These Valentines Day Oreo M&Ms cookies are everything you want in a celebratory treat: soft centers, crisp edges, and big pockets of chocolate crunch. They’re easy to make, even if baking isn’t your thing. The dough comes together quickly, and the mix-ins do most of the heavy lifting.
If you want a cookie that looks impressive but doesn’t demand a ton of effort, this is the one. Bake a batch for your sweetheart, your friends, or just because it’s Tuesday and you deserve something sweet.
What Makes This Recipe So Good
- Perfect texture: Soft and chewy middles with slightly crisp edges, thanks to the right balance of butter, sugars, and mix-ins.
- Festive look without fuss: Valentine’s M&Ms and chunks of Oreo cookies make these colorful and fun with almost no decorating required.
- Big flavor: Vanilla-forward dough, chocolate from both M&Ms and Oreos, and a pinch of salt to keep it from being too sweet.
- No fancy equipment: A bowl, a whisk, and a sheet pan are all you need. A hand mixer is nice but optional.
- Freezer-friendly: The dough freezes well, so you can bake fresh cookies on demand.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 10–12 Oreo cookies, roughly chopped (about 1 1/4 cups)
- 3/4 cup Valentine’s M&Ms (or regular M&Ms)
- 1/2 cup semi-sweet chocolate chips (optional but recommended)
- Flaky sea salt, for topping (optional)
Instructions
- Prep your pans: Line two baking sheets with parchment paper.
Set the oven to 350°F (177°C) so it’s ready when your dough is.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and creamy, 2–3 minutes. You want it fluffy; that’s what helps the cookies rise and stay soft.
- Add egg and vanilla: Mix in the egg and vanilla until fully combined and smooth.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add this to the butter mixture and mix on low just until no dry streaks remain.
Don’t overmix.
- Fold in the fun: Gently fold in chopped Oreos, M&Ms, and chocolate chips. Save a handful of M&Ms and Oreo chunks for pressing on top before baking for a pretty finish.
- Chill (optional but helpful): Chill the dough for 20–30 minutes. Chilling helps prevent spreading and gives thicker, bakery-style cookies.
- Scoop: Use a 1.5–2 tablespoon cookie scoop to portion dough onto prepared sheets, leaving 2 inches between cookies. Press a few extra M&Ms and Oreo bits on top.
- Bake: Bake for 9–12 minutes, until edges are set and lightly golden but centers still look soft.
They’ll finish setting on the pan.
- Finish and cool: If using, sprinkle a little flaky sea salt over hot cookies. Let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Keeping It Fresh
- Room temperature: Store cooled cookies in an airtight container for 3–4 days. Add a slice of bread or a tortilla to keep them soft.
- Freezing baked cookies: Freeze in a zip-top bag for up to 2 months.
Thaw at room temp or warm in a 300°F (150°C) oven for 4–5 minutes.
- Freezing dough: Scoop dough balls onto a tray, freeze until solid, then store in a bag for up to 2 months. Bake from frozen at 350°F (177°C) for 11–13 minutes.
Why This is Good for You
These cookies are a treat, but there are still small wins here. You’re making them at home, so you control the ingredients and portion size.
A hint of salt balances sweetness, which helps you enjoy the flavor without reaching for a second or third right away. Sharing them can also be a meaningful way to connect with someone you care about, and that kind of joy is worth celebrating. If you’re mindful, a treat like this can fit into a balanced week.
What Not to Do
- Don’t skip measuring accurately: Too much flour makes dense, dry cookies.
Spoon and level your flour rather than scooping straight from the bag.
- Don’t overmix the dough: Once the flour is in, mix just until combined to keep the texture tender.
- Don’t overbake: Pull them when the centers look slightly underdone. They’ll firm up as they cool.
- Don’t crush Oreos too fine: You want chunks and pieces, not crumbs, for the best texture and look.
- Don’t crowd the pan: Give each cookie space so they bake evenly and get those nice edges.
Alternatives
- Gluten-free: Swap in a 1:1 gluten-free all-purpose flour blend. Use gluten-free sandwich cookies instead of Oreos.
- Dairy-free: Use plant-based butter sticks and dairy-free chocolate.
Most M&Ms contain milk; choose dairy-free candy-coated chocolates if needed.
- Less sweet: Reduce granulated sugar by 2 tablespoons and use dark chocolate chips for deeper flavor.
- Flavor twists: Add 1/2 teaspoon almond extract, or stir in 1/2 cup freeze-dried strawberries for a fruity pop.
- Mix-in swaps: Try white chocolate chips, chopped pretzels for crunch, or red and pink sprinkles for extra Valentine vibes.
FAQ
Do I have to chill the dough?
No, but it helps. Chilling firms the butter so the cookies spread less, giving you thicker, softer centers. If you’re short on time, pop the tray with scooped dough into the fridge for 10–15 minutes before baking.
Can I use double-stuf Oreos?
Yes.
Double-stuf works great and adds a little extra creaminess. Just keep the pieces chunky so they don’t melt into the dough.
Why are my cookies flat?
Likely warm butter or overmixing. Make sure your butter is softened, not melted, and chill the dough briefly.
Also check that your baking soda is fresh; old leavening won’t do its job.
Can I make them bigger?
Absolutely. Use a 3-tablespoon scoop and bake for 12–14 minutes. Watch the edges; they should be lightly golden while the center stays soft.
How do I get that bakery look?
Press a few extra M&Ms and Oreo chunks on top of each dough ball before baking.
After baking, use a round cookie cutter or a mug to scoot around the hot cookie in small circles to make perfect edges.
Can I make the dough ahead of time?
Yes. The dough keeps covered in the fridge for up to 48 hours. Let it sit at room temperature for 15–20 minutes if it’s too firm to scoop.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 teaspoon of molasses if you have it.
Brown sugar adds moisture and chew, so try not to skip it entirely if possible.
Are these too sweet?
They’re sweet, but balanced. The salt and semi-sweet chocolate help a lot. If you prefer less sweet, reduce the M&Ms slightly and use dark chocolate chips.
Wrapping Up
These Valentines Day Oreo M&Ms cookies are festive, easy, and consistently delicious.
The dough is simple, the mix-ins are fun, and the results look like you worked much harder than you did. Whether you’re baking for someone special or just treating yourself, this recipe delivers that soft, chewy, chocolatey bite every time. Make a batch, share a few, and enjoy the moment.
Ingredients
Instructions
- Prep your pans: Line two baking sheets with parchment paper. Set the oven to 350°F (177°C) so it’s ready when your dough is.
- Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugars until light and creamy, 2–3 minutes. You want it fluffy; that’s what helps the cookies rise and stay soft.
- Add egg and vanilla: Mix in the egg and vanilla until fully combined and smooth.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Add this to the butter mixture and mix on low just until no dry streaks remain. Don’t overmix.
- Fold in the fun: Gently fold in chopped Oreos, M&Ms, and chocolate chips. Save a handful of M&Ms and Oreo chunks for pressing on top before baking for a pretty finish.
- Chill (optional but helpful): Chill the dough for 20–30 minutes. Chilling helps prevent spreading and gives thicker, bakery-style cookies.
- Scoop: Use a 1.5–2 tablespoon cookie scoop to portion dough onto prepared sheets, leaving 2 inches between cookies. Press a few extra M&Ms and Oreo bits on top.
- Bake: Bake for 9–12 minutes, until edges are set and lightly golden but centers still look soft. They’ll finish setting on the pan.
- Finish and cool: If using, sprinkle a little flaky sea salt over hot cookies. Let them cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
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