I created these chewy Valentine’s Day Oreo M&M’s cookies packed with crushed Oreos and vibrant M&M’s as a playful Valentines Treats To Make With Kids that begs a closer look.
I made these Valentine’s Day Oreo M&M’s cookies because I wanted something loud and totally over the top. They’re chewy, packed with chopped Oreos and red and pink M&M’s, and honestly they vanished before I could get a photo that looked good.
I keep telling myself theyre for company but I know better, they are perfect for an after school treat or to stash away for sneaky midnight bites. If you’re looking for Valentine Kids Treats or searching M And M Dessert Recipes, this one makes you want to test every cookie theory you have, trust me it surprises you.
Ingredients
- All purpose flour: Mostly carbs, gives structure and chew, not much fiber or protein.
- Butter: Rich in fat, makes cookies tender and flavorful, adds richness.
- Brown sugar: Adds moisture and deep caramel sweetness, slightly sticky, not healthy.
- Eggs: Provide protein and structure, help bind dough, make it soft.
- Oreo cookies: Chocolate, cream filled crunch, adds texture and chocolate flavor.
- M&M’s: Colorful candy, lots carbs and sugar, gives crunch and festive color.
- Vanilla: Small amount adds big aroma, brings out sweetness, tastes homey.
- Flaky sea salt: Tiny sprinkle brightens flavors, cuts sweetness, adds little crunch.
Ingredient Quantities
- 2 1/4 cups (280 g) all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temp
- 2 teaspoons vanilla extract
- 12 Oreo cookies, roughly chopped (about 1 1/2 cups)
- 1 1/2 cups (about 255 g) Valentine M&M’s or regular M&M’s
- Flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper and set a rack in the middle of the oven.
2. In a bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
3. In a large bowl or stand mixer beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes.
4. Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything mixes evenly.
5. Add the dry ingredients to the wet and mix just until combined, do not overmix. Fold in 12 chopped Oreo cookies and 1 1/2 cups M&M’s, but save a handful of candies to press on top before baking.
6. Chill the dough in the fridge for about 30 minutes to reduce spreading and help get that chewy texture. If you’re short on time stick the dough in the freezer for 10 to 15 minutes instead, it helps too.
7. Scoop dough into balls about 2 tablespoons each and place them on the prepared baking sheets about 2 inches apart. Gently press a few of the reserved M&M’s onto the top of each ball so they show pretty after baking.
8. Bake for 10 to 12 minutes until edges are set and centers still look slightly underdone. Rotate the pans halfway if your oven bakes unevenly. Don’t overbake or they will lose chewiness.
9. As soon as cookies come out sprinkle with flaky sea salt if using. Let cool on the baking sheet 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container up to 3 days or freeze for longer.
Equipment Needed
1. Oven (preheat to 350 F / 177 C)
2. Two baking sheets plus parchment paper (or silicone mats)
3. Mixing bowls — one large and one medium
4. Electric mixer or a sturdy wooden spoon, whichever you got
5. Whisk and rubber spatula
6. Measuring cups and spoons (or a kitchen scale for grams)
7. Cookie scoop or 2 tablespoon measuring spoon for portioning
8. Wire cooling rack
9. Sharp knife or rolling pin to roughly chop the Oreos
FAQ
The Best Valentine’s Day Oreo M&m’s Cookies Recipe Substitutions and Variations
- All purpose flour: use cake flour instead for a softer, more tender cookie — measure the same volume (2 1/4 cups) and expect a lighter crumb; or use a 1:1 gluten free flour blend if you need GF, same volume.
- Unsalted butter: swap with salted butter, same amount (1 cup) but cut the added salt to 1/4 tsp; or use solid coconut oil 1:1 (1 cup), chill the dough before baking so cookies don’t spread too much.
- Light brown sugar: use coconut sugar 1:1 (slightly less moisture, darker color) or make a quick brown sugar sub with granulated sugar plus 2 tbsp molasses per cup to mimic the taste and chew.
- Eggs: use flax “eggs” (1 tbsp ground flaxseed + 3 tbsp water per egg, let sit 5–10 min) or unsweetened applesauce 1/4 cup per egg, note cookies will be a bit denser and may need an extra minute or two in the oven.
Pro Tips
– Chill the dough longer than you think. 30 minutes is fine, but overnight in the fridge makes the flavors meld and keeps the cookies from flattening out. If you forget, stick the scooped balls in the freezer for 10 to 15 minutes right before baking.
– Weigh the flour or at least spoon and level it into the cup. Packed flour = dense, cakey cookies. If you have a scale, use 280 g for consistent results every batch.
– Keep the butter soft but not greasy. If it looks shiny or greasy your cookies will spread too much. Aim for butter that gives when you press but still holds its shape a little.
– Fold in the Oreos and M&M’s gently and save a few candies to press on top right before they go in the oven. That way you get pretty, intact candies on top and big cookie chunks inside without overworking the dough.
– Pull them a hair early and let them finish on the hot sheet. Edges set, centers still a bit soft = chewy cookies. Cool on the baking sheet 5 to 10 minutes, then move to a rack. Store with a slice of bread to keep them soft, or freeze tightly for longer.
The Best Valentine's Day Oreo M&m's Cookies Recipe
I created these chewy Valentine's Day Oreo M&M's cookies packed with crushed Oreos and vibrant M&M's as a playful Valentines Treats To Make With Kids that begs a closer look.
24
servings
237
kcal
Equipment: 1. Oven (preheat to 350 F / 177 C)
2. Two baking sheets plus parchment paper (or silicone mats)
3. Mixing bowls — one large and one medium
4. Electric mixer or a sturdy wooden spoon, whichever you got
5. Whisk and rubber spatula
6. Measuring cups and spoons (or a kitchen scale for grams)
7. Cookie scoop or 2 tablespoon measuring spoon for portioning
8. Wire cooling rack
9. Sharp knife or rolling pin to roughly chop the Oreos
Ingredients
2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temp
2 teaspoons vanilla extract
12 Oreo cookies, roughly chopped (about 1 1/2 cups)
1 1/2 cups (about 255 g) Valentine M&M's or regular M&M's
Flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper and set a rack in the middle of the oven.
- In a bowl whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
- In a large bowl or stand mixer beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes.
- Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract, scraping the bowl so everything mixes evenly.
- Add the dry ingredients to the wet and mix just until combined, do not overmix. Fold in 12 chopped Oreo cookies and 1 1/2 cups M&M's, but save a handful of candies to press on top before baking.
- Chill the dough in the fridge for about 30 minutes to reduce spreading and help get that chewy texture. If you're short on time stick the dough in the freezer for 10 to 15 minutes instead, it helps too.
- Scoop dough into balls about 2 tablespoons each and place them on the prepared baking sheets about 2 inches apart. Gently press a few of the reserved M&M's onto the top of each ball so they show pretty after baking.
- Bake for 10 to 12 minutes until edges are set and centers still look slightly underdone. Rotate the pans halfway if your oven bakes unevenly. Don't overbake or they will lose chewiness.
- As soon as cookies come out sprinkle with flaky sea salt if using. Let cool on the baking sheet 5 to 10 minutes so they finish setting, then transfer to a wire rack to cool completely. Store in an airtight container up to 3 days or freeze for longer.
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.
Nutrition Facts
- Serving Size: 52g
- Total number of serves: 24
- Calories: 237kcal
- Fat: 12g
- Saturated Fat: 5.6g
- Trans Fat: 0.06g
- Polyunsaturated: 0.8g
- Monounsaturated: 3.1g
- Cholesterol: 36mg
- Sodium: 166mg
- Potassium: 47mg
- Carbohydrates: 31g
- Fiber: 0.7g
- Sugar: 19.2g
- Protein: 2.3g
- Vitamin A: 284IU
- Vitamin C: 0mg
- Calcium: 13mg
- Iron: 0.58mg
