Can I make Valentine’s Day Oreo m&m’s Cookies ahead of time?

Yes! These cookies are perfect for making in advance. You can refrigerate the dough for up to 48 hours before baking, or freeze the dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time. Baked cookies also freeze well — just thaw at room temperature or microwave for 10–15 seconds for that fresh-baked softness.

How do I keep these cookies soft and chewy?

The key to chewy Valentine’s Day Oreo m&m’s Cookies is slightly underbaking them. Take them out of the oven when the edges are set, but the center still looks soft — they’ll finish baking on the tray. Also, be sure to store them in an airtight container with a slice of bread to retain moisture. Avoid overmixing the dough, which can make cookies tough.

Can I use Double Stuf Oreos in this recipe?

It's best to avoid Double Stuf Oreos for this recipe. The extra filling can cause the dough to become too wet, leading to cookies that spread too much and don’t hold their shape. Stick with regular Oreos, or try flavored ones like Red Velvet or Golden Oreos for a twist, while keeping the structure intact.

Valentine's Day Oreo m&m's Cookies – Best Chewy Recipe

Name: Valentine's Day Oreo m&m's Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 1/2 cup butter: slightly softened, adds richness; 1/2 cup brown sugar: adds moisture and caramel flavor; 1/4 cup granulated sugar: balances sweetness and helps cookies spread; 1 egg: binds the dough; 2 tsp vanilla extract: adds depth of flavor; 1 1/3 cup all-purpose flour: base of the cookie dough; 1 tbsp cornstarch: makes the cookies soft and tender; 1/2 tsp baking soda: helps cookies rise and spread; 1/2 tsp salt: balances the sweetness; 2/3 cup Valentine’s Day m&m’s: adds crunch and color; 7 Oreo cookies, roughly chopped: adds texture and cookies-and-cream flavor

Description

These chewy Valentine’s Day Oreo m&m’s Cookies are the perfect festive treat — soft, loaded with chocolate, and bursting with red and pink candy. They’re easy to make, require no chilling, and are ideal for parties, gifts, or a sweet Valentine’s indulgence.

Ingredients

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1/2 cup butter: slightly softened, adds richness
1/2 cup brown sugar: adds moisture and caramel flavor
1/4 cup granulated sugar: balances sweetness and helps cookies spread
1 egg: binds the dough
2 tsp vanilla extract: adds depth of flavor
1 1/3 cup all-purpose flour: base of the cookie dough
1 tbsp cornstarch: makes the cookies soft and tender
1/2 tsp baking soda: helps cookies rise and spread
1/2 tsp salt: balances the sweetness
2/3 cup Valentine’s Day m&m’s: adds crunch and color
7 Oreo cookies, roughly chopped: adds texture and cookies-and-cream flavor

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth.
Add 1 egg and 2 teaspoons of vanilla extract to the mixture and stir until fully incorporated.
Add in 1 1/3 cups flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir until a soft dough forms.
Fold in 2/3 cup Valentine’s Day m&m’s and 7 chopped Oreo cookies.
Use a large cookie scoop (about 1/4 cup) to scoop out 10 even balls of cookie dough.
Place dough balls onto the prepared baking sheet. Optionally, press a few extra m&m’s and Oreo chunks on top for appearance.
Bake for 13 minutes. The cookies will appear slightly underbaked in the center — this ensures a chewy texture.
Use a round cookie cutter to swirl around the warm cookies if you want perfect circles.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not use Double Stuf Oreos — the extra filling will affect the dough consistency.
Use a kitchen scale or spoon-and-level method for measuring flour accurately.
Freeze unbaked dough balls for future baking; bake straight from frozen with 1–2 extra minutes.
Microwave stored cookies for 10–15 seconds to make them warm and gooey again.
Underbake slightly for the softest texture — the cookies continue baking on the sheet.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 21g
Sodium: 170mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg