These perfectly baked Valentine’s Day M&M Cookies are studded with melty milk chocolate M&Ms and are incredibly soft and chewy.
The cookie base is buttery, tender, and chewy with rich chocolate flavor. This recipe is inspired by the popular Kroll’s Kookies, so fans of that cookie will recognize the same irresistible texture and flavor.
Each bite delivers the pleasing contrast of slightly crunchy, colorful M&M candies and pockets of melted chocolate, making these cookies a festive and comforting treat.
They’re perfect for Valentine’s Day celebrations — enjoy them with hot cocoa, serve them after a romantic dinner, or give them as a sweet, colorfully decorated gift to someone special.
Why this recipe works
- Remains soft for days
- Festive and fun for Valentine’s Day
- Great for dunking in coffee or hot cocoa
- Chewy, thick texture
- Simple and quick to make
- No chilling required — ready to bake right away
Ingredients you will need
For exact measurements and the full recipe, see the recipe card below.
- All-purpose flour — provides structure. Spoon into the cup and level to avoid packing too much flour.
- Unsalted butter — cold and cubed. Salted butter can be used if preferred.
- Egg + egg yolk — adds moisture and chewiness.
- Granulated sugar — balances sweetness and helps crisp the edges slightly.
- Brown sugar — adds moisture and a subtle caramel note for chewiness.
- Flaky sea salt — a finishing touch that balances sweetness (Maldon recommended).
- Vanilla extract — enhances overall flavor.
- M&Ms — seasonal Cupid’s Mix for Valentine’s Day or any color mix you prefer.
- Chocolate chips — dark or semi-sweet work well alongside the M&Ms.
Tips for baking cookies
- Mix just until combined. Avoid over-beating eggs or over-mixing flour to keep the cookies tender.
- Use silicone baking mats or parchment paper. Both prevent sticking and promote even baking.
- Scoop uniformly. An ice cream scoop or cookie scoop keeps sizes consistent so all cookies bake evenly.
- Don’t overcrowd the baking sheet. Give each cookie room to spread — six per sheet works well.
- Measure flour correctly. Spoon and level the flour into the measuring cup rather than scooping from the bag.
- Remove while slightly underbaked. The centers should still look a bit soft; cookies will finish setting on the hot sheet.
Storage and Freezing
- Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- To freeze dough: portion into 2 Tbsp balls, freeze in a single layer, then transfer to an airtight container. Bake from frozen, adding a minute or two to the bake time if needed.
- Make-ahead: dough can be refrigerated for 2–3 days. Bring to room temperature before baking as directed.
Valentine’s Day M&M Cookies
Prep: 10 mins
Cook: 9 mins
Total: 19 mins
Servings: 18 cookies
Soft, chewy chocolate cookies studded with Valentine’s M&Ms and chocolate chips. Perfectly festive and full of melty pockets of chocolate and candy crunch.
Ingredients
- 2 cups all purpose flour, spooned and leveled
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 3/4 cup M&Ms (Cupid’s Mix or your choice)
- Flaky sea salt for finishing (optional)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together flour, corn starch, baking soda, baking powder, and salt in a large bowl; set aside.
- Using a stand mixer with the paddle attachment, cream the cold cubed butter with brown and granulated sugars for about 2 minutes, scraping the bowl as needed. The mixture will be more paste-like since the butter is cold.
- Add the egg, egg yolk, and vanilla; mix until combined.
- Gradually add the dry ingredients and mix until incorporated.
- Fold in the chocolate chips and M&Ms with a rubber spatula.
- Scoop dough into 2 Tbsp portions onto the prepared baking sheets. Press a few extra M&Ms or chips on top if desired for a prettier finish.
- Bake 9–11 minutes. Remove when edges are light golden and centers still look slightly soft; cookies will finish setting on the baking sheet.
- While warm, press additional M&Ms or chips on top if you like, let cookies rest 1–2 minutes on the sheet, then transfer to a cooling rack. Sprinkle flaky sea salt if desired and enjoy.
Notes
- M&M makes seasonal color mixes — swap in holiday-themed candies to adapt this recipe for other occasions (Easter, Christmas, Halloween, etc.).
- For classic M&M cookies, mini M&Ms work well and distribute more evenly through the dough.
Nutrition Information
Serving: 1 cookie, Calories: 232 kcal, Carbohydrates: 32 g, Protein: 2 g, Fat: 11 g, Sugar: 20 g
Nutritional information is an estimate and should be used as a guideline only.