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 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
Valentine Oreo Truffles Valentine Shortbread Cookies Sprinkle Sugar Cookies for Valentine’s Day Valentine Cake Mix Bars
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 Chocolate Chip Cookies?
- In 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 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 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 abandon all others for.
Looking for more Valentine Ideas?
Valentine Chocolate Sugar Cookies
More Great Cookies You Don’t Want to Miss
Reese’s Potato Chip Cookie Bars Chewy Ritz Cracker Oatmeal Cookies 3-Ingredient Pumpkin Cookies Strawberry Kiss Cookies Potato Chip Cookies
Valentine Chocolate Chip Cookies
Ingredients
- 1 stick butter (1/2 cup) - room temperature
- 1/4 cup margarine
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1-1/2 tsp vanilla extract
- 1 egg room temperature
- 2 cups all-purpose flour scooped lightly - not spooned into your measuring cup- just don't pack it in there firmly
- 1 box instant vanilla pudding 3.4 ounce - - not cook & serve
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi-sweet chocolate chips + more for after baking
- 1 cup white chocolate chips + more for after baking
- 1 cup Valentine M&M's - divided
Instructions
- In 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 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 dough balls on 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 remaining cookies.
- I used 3-3/4 baking sheets for all these cookies. It's important to not place dough on a hot cookie sheet. Start with a cold cookie sheet with each batch to ensure that the cookies bake consistently.
- Store in an airtight container at room temperature
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar says
Those look so pretty and tasty!
Desiree @The36thAvenue says
They look amazing Gina! Pinning!
Kim Cunningham says
I’ve already pinned! Can’t wait to make these. They are so festive, too!
Kendra @ www.joyinourhome.com says
Thanks SO much for sharing at our party! They look delicious, Gina! I will have to pick up this valentines chipits! 🙂
Kim @ The Baking ChocolaTess says
These looks sooooo good! Thanks for sharing! Visiting from Your Turn to Shine Party!
Erica says
Drooling. What a fun, yummy treat!
Lindsay Eidahl says
Yummy! Thank you for sharing on Show Me Saturday!
Desiree @The36thAvenue says
Looks amazing!
Pinning and sharing on FB! YUM!
Gina Kleinworth says
Oh so good Desi – thank you
Rachel says
I get that feeling of wanting to share something asap, but what about wanting to make something asap, like these cookies! They look really soft which I must have in a cookie, and I know my cookie monster husband would devour them asap!
Cheryl Newton says
Hi, Gina! How cute are these cookies? 1 question, though: both butter and margarine are listed in the ingredients, but only butter is mentioned in the directions. Just wanted to make sure that both are used. Thanks!
Brandi Clevinger says
My kids thoroughly enjoy M&Ms, so I guess if I make these I’ll get the mommy of Valentine’s Day award. Hmmmm…tempting…may just have to do that!
Thanks for sharing at Inspire Me Mondays!
Gena says
Can these e rolled out ito balls then put back in refrigerator so they are ready when it’s time to bake. Mine have been refrigerated for 7 hours now and the dough is very stiff. I am thinking of rolling them all out the putting them back in the refrigerator for a while longer. What do you think? Also, about what size ball would you roll out?
Gina Kleinworth says
My apologies for the delay- I’m not usually in the office on the weekends. These can be rolled ahead of time & refrigerated. However, the dough tends to dry out, so the outside of the cookie will not be as buttery after they bake. To get the right texture & consistency, the dough needs the warmth of your hands while rolling them just before baking to soften it, so that the dough isn’t hard & dry as they go into the oven. These should be a standard cookie size one to one & a half tablespoons per cookie.
Kathy says
How many cookies does the recipe yield?
Gina Kleinworth says
Approx 30 servings/cookies.
Sarajessica says
I found my dough was extremely dry. Just powder. I followed every step to a t and still had dry dough. I’m not even sure how they will bake once formed. They have been out of the fridge for a while now and the dough isn’t soft, wasn’t soft when mixed either.
Gina Kleinworth says
I’m so sorry to hear that. Can you tell me how you measured the flour? Was it scooped tightly or packed at all? This usually happens when the flour is over-measured by it being packed too tightly in the measuring cup.
Tanya says
This is one of my favorite cookie recipes. I always make a double batch because everyone loves them.