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Valentine’s Day isn’t really Valentine’s Day without some type of yummy dessert. These perfectly baked cookies are studded with soft and melty milk chocolate M&Ms and are incredibly chewy.
- Perfectly soft for days
- A Valentines Day must make
- Perfect for dunking in coffee!
- Chewy and thick
- Simple to make
- No-chill cookies (yay!)
Ingredients you will need:
- All-Purpose Flour
- Corn starch
- Baking Soda
- Baking Powder
- Butter, cold/chilled (not room temperature)
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- M&Ms and chocolate chips
Cream the butter: Using the paddle attachment of your stand mixer, cream the butter. I take the stick of butter from the fridge, cut it into cubes and cream it.
Do not over beat the eggs or mix the flour too long: When mixing in ingredients, try not to forget about what’s being mixed! Keep a close eye, and mix just until your ingredients become incorporated.
Use a Silpat or silicone baking mat: Nice to have, but not completely necessary to make the cookies.
But, I do think this is a game changer for you or the baker in your life. Cookies will never stick again or spread out too thin and it helps add to the fullness of the cookie! Target sells them for around $8 or if you want a Silpat they run around $20ish.
Use an ice cream scooper with a thumb press to scoop out some BIG cookies! I know many people use a melon baller or a Tablespoon to measure cookies but the ice cream scooper with the thumb press works wonders.
When scooping, be sure to give the cookies enough space to bake on the cookie sheet. I bake 6 large cookies on one cookie sheet, but you can always make your cookies smaller.
What kind of M&Ms did you use?
To make these Valentine’s Day theme cookies, use the “Cupid’s” seasonal M&Ms.
Not Valentine’s Day but still want to make these cookies? Cool! Just use regular M&Ms or mini M&Ms. Christmas time? Use the Christmas theme M&Ms!
I suppose this could go up for debate. But this recipe is 400° F. In my oven, these cookies take 11 minutes. Bake just until they rise enough with lightly browned tops! DO NOT OVER BAKE.
Note: All ovens, preferences, etc. vary so don’t get too hung up on minutes on a clock; watch your cookies and bake until it’s done. Honestly, you can’t go wrong with under-baking these just a bit!
Once the cookies are done, leave them on the cookie sheet for 15 minutes then transfer to a cooling rack. Then dig in!
Yes – prepare the dough in advance and shape into the size cookies you prefer (Remember, the bigger the better!) If you leave the cookie dough in one large mass in the mixing bowl it tends to dry out.
The dough can stay in the fridge 3-4 days before baking.
I have never tried that but I am sure they will turn out just fine! Use a 9×13 inch oven safe baking dish – bake time will most likely increase. Check doneness with a toothpick!
- Coffee Cookie Crack Bars
- Giant Snickerdoodle Cookies
- Double Chocolate Crinkle Cookies
- Funfetti Cookies
- Kroll’s Kookies
- Chewy Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- 2 cups All Purpose Flour
- 1 tsp. corn starch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 stick unsalted butter (8 Tbsp.), cold
- 1/2 cup brown sugar, packed (light or dark)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk (no whites)
- 1 tsp. vanilla extract
- 3/4 cup chocolate chips
- 3/4 cup M&Ms (Cupids Mix for Valentine's Day)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat oven to 400°F.
- Mix dry ingredients together: In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cut the butter into squares and using the paddle attachment of a stand mixer, cream the butter with the sugars for 2 minutes or until light and fluffy.
- Then add in the egg, egg yolk and vanilla extract. Blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Gradually add in the flour mixture until ingredients are incorporated.
- Add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine. Add in the M&Ms and stir in using a rubber spatula.
- Scoop cookie dough onto baking sheet. (This recipe makes 6 LARGE cookies). Place extra M&M’s on the top of the cookies if desired.
- Bake for 10-12 minutes, or until cookies are lightly browned on the top. Remove from oven and let the cookies rest on the cookie sheet for 15 minutes then transfer to a cooling rack and enjoy!
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.