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Pink and red m&m candies make these soft and chewy cookies perfect for Valentine’s Day! So thick, chewy, and delicious – your sweetheart won’t be able to resist these treats!
All of the cute little pink and red candies and cookies and clothing and decor and…well…everything is out in full force in the stores now.
I figured it was high time that I popped in with a cute little Valentine’s Day recipe for you guys!
I’m the least crafty person out there, so my version of a Valentine’s Day cookie is probably different than some people’s version – there is no intricate royal icing design, nothing coated in candy melts, and there is definitely no longer than 20 minutes involved in this whole recipe from start to finish.
I’m here for you, busy moms. Let’s tackle Valentine’s Day as easily and as tastily as possible. 😉
How to make these Valentine’s Day Cookies:
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We’re using the base for my homemade chocolate chip cookies to start. I don’t want to oversell these cookies or brag too hard about this recipe, but you guys. This makes the absolute best chocolate chip cookies ever. Ever ever ever.
This dough starts with melted butter (do not use margarine), brown sugar, and sugar. You’ll beat that together in your stand mixer, with a hand mixer, or by hand (yes you can easily mix these by hand) and then mix in an egg and some vanilla.
Now you can add your flour, salt and baking soda and continue mixing until well combined. This dough will be softer than the usual cookie dough.
After that, you can add your white chocolate chips and candy and watch the colors pop!
Use a large cookie scoop and scoop out 12 balls of dough. Spread these out on your cookie sheet and bake for 10 minutes.
Helpful Tip!
Don’t overcook the cookies!
10 minutes may not seem like enough time for these big cookies to bake through and they’ll look a little underdone when you pull them from the oven. Trust the process – they’ll set up perfectly on the cookie sheet as they cool.
Let the cookies cool for a minimum of 5 minutes on the cookie sheet before serving. 10 is better, but who are we fooling? Hot, fresh cookies are irresistible.
More Valentine’s Day Treats to try:
Red Velvet Cake Mix Cookies: Bright red with pops of white chocolate chips, these are easy and pretty!
Valentine’s Crunch Bar: These crispy crunchy ooey gooey cereal bars are the best way to celebrate!
Red Velvet Donuts: They’re baked instead of fried and perfect for a V-Day breakfast!
Chocolate Covered Peeps Hearts: This one is perfect for the kids to help with!
Valentine’s Day Cookies
Ingredients
- 8 tablespoons salted butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup Valentine’s mix M&Ms
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Add the melted butter, brown sugar, and granulated sugar to the bowl of a stand mixer and beat until well combined.
- Beat in the egg and vanilla extract.
- Dump in the flour, baking soda, and salt. Mix until combined. Dough will be soft.
- Stir in the candy and white chocolate chips.
- Use a large cookie scoop to scoop out 12 balls of dough.
- Bake for 10 minutes exactly. Do not overbake. Cookies may look a bit underdone, but they will set up as they cool.
- Let cookies set on the baking sheet for at least 5 minutes before eating.
- Store, tightly covered, for up to 5 days.
Jenny Hennings says
Love this recipe! Can we add peanut butter?
Karly Campbell says
I would probably make our peanut butter cookies and add m&ms rather than try adding peanut butter to this recipe. These would be great: https://www.bunsinmyoven.com/peanut-butter-oatmeal-chocolate-chip-cookies/
Chelsea Hanson says
My first batch were super flat? Any ideas why, I followed the recipe to a T?
Karly Campbell says
Hi Chelsea! Sorry you’re having issues! Make sure that you’re measuring your flour properly (spoon it into a dry measure and then level it off) and that you’re using real butter, not margarine. These should bake up nice and thick!
Karoline West says
I substituted 1:1 gluten free flour and they tasted amazing! Absokutely in love and got lots of compliments!
Karly says
So glad to hear they work with your gf flour! That’s awesome!
Debbie says
This turned out so wrong!!!!! Why melted butter and not softened? I am a very good baker and this was not right!
Karly says
Hi Debbie! If you’d like to tell me what went wrong with the cookies I can help troubleshoot. This is our go to chocolate chip cookie recipe and it receives lots of positive reviews. We make a version of these about once a week and they turn out thick, soft, and perfect every time with the melted butter, due to the ratio of the ingredients.
Anne says
I’ve made these so many time for different holidays because every loves them so much! And so simple to make!
Karly says
Love to hear that, Anne!
Sarah says
Can you flatten and use a cookie cutter for this recipe?
Karly says
No, this dough is too soft for cut out cookies.
Amanda says
Will the cookies still look nice if you use regular chocolate chips instead of white chocolate?
Karly says
Yes, I think so.
Amanda Broderick Broderick says
Why doesn’t this recipe double well?
Karly says
I really don’t know what it is. The cookies just don’t turn out as well.
Chante says
Can you use shortening buttter
Karly says
No. The recipe calls for real butter.
Lisa Dominguez says
I made the Christmas version and now these…they are so good! My family loves these!
Karly says
Yay! Glad you enjoy! 🙂
Laurie says
I made these with chocolate chunks and dried cranberries and they were really good too!
Karly says
Oh yum! Great idea!
Rebecca says
Can you refrigerate dough to make the next day?
Karly says
Yep, you sure can! I’d portion it into balls first as it’s hard to scoop when cold.
Deborah says
I always buy unsalted butter. These need salted butter?
Karly says
You can use unsalted if you prefer.
Liss says
These cookies look festive & yummy! I haven’t made them yet, but I can tell they are good! This recipe is the same chocolate chip cookie base I use! My Mom gave me her recipe 40+ years ago & it is the same! We use it for our M&M cookies, our white chocolate, cranberry orange, macadamia cookies, everything! We bake it the same way, 10 mins, let it cool on the tray and it will set up! Large scoop! You are my kind of baker! Love it! Thank you! I have added the M&M’s before, but never with white chocolate chips! I will be making these! ???
Karly says
Oh, that’s awesome!! This is about the only way we do chocolate chip cookies these day – the dough is magical, right? 🙂
terri k says
Hi! Wondering if I could make smaller cookies – say 18 instead of 12? If so – what would you suggest for baking times. This is for Valentines cookie recipe. thanks!
Karly Campbell says
Hi Terri! Yes, you can make smaller cookies! Check them around 8 minutes…the tops should look still slightly wet, but they’ll set up as they cool.