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These Valentine’s Day Oreo and M&M’s cookies bring the magic of celebration right into your kitchen. Sweet and chewy with pops of color and classic Oreo crunch in every bite they were an instant hit when I baked them for my friends last February. They are festive enough for a special day but simple enough for any family weekend.
I first baked these on a snowy afternoon when the kids were starved for a treat and the house needed a little brightening up. The sprinkles and candy make every bite feel a little extra special and they never last long in our home.
Ingredients
- Unsalted butter: For a rich and chewy texture, softened for easy mixing
- Brown sugar: Brings in deep caramel notes and chewiness, choose dark brown for extra richness
- Granulated sugar: Sweetens and balances the texture
- Large eggs: Help bind the dough and add moisture, check for freshness
- Vanilla extract: Rounds out the flavors, always use pure vanilla for the best aroma
- All-purpose flour: For sturdy but soft cookies, sift for a lighter crumb
- Baking soda: Brings a gentle rise, always double-check it is not expired
- Salt: Sharpens flavors and balances sweetness, use fine sea salt for an even blend
- Chopped Oreo cookies: Offer crunch and chocolate flavor, break into chunks not crumbs
- M&Ms: For festive color and sweet candy crunch, choose a mix of regular and special Valentine’s shades
- White chocolate chips (optional): Mix in for creamy sweetness, find a good quality brand for melting smoothly
- Pink and red sprinkles (optional): Add for an extra festive finish, make sure they are not waxy for best look
Step-by-Step Instructions
- Cream the Butter and Sugars:
- In a large bowl, beat the softened butter with brown sugar and granulated sugar for about two to three minutes until it looks pale and fluffy. This helps the cookies bake up thick and soft.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, making sure each one disappears into the dough before adding the next. Stir in the vanilla, which brings all the flavors together.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. This step ensures even rising and a well-balanced cookie.
- Combine Wet and Dry Mixtures:
- Gradually stir the dry ingredients into the butter mixture until just combined. The dough will start to form but do not overmix, which could toughen the cookies.
- Fold in the Add-Ins:
- Gently fold in chopped Oreos, M&Ms, and white chocolate chips, if using. Try not to break the Oreo chunks down too much and stop mixing as soon as everything looks evenly distributed.
- Scoop and Space the Dough:
- Use a cookie scoop or two tablespoons to portion the dough onto a parchment-lined baking sheet. Leave plenty of space, about two inches between each ball, for spreading.
- Decorate with Sprinkles:
- If you are feeling festive, sprinkle pink and red sprinkles on top before baking for a fun finish.
- Bake to Perfection:
- Pop the baking sheet in a preheated oven at three hundred fifty degrees Fahrenheit and bake for ten to twelve minutes, just until the edges turn golden brown. The centers should look soft, which guarantees a chewy bite once cooled.
- Let Cool on the Tray:
- Let the baked cookies rest on the hot tray for five minutes. This helps them finish setting up so you can move them without breaking.
- Transfer and Finish Cooling:
- Place cookies on a wire rack to cool completely. If you sneak one warm, you will taste melty chocolate and crunchy Oreo in every bite.
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One of my favorite parts is the big chunks of Oreo peeking out when the cookies are warm from the oven. I remember my daughter sneaking an Oreo straight from the mixing bowl before I could fold them in and laughing as we both ended up with chocolate-smeared hands. These cookies always make for a memorable kitchen moment.
Storage Tips
Once the cookies are fully cool, store them in an airtight container at room temperature for up to one week. To keep them extra soft, tuck a slice of sandwich bread in with the cookies. The bread will dry out as it absorbs moisture while your cookies stay perfectly tender. For longer storage, freeze cooled cookies in a resealable bag and simply thaw on the counter before enjoying.
Ingredient Substitutions
Swap in chocolate sandwich cookies from another brand if you prefer. They will work just as well. If you are out of white chocolate chips, try milk or dark chocolate chips or leave them out entirely. For a gluten-free version, a good all-purpose gluten-free flour blend swaps in at a one-to-one ratio. For egg-free cookies, use flaxseed mixed with water or your favorite egg replacer.
Serving Suggestions
These cookies are perfect served with a tall glass of cold milk as an after-school snack. They also make adorable party favors, simply stack a few in a clear bag and tie with a red ribbon. For a festive dessert plate, mix them with chocolate-dipped strawberries and little pink candies for a sweet and colorful display at your Valentine’s get together.
Cultural Context
Oreo and M&M cookies are the kind of treat that feels at home at every American celebration, especially as Valentine’s Day brings out a love for all things red, pink, and chocolate. Classic sandwich cookies have long been the star of bake sales and birthday parties but dressing them up with holiday candy and sprinkles gives them a special twist for February.
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If you love holiday baking as much as I do, these cookies will become your go-to for sharing a little love or making new memories with the people around your kitchen table. Every year the smell of vanilla and chocolate fills the whole house and I know something special is happening right in our own oven.
Frequently Asked Questions
- → How do I keep the cookies soft after baking?
Store the cookies in an airtight container at room temperature. You can add a slice of bread to the container to help maintain softness.
- → Can I use different colors of M&M’s?
Yes, feel free to use any variety or color of M&M’s to match the occasion or your preference.
- → Is it necessary to chill the dough?
No chilling is required for this dough; baking right away yields chewy centers and crisp edges.
- → Can I substitute white chocolate chips?
You can use milk or dark chocolate chips, or omit them altogether for a classic taste.
- → How should I store leftover cookies?
Keep cooled cookies in a tightly sealed container at room temperature for up to one week.
- → Can the cookies be frozen for later?
Yes, baked cookies or unbaked cookie dough balls can be frozen for up to three months.