Dessert

Valentine’s Day M&M Cookies Recipe

ByElena Hart August 27, 2026August 27, 2026

Introduction

Celebrate Valentine’s Day with these delightful M&M cookies filled with pink, white, and red candies. Soft and chewy with just the right amount of sweetness, they’re perfect for sharing or gifting your loved ones.

A stack of five thick, soft cookies sits on a white marbled surface, each cookie light golden brown with colorful red, pink, and white candy pieces embedded throughout. The top cookie is broken in half, showing a chewy, crumbly inside with bits of melted red and brown chocolate. The cookies have a slightly puffy, smooth texture with candy pieces melting slightly into the dough. Scattered around the stack are a few loose round red and pink candies. The background is a clean white with soft lighting highlighting the warm tones of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (325g) all-purpose flour
1 tsp cornstarch

1 tsp baking soda
1/4 tsp baking powder

1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature

1/2 cup (112g) packed light brown sugar
1/4 cup (52g) sugar
2 large eggs

2 tsp vanilla extract
1 3/4 cups pink, white and red M&Ms

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats and set aside.

Step 2: In a medium bowl, combine the flour, cornstarch, baking soda, baking powder, and salt. Set this mixture aside.
Step 3: In a large mixing bowl, cream the butter and both sugars together on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully incorporated.

Step 5: Gradually add the dry ingredients and mix just until mostly combined. Be careful not to over mix.
Step 6: Fold in the pink, white, and red M&Ms using a silicone spatula, ensuring the dough is uniform. The dough will be thick.
Step 7: Scoop out cookie dough balls weighing about 4 tablespoons (68g) each and place them 2 to 3 inches apart on the prepared baking sheets. Use your fingers or a spatula to round the tops as they won’t shape easily after baking.

Step 8: Bake the cookies for 8 to 10 minutes. The centers should look soft and the edges just beginning to turn golden. Remove them from the oven before they overbake.
Step 9: Let the cookies cool on the baking sheets for 4 to 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a softer cookie, try chilling the dough for 30 minutes before baking.

Substitute regular M&Ms with peanut or mini M&Ms for a different texture and flavor.
If you prefer a chewier cookie, reduce the baking powder to 1/8 tsp.
Adding a pinch of cinnamon can bring a warm twist to the cookie flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy them at room temperature.

How to Serve

Soft, round cookies with a light golden-brown base, each studded generously with a mix of pink, red, and white candy-coated chocolates embedded across the top. The cookies have a slightly cracked surface, showing a soft texture inside, and they are placed on a white marbled surface. The candies vary in size and have a shiny, smooth texture that contrasts with the matte, tender cookie dough beneath. The arrangement is casual, with some cookies overlapping slightly, giving a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of M&Ms?

Yes, regular chocolate chips work well. The cookies will have a richer chocolate taste but won’t have the colorful crunch and festive look of M&Ms.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 48 hours before baking. Let it come to room temperature slightly before scooping for easier handling.