Valentine Chocolate Chip Cookies are soft, chewy, deliciously buttery cookie recipe loaded with M&M’s. Great for giving to your sweetie this Valentine’s Day.
Do you ever create a little something that you just CAN’T WAIT to share? It actually happens to me quite often. The other day I made these Valentine Chocolate Chip Cookies that are just to die for!!!
I have been playing with my chocolate chip cookie recipes for a while trying to create the “perfect” cookie. The first round I made of these particular Valentine’s cookies took nearly all my Valentine M&M’s & they didn’t turn out photo-worthy.
They tasted great – but they weren’t the whole package if you know what I mean. The perfect cookie to me has to have it all.
Chewy, soft with a little crisp on the edges, perfectly golden & just the right amount of puff without being cakey.
This batch is 100% all of those things. I think I have finally created “THE” recipe & I’m so thrilled to share it with you all.
These are INCREDIBLE! All the things I listed above & then the cute little Valentine colors – swoon.
They keep well- like 2 days later they were still soft. I can’t tell you beyond that because they didn’t last that long.
To make this recipe you will need…
- butter
- margarine
- brown sugar
- granulated sugar
- vanilla extract
- egg
- all-purpose flour scooped lightly
- instant vanilla pudding – not cook & serve
- baking soda
- salt
- semi-sweet chocolate chips
- white chocolate chips
- Valentine M&M’s
I mean, I’m pretty picky about cookies. I like them fresh – like still hot fresh.
Then through that evening I may have a couple more. Beyond that- I rarely indulge because the freshness is gone.
Other Dreamy Desserts for Valentine’s Day
Sprinkle Sugar Cookies for Valentine’s Day
I like that crunch of the M&M when it’s still melty inside. Once it firms up – it’s not as enjoyable for me.
These were so good – I didn’t even notice that the M&M’s chocolate had hardened inside.
HOW DO YOU MAKE Valentine’s Chocolate Chip Cookies?
- In a mixer bowl – beat butter, margarine, sugar & brown sugar together until fluffy.
- Add egg & vanilla – beat well.
- Add in flour, pudding mix, baking soda & salt – slowly stir first & then beat until all ingredients are completely incorporated.
- Slowly stir in chocolate & white chocolate chips.
- Fold in 1/2 the M&M’s.
- Remove the beater, cover & refrigerate overnight (extremely important that you do this).
- The next day preheat oven to 350 degrees.
- Roll dough into balls – it will be firm & you will need to press it all together.
- Place the dough balls on a baking sheet & bake cookies for 9-12 minutes (mine were perfect at 11).
- Remove & immediately top each cookie with a few extra chocolate chips, white chocolate chips & M&M’s before they cool.
- Leave cookies on baking sheet to cool.
- Repeat this process with the remaining cookies.
- I used 3-3/4 baking sheets for all these cookies.
- Store in an airtight container at room temperature
I had a hard time walking away from the bowl.
That was when I knew this could be THE ONE recipe that I abandoned all others for.
Looking for more Valentine’s Ideas?
Valentine Chocolate Sugar Cookies
More Great Cookies You Don’t Want to Miss
Reese’s Potato Chip Cookie Bars
I’m making these cookies for the first time…the recipe calls for a 3.4 ounce box of vanilla pudding. I assumed that meant a large box instead of a small one, but even the large is only 1.5 ounces. I thought maybe I needed to add a small box to the larger box–but that still is only 2.5 ounces. Adding yet a third small box would give me 3.5 ounces. Two large boxes equals 3 ounces. Where did you come up with 3.4 ounces, and am I supposed to put 1 large and 2 small boxes in?? I was wondering if this is why some of your comments mention a very dry dough?
This is the pudding mix – 3.4 ounces. (https://www.walmart.com/ip/Jell-O-Vanilla-Instant-Pudding-Mix-Pie-Filling-3-4-oz-Box/13812798?athbdg=L1200) Please do not try this with multiple boxes of mix as the result can’t be guaranteed. Some are experiencing dryer than normal dough most likely due to improperly measuring the flour. That is the most common issue.
Hi! Is there a substitute for margarine that you would recommend?
You could use shortening or use all butter. Each will give a very different end result.
My dough seems a little dry… is it supposed to be this way? or should it be more runny? I don’t know if perhaps I added too much chocolate, or if i should add another egg? This is before refrigeration BTW…
How did you measure the flour? Did you scoop it? This typically happens when the dry ingredients are improperly measured. You can add a splash of milk to moisten it.
These cookies are the gravest, easy to make and everyone love them! I always put the cookie batter in the refrigerator overnight but I’m just wondering can you put the batter in refrigerator in the morning and bake them in the evening? I’m assuming it would be ok.
Yes – that works too.
Could you freeze these cookies?
You can – but M&M’s tend to sweat and discolor when they thaw – so they might not be as pretty. The dough also dries out a little in the freezing process so they won’t be AS amazing as they are when fresh.