Oreo M&M’s Cookies

Bright, sweet, and fun to make, Valentine’s Day Oreo M&M’s Cookies bring color and crunch to your kitchen. These cookies melt warm in your hands, with soft centers, crunchy Oreos, and candy that pops with chocolate. You’ll want them for a cozy family baking afternoon or a simple holiday treat. If you like easy holiday sweets, try our four-ingredient peanut butter kiss cookies for another quick treat.

Why Make This Recipe

• Quick & Easy: Mix and bake in under 30 minutes from start to finish.
• Family Favorite: Kids love mixing in the colorful M&M’s and breaking the Oreos.
• Budget-Friendly: Simple pantry ingredients and a small candy bag add big flavor.
• Crowd-Pleasing: Perfect for school parties, cozy nights, or gifting in little boxes.

What makes this recipe stand out is the mix of textures and warm memories it creates: soft, slightly chewy cookie dough, crunchy Oreo bits, and chocolate candies that snap. The smell of baking butter and vanilla will make your home feel comforting and full of joy.

Ingredients

For the base:

• 1 cup (226 g) unsalted butter, softened (room temperature)
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the dry mix:

• 3 cups (360 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Add-ins:

• 10–12 Oreo cookies, roughly chopped (leave some chunks)
• 1 cup Valentine’s M&M’s (or regular M&M’s in pink/red/white)

Helpful notes:

• Measure flour by spooning into the cup and leveling off for accuracy.
• Use room-temperature eggs and softened butter so the dough mixes smooth.
• For a nutty twist, see our quick peanut butter cookies.

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 hot oven gives a quick rise and soft centers.)
2. Beat the softened butter with granulated and brown sugar until light and creamy, about 2–3 minutes. Add eggs one at a time, then vanilla. (Mini-tip: scrape the bowl so everything mixes evenly.)
3. Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. (Why: this keeps the leaveners even in the dough.)
4. Gradually add the dry mix to the wet mix and stir until just combined. Do not overmix. (Mini-tip: overmixing makes cookies tough.)
5. Fold in the chopped Oreos and M&M’s with a spatula so they spread through the dough gently. (Why: folding keeps texture and prevents candy from crushing.)
6. Scoop dough by generous tablespoons onto the baking sheets, leaving about 2 inches between each cookie. Press a few extra M&M’s on top for a pretty look. (Mini-tip: slightly chill very soft dough for 10–15 minutes so cookies hold shape.)
7. Bake 9–12 minutes, until the edges set and the centers still look soft. The cookies will firm as they cool. (Why: removing them a touch early keeps the centers chewy.)
8. Cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. Enjoy warm for the best gooey texture.

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

• Stack them on a pretty plate and dust a tiny bit of powdered sugar for a sweet, snowy look.
• Serve warm with cold milk, hot chocolate, or a small scoop of vanilla ice cream for a cozy treat.
• Pack a few in clear cellophane bags with ribbon for cute, homemade Valentine gifts.

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

• Room temperature: Keep in an airtight container for up to 4 days. Add a slice of bread to keep them soft.
• Refrigerator: Store in an airtight container for up to 2 weeks; bring to room temp before serving.
• 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 temperature or warm in a 300°F (150°C) oven for 5–7 minutes.

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

• Use room-temperature ingredients so the dough mixes evenly.
• Don’t overbake—cookies should look just set at the edges for chewy centers.
• Press extra M&M’s on top right after baking for a fresh, colorful look.
• For a deeper flavor twist, try the brown butter sourdough chocolate chip cookies technique by browning your butter before mixing.

Variation

• Gluten-free: Swap in a 1:1 gluten-free flour blend and chill the dough slightly longer to firm up.
• Extra chocolate: Fold in 1/2 cup mini chocolate chips with the M&M’s for more melty chocolate pockets.

FAQs

Can I use regular Oreos instead of sandwich cookies with colored filling?

Yes — regular Oreos work fine and give a classic chocolate crunch. Rough chop them so you keep big bits for texture.

Will the M&M’s melt into the dough?

Some M&M’s will soften but most hold their shape. Pressing a few onto the top after baking keeps a crisp, colorful finish.

Can I freeze the cookie dough balls?

Yes. Freeze the scooped dough on a tray until firm, then store in a freezer bag up to 3 months. Bake from frozen, adding an extra 1–2 minutes to the bake time.

Conclusion

These Valentine’s Day Oreo M&M’s Cookies bring color, comfort, and easy joy to your table. The warm smell of butter and vanilla fills the kitchen, the bite has chewy, soft centers with crunchy Oreo bits, and the candy gives little pops of chocolate that kids and adults both love. If you want another take on the idea, check out this take on The Best Valentine’s Day Oreo M&M Cookies (Thick & Chewy) or compare a different version at valentine’s m&m oreo cookies – The Foul-Mouth Gourmet. Please leave a comment and a star rating to tell us how yours turned out — and share on Pinterest or Facebook so friends can bake along. What twist did you try? Let us know below!

Valentine’s Day Oreo M&M's Cookies

Oumnia

Bright, sweet, and fun to make, these cookies bring color and crunch to your kitchen, with soft centers, crunchy Oreos, and chocolate candies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

  

For the base

• 1 cup unsalted butter, softened (room temperature)
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract

For the dry mix

• 3 cups all-purpose flour Spoon into the cup and level off for accuracy.
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Add-ins

• 10–12 cookies Oreo cookies, roughly chopped Leave some chunks.
• 1 cup Valentine’s M&M's (or regular M&M's in pink/red/white)

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Beat the softened butter with granulated and brown sugar until light and creamy, about 2–3 minutes.
• Add eggs one at a time, then mix in the vanilla.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Gradually add the dry mix to the wet mix, stirring until just combined. Do not overmix.
• Fold in the chopped Oreos and M&M's gently with a spatula.
• Scoop dough by generous tablespoons onto the baking sheets, leaving about 2 inches between each cookie.
• Press a few extra M&M's on top of each cookie.

Baking

• Bake for 9–12 minutes, until the edges are set and the centers still look soft.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Stack them on a plate with powdered sugar for a sweet look. Serve warm with milk, hot chocolate, or ice cream. Keep in an airtight container for up to 4 days.