Valentine's Chocolate M&M Cookies
Jan 09, 2025
Servings
15-16
Prep Time
10 minutes
Bake Time
8 minutes
These Valentine’s M&M Chocolate Cookies are soft, chewy, and loaded with rich cocoa flavor, melty chocolate chips, and festive M&Ms. We hope you have as much fun making these as we do!
Ingredients
- 227 g (2 sticks / 1 cup) salted butter (will reduce to about 190 g after browning)
- 135 g (⅔ cup) granulated sugar
- 100 g (½ cup) dark brown sugar, packed
- 1 large egg, room temperature
- 1 Tbsp pure vanilla extract
- 15 ml (1 Tbsp) milk, room temperature (plus more as needed)
- 200 g (1⅔ cups) all-purpose flour (plus more if needed)
- 42 g (½ cup) Dutch-processed or dark cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 135 g (¾ cup) semisweet chocolate chips
- 200 g (1 cup) Valentine’s blend M&Ms
- 45 g (⅛ cup) Valentine’s blend M&Ms
- 24 g (2 Tbsp) Valentine’s sprinkles (jimmies, nonpareils, hearts, etc.)
Cookies
Topping
Instructions
Brown Butter
Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until it foams, turns golden brown, and smells nutty (about 6-9 minutes). Brown milk solids will form at the bottom of the pan.
- Immediately pour the browned butter into a heat-proof measuring glass. You should have about 185-195 g (between the ¾ and 1-cup lines). If too much liquid evaporated, add 1-4 teaspoons of water until you reach the correct amount.
- Let the butter cool to room temperature (around 74-78°F) before using, about 40-45 minutes on the counter or 20-25 minutes in the fridge. It should be thick but pourable.
Cookies
In a large mixing bowl or a stand mixer bowl fitted with the paddle attachment, beat the granulated sugar, brown sugar, and cooled browned butter until smooth and combined on medium speed, about 1 minute.
- Add the egg, milk, and vanilla extract. Beat on medium speed for 2 minutes until pale and creamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients in three parts, folding with a spatula until just combined. Do not overmix.
- Fold in the semisweet chocolate chips and M&Ms until evenly distributed.
- Use a 3-tablespoon cookie scoop (about 65 g each) to portion cookies onto a parchment-lined baking sheet.
- Flatten the tops slightly, then top with additional M&Ms and Valentine’s sprinkles.
- Chill the scooped dough balls in the refrigerator for 30 minutes or up to 24 hours.
Bake
Preheat the oven to 350°F. Line 1-2 additional baking sheets with parchment paper.
- Place the chilled dough balls on the prepared baking sheets, spacing them 2 inches apart (about 6-8 per sheet).
- Bake for 8-10 minutes, or until the centers have risen but are still slightly gooey and the edges are set.
- Remove from the oven and immediately shape into a perfect circle by gently rotating a cookie cutter or glass slightly larger than the cookies around each one to lightly bring in the edges.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Did you make this? We’d love to hear how it turned out! Leave a review
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Notes
- Servings: Makes about 15-16 large (3-Tbsp) cookies, or 20-22 regular (2-Tbsp) cookies (reduce baking time to 6-8 minutes for smaller cookies).
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, up to a week in the fridge. Freeze raw dough balls or baked cookies for up to 3 months.
- Hand Mixing: You can use a whisk instead of a mixer.
- Brown Butter: Browning butter evaporates liquid, so measure your browned butter afterward, adding water as needed. Ensure it’s cooled properly to avoid flat cookies and melting M&Ms coating.
- Brown Sugar: You can sub dark brown sugar with light brown. Be sure all of the clumps are broken up before adding.
- Cocoa Powder: You can use unsweetened cocoa powder for a lighter chocolate flavor.
- Chocolate Chips: Use any mix of bittersweet, semisweet, or dark chocolate.
- Dough Texture: If your dough does get too dry, crumbly or hard to handle, it’s likely too much liquid evaporated from your butter during browning. Just add an additional 2-4 teaspoons of milk to the dough until it’s workable again. If the dough is too wet, add 1 tablespoon of flour at a time until it’s easier to handle (though we rarely need the extra four!).
- Chilling: Chilling the dough ensures a chewy texture and even spreading.
- Test Cookie: Bake one cookie first to test exactly how long you need to bake them to reach your desired texture.The cookies will be soft when hot but firm up as they cool.
Happy baking! ❤️
Emma & Eric
@birchberryco Valentine’s M&M Cookies 🍪🩷✨ Find this recipe on our site birchberryco.com (link in bio)! Click the "Recipes" link at the top then "Valentine’s Chocolate M&M Cookies" 🤍 #ValentinesDay #cookies #dessert #baking #Recipe #galentines #baketok #bakingtiktok #asmr ♬ son original - TRINIX