I can’t get over how these Valentine’s Day Oreo M&M’s cookies bake up so thick, chewy, and loaded with crunchy cookie pieces and colorful candy. One bite and it’s clear they’re the kind of cookie everyone reaches for first.
I’m fully obsessed with these Valentine’s Day Oreo M&M’s cookies because they hit that sweet spot between bakery-style chewy and wildly snackable. I love how the edges get just enough bite while the centers stay soft, thick, and loaded.
The chopped Oreo cookies bring that cookies-and-cream crunch, and the Valentine mini M&M’s add the cutest pop of color without being fussy. But let’s be real, I’m here for the texture.
Chewy, chunky, buttery, ridiculous. And they taste like the kind of cookie I keep “testing” until half the batch is gone.
No regrets, not even a little.
Ingredients
- All-purpose flour gives these cookies their soft, chewy backbone.
Nothing fancy, just works.
- Baking soda helps them spread a little and get those cozy bakery-style edges.
- Salt keeps all that sweetness from going totally overboard.
- Melted butter makes them rich, chewy, and honestly kind of irresistible.
- Brown sugar brings that soft, caramel-like vibe you’ll taste right away.
- Granulated sugar adds just enough crispness around the edges.
- The egg keeps everything tender and holds the cookie together.
- Extra yolk makes the centers richer, softer, and a little fudgy.
- Vanilla adds warmth, so the cookie tastes homemade, not flat.
- Valentine mini M&M’s bring color, crunch, and that cute holiday feel.
- Chopped Oreos add chocolatey bits, creamy chunks, and major cookie-on-cookie energy.
- Plus, flaky sea salt on top makes each bite pop.
Ingredient Quantities
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups mini M&M’s, valentine colors
- 1 1/2 cups coarsely chopped Oreo cookies (about 12 Oreos)
- Flaky sea salt for sprinkling, optional
How to Make this
1. Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
2. Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
3. In a large bowl, combine 3/4 cup melted and cooled unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until smooth and slightly glossy.
4. Stir in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.
6. Fold in 1 1/2 cups mini M&M’s and 1 1/2 cups coarsely chopped Oreo cookies, reserving a few pieces for topping if desired.
7. Chill the dough in the refrigerator for 30 minutes to 1 hour for easier scooping and chewier cookies.
8. Scoop dough into balls about 2 tablespoons each and place on prepared baking sheets spaced about 2 inches apart; gently press reserved M&M’s and Oreo pieces onto the tops.
9. Bake 10 to 12 minutes until edges are set and centers still soft. Remove from oven, sprinkle with flaky sea salt if using, and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment Needed
1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and spoons
9. Cookie scoop or tablespoon for portioning
10. Wire cooling rack and a chef knife or food processor for chopping Oreos
FAQ
The Best Valentine’s Day Oreo M&m’s Cookies Recipe Substitutions and Variations
- All purpose flour: substitute cup for cup with a gluten free all purpose flour blend that contains xanthan gum, or use 100% whole wheat pastry flour for slightly denser, nuttier cookies (use same amount).
- Unsalted butter, melted and cooled: replace with melted coconut oil in equal measure for a subtle coconut note, or use vegan stick butter 1:1 for a dairy free option.
- 1 large egg + 1 large egg yolk: for egg free baking use 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) plus 1 tablespoon applesauce to mimic yolk richness.
- Mini M&M’s and chopped Oreo cookies: swap for 3 cups total of mix-ins such as semisweet chocolate chips and chopped chocolate sandwich cookies, or use white chocolate chips and chopped shortbread for a different flavor profile.
Pro Tips
1. Measure your flour by spooning it into the cup and leveling it off. Too much flour will make these cookies cakey instead of chewy.
2. Let the melted butter cool until just warm before mixing with the sugars and eggs. If it is too hot the eggs can cook and the dough will be greasy.
3. Chill the dough at least 30 minutes. It firms up the butter, concentrates the flavors, and helps the cookies spread less so you get thicker, chewier centers.
4. Watch the bake time closely and pull them when the edges are set but the centers still look slightly soft. They will continue to firm up on the hot baking sheet and you want that tender, gooey middle.
The Best Valentine's Day Oreo M&m's Cookies Recipe
I can’t get over how these Valentine’s Day Oreo M&M’s cookies bake up so thick, chewy, and loaded with crunchy cookie pieces and colorful candy. One bite and it’s clear they’re the kind of cookie everyone reaches for first.
24
servings
247
kcal
Equipment: 1. Oven
2. Baking sheets (2)
3. Parchment paper or silicone baking mats
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and spoons
9. Cookie scoop or tablespoon for portioning
10. Wire cooling rack and a chef knife or food processor for chopping Oreos
Ingredients
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups mini M&M's, valentine colors
1 1/2 cups coarsely chopped Oreo cookies (about 12 Oreos)
Flaky sea salt for sprinkling, optional
Directions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl.
- In a large bowl, combine 3/4 cup melted and cooled unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar until smooth and slightly glossy.
- Stir in 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix.
- Fold in 1 1/2 cups mini M&M's and 1 1/2 cups coarsely chopped Oreo cookies, reserving a few pieces for topping if desired.
- Chill the dough in the refrigerator for 30 minutes to 1 hour for easier scooping and chewier cookies.
- Scoop dough into balls about 2 tablespoons each and place on prepared baking sheets spaced about 2 inches apart; gently press reserved M&M's and Oreo pieces onto the tops.
- Bake 10 to 12 minutes until edges are set and centers still soft. Remove from oven, sprinkle with flaky sea salt if using, and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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: 47g
- Total number of serves: 24
- Calories: 247kcal
- Fat: 11.1g
- Saturated Fat: 5.1g
- Trans Fat: 0.1g
- Polyunsaturated: 2.2g
- Monounsaturated: 3.8g
- Cholesterol: 31mg
- Sodium: 77mg
- Potassium: 45mg
- Carbohydrates: 27.6g
- Fiber: 0.8g
- Sugar: 15.1g
- Protein: 2.5g
- Vitamin A: 83IU
- Vitamin C: 0mg
- Calcium: 15mg
- Iron: 0.38mg
