Valentine's M&M Cookies
These Valentine's M&M cookies are those classic cookies with a soft center and slightly crisp edges, loaded with chocolate and M&Ms in every bite! These cookies are simple enough for a weeknight bake but special enough to feel like a sweet celebration.
Servings: 32 Servings
Ingredients
- 2 sticks unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups Valentine M&M candies
- 1 cup semi-sweet chocolate chips
- sprinkles, optional
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, beat the softened butter with both sugars on medium speed until light and fluffy (about 2–3 minutes).
- Add vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually mix in flour, baking soda, and salt until just combined. Do not overmix.
- Fold in the M&M candies and chocolate chips using a spatula.
- Scoop dough using a #40 cookie scoop (about 1.5 tablespoons per cookie).
- Place dough balls on prepared baking sheet, leaving space between each cookie.
- Bake for 10–11 minutes, until edges are lightly golden and centers are just set.
- Let cookies cool on the baking sheet for a few minutes before transferring to a cooling rack. While cookies are warm I add the sprinkles so they do not melt while baking.
- Store in an airtight container for 2–3 days or freeze up to 3 months.
Notes
- For picture-perfect Valentine cookies decorated with extra color, press additional M&Ms on top before or immediately after baking.
- Slightly underbake for soft, chewy Valentine's Day cookies.
- Dough can be made ahead and refrigerated for up to 48 hours.