Valentine's Day Oreo M&M's Cookies
Indulgent cookies filled with crunchy Oreo bits and colorful M&M's, perfect for celebrations and sharing.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Makes cookies tender and rich.
- 3/4 cup granulated sugar Balances the chocolate.
- 3/4 cup packed brown sugar Adds chewiness and caramel depth.
- 2 large eggs, room temperature Bind and lift.
- 2 teaspoons vanilla extract Warm, aromatic backbone.
- 2 1/4 cups all-purpose flour The cookie canvas.
- 1 teaspoon baking soda A gentle rise and perfect texture.
- 1/2 teaspoon salt Brings out the sweetness.
Mix-Ins
- 1 cup Oreo cookies, roughly chopped Bits of cookie for crunch and chocolate-cookie flavor.
- 1 1/2 cups Valentine M&M's (pink, red, white) Festive pops of color.
- 1/2 cup semi-sweet chocolate chips Optional for extra melty pockets.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes with a hand mixer.
- Beat in the eggs one at a time, then stir in the vanilla. The batter should look glossy and joyful.
- Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mix into the wet ingredients and mix until just combined.
- Fold in the chopped Oreos, M&M's, and optional chocolate chips.
- Scoop tablespoon-sized portions onto the prepared sheets, spacing a couple inches apart. For thicker cookies, chill the scoops for 10 minutes.
Baking
- Bake for 10–12 minutes until the edges are set and the centers look slightly soft.
- Let them rest on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Sprinkle a pinch of flaky sea salt on top right after baking for a sweet-salty contrast. For extra crunch, fold in chopped pretzels or toasted nuts. Make them gluten-free by using a 1:1 gluten-free flour blend and gluten-free sandwich cookies.