Introduction
The kitchen smelled like warm sugar and chocolate as soon as I opened the oven, and the MOM’s clicked softly as I stirred — that sound always makes me smile. Right away, those little pops of color remind me that Valentine’s treats don’t need to be fancy; they just need heart. This always takes me back to Sunday dinners. If you’re feeling nostalgic, you might enjoy a rich chocolate pairing like 3-ingredient Oreo fudge for dessert later.
Why You’ll Love This
- Thick, chewy center with crisp, golden edges.
- Quick to mix; fun to assemble with kids.
- Budget-friendly ingredients from your pantry.
- Colorful, festive look without special molds.
Quick Recipe Snapshot
- Servings: 10 generous cookies
- Prep time: 15 minutes
- Cook time: 13 minutes
- Total time: 30 minutes (including cooling)
- Skill level: Easy
- Taste: sweet + chocolaty + buttery
Warm confidence: these are forgiving cookies — follow cues below and you’ll get bakery-style results.
Ingredients You’ll Need
- 1/2 cup butter (Slightly softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 & 1/3 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup Valentine’s day mom’s
- 7 Oreo cookies (roughly chopped, regular stuffed (NOT DOUBLE STUFFED))
Chef notes:
- Unsalted butter helps control salt.
- Chop Oreos by hand for texture.
- Use a silicone mat for easy release.
How to Make It
- First, preheat the oven to 350°F and line a baking sheet with parchment or a Silpat.
- Next, in a medium bowl cream the butter with brown and granulated sugar until smooth; I used a spatula and a little elbow grease.
- Then add the egg and vanilla, and mix until glossy and well combined.
- Meanwhile, whisk the flour, corn starch, baking soda, and salt together, then add the dry mix over the wet ingredients and stir just until combined.
- After that, fold in the Valentine’s day m&m’s and chopped Oreo pieces so the dough looks confetti-speckled.
- Now scoop with a large cookie scoop (about 1/4 cup or 4 tbsp) to make 10 equal balls, and space them on the prepared sheet.
- Bake for 13 minutes; don’t worry if centers look soft and gooey—edges should be lightly golden and tops set.
- Finally, let cookies cool on the sheet for 5 minutes, then nudge them into rounds with a cookie cutter if you like, and transfer to a rack to finish cooling.
Tip cues: you should smell toasted sugar when they’re near done, and the centers will firm as they cool. These cues help you bake reliably.
Kitchen Tips (From My Kitchen)
- Time-saver: Chill dough 15 minutes to prevent pancakes and keep your baking schedule tight.
- Common mistake + fix: Overmixing makes cookies tough; stop stirring once flour disappears.
- Simple variation: Stir in a pinch of cinnamon for warm depth.
Also, if you want a different Oreo crunch, check how I handle treats like bunny Oreo balls for texture ideas.
Serving Ideas
- For a cozy night, serve warm with a tall glass of cold milk.
- For a party platter, stack them and dust with powdered sugar for contrast.
- For brunch or a bake sale, box in mason jars with tissue paper.
- For gifting, pair with a jar of hot cocoa mix and a handwritten note.
- Try alongside a nutty, no-bake bar like no-bake pecan-coconut praline cookies for variety.
Optional garnish: press a spare M&M into the top right after baking for color.
Storing & Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies up to 2 months; wrap individually.
- Reheat: Warm 8–10 seconds in the microwave to preserve gooey center.
Leftover idea: crumble into vanilla ice cream for an instant sundae.
Valentine’s Day Oreo M&M’s Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a baking sheet with parchment or a Silpat.
- In a medium bowl, cream the butter with brown and granulated sugar until smooth.
- Add the egg and vanilla, and mix until glossy and well combined.
- Whisk the flour, corn starch, baking soda, and salt together, then add the dry mix over the wet ingredients and stir just until combined.
- Fold in the Valentine’s Day M&M’s and chopped Oreo pieces so the dough looks confetti-speckled.
- Scoop with a large cookie scoop (about 1/4 cup) to make 10 equal balls, and space them on the prepared sheet.
- Bake for 13 minutes; the centers may look soft and gooey—edges should be lightly golden and tops set.
- Let cookies cool on the sheet for 5 minutes, then nudge them into rounds with a cookie cutter if desired, and transfer to a rack to finish cooling.
Notes
FAQs
Q: Can I make these ahead of time?
A: Yes — scoop dough onto a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes.
Q: Any good substitutions?
A: You can swap the MOM’s for chocolate chips, and use a light cookie cream Oreo if you prefer less filling. Also, for a nuttier bite try chopped toasted pecans.
Q: How do I know they’re done?
A: Look for set tops and golden edges; centers will still look soft but will firm as they cool.
Q: Can I freeze them?
A: Absolutely, you can freeze baked cookies, or freeze raw scoops for later — both work well with Valentine’s Day Oreo MOM’s Cookies. Also see my take on thumbprint cookies for more make-ahead strategies.
Final Thoughts
Every time I bake these, I remember small, loud kitchens and the way a shared cookie can brighten a slow evening. So grab a spatula, put on a song, and let the smell of butter and chocolate do the rest. I hope you make a batch and tweak them to your taste — happy baking of your own Valentine’s Day Oreo M&M’s Cookies.
Conclusion
For a thicker, chewier version, see this tester recipe for The Best Valentine’s Day Oreo M&M Cookies (Thick & Chewy) which offers a similar technique. If you want more mix-in ideas and a slightly different balance of chocolate, check this alternative Valentine’s Day Chocolate Chip M&M Oreo Cookies.
Leave a comment