I promise these chewy Valentine’s Day Oreo M&M’s cookies are the ultimate Valentines Kids Desserts, ridiculously soft and stuffed with the perfect hit of Oreos and M&M’s so you won’t be able to stop at one.

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I’m obsessed with these chewy Valentine’s Day Oreo M&M’s cookies. I love how soft dough and crunchy Oreo bits collide with pockets of melty chocolate and candy.

But the real star for me is the Valentine’s M&M’s, tiny explosions of color that make every bite a surprise. I adore the buttery backbone that keeps them soft, with unsalted butter folded in.

These are my go-to for Valentines Kids Desserts and M And M Dessert Recipes when I want something childish, messy, and totally irresistible. No pretending they’re subtle.

Pure sugar rush and cookie bliss. I can’t stop.

Not even close.

Ingredients

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All purpose flour: the cookie body, soft and sturdy so it holds mix-ins.
Cornstarch: Basically makes cookies tender and pillowy, like bakery cookies at home.
Baking soda: Helps them spread a bit and get those classic edges.
Baking powder: Gives a gentle lift, keeps centers from being too dense.
Fine sea salt: Balances sweetness; it’s small but makes a big difference.
Unsalted butter: Rich, creamy fat that gives chew and golden color.
Brown sugar: Adds molasses flavor and chew, makes cookies moist and deep.
Granulated sugar: Gives structure and light crispness on the outside.
Eggs: Binds everything, adds richness and that soft cookie texture.
Vanilla extract: Basically warm, sweet aroma that ties flavors together.
Crushed mini Oreos: Chunky chocolate cookies for crunch and Oreo nostalgia.
Valentine’s M&M’s: Fun color pops and candy crunch, minis spread evenly.
Flaky sea salt optional: Plus a finishing pop that makes each bite thrilling.

Ingredient Quantities

2 1/4 cups (280g) all purpose flour

1 tablespoon cornstarch (helps make them soft)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine sea salt

1 cup (226g, 2 sticks) unsalted butter, softened

1 cup (220g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 large eggs, at room temp

2 teaspoons vanilla extract

1 to 1 1/2 cups crushed mini Oreos (about 12 to 18 cookies), or roughly chopped

1 to 1 1/2 cups Valentine’s M&M’s (use minis for better distribution)

Optional: flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt in a medium bowl; set aside.

3. In a large bowl beat 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy and a bit fluffy, about 2 to 3 minutes; scrape sides as needed.

4. Add 2 large room temp eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla until just combined.

5. Gradually add the dry ingredients to the wet and mix on low until just combined; don’t overmix or the cookies get tough.

6. Fold in 1 to 1 1/2 cups crushed mini Oreos and 1 to 1 1/2 cups Valentine M&M’s (use minis so they spread more evenly). Save a handful to press on top before baking.

7. Chill dough 30 minutes in the fridge if you have time for thicker, chewier cookies; you can bake immediately if you’re impatient but results are slightly different.

8. Scoop dough into generous 2 tablespoon mounds and place about 2 inches apart on the prepared sheets, then press a few reserved Oreos and M&M’s on top of each ball.

9. Bake 10 to 12 minutes until edges are set and centers still look soft. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if you like salty sweet.

Equipment Needed

1. Oven and two rimmed baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and spoons (dry + liquid)
5. Whisk for dry ingredients
6. Rubber spatula for scraping and folding
7. Cookie scoop (2 tablespoon) or a tablespoon and a spoon to portion dough
8. Wire cooling rack to cool the cookies completely

FAQ

Q: Can I use regular M&M's instead of minis?

A: Yes, but minis spread more evenly so every bite gets candy. If you use regular ones, press them into cookies after baking so they dont melt as much.

Q: How do I keep the cookies soft and chewy?

A: Don't overbake. Pull them when edges are set and centers still look slightly underdone. Let them cool on the sheet for 5 minutes then move to a rack. Cornstarch in the dough also helps keep them soft.

Q: Can I make the dough ahead or freeze it?

A: Yep. Dough balls freeze great – freeze on a tray then transfer to a bag for up to 3 months. Bake frozen dough, add 1-2 minutes to bake time. You can also chill dough overnight to deepen flavor.

Q: How much Oreos and M&M's should I use?

A: Use 1 to 1 1/2 cups of each depending on how chunky you want them. If you like big cookie chunks use 1 1/2 cups, for a more balanced cookie stick to 1 cup.

Q: My cookies spread too thin. What did I do wrong?

A: Likely butter was too warm or dough too warm. Chill scoop of dough for 15-30 minutes before baking. Also make sure baking soda and powder are fresh and oven temperature is accurate.

Q: How should I store them and how long do they last?

A: Store in an airtight container at room temp for up to 4 days. For longer keep in freezer up to 2 months. If they firm up, microwave one for 8-10 seconds to soften.

The Best Valentine’s Day Oreo M&m’s Cookies Recipe Substitutions and Variations

All purpose flour: use a 1:1 gluten free flour blend if needed. It may make the texture a touch more crumbly, so chill the dough a bit longer before baking.
Unsalted butter: swap with equal parts chilled coconut oil for a dairy free version, or stick margarine for budget friendly. Coconut oil gives a slight coconut taste, so decide if thats okay.
2 large eggs: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) for an egg free option. Cookies will be a bit chewier and a bit denser.
Mini Oreos or Valentine M&Ms: replace with chopped chocolate sandwich cookies and chopped plain milk chocolate or festive sprinkles if you want different texture or no candy coating.

Pro Tips

1. Chill the dough at least 30 minutes if you can. It firms up the butter so the cookies spread less and stay thicker and chewier. If you skip chilling, flatten the balls a bit before baking so they cook evenly.

2. Use room temp eggs but keep the butter just softened not greasy. If the butter is too soft the dough gets oily and the cookies can spread too much. If your butter is rock hard, zap the egg in warm water for a few minutes instead of microwaving the butter.

3. Crush the mini Oreos by hand or pulse briefly in a food processor so you keep some chunkiness. Too fine and they disappear into the dough, too chunky and they make weak spots that can break the cookie.

4. Press a few extra M&M’s and Oreo bits on top right before baking and finish with a pinch of flaky sea salt as soon as they come out of the oven. It makes them look bakery nice and the salt really lifts the sweetness.

The Best Valentine's Day Oreo M&m's Cookies Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I promise these chewy Valentine's Day Oreo M&M's cookies are the ultimate Valentines Kids Desserts, ridiculously soft and stuffed with the perfect hit of Oreos and M&M's so you won't be able to stop at one.

Servings

servings

Calories

237

kcal

Equipment: 1. Oven and two rimmed baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you dont have one)
4. Measuring cups and spoons (dry + liquid)
5. Whisk for dry ingredients
6. Rubber spatula for scraping and folding
7. Cookie scoop (2 tablespoon) or a tablespoon and a spoon to portion dough
8. Wire cooling rack to cool the cookies completely

Ingredients

2 1/4 cups (280g) all purpose flour
1 tablespoon cornstarch (helps make them soft)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 cup (226g, 2 sticks) unsalted butter, softened
1 cup (220g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temp
2 teaspoons vanilla extract
1 to 1 1/2 cups crushed mini Oreos (about 12 to 18 cookies), or roughly chopped
1 to 1 1/2 cups Valentine's M&M's (use minis for better distribution)
Optional: flaky sea salt for sprinkling

Directions

Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt in a medium bowl; set aside.
In a large bowl beat 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until creamy and a bit fluffy, about 2 to 3 minutes; scrape sides as needed.
Add 2 large room temp eggs one at a time, mixing after each, then stir in 2 teaspoons vanilla until just combined.
Gradually add the dry ingredients to the wet and mix on low until just combined; don’t overmix or the cookies get tough.
Fold in 1 to 1 1/2 cups crushed mini Oreos and 1 to 1 1/2 cups Valentine M&M’s (use minis so they spread more evenly). Save a handful to press on top before baking.
Chill dough 30 minutes in the fridge if you have time for thicker, chewier cookies; you can bake immediately if you’re impatient but results are slightly different.
Scoop dough into generous 2 tablespoon mounds and place about 2 inches apart on the prepared sheets, then press a few reserved Oreos and M&M’s on top of each ball.
Bake 10 to 12 minutes until edges are set and centers still look soft. Let cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if you like salty sweet.

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.