

Want a dessert that’s as dazzling as a Fourth of July fireworks show? Say hello to 4th of July Fireworks Cookies! These soft, chewy cookies are loaded with vanilla cake mix flavor, crunchy Oreo chunks, and vibrant red, white, and blue M&Ms and sprinkles, making them the perfect treat for Independence Day or any patriotic celebration.

Ingredients

The magic of 4th of July Fireworks Cookies comes from simple ingredients that create a soft, flavorful cookie with a patriotic twist. Here’s what you’ll need and why each matters:

Vanilla Cake Mix (15.25 ounces):
- Forms the base of the cookies, giving them a sweet, cakey flavor and soft texture.
- Substitution: White or yellow cake mix works; avoid mixes with pudding for best results.
Unsalted Butter (8 tablespoons, softened):
- Adds richness and a buttery flavor, helping the dough hold together.
- Substitution: Salted butter (reduce salt slightly) or vegan butter for a dairy-free version.
Large Egg (1):
- Binds the dough and adds moisture for a tender cookie.
- Substitution: Flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan option.
Vanilla Extract (1 teaspoon):
- Enhances the cake mix flavor with a warm, sweet note.
- Substitution: Almond extract for a nutty twist or skip if unavailable.
Cream Cheese (4 ounces, softened):
- Adds a creamy, tangy richness that keeps the cookies soft and chewy.
- Substitution: Vegan cream cheese or Greek yogurt for a lighter option.
Oreo Cookie Chunks (2 cups, from 14 chocolate cream-filled cookies):
- Provides a crunchy, chocolatey contrast to the soft dough.
- Substitution: Chocolate sandwich cookies, gluten-free Oreos, or chopped chocolate bars.
Red, White, & Blue M&Ms (¾ cup, divided):
- Add a festive crunch and patriotic colors. Reserve ¼ cup for topping.
- Substitution: Regular M&Ms, chocolate chips, or white chocolate chips with food coloring.
Red, White, & Blue Sprinkles (½ cup, divided):
- Bring a sparkly, patriotic flair. Reserve ¼ cup for topping.
- Substitution: Any colorful sprinkles or omit for a simpler look.

Tip: Use room-temperature butter and cream cheese for easier mixing and a smoother dough.

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Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine 15.25 ounces vanilla cake mix, 8 tablespoons softened unsalted butter, 4 ounces softened cream cheese, 1 large egg, and 1 teaspoon vanilla extract.
Use a hand mixer or stand mixer to blend until a soft, cohesive dough forms.
- Tip: If the dough is too sticky, chill it for 10 minutes before adding mix-ins.

Step 2: Add the Mix-Ins

Gently stir in 2 cups Oreo cookie chunks, ½ cup red, white, and blue M&Ms, and ¼ cup red, white, and blue sprinkles until evenly distributed.
- Tip: Fold gently to avoid crushing the Oreos or M&Ms, keeping their texture intact.

Step 3: Chill the Dough

Cover the dough and refrigerate for 60 minutes to firm up, making it easier to scoop and shape.
- Tip: Chilling prevents the cookies from spreading too much during baking.

Step 4: Preheat and Prep

Preheat the oven to 350°F (175°C).
Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 5: Shape the Cookies

Use a 2-tablespoon cookie scoop to form 24 even dough balls.
Press a few of the remaining ¼ cup M&Ms into the tops of the dough balls for a colorful look.
If desired, sprinkle extra red, white, and blue sprinkles from the remaining ¼ cup on top.
Place dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
- Tip: Don’t flatten the balls; they’ll spread naturally during baking.

Step 6: Bake and Cool

Bake for 10 minutes, until the edges are set but the centers are still soft. The cookies may look slightly underdone, but they’ll firm up as they cool.
Let the cookies cool on the hot pan for 2 minutes, then transfer to a piece of parchment paper on the counter to cool completely.
- Tip: Cooling on the pan helps set the cookies without overbaking.

Step 7: Store

Once fully cooled, store the cookies in a tightly sealed container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Tip: Layer with parchment paper to prevent sticking.