Oreo M&M’s Cookies

Valentine’s Day Oreo M&M’s Cookies are a fun, colorful treat that brings warm smells and soft bites to your kitchen. If you want a cookie that kids love and adults grin at, this is it. The cookies bake up soft in the middle, slightly crisp at the edges, and they smell like vanilla and chocolate. If you enjoy playful twist on classic cookies, try these alongside other festive ideas like monstrously delicious Halloween Oreo cookies for a year-round bake sale of treats.

Why Make This Recipe

• Quick & Easy: Simple steps and common pantry items.
• Family Favorite: Kids love the colorful M&M’s and adults love the Oreo crunch.
• Budget-Friendly: Uses store-bought Oreos and a single bag of M&M’s.
• Crowd Pleaser: Great for school parties, movie nights, or a cozy cookie tray.

This recipe stands out because it blends crushed Oreos inside a soft, chewy cookie dough with Valentine-colored M&M’s on top. The texture is fun — little crunchy bits inside a warm, soft cookie — and the colors add a happy, festive feel. Baking these can feel like a small celebration and bring a cozy, nostalgic comfort to your home.

Ingredients

For the cookies:

• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/2 cups (320 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Mix-ins and extras:

• 12 Oreo cookies, crushed into small pieces (about 1 1/2 cups)
• 1 1/2 cups Valentine M&M’s (or regular M&M’s), plus extra for pressing on top
• Optional: 1/2 cup semi-sweet chocolate chips

Helpful notes:

• Soften butter at room temperature for easy mixing.
• Crush Oreos in a bag with a rolling pin or in a food processor for small, crunchy pieces.

How to Make Valentine’s Day Oreo M&M’s Cookies

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. (Why: A warm oven lets the cookies spread and brown just right.)
2. Cream the softened butter and both sugars until smooth and slightly fluffy, about 2–3 minutes. Add eggs one at a time, then stir in vanilla. (Tip: Scrape the bowl so everything mixes evenly.)
3. In a separate bowl, whisk the flour, baking soda, and salt. Add the dry mix to the wet mix in two parts and stir until just combined. (Why: Overmixing makes cookies tough.)
4. Fold in the crushed Oreos and M&M’s gently. If using chocolate chips, fold them in now. (Tip: Keep some M&M’s aside to press on top later for a pretty look.)
5. Scoop rounded tablespoons of dough onto the prepared sheets, leaving 2 inches between cookies. Press 2–3 extra M&M’s lightly on top of each dough ball. (Why: Pressing M&M’s on top keeps their color visible after baking.)
6. Bake 10–12 minutes, until edges are set and centers look slightly soft. The cookies will firm as they cool. (Tip: For chewier cookies, underbake by 1 minute.)
7. Let the cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

How to Serve Valentine’s Day Oreo M&M’s Cookies

• Arrange on a plate with a few whole Oreos and a small bowl of extra M&M’s for dipping and extra color.
• Serve warm with cold milk or a mug of hot cocoa for a cozy treat.
• Pack into small cellophane bags tied with ribbon for a homemade Valentine gift.

How to Store Valentine’s Day Oreo M&M’s Cookies

• Room temp: Place in an airtight container for up to 4 days. Add a slice of bread if you want to keep them soft.
• Fridge: Store in an airtight container for up to 1 week.
• Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temp or warm in a 300°F (150°C) oven for 5–7 minutes.
• Reheat: Warm individual cookies in the microwave for 10–12 seconds or in a low oven for a few minutes to bring back that just-baked softness.

Tips to Make Valentine’s Day Oreo M&M’s Cookies

• Use room-temp eggs and butter for smoother dough and even bake.
• Don’t overmix the dough after adding flour to keep cookies tender.
• Press extra M&M’s on top before baking so the colors show bright.
• If dough spreads too much, chill 15 minutes before baking.
• Curious about protein swaps and cookie health? Read more on are protein cookies actually healthy?

Variation

• Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
• Mini Oreo mix: Use mini Oreos and mini M&M’s for bite-sized cookies that are great for parties.

FAQs

Can I use store-bought cookie dough instead?

Yes. You can mix crushed Oreos and M&M’s into pre-made dough, then bake a little longer if dough is cold. Watch the bake time closely.

What if my M&M’s melt or bleed color?

Use candy-coated M&M’s (standard ones) and press them on top after shaping dough. If they still bleed, bake a bit less or place them on right after baking while the cookie is hot.

Can I make the dough ahead?

Yes. Chill dough in the fridge up to 48 hours or freeze scooped dough balls for up to 3 months. Bake straight from frozen, adding a minute or two to the time.

Conclusion

These Valentine’s Day Oreo M&M’s Cookies bring warm, colorful joy to any table. They mix crunchy Oreo pieces into a soft, vanilla cookie base and wear bright M&M hearts on top — perfect for cozy family kitchens, school treats, or quick gifts. If you want a thicker, chewier version or a step-by-step photo guide, check out this recipe for The Best Valentine’s Day Oreo M&M Cookies (Thick & Chewy), and for another take on festive Oreo sweets see valentine’s m&m oreo cookies – The Foul-Mouth Gourmet. Please leave a comment and a star rating — your notes help other bakers. Share on Pinterest or Facebook and tell us: What twist did you try? Let us know below!

Valentine’s Day Oreo M&M’s Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: chef-ava
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Description

Delicious, colorful cookies infused with crushed Oreos and topped with festive M&M’s, perfect for Valentine’s celebrations.

---

Ingredients

Scale 1x2x3x

• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (165 g) packed brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 2 1/2 cups (320 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 12 Oreo cookies, crushed into small pieces (about 1 1/2 cups)
• 1 1/2 cups Valentine M&M’s (or regular M&M’s), plus extra for pressing on top
• Optional: 1/2 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the softened butter and both sugars until smooth and slightly fluffy, about 2–3 minutes. Add eggs one at a time, then stir in vanilla.
3. In a separate bowl, whisk the flour, baking soda, and salt. Add the dry mix to the wet mix in two parts and stir until just combined.
4. Fold in the crushed Oreos and M&M’s gently. If using chocolate chips, fold them in now.
5. Scoop rounded tablespoons of dough onto the prepared sheets, leaving 2 inches between cookies. Press 2–3 extra M&M’s lightly on top of each dough ball.
6. Bake for 10–12 minutes, until edges are set and centers look slightly soft.
7. Let the cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.

Notes

Store baked cookies in an airtight container for up to 4 days at room temperature. For longer storage, keep in the fridge for up to 1 week or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg