These Valentine’s Day Oreo M&M’s Cookies are the ultimate treat for your sweetheart (or yourself!). This recipe produces a bakery-style cookie that is exceptionally soft and thick, thanks to a secret ingredient: cornstarch. By combining the chocolatey crunch of Oreo pieces with festive pink and red M&M’s, you get a beautiful, high-contrast cookie that stays chewy for days. They are quick to whip up and even quicker to disappear!
Prep Time: 5 min | Cook Time: 13 min | Total Time: 20 min
Key Ingredients
- Butter: ½ cup, slightly softened (it should be cool to the touch, not melted).
- The Sugars: ½ cup brown sugar (for chewiness) and ¼ cup granulated sugar (for crisp edges).
- Binders: 1 egg and 2 tsp vanilla extract.
- Dry Ingredients: 1 ⅓ cup flour, 1 tbsp cornstarch (the “secret” for softness), ½ tsp baking soda, and ½ tsp salt.
- The Mix-ins: ⅔ cup Valentine’s Day M&M’s and 7 regular Oreos, roughly chopped.Note: Use regular Oreos; Double Stuffed contain too much moisture and may cause the cookies to spread too thin.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
- Cream the Base: In a medium bowl, cream the butter, brown sugar, and white sugar together using a spatula or hand mixer until smooth.
- Wet Ingredients: Add the egg and vanilla extract. Mix until the batter is well incorporated and creamy.
- The Dry Mix: Add the flour, cornstarch, baking soda, and salt directly over the wet mixture. Stir until just combined—do not over-mix or the cookies will become tough!
- Fold & Scoop: Gently fold in the M&M’s and chopped Oreos. Use a large cookie scoop (about ¼ cup per cookie) to create 10 equal portions.
- Bake: Place the dough balls on the baking sheet and bake for 13 minutes.Pro Tip: They will look slightly underdone and gooey in the center—this is perfect! They will firm up as they cool on the pan.
- The “Swish” Trick: Immediately after removing from the oven, place a large circular cookie cutter or glass over each cookie and gently “swish” in a circular motion to make them perfectly round.
- Cool: Let them rest on the sheet for 5 minutes before transferring to a wire rack.
Tips & Tricks for Success
- Don’t Overbake: The key to a chewy cookie is pulling them out when the edges are set but the center still looks a bit soft.
- Oreo Prep: Don’t pulverize the Oreos into dust! You want “rough chunks” so you get a distinct chocolate crunch in every bite.
- M&M Placement: For “Instagram-ready” cookies, press a few extra M&M’s and Oreo chunks onto the tops of the dough balls right before they go into the oven.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: You can scoop the dough into balls and freeze them. Bake directly from frozen at 350°F for an extra 1–2 minutes.
- Freezing Baked Cookies: These freeze beautifully for up to 2 months.
Nutrition Information (Per Cookie)
| Serving Size | Calories | Protein | Fat | Carbs | Sugar |
| 1 large cookie | 201 | 3g | 9g | 28g | 11g |
Disclaimer: Nutrition information is an estimate based on standard ingredients.
