Valentine’s M&M Cookies
Ingredients
* 2¼ cups all-purpose flour
* ½ tsp baking soda
* ½ tsp baking powder
* ½ tsp salt
* ¾ cup unsalted butter, melted and slightly cooled
* ¾ cup brown sugar (packed)
* ½ cup granulated sugar
* 1 large egg + 1 egg yolk (room temperature)
* 2 tsp vanilla extract
* 1 cup Valentine’s M&M’s
* ¾ cup white chocolate chips or chunks
* ⅓ cup Valentine sprinkles (jimmies work best)
Instructions:
1. Mix dry ingredients
In a bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
2. Cream sugars & butter
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy.
3. Add eggs & vanilla
Mix in the egg, egg yolk, and vanilla until fully combined.
4. Combine
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Fold in mix-ins
Gently stir in M&M’s, white chocolate chips, and sprinkles.
6. Chill the dough
Cover and refrigerate for 30–45 minutes for thicker cookies.
7. Bake
* Preheat oven to 350°F (175°C)
* Scoop 2-tablespoon dough balls and place 2 inches apart on a lined baking sheet
* Press a few extra M&M’s and white chocolate pieces on top
8. Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
9. Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips 💕
* For extra soft cookies, slightly underbake.
* If sprinkles bleed color, add a few on top after baking instead of mixing in.
* Store in an airtight container for up to 5 days.
The recipe makes about 20–24 cookies
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Baking Valentine’s M&M Cookies is a fun and rewarding experience that adds a personal touch to your celebrations. One useful tip I discovered is to slightly underbake the cookies to keep them extra soft and chewy, which makes them even more enjoyable. When mixing the dough, folding in the M&M’s, white chocolate chunks, and Valentine sprinkles gently helps maintain their shape and prevents colors from bleeding. If you want to prevent any color bleed from the sprinkles, consider adding a few on top of each cookie just after baking instead of mixing them into the dough. For storing, I found that keeping the cookies in an airtight container maintains their freshness and softness for up to 5 days—perfect for gifting or enjoying over several days. Using melted butter in the dough helps to enrich the flavor and texture, giving cookies a lovely moist crumb that pairs well with the sweetness of the candy and chocolate. Prepping the dough ahead by chilling it in the refrigerator for 30 to 45 minutes not only makes it easier to scoop but also results in thicker, more flavorful cookies. I also recommend pressing a few extra M&M’s and white chocolate pieces on top of the dough balls before baking to create a visually appealing and deliciously loaded cookie. This recipe yields about 20 to 24 cookies, making it great for sharing with friends, family, or classmates. Whether you’re baking with kids or for a romantic treat, these Valentine’s M&M Cookies offer a fun and colorful way to celebrate Valentine’s Day with a homemade touch.
