Adding lots of M&M candies and sprinkles makes these Valentine's chocolate chip cookies fun and festive. Whether you are baking for a party or just because you love chocolate, these thick bakery-style cookies will be a hit.
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Valentine's Day is going to be a whole lot sweeter with these festive cookies. If you love thick chocolate chip cookies, you are going to fall hard for these.
I used my favorite cookie base and loaded it with Valentine M&M's, white chocolate chips, and sprinkles to make them extra cute and extra delicious. These are the cookies you should bake for your family and friends, or anyone who could use a little love (and sugar) in their life.
Holiday baking always makes everything feel brighter. I love creating fun cookie recipes that make people smile, and these definitely deliver. They're soft in the middle and crispy on the edges. But it's the colorful candy and sprinkles that make them feel extra special!
Have fun baking them for school parties, bringing them to work, or just enjoying one warm from the oven with a glass of milk. Everyone loves crispy chewy chocolate chip cookies, but add red and pink M&M's and sprinkles, and suddenly it feels like a celebration!
Why You'll Love These M&M Valentine's Cookies
- Thick and soft texture. These cookies stay tall and soft in the center, just like a bakery cookie should.
- Loaded with chocolate and sprinkles. Red, pink, and white candies plus holiday sprinkles make every bite fun and exciting.
- No chilling required. Using cold butter and eggs helps keep the cookies from spreading in the oven, so you can skip chilling the dough and bake right away.
- Perfect for Valentine's Day! The festive colors make these the cutest treats for parties, gifts, or snacking.
Main Ingredients
This Valentine's cookie recipe uses traditional chocolate chip cookie ingredients, plus M&M's and holiday sprinkles. Scroll to the recipe card at the bottom of the post for the full, printable recipe with measurements.
- Unsalted Butter: Take your butter out of the fridge 20-30 minutes ahead of baking. It should be slightly soft, but still cold.
- Sugar: Add sweetness and moisture to the dough by combining granulated and brown sugar.
- Eggs: To keep the dough cold, use them straight from the fridge.
- Baking Soda and Baking Powder: I use both for just the right amount of lift and spread in the cookies. For best results, make sure they are fresh and not expired.
- Cornstarch: My secret ingredient that makes these cookies soft and chewy.
- All-Purpose Flour: Use the fluff-and-spoon method to measure flour. A kitchen scale is the most accurate way to avoid overmeasuring.
- Valentine's M&M's: I used the regular and mini candy pieces to add color, sweetness, and fun to baked goods.
- White Chocolate Chips: For this recipe, I used only white chocolate to keep the cookies light and bright.
- Festive Sprinkles: Pink, red, and white sprinkles make these treats feel like a party.
BruCrew Tip: Use the leftover candies to make M&M popcorn or these Valentine cookie bars.
How To Make Valentine's Cookies
These cookies bake up thick and buttery, with colorful chocolate in every bite. Follow our steps below to make these easy holiday treats.
- Mix the wet ingredients. Beat the butter and sugar in a large bowl until light and creamy. Then, mix in the eggs and vanilla extract.
- Add the remaining dry ingredients. Now, stir in half the flour, cornstarch, baking powder, baking soda, and salt. Mixing slowly, add the remaining flour to form the dough.
- Add your mixins. Gently fold in the M&M's, white chocolate chips, and sprinkles.
- Scoop and bake. Place the cookie dough balls on a baking sheet lined with parchment paper and bake in a preheated oven until the edges are slightly golden brown.
- Add extra toppings. Remove the cookies from the hot pan and place them on a cooling rack. Press extra chips and candies into the tops of the hot cookies.
BruCrew Tip: After baking, fix any uneven edges by reshaping the sides using a large glass. The trick is to do this while they're piping hot from the oven.
Storing and Freezing
Counter: Once the cookies are completely cool, keep them in an airtight container at room temperature for up to 4 days.
Freezer: You can also freeze the Valentine's cookies for up to 3 months. Wrap each one tightly in plastic wrap, then place in a freezer bag. Thaw on the counter before enjoying.
BruCrew Tips
- Use a large cookie scoop. This keeps every cookie the same size as they bake.
- Give the cookie texture. Roll, then break each dough ball in half. Then press the two halves back together with the rough edges facing upward.
- Add extra sprinkles on top. For extra color, press a few extra sprinkles onto the top of the dough balls before baking.
- Do not overbake! Remove the pan when the edges are set, but the centers are still soft. They will finish baking as they cool.
- Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Make smaller cookies. Divide the dough into 30 balls and bake for 7-8 minutes.
More Valentine Cookie Ideas
- Red Velvet Cake Mix Cookies
- Chocolate Kiss Cookies
- Valentine Peanut Butter Cookie Bars
- Red Velvet Oreos
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Valentine's Chocolate Chip Cookies
Adding lots of candies and sprinkles makes these Valentine's chocolate chip cookies fun and festive. Whether you are baking for a party or just because you love chocolate, these thick bakery-style cookies will be a hit.
Ingredients
- 1 cup unsalted butter, slightly softened*
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, cold
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 ½ cups all purpose flour (420g)
- 1 cup white chocolate chips + extra
- 1 cup regular Valentine's M&M's + extra
- ½ cup mini Valentine's M&M's
- ¼ cup holiday sprinkles + extra
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
- Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly.
- Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Mix in the chocolate chips. Use a 4-tablespoon scoop to make 15 large dough balls, each weighing 3.5 ounces. Roll each one into a round ball.
- For a textured top on the cookies, break each dough ball in half, then press the two halves back together with the rough center edges facing upward. (this is optional; feel free to leave them in a ball.) Add extra sprinkles to the rough edges.
- Bake 5 at a time in the preheated oven for 11-12 minutes. (I like the texture best at 11 minutes.) Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest in the hot pan for 3 minutes, then gently transfer them to a sheet of parchment paper on the counter.
- Press a few extra chips and M&M's into the tops of the cookies while they are still warm. Once the cookies have completely cooled, place them in an airtight container.
Notes
- Use a large cookie scoop. This keeps every cookie the same size as they bake.
- Give the cookie texture. Roll, then break each dough ball in half. Then press the two halves back together with the rough edges facing upward.
- Add extra sprinkles on top. For extra color, press a few extra sprinkles onto the top of the dough balls before baking.
- Do not overbake! Remove the pan when the edges are set, but the centers are still soft. They will finish baking as they cool.
- Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Make smaller cookies. Divide the dough into 30 balls and bake for 7-8 minutes.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 9gCholesterol: 64mgSodium: 250mgCarbohydrates: 59gFiber: 1gSugar: 37gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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