BIG CHOCOLATE M&M VALENTINE’S DAY COOKIES

Name: BIG CHOCOLATE M&M VALENTINE’S DAY COOKIES
Prep time: 20 min
Cook time: 2 h
Yield: 15 people
Ingredients: 1 cup (2 sticks) unsalted butter, softened but still slightly cool; ¾ cup granulated sugar; ¾ cup packed light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup milk chocolate M&Ms (Valentine's Day themed, if available); ½ cup dark chocolate chunks (optional, for extra chocolate flavor); 1 cup semi-sweet chocolate chips

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Prep Time
20 mins
Cook Time
2 hrs
Additional Time
15 mins
Servings
15 people
Calories
350 kcal
Course
Dessert
Cuisine
American

BIG CHOCOLATE M&M VALENTINE’S DAY COOKIES

Iris Warren

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These big, chewy chocolate cookies are loaded with chocolate chips and Valentine's Day M&Ms. They're the perfect treat for sharing with loved ones (or keeping all to yourself!). The chilling time is important for the texture, so plan accordingly.

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Ingredients

Servings

1 cup (2 sticks) unsalted butter, softened but still slightly cool
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate M&Ms (Valentine's Day themed, if available)
½ cup dark chocolate chunks (optional, for extra chocolate flavor)
1 cup semi-sweet chocolate chips

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Instructions

Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy,1 about 2-3 minutes using an electric mixer.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Add chocolate: Stir in the chocolate chips, M&Ms, and dark chocolate chunks (if using).
Chill the dough: Cover the dough and refrigerate for at least 2 hours, or preferably overnight. This chilling period is crucial for preventing spreading and enhancing the flavor.
Preheat and prepare: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop and bake: Use a large cookie scoop (about ¼ cup) to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between cookies.
Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. Be careful not to overbake.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chilling: Chilling the dough is essential for preventing the cookies from spreading too much and for developing the flavors. Don't skip this step!
Large Cookies: These are meant to be BIG cookies. Using a large scoop ensures that you get the desired size.
M&M Placement: For a prettier presentation, you can reserve some M&Ms and gently press them into the tops of the cookies before baking.
Chocolate Variations: You can use different types of chocolate chips or chunks, such as milk chocolate, dark chocolate, or white chocolate.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.