I created a Valentine’s Day cookie with crushed Oreos and M&M’s that hides a colorful surprise, perfect for Valentines treats to make with kids.

Jump to Recipe

Ignore expectations, these chewy Valentine’s Day Oreo M&M’s cookies wreck my idea of a ‘normal’ cookie. I can never stop at one because each bite hides a crunchy bit of Oreo cookies and bright valentine’s M&M’s that pop against tender dough.

They’re soft and chewy, honestly better than I expected. The combo is kind of genius and kind of messy.

If you’re into Valentines Kids Desserts or hunting M And M Dessert Recipes you’ll want to make these for a crowd, or not, maybe keep them all for yourself, I won’t tell.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Gives structure, mostly carbs, low fiber, keeps cookies chewy, not very nutritious.
Cornstarch: Adds tenderness and softness, pure starch so no protein, just light texture.
Unsalted butter: Rich in fat, adds flavor and crisp edges, calories are high but delicious.
Brown sugar: Makes it caramel like, moist, lots of sugar so sweet not healthy.
Eggs: Bind ingredients, give protein and moisture, helps rise, simple but important.
Oreo cookies: Chocolate cookie chunks add crunch and chocolate, brings sweetness and nostalgia.
Valentines M&M’s: Colorful candies add crunch and sugar, mostly simple carbs, fun and festive.

Ingredient Quantities

2 1/4 cups (281 g) all-purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks, 227 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

3/4 cup (150 g) granulated sugar

2 large eggs room temp

2 teaspoons vanilla extract

12–15 Oreo cookies, roughly chopped (about 1 to 1 1/2 cups)

1 1/4 cups valentine’s M&M’s, plus extra for pressin on top

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside, and make sure your 2 sticks unsalted butter is softened and your 2 large eggs are at room temperature.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Cornstarch helps keep the cookies extra soft so don’t skip it.

3. In a large bowl or stand mixer cream the softened butter with 3/4 cup packed light brown sugar and 3/4 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes.

4. Add the 2 room temperature eggs one at a time mixing after each, then stir in 2 teaspoons vanilla extract. Scrape the bowl so everything mixes evenly.

5. With the mixer on low, slowly add the dry ingredients to the wet until just combined, do not overmix or the cookies will get tough.

6. Fold in the roughly chopped 12 to 15 Oreo cookies (about 1 to 1 1/2 cups) and 1 1/4 cups Valentine’s M&M’s, reserving extra M&M’s to press on top of each cookie before baking.

7. Chill the dough in the fridge for 30 to 60 minutes if you can, this keeps the cookies thick and chewy and prevents too much spreading. If you’re in a hurry you can bake right away but they will spread more.

8. Scoop dough into rounded balls about 2 tablespoons each and place them on the prepared sheets about 2 inches apart. Press a few reserved M&M’s onto the tops so they look cute after baking.

9. Bake at 350°F for 9 to 12 minutes, until the edges are set but the centers still look slightly soft. Rotate pans halfway through if you’re baking multiple sheets. Do not overbake, they firm up as they cool.

10. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature up to 4 days, or freeze dough balls for later and add 1 to 2 minutes to the bake time.

Equipment Needed

1. Oven (preheat to 350°F)
2. 2 rimmed baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or electric hand mixer (or a sturdy wooden spoon if mixing by hand)
4. Medium bowl and large mixing bowl
5. Measuring cups and spoons (kitchen scale optional for accuracy)
6. Whisk and rubber spatula
7. Cookie scoop (about 2 tbsp) or a 2 tablespoon measuring spoon
8. Knife and cutting board or small food processor for chopping Oreos
9. Wire cooling rack and space in the fridge to chill the dough
10. Oven mitts or pot holders, dont forget them

FAQ

Q: What oven temp and bake time should I use? A: Bake at 350°F (175°C) for about 9 to 12 minutes. Edges should look set and centers still soft, the cookies firm up as they cool. If you make big cookies add 1–3 more minutes. Press extra M&M's on top right after they come out so they look pretty.

Q: How many cookies does this recipe make? A: About 24 to 30 cookies with a 1.5 tablespoon scoop. Use a bigger scoop and you’ll get around 18 to 20. It depends on how big you make them, obviously.

Q: Can I swap the M&M's or Oreos for something else? A: Yep. Use any color M&M's or candy you like, mini M&M's melt less so they hold shape better. Any Oreo flavor works, just chop them coarsely. Don’t overmix or the dough can turn a little grey from the cookies.

Q: Why did my cookies turn out flat or greasy? A: Usually from butter too soft, overmixing, not chilling the dough, or not measuring flour right. Chill the dough 30 to 60 minutes, measure flour by spooning into the cup and leveling, and don’t overcream the butter and sugar.

Q: How do I store or freeze these cookies? A: Store cooled cookies in an airtight container at room temp for up to 3 days. Refrigerate up to 7 to 10 days. Freeze baked cookies up to 3 months. For raw dough, freeze scooped balls on a tray then bag them, bake from frozen adding a couple minutes to the bake time.

Q: Want them extra chewy or more cake like, how? A: For chewier cookies underbake by a minute or two and use slightly more brown sugar. For cakier cookies add a bit more flour or an extra teaspoon of cornstarch and bake a tad longer. Experiment, it’s fun.

The Best Valentine’s Day Oreo M&m’s Cookies Recipe Substitutions and Variations

All-purpose flour: swap for a 1:1 gluten-free flour blend that already has xanthan gum (use equal weight). cookies might be a bit more crumbly, so chill the dough longer before baking and it’ll hold up fine.
Unsalted butter: use solid coconut oil or stick margarine 1:1 by weight. Coconut oil gives a faint coconut taste and makes the cookies a touch softer, margarine keeps texture closer to butter but flavor’s different.
Eggs: replace each large egg with a flax “egg” — 1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes. Expect a slightly denser cookie, so press candies on top before baking so they stick.
Cornstarch: swap with arrowroot or tapioca starch at the same amount. Both keep the cookies tender and soft; avoid very high oven temps with arrowroot though.

Pro Tips

– Get the butter and eggs right. Butter should be soft enough to press with your finger but not greasy or melting, otherwise cookies spread too much. If you forget to take butter out, pop it in the microwave for 5 to 7 seconds at a time, checking between bursts. Room temp eggs help the dough come together smoother so dont skip warming them.

– Chill the dough longer than you think. 30 to 60 minutes is fine but an hour or overnight makes thicker chewier cookies and the flavor actually gets better. If you freeze dough balls bake straight from frozen and add 1 to 2 minutes to the time.

– Measure flour properly and dont overmix. Spoon and level or better yet weigh 281 g, overpacked flour = dry, dense cookies. When you add the dry ingredients mix on low and stop as soon as it’s combined, overworking = tough cookies. Cornstarch is doing real work here so dont skip it.

– Fold in Oreos and M&M’s by hand at the end so they dont break up too much, and save extra M&M’s to press on top right before baking so they look cute. Bake one sheet at a time on the middle rack if you can, watch the centers and pull them when still a little soft, they firm up as they cool.

The Best Valentine's Day Oreo M&m's Cookies Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created a Valentine's Day cookie with crushed Oreos and M&M's that hides a colorful surprise, perfect for Valentines treats to make with kids.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 2 rimmed baking sheets plus parchment paper or silicone baking mats
3. Stand mixer or electric hand mixer (or a sturdy wooden spoon if mixing by hand)
4. Medium bowl and large mixing bowl
5. Measuring cups and spoons (kitchen scale optional for accuracy)
6. Whisk and rubber spatula
7. Cookie scoop (about 2 tbsp) or a 2 tablespoon measuring spoon
8. Knife and cutting board or small food processor for chopping Oreos
9. Wire cooling rack and space in the fridge to chill the dough
10. Oven mitts or pot holders, dont forget them

Ingredients

2 1/4 cups (281 g) all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks, 227 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
2 large eggs room temp
2 teaspoons vanilla extract
12–15 Oreo cookies, roughly chopped (about 1 to 1 1/2 cups)
1 1/4 cups valentine's M&M's, plus extra for pressin on top

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and set aside, and make sure your 2 sticks unsalted butter is softened and your 2 large eggs are at room temperature.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Cornstarch helps keep the cookies extra soft so don't skip it.
In a large bowl or stand mixer cream the softened butter with 3/4 cup packed light brown sugar and 3/4 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes.
Add the 2 room temperature eggs one at a time mixing after each, then stir in 2 teaspoons vanilla extract. Scrape the bowl so everything mixes evenly.
With the mixer on low, slowly add the dry ingredients to the wet until just combined, do not overmix or the cookies will get tough.
Fold in the roughly chopped 12 to 15 Oreo cookies (about 1 to 1 1/2 cups) and 1 1/4 cups Valentine's M&M's, reserving extra M&M's to press on top of each cookie before baking.
Chill the dough in the fridge for 30 to 60 minutes if you can, this keeps the cookies thick and chewy and prevents too much spreading. If you're in a hurry you can bake right away but they will spread more.
Scoop dough into rounded balls about 2 tablespoons each and place them on the prepared sheets about 2 inches apart. Press a few reserved M&M's onto the tops so they look cute after baking.
Bake at 350°F for 9 to 12 minutes, until the edges are set but the centers still look slightly soft. Rotate pans halfway through if you're baking multiple sheets. Do not overbake, they firm up as they cool.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container at room temperature up to 4 days, or freeze dough balls for later and add 1 to 2 minutes to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.