Valentine’s Day M&M Cookies

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 a buttery, soft, and chewy cookie dough, infused with the rich flavor of chocolate. These are based off of my famous Kroll’s Kookies, so if you love that recipe, you’ll love these just as much!

As you take a bite, you’ll experience the delightful contrast of the sweet and slightly crunchy M&M candies, which add bursts of color and a pop of sweetness to every mouthful.

Why this recipe works

• Perfectly soft for days
• A Valentine’s Day must make
• Perfect for dunking in coffee!
• Chewy and thick
• Simple to make
• No-chill cookies (yay!)

Ingredients you will need

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• All purpose flour: adds structure to the cookie. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. This helps prevent you from using too much flour than is necessary.
• Unsalted butter: feel free to use salted if that’s what you prefer.
• Egg + egg yolk: adds moisture and helps with chewiness.
• Granulated Sugar: Provides sweetness and contributes to the crispness of the cookie edges.
• Brown Sugar: Adds moisture and a caramel-like flavor due to its molasses content, contributing to the chewiness.
• Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well. 
• Vanilla extract: I always say 1 tsp. but I usually end up adding more hehehe. The additional vanilla gives the cookies lots of flavor!
• M&Ms: Cupids mix!
• Chocolate chips: I like dark chocolate chips in these cookies, but feel free to add whatever you like.

Tips for baking cookies:

• 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. I often use parchment paper too.
• Use an ice cream scooper with a thumb press to scoop out cookies! Helps to keep cookies in a uniform size.
• Don’t crowd the baking sheet: When scooping, be sure to give the cookies enough space to bake on the cookie sheet. I bake 6 cookies on one cookie sheet. Overcrowding can cause your cookies to spread.
• Spoon and level flour properly: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
• Do not over bake. These cookies look very soft and slightly under baked when you take them out of the oven.

Storage and Freezing

• Store these cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
• To freeze, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. 
• Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.