These Valentine’s Day Oreo M&M’s Cookies are thick, soft, and loaded with pockets of melty chocolate and crunchy candy. They bite soft in the center with slightly crisp edges, and the chopped Oreos add a rich, fudgy twist in every bite. This recipe is easy and forgiving — no chill time and simple mixing — so you can make a baker’s dozen or exactly 10 perfectly even cookies fast. Serve warm with a glass of milk or stacked in a pretty box for a homemade gift. For a fun twist, try pairing them with a simple sugar cookie to balance the chocolate intensity: Valentine sugar cookies with royal icing.
Why You’ll Love This Valentine’s Day Oreo M&M’s Cookies
- Thick and chewy center with slightly crisp edges — bakery texture at home.
- Candy-coated M&M’s add color and crunch, perfect for Valentine’s Day visuals.
- Chopped Oreos give chocolate pockets and a cookie-within-a-cookie feel.
- Quick and hands-off: no chilling, simple mixing, and only one bowl for creaming.
- Makes 10 large, bakery-style cookies — easy to portion and gift.
- Friendly to beginners: clear steps and forgiving bake time (they finish on the sheet).
- Uses common pantry ingredients and needs just one egg and basic leaveners.
- Great for sharing, gifting, or making with kids (let them fold in the candies).
What Is Valentine’s Day Oreo M&M’s Cookies?
Valentine’s Day Oreo M&M’s Cookies are large drop cookies made from a soft, slightly underbaked dough studded with chopped Oreos and festive M&M candies. They taste like a classic chocolate-chip cookie but richer: buttery dough, brown sugar caramel notes, crunchy candy shells, and fudge-like Oreo bits. The baking method is simple: cream butter and sugars, add egg and vanilla, fold in dry ingredients, then gently mix in M&M’s and chopped Oreo pieces. The vibe is fun and casual — ideal for a weeknight baking session, a small Valentine’s party, or a last-minute homemade gift.
Ingredients for Valentine’s Day Oreo M&M’s Cookies
Main Ingredients
- 1/2 cup butter (Slightly softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 & 1/3 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 2/3 cup Valentine’s Day M&M’s
- 7 Oreo cookies (roughly chopped, regular stuffed — NOT DOUBLE STUFFED)
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: Use salted butter and reduce added salt to 1/4 tsp if you prefer. For a slightly lighter option, you can use 1/2 cup light butter spread, but texture will be less rich.
- Brown sugar: Packed brown sugar gives the chew and color. If you only have granulated sugar, use 3/4 cup granulated and add 1 tbsp molasses if available.
- Flour: All-purpose flour is asked for; do not substitute whole wheat for full amount without expecting denser cookies. You can do 50/50 all-purpose and whole wheat, but expect a nuttier, slightly drier crumb.
- Corn starch: Keeps the cookies tender and slightly pillowy. If you don’t have it, replace with an extra tablespoon of flour — cookies will be a touch firmer.
- Oreos: Use regular stuffed Oreos as written. Double-stuffed will add more filling and change balance, so avoid if you want the same texture.
- M&M’s: Any candy-coated chocolate can work (plain M&M’s, peanut-free varieties). If you want fewer candy colors, reduce to 1/2 cup.
- Egg: For an egg-free version, try 1/4 cup applesauce + 1/4 tsp baking powder as an experiment; texture will be softer but less rich.
Step-by-Step Instructions
Step 1 – Prep
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
Visual cue: The oven should be fully heated before you bake so cookies spread evenly.
Step 2 – Cream butter and sugars
- In a medium bowl, cream the slightly softened butter with the brown sugar and granulated sugar. Use a spatula, wooden spoon, or hand mixer. Mix until smooth and homogenous.
Visual cue: The mixture will look lighter and smooth, not greasy.
Step 3 – Add egg and vanilla
- Add the egg and 2 teaspoons vanilla extract. Mix until everything is smooth and well incorporated. Scrape the bowl so no pockets of butter or sugar remain.
Step 4 – Add dry ingredients
- Add the flour, 1 tablespoon corn starch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt over the wet mixture. Stir just until combined — do not overmix.
Pro cue: Stop when you no longer see dry streaks; overmixing will make the cookies tough.
Step 5 – Fold in mix-ins and portion
- Fold in the 2/3 cup Valentine’s Day M&M’s and the roughly chopped 7 Oreos. Use a large cookie scooper (1/4 cup / 4 tbsp) to scoop out the cookie dough and create 10 equal cookies. Place them on the prepared baking sheet allowing space for spreading.
Step 6 – Bake
- Bake at 350°F for 13 minutes. Don’t worry if they look underdone or gooey in the middle — that is intentional. They will continue to set on the hot sheet after you remove them. Use a larger cookie cutter to gently swish the cookies around on the sheet as soon as they come out to make them perfectly round.
Pro cue: If edges brown too quickly, lower oven temperature by 10–15°F or rotate the sheet halfway through.
Step 7 – Cool
- Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. Enjoy warm or at room temperature.
Pro Tips for Success
- Use slightly softened butter, not melted. Soft butter creames properly and traps air for lift.
- Measure flour correctly: spoon flour into the cup and level it off to avoid dense cookies.
- Don’t overmix once you add flour. Mix until just combined to keep cookies tender.
- Scoop identical sizes: a 1/4 cup scoop makes ten even cookies and ensures even bake time.
- Remove from oven when centers look a bit underdone — carryover heat finishes them.
- Press a couple of extra M&M’s on top right after baking for a picture-perfect look.
- If you want perfectly round cookies, swirl them on the hot sheet with a cookie cutter immediately after removing from oven.
- For consistent color distribution, fold in M&M’s gently so you don’t crush them.
Flavor Variations
- Optional: Double chocolate — add 2 tbsp unsweetened cocoa powder to the dry mix for chocolate cookie dough.
- Optional: Peanut butter swap — replace 1/4 cup butter with 1/4 cup smooth peanut butter for a nutty depth. (Texture will change.)
- Optional: Extra Oreo — fold in 2 more Oreos (9 total) for bigger Oreo pockets; skip if you want balance.
- Optional: White chocolate chips — replace half the M&M’s with 1/3 cup white chocolate chips for a sweeter contrast.
- Optional: Sprinkle sea salt — lightly sprinkle flaky sea salt on top after baking for a sweet-salty finish.
- Optional: Mini M&M’s — use mini-sized M&M’s for small colorful bites in every mouthful.
Serving Suggestions
- Serve warm with a cold glass of milk or a cup of coffee for a cozy treat.
- Pack 2–3 cookies in a small gift box lined with tissue paper for Valentine gifting.
- Plate with fresh strawberries and whipped cream for a themed dessert tray.
- Add a scoop of vanilla ice cream between two cookies for a quick ice cream sandwich.
- Bring to parties: place on a platter with small paper doilies for a festive display.
- Serve at bake sales or classroom parties — the colorful candies make them kid-appealing.
Make-Ahead, Storage & Reheating
- Make-ahead: The dough can be mixed and stored in the refrigerator for up to 24 hours. Bring to room temperature and scoop before baking.
- Refrigerated cookies: Baked cookies will keep in an airtight container at room temperature for up to 3 days. For longer, store in the fridge up to 7 days. Texture becomes slightly firmer when chilled.
- Reheating: Warm individual cookies in the microwave for 8–12 seconds or in a 300°F oven for 4–6 minutes to refresh softness. Watch carefully to avoid melting M&M colors too much.
- Note on texture: Cookies are best eaten within the first 24–48 hours for peak chewiness. They firm a bit as they cool and rest.
Storage and Freezing Instructions
- Freeze baked cookies: Place cookies in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container. They freeze well for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- Freeze cookie dough: Scoop dough into 1/4-cup balls and freeze on a tray. Once firm, transfer to a freezer bag and store up to 3 months. Bake from frozen; add 1–2 extra minutes to bake time.
- If you do not want to freeze: store in an airtight container with a slice of bread to help keep cookies soft for a couple of days.
- Freezing is recommended for long-term storage because the M&M’s and Oreos hold up well when frozen. Do not recommend long refrigeration beyond 7 days for best quality.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
310 kcal | 3 g | 43 g | 14 g | 1.5 g | 170 mg
Estimates vary by brands and portions.
FAQ About Valentine’s Day Oreo M&M’s Cookies
Q: Why are my cookies spreading too much?
A: Likely your butter was too soft or melted. Chill the dough for 15–30 minutes or reduce butter slightly. Also check your flour measurement.
Q: Why do my cookies come out flat and greasy?
A: Over-creaming or using melted butter can cause flat, greasy cookies. Use softened butter and cream until just combined.
Q: How do I know when they’re done?
A: Remove at 13 minutes when centers look a bit underdone. They will firm while cooling on the pan. Edges should be set and lightly golden.
Q: Can I use double-stuffed Oreos?
A: You can, but the extra filling changes texture and sweetness. The recipe uses regular stuffed Oreos for balance.
Q: Can I make smaller cookies or more than 10?
A: Yes. Reduce baking time by a few minutes for smaller scoops. Watch closely to avoid overbaking.
Q: My M&M colors bled into the dough. How to avoid?
A: Avoid overbaking and use sturdier candy shells (store at cool room temp). Press some M&M’s on top after baking for fresh, bright color.
TastyInspo Notes
- For a gift, stack three cookies with parchment between them and tie with ribbon. It looks homemade and polished.
- Use a bench scraper or flat cookie cutter on the hot sheet to round cookies immediately after baking for a bakery look.
- If you want a shinier top, very lightly press the tops with a clean damp paper towel after baking — use sparingly.
- Display on a white platter with a few extra M&M’s sprinkled around for color contrast.
- Serve half-warm and half-room temp so guests can try both textures.
Troubleshooting
- Problem: Cookies are dry and crumbly.
Fix: Measure flour correctly and avoid overbaking. Add a teaspoon of milk to the dough if it seems too dry before baking. - Problem: Cookies are too soft and don’t set.
Fix: Check oven temperature with an oven thermometer; bake until edges are set. Let cool fully on the sheet for carryover baking. - Problem: Candy shells melted and stained the dough.
Fix: Use mini M&M’s or press in some fresh M&M’s after baking so fewer shells are exposed to direct heat. - Problem: Cookies stuck to parchment.
Fix: Use a higher-quality parchment or a Silpat and allow cookies to cool 4–5 minutes before lifting. - Problem: Uneven color or browning.
Fix: Rotate the baking sheet halfway through baking and avoid placing too close to the oven walls. - Problem: Cookies too thin for desired look.
Fix: Use a cold scoop of dough (chill for 10–15 minutes) or increase flour by 1–2 tbsp for thicker texture.
Final Thoughts
These Valentine’s Day Oreo M&M’s Cookies are easy to make, fun to share, and deliver a crowd-pleasing mix of color, crunch, and chewy center. Follow the simple steps, resist the urge to overbake, and you’ll have ten large, bakery-style cookies perfect for gifts or a cozy night in. For the original inspiration and extra tips, see The Best Valentine’s Day Oreo M&M Cookies (Thick & Chewy).
Valentine's Day Oreo M&M's Cookies
Ingredients
Main Ingredients
- 1/2 cup butter (Slightly softened) Use salted butter and reduce added salt to 1/4 tsp if preferred.
- 1/2 cup brown sugar Packed brown sugar gives the chew and color.
- 1/4 cup granulated sugar
- 1 large egg For egg-free version, try 1/4 cup applesauce + 1/4 tsp baking powder.
- 2 tsp vanilla extract
Dry Ingredients
- 1 1/3 cup flour All-purpose flour is recommended; substitutions may alter texture.
- 1 tbsp corn starch Keeps the cookies tender and pillowy.
- 1/2 tsp baking soda
- 1/2 tsp salt Reduce to 1/4 tsp if using salted butter.
Mix-ins
- 2/3 cup Valentine's Day M&M's Any candy-coated chocolate can work.
- 7 cookies Oreo cookies (roughly chopped) Use regular stuffed Oreos.
Instructions
Preparation
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a Silpat.
- In a medium bowl, cream the slightly softened butter with the brown sugar and granulated sugar until smooth and homogenous.
- Add the egg and vanilla extract, mixing until well incorporated and smooth.
- Stir in the flour, corn starch, baking soda, and salt until just combined; avoid overmixing.
- Fold in the M&M's and chopped Oreos. Portion out 10 equal cookies using a 1/4 cup scoop.
- Place on the prepared baking sheet with space for spreading.
Baking
- Bake at 350°F for 13 minutes; cookies may appear underdone in the center.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
