Description
Delicious, colorful cookies infused with crushed Oreos and topped with festive M&M’s, perfect for Valentine’s celebrations.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 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.
- 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.
- Fold in the crushed Oreos and M&M’s gently. If using chocolate chips, fold them in now.
- 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.
- Bake for 10–12 minutes, until edges are set and centers look slightly soft.
- 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