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Valentine’s Day Oreo M&M’s Cookies

These playful and indulgent cookies feature crunchy Oreos and festive red and pink M&M's, making them a perfect treat for Valentine's Day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened adds richness and helps cookies spread evenly; for a lighter option use light butter
  • 1 cup granulated sugar for crisp edges and gentle sweetness
  • 1 cup packed brown sugar gives chewiness and caramel notes
  • 2 large eggs, room temperature bind everything together and add tenderness
  • 1 teaspoon vanilla extract deepens flavor; sub with almond extract for a twist
  • 3 cups all-purpose flour for structure; you can substitute half with whole wheat for a healthier option
  • 1 teaspoon baking soda helps them rise just enough
  • 1 half teaspoon salt balances sweetness
  • 1 cup mini Oreo pieces (about 10 Oreos, roughly chopped) the star crunch; use regular Oreos or flavored varieties for fun
  • 1 cup red and pink M&M's festive and melty; use plain or peanut M&M's for texture
  • 1 half cup white chocolate chips for extra creaminess and a romantic look

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2 to 3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing just until combined.
  5. Fold in the chopped Oreos and most of the M&M's, reserving a few for topping. Stir in the white chocolate chips if using.
Baking
  1. Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them 2 inches apart.
  2. Press a few reserved M&M's on top of each dough ball.
  3. Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers remain soft.
  4. Remove from the oven and let them rest on the sheet for 5 minutes before transferring to a wire rack.
  5. Cool completely for gift packaging or serve warm.

Notes

Store cookies in an airtight container for up to 4 days. For a richer flavor, use dairy-free butter and egg replacer to make these vegan-friendly.