Valentine’s Day Oreo M and M's Cookies
Deliciously soft cookies filled with crunchy Oreo bits and melty M and M's, perfect for celebrating Valentine's Day.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Substitute with coconut oil for a dairy-free option.
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract Enhances the chocolate flavors.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup crushed Oreo cookies (about 10 regular Oreos) Leave some larger chunks for texture.
- 1 1/2 cups Valentine’s M and M's (red, pink, white, or a mix) Reserve a few for decorating the tops.
- 1 cup semi-sweet chocolate chips (optional) For extra melt.
- 1/2 cup chopped nuts (pecans or walnuts) Optional for crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract, scraping down the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed Oreos, M and M's, and chocolate chips if using.
- For best shape, chill the dough for 30 minutes.
Baking
- Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few reserved M and M's onto the top of each dough ball.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
For a romantic twist, swirl a little raspberry jam into the centers before baking. Store in an airtight container for up to 4 days at room temperature or freeze baked cookies for up to 3 months.