Soft and Chewy Valentine Oreo M&M Treats
These chewy Valentine’s Day Oreo M&M’s cookies are truly one of the best cookies you’ll ever make! I remember the first time I whipped these up for a school bake sale; the combination of crunchy Oreo bits and festive pink and red M&M’s made them the talk of the afternoon. They are incredibly soft and chewy, packed with just the right amount of chocolatey goodness in every single bite. If you are looking for a quick, “no-chill” cookie that looks professional and tastes like a dream, this is the recipe that will win everyone’s heart!
Prep Time: 5 min | Cook Time: 10 min | Total Time: 20 min
Key Ingredients
- 1/2 cup Butter: Slightly softened (not melted) to ensure the perfect chewy texture.
- Sugars: 1/2 cup brown sugar for moisture and 1/4 cup granulated sugar for crisp edges.
- 1 Large Egg: Binds the dough and adds richness.
- 2 tsp Vanilla Extract: A generous amount for that bakery-style aroma.
- 1 1/3 cup Flour: The base of our cookie dough.
- 1 tbsp Corn Starch: The “secret ingredient” that makes these cookies extra soft and thick.
- Leavening & Salt: 1/2 tsp baking soda and 1/2 tsp salt to balance the sweetness.
- 2/3 cup Valentine’s M&M’s: Look for the festive red, pink, and white holiday blend.
- 7 Oreo Cookies: Roughly chopped. Use “Regular Stuffed” only—Double Stuffed adds too much moisture and can cause spreading!
Step-by-Step Instructions
- Preheat and Prep: Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- Cream the Base: In a medium bowl, cream the slightly softened butter with the brown and granulated sugars. You can easily do this with a sturdy spatula until smooth.
- Add Wet Ingredients: Stir in the egg and vanilla extract. Mix vigorously until the batter is smooth and well incorporated.
- Combine Dry Ingredients: Add the flour, corn starch, baking soda, and salt directly over the wet mixture. Stir gently just until the flour streaks disappear.
- Fold in Mix-ins: Gently fold in your chopped Oreos and Valentine’s M&M’s.
- Scoop and Shape: Using a large cookie scooper (about 1/4 cup or 4 tbsp), scoop out 10 equal dough balls. This makes large, indulgent cookies!
- Bake: Place them on the baking sheet and bake for 13 minutes.
- The “Cookie Swish”: If they look a little messy, use a large circular cookie cutter or a bowl to “swish” the cookies in a circular motion immediately after they come out to make them perfectly round.
- Cool: Don’t worry if they look underdone or gooey in the middle—this is intentional! Let them cool on the sheet for 5 minutes to firm up before moving them to a rack.
Serving Suggestions
- Milkshake Garnish: Perch one of these cookies on top of a strawberry milkshake for an over-the-top Valentine’s treat.
- Cookie Sandwiches: Press a scoop of strawberry ice cream between two cookies for a “loaded” ice cream sandwich.
- Party Platter: Serve on a white platter sprinkled with extra loose M&M’s for a pop of color.
- Warm & Gooey: Serve slightly warm with a glass of cold milk to emphasize the chewy center.
Storage & Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 4 days. These stay soft thanks to the corn starch!
- Freezing: You can freeze the baked cookies for up to 3 months.
- Make-Ahead: You can scoop the dough balls and freeze them raw. When ready to eat, bake directly from frozen, adding an extra 1-2 minutes to the cook time.
Tips & Tricks
- The Stuffed Secret: Stick to regular Oreos. The extra cream in Double Stuffed or Mega Stuffed Oreos can melt down and make the cookies greasy or flat.
- Underbake for Success: The key to a soft cookie is pulling it out when the edges are just barely golden but the center still looks a little “wet.”
- Fresh Toppings: For a picture-perfect look, press a few extra M&M’s and Oreo chunks into the top of the dough balls right before they go into the oven.
Common Mistakes to Avoid
- Over-mixing: Once you add the flour, stop mixing as soon as it’s combined. Over-mixing develops gluten, which makes the cookies tough instead of chewy.
- Melted Butter: If your butter is melted rather than “slightly softened,” the cookies will spread into one giant thin sheet.
Chef’s Advice
- Flavor Variations: Try using Golden Oreos for a “Vanilla Valentine” version.
- Ingredient Substitutions: If you don’t have corn starch, you can omit it, but the cookies won’t be quite as soft and “pillowy.”
- Presentation Idea: After the cookies cool, drizzle them with a tiny bit of melted white chocolate to give them an even more festive look.
History and Cultural Significance
The “Everything” cookie trend—mixing candies and biscuits into a single dough—became a viral sensation in modern American bakeries. By combining the classic Oreo with the seasonal M&M, this recipe taps into “Nostalgia Baking,” a movement focused on bringing childhood snacks back into elevated, homemade desserts.
Final Thoughts
These Valentine’s Day Oreo M&M’s cookies are the ultimate expression of love through baking. They are big, bold, and incredibly satisfying. Whether you’re making them for a sweetheart or just for yourself, they are guaranteed to be a new favorite!
Nutrition Information Table + Disclaimer
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
| 1 cookie | 201 | 3g | 28g | 9g | 1g | 11g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
