Something a little extra and these Valentine’s thick M&M cookies deliver exactly that. They are soft in the center and thick all the way through, loaded with chocolate and finished with festive pink and red M&M’s that make them perfect for gifting, sharing or baking for someone special. What makes these cookies different is the technique: cold butter, careful mixing and a dough that’s designed to stay tall instead of spreading flat. If you are looking for a bakery-style cookie that looks just as good as it tastes.
What makes this recipe special is the balance. Cold butter creates structure, cornstarch keeps the centers soft and a mix of chocolate chips and m&m’s gives you both texture and color. The dough is chilled before baking, which helps the cookies bake thick instead of spreading flat.
If you love cookies that look as good as they taste, this recipe is for you.
Prep Time & Yield
- Prep Time: 25 minutes
- Chill Time: 2 hours (minimum)
- Bake Time: 16–18 minutes
- Total Time: About 2 hours 45 minutes
- Servings: 6 large bakery-style cookies
For general kitchen safety, proper oil handling and food storage, it’s a good idea to follow trusted guidelines like the USDA food safety recommendations , which help ensure safe and clean cooking practices.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¼ cups (270g) |
| Baking soda | ¼ teaspoon |
| Baking powder | ½ teaspoon |
| Cornstarch | 1 tablespoon (8g) |
| Espresso powder (optional) | ½ teaspoon |
| Dark brown sugar, packed | ¾ cup (165g) |
| Granulated sugar | 3 tablespoons (38g) |
| Large egg + egg yolk (cold) | 1 egg + 1 yolk |
| Salted butter, cold and cubed | 1 cup (227g) |
| Vanilla bean paste | 1 tablespoon (13g) |
| Semi-sweet chocolate chips | ¾ cup (128g) |
| M&M’s | ¾ cup (135g) |
Cream the Cold Butter
Add the cold, cubed salted butter to a large mixing bowl or stand mixer. Beat on high speed for about 2 minutes until the butter becomes smooth and creamy. Starting with cold butter helps create thicker cookies with a soft center.
Add the Brown and Granulated Sugar
Add the dark brown sugar and granulated sugar to the creamed butter. Beat again on high speed for 2–3 minutes until the mixture looks fluffy and slightly lighter in color. This step builds structure and flavor.
Add Egg, Egg Yolk, and Vanilla
Add one whole egg, one egg yolk, and the vanilla bean paste. Mix on high speed for 3–4 minutes until fully incorporated. The extra yolk adds richness and keeps the cookies soft inside.
Mix Until Smooth
Continue mixing until the dough looks smooth, thick, and well blended. Scrape down the sides of the bowl if needed to ensure everything is evenly incorporated before adding dry ingredients.
Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and espresso powder. Add the dry mixture to the dough and mix just until combined.
Fold Gently
Switch to a spatula and gently fold the dough until no dry pockets remain. Do not overmix at this stage — overworking the dough can make the cookies dense instead of soft.
Add Chocolate Chips and M&M’s
Fold in the semi-sweet chocolate chips and M&M’s until evenly distributed throughout the dough. This ensures every cookie is packed with chocolate and color.
Scoop the Dough
Scoop large portions of dough onto a parchment-lined baking tray. These will be thick cookies, so leave space between each scoop. Chill or bake according to your recipe instructions.
This recipe is provided for general informational purposes only and does not replace professional advice. Cooking times, ingredients and results may vary depending on equipment and preparation methods.
Please review our full disclaimer for additional details and important information.
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 5 g |
| Fat | 22 g |
| Saturated Fat | 13 g |
| Cholesterol | 85 mg |
| Sodium | 210 mg |
| Sugar | 32 g |
Nutrition information is automatically calculated and should be used as an estimate only.
Storage
Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze unbaked dough balls for up to 1 month.
Final Thoughts
These Valentine’s thick M&M cookies are the kind of recipe you come back to again and again. They’re soft in the center, thick and bakery-style, and packed with chocolate in every bite.
Whether you’re baking them for Valentine’s Day, sharing with friends, or just treating yourself, this recipe delivers reliable results and irresistible flavor every time.
Frequently Asked Questions
Can I skip chilling the cookie dough?
Chilling is highly recommended for thick cookies. It helps the dough firm up, prevents excessive spreading, and creates soft centers with crisp edges. Skipping this step will result in flatter cookies.
Why does this recipe use cold butter?
Cold butter slows down how quickly the cookies spread in the oven. This technique helps keep the cookies thick while improving texture and structure.
How do I know when thick cookies are done baking?
The edges should look set and lightly golden while the centers remain soft. The cookies will continue to firm up as they cool on the baking tray.
Can I freeze the cookie dough for later?
Yes. Scoop the dough into portions and freeze until solid. Store in an airtight container for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes.
Can I substitute M&M’s with chocolate chips?
Absolutely. You can replace M&M’s with chocolate chips or use a mix of dark, milk, or white chocolate based on preference.
