The Best Valentine’s Day Oreo m&m’s Cookies
Let Me Tell You About These Valentine’s Day Oreo m&m’s Cookies
So here’s the deal. Every February, with about half the country feeling like a snow globe someone shook a bit too hard, I get this itch to bake something that’s both chocolatey and a little over the top. My oldest insisted on these “pink and red” M&M’s for Valentine’s last year, and I, being only human (and easily convinced by aisle-end displays), came up with these: The Best Valentine’s Day Oreo m&m’s Cookies. The first time, I dropped an egg on the floor, and my dog got very involved in cleanup. Sigh. Baking is chaos sometimes, but these cookies—worth every bit of the mess, trust me.
If you’re not into Valentine’s Day—honestly, same. But cookies shaped (well, vaguely) like love? That’s a good enough excuse for me. And yes, I’ve eaten them for breakfast, don’t judge. Anyway, let’s spill the beans (or, well, the candy-coated chocolates).
Why You’ll Love These (Or Maybe Just Tolerate Making Them)
I make this when the week’s been gray and everyone’s grouchy (or, you know, someone’s coming over and I want to look like I have my act together). My family goes wild for these because it’s basically a cookie palooza—Oreo chunks, pink and red m&m’s, actual chocolate chips if I’m trying to outdo myself. I will say, squishing the dough out can get sticky, and sometimes I overbake if I get distracted by a group chat. But even the slightly crispy ones taste good. Plus, they’re so cheerful looking that even if you messed up the shape, nobody seems to care (or notice).
Here’s What You’ll Need (With Some Personal Substitutions)
- 1 cup (225g) unsalted butter, softened (I’ve used salted before; just skip a pinch of added salt)
- 1 cup packed light brown sugar (or dark, but the flavor gets a bit deeper—your call!)
- 1/2 cup granulated sugar (sometimes I eyeball this, shh don’t tell)
- 2 large eggs (substitute with a flax egg if you’re feeling the plant-based vibe—works okay but not quite as chewy)
- 1 tablespoon vanilla extract (my grandmother swore by the real thing, but I use that supermarket imitation stuff sometimes; it’s fine)
- 2 3/4 cups all-purpose flour (I ran out once and used half bread flour—chewy but yum!)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt (use sea salt flakes for a fancy finish)
- 1 1/2 cups Valentine m&m’s (the more ridiculous the better)
- 14 Oreo cookies, roughly chopped (Double Stuf if you’re splurging or whatever’s in your cupboard)
- 1 cup semi-sweet chocolate chips (white chips if you’re feeling extra Cupid-ish)
How I Actually Make Them (No Judgement Please)
- First, preheat the oven to 350°F (or about 180°C if you’re across the pond). Line some baking trays with parchment because it makes cleanup less tragic later on.
- Cream the butter with both sugars. I use a mixer—handheld or stand, whatever’s handy. Just beat it until it’s light and fluffy. At this stage, I usually sneak a taste. Quality control, right?
- Add the eggs, one at a time. Make sure to scrape down the bowl, or you’ll get weird streaks. (Don’t worry if the batter looks a bit split; it pulls together.) Stir in the vanilla.
- In a separate bowl (in theory; sometimes I ignore this and it’s mostly fine), whisk flour, baking soda, baking powder, and salt.
- Add the dry stuff to the wet in a couple goes. Go slow or your kitchen will look like a flour bomb exploded (I’ve learned. Messy.) The dough’ll be thick.
- Fold in Oreos, m&m’s, and chocolate chips. This is where your arm gets a workout; use a sturdy spoon. Or, hands work, but wash ’em obviously.
- Scoop out heaped tablespoons (I use an ice cream scoop if I feel clever—otherwise, just a regular spoon and guesstimate). Pop them onto the trays, leave a bit of space.
- I sometimes press a few extra m&m’s or Oreo crumbles on top before baking—makes them look all fancy. Bake 10-12 minutes. Edges should be set but middles still look a teeny bit underdone. Trust me, they’ll finish as they cool.
- Let them sit on the tray for 5 mins (minimum; or until you remember them, honestly), then transfer to a wire rack—or a plate, who are we kidding?
Notes (Things I Found Out the Hard Way)
- Don’t chop the Oreos too fine—a few big chunks equals more fun. Crumbs just disappear into the dough.
- If the dough’s crazy sticky, pop it in the fridge 20 mins. Or the freezer if you’re out of patience—but keep an eye; it firms up fast.
- Doubling this recipe is dangerous. Not because it’s hard, but because you might eat most of the dough. You’ve been warned.
Variations I’ve Tried (and One I Really Shouldn’t Have)
Once added peanut butter chips. Not bad, but overpowered the Oreos, made me feel like I was cheating on the classic. White chocolate chips look amazing but taste kinda sweet-sweet, if you know what I mean. I mixed in crushed pretzels one time for crunch—honestly, that was a winner. Tried red velvet Oreos—eh, not my favorite but some folks loved ’em. The one thing I regret: trying to use regular Skittles instead of m&m’s in a pinch. Truly, don’t.
What Gear You’ll Need (More or Less)
- Big mixing bowl (two if you’re going by-the-book, one if you’re Team Minimal Dishes)
- Hand or stand mixer—OR, a sturdy wooden spoon and some elbow grease (bless you, if so)
- Baking trays and parchment paper. Out of parchment? Butter and flour the tray. Or, actually, just use aluminum foil if you’re desperate—it works in a pinch.
- Wire rack for cooling. Or just improvise with a clean dish towel and hope for the best.
How Long These Last (LOL, Good Luck)
Stored in an airtight container, they’ll technically keep 4-ish days at room temp. I think they actually taste even better the second day (if you can resist) because the Oreos soften up a bit. But, honestly, in my house they’re all mysteriously gone in 24 hours. Freeze baked cookies for up to a month—just wrap ’em tight. I don’t recommend freezing the dough with m&m’s though; sometimes the colors get a bit freaky.
How I Like to Serve ‘Em
We do a big tray on the table and let everyone grab their own—no rules. Sometimes they get made into ice cream sandwiches (outstanding, try it). I’m partial to dunking these in HOT tea (yes, really) but my kids swear by cold milk. On Valentine’s, I plonk them in a tin with a goofy poem—they love it.
A Few Hard-Earned Pro Tips (Not All Pleasant)
- I once skipped the cooling time on the tray—cookies fell apart in a gooey mess. So, let them sit a little.
- Sifting flour sounds fancy, but I rarely bother. Actually, I find it works better if you just whisk the dry stuff all together.
- Overmixing once made my cookies oddly tough. Now, I just mix until the flour disappears—even if it looks a bit patchy.
- If you underbake, they’re squidgy (good) but hard to stack. Fully cooled is key if you’re gifting.
FAQ (From Friends, Family, and Curious Neighbors)
- Do I really need the Valentine m&m’s, or can I use regular?
Honestly, use what you like. The colored ones look cute, but taste-wise, any version goes. I’ve even used the Christmas leftovers once—it was odd but fine. - Help! My cookies are spreading too much. What’s going on?
Typically this means the butter was a tad too soft, or the dough’s warm. Chill it for 15 minutes; that usually helps a lot. - Can I halve the recipe?
Yep, but good luck making just half once you smell the dough. Math never tasted this good, ha! - Are these nut free?
They are as written, but always check your m&m’s and Oreos packaging just to be sure, as brands change stuff up randomly. - Wait, how many cookies does this make?
I get about 20-24, but if someone (not saying who) makes them bigger, sometimes only 16. I say, who’s counting? - I don’t have a mixer. Input?
No mixer, no problem. Grab a wooden spoon, and maybe a pal for a bit of manual labor. It’s a good arm workout and worth the sweat.
Phew. That’s about it. If you make these, let me know how yours turn out—or if you swapped in something wild. And if you eat the last cookie and blame the cat…well, I won’t tell! Happy baking and happy (or just regular) Valentine’s Day.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 Oreo cookies, roughly chopped
- 3/4 cup Valentine’s Day m&m’s
- 1 cup semisweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, and salt; set aside.
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3In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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4Beat in the eggs one at a time, then mix in the vanilla extract.
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5Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in chopped Oreo cookies, m&m’s, and chocolate chips.
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6Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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