why make this recipe
This cookie is fun and sweet. It mixes Oreo pieces and Valentine’s Day M&M’s for color and crunch. You can bake them for a party, a gift, or a quick treat at home.
introduction
These cookies are soft, thick, and colorful. They bake fast and use simple ingredients. If you like easy dessert ideas, see other simple treats like heartwarming Mother’s Day desserts for more ideas.
how to make Valentine’s Day Oreo M&M’s Cookies
Ingredients :
- 1/2 cup butter (slightly softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/3 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup Valentine’s Day M&M’s
- 7 Oreo cookies (roughly chopped)
Directions :
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, cream the butter and both sugars together until smooth.
- Add the egg and vanilla. Mix until well combined.
- Add the dry ingredients (flour, corn starch, baking soda, salt) over the wet mix. Stir just until combined.
- Fold in the Valentine’s Day M&M’s and the chopped Oreo pieces.
- Use a large cookie scooper (1/4 cup – 4 tbsp) to scoop 10 equal cookies onto the prepared sheet.
- Bake for 13 minutes. They may look underdone in the center — that is fine. They will finish cooking as they cool.
- Right after you take them out, use a larger cookie cutter to gently swirl each cookie into a round shape if needed.
- Cool on the sheet for 5 minutes, then move to a wire rack to finish cooling.
how to serve Valentine’s Day Oreo M&M’s Cookies
Serve these cookies warm or at room temperature. They go well with cold milk, coffee, or a scoop of vanilla ice cream. For a party, arrange them on a platter with other simple cookies like Black Forest cookies.
how to store Valentine’s Day Oreo M&M’s Cookies
Let cookies cool fully. Store in an airtight container at room temperature for up to 4 days. You can freeze baked cookies in a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Valentine’s Day Oreo M&M’s Cookies
- Use slightly softened butter so the dough mixes well.
- Do not overmix after adding flour. Mix just until the dough comes together.
- Scoop equal sizes so cookies bake evenly.
- Press extra M&M’s on top before baking for a bright look.
- For a small change, try a recipe that uses different flours like this almond flour thumbprint cookies to learn other cookie textures.
variation (if any)
- Swap regular M&M’s for milk chocolate or peanut M&M’s.
- Use mint Oreos or golden Oreos for a flavor twist.
- Add 1/2 cup chopped nuts for extra crunch.
- Make smaller cookies and bake 9–11 minutes for a chewier bite.
FAQs
Q: Can I use cold butter instead of softened?
A: No. Cold butter will not mix well. Soften it a bit at room temperature first.
Q: Can I use a different cookie instead of Oreos?
A: Yes. Use any sandwich cookie you like. Chop them roughly and fold in.
Q: My cookies spread too much. Why?
A: The dough may be too warm or you used too much butter. Chill the dough 15–20 minutes before baking.
Q: Can I make the dough ahead?
A: Yes. Store the dough in the fridge for up to 2 days or freeze for up to 1 month.
Q: Do I need to press the cookies into shape after baking?
A: No, only if the edges are uneven. Gently swirl with a cutter if you want round cookies.
Conclusion
For a tested version and extra tips, see The Best Valentine’s Day Oreo M&M Cookies (Thick & Chewy).
Valentine's Day Oreo M&M's Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silpat.
- In a medium bowl, cream the butter and both sugars together until smooth.
- Add the egg and vanilla. Mix until well combined.
- Add the dry ingredients (flour, corn starch, baking soda, salt) over the wet mix. Stir just until combined.
- Fold in the Valentine’s Day M&M's and the chopped Oreo pieces.
- Use a large cookie scooper (1/4 cup - 4 tbsp) to scoop 10 equal cookies onto the prepared sheet.
- Bake for 13 minutes. They may look underdone in the center — that is fine. They will finish cooking as they cool.
- Right after you take them out, use a larger cookie cutter to gently swirl each cookie into a round shape if needed.
- Cool on the sheet for 5 minutes, then move to a wire rack to finish cooling.