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A stack of Valentine's Day M&M cookies. The top cookie has a bite taken out of it.

Valentine’s Day M&M Cookies

  • Author: Lindsay Conchar
  • Prep Time: 25 minutes
  • Cook Time: 9 minutes
  • Total Time: 34 minutes
  • Yield: 12-14 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Valentine’s Day M&M cookies are the perfect edible gift for your sweetheart. Soft, thick, and chewy, and loaded with red, pink, and white M&Ms, these festive treats are sure to win over hearts and tastebuds.


  • 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


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cornstarch, baking soda, baking powder and salt in a medium-sized bowl and set aside.
  3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, about 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
  4. Add the eggs one at a time and mix until well combined after each addition. Add the vanilla extract and mix until well combined.
  5. Add the dry ingredients and mix until mostly combined. Do not over mix.
  6. Add the M&Ms and use a silicone spatula to fold everything together into a uniform cookie dough. The cookie dough will be thick.
  7. Make cookie dough balls that are 4 tablespoons (68g) in size and place onto the prepared baking sheet 2-3 inches apart. They will spread, but not a ton. Use your fingers or a spatula to shape the cookies and make them round. They won’t shape easily after they come out of the oven.
  8. Bake cookies for 9-11 minutes. The cookies will spread a bit and the centers will look soft. Remove just before the edges begin to turn golden. Don’t over bake.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.


  • I used a large 4-tablespoon cookie scoop that they don’t sell anymore, but you can also get the 2 tablespoon cookie scoop and combine 2 scoops.
  • For smaller cookies, make cookie dough balls that are 2 tablespoons in size and bake for 7-9 minutes


  • Serving Size: 1 cookie
  • Calories: 321
  • Sugar: 23.4 g
  • Sodium: 199.3 mg
  • Fat: 15 g
  • Carbohydrates: 42.2 g
  • Protein: 4.2 g
  • Cholesterol: 55.5 mg