M&M Valentine’s Day Monster Cookies
M&M Valentine’s Day Monster Cookies are the perfect sweet treat to share with loved ones! These soft, chewy cookies are packed with Valentine colored M&Ms, chocolate chips, white chocolate, and the best mix-ins for the ultimate festive bite.
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 28 minutes
Servings: 30
Preparation Level: Beginner +
Ingredients
- Unsalted butter, room temperature
- White granulated sugar
- Light brown sugar, packed
- Creamy peanut butter, room temperature
- Vanilla bean paste
- Large eggs, room temperature
- All-purpose flour
- Salt
- Baking soda
- Old fashioned oats
- White chocolate chips
- Mini semi-sweet chocolate chips
- Valentine M&M’s
- Flaky sea salt, optional garnish
The full recipe and printable instructions are listed on the recipe card below.
Step-By-Step Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Grab the bowl of a stand mixer fitted with the paddle and cream together the butter and both sugars. Next, add peanut butter and vanilla bean paste (or vanilla extract) and mix until combined.
Add the eggs one at a time and mix until combined. Scrape down the bowl and mix again to ensure the eggs are evenly mixed into the batter. Add the flour, salt, and baking soda to the bowl of the stand mixer and mix until just combined.
With the mixer on low speed, slowly add in the oats, white chocolate, mini chocolate chips, and M&M candies. Mix on low until the ingredients are all incorporated. You do not want to over-mix.
Scoop out dough using a two-tablespoon cookie scoop and place about 1-1/2 to 2 inches apart. Slightly flatten the cookie dough and place additional M&M’s and mini chocolate chips on top.
Bake cookies in your preheated oven for 11-13 minutes or until the edges are slightly brown.
Let the cookies rest on the baking sheet for 2 minutes, and then transfer them to a cooling rack.
Tip: I like to make my cookies more uniform before they cool. If you would like to do that, you can use a drinking glass and place the mouth of the glass around the cookie, then gently swirl to round out your cookies.
If you would like to add a sprinkling of flaky sea salt, now is the perfect time. I love adding just a little to balance out the sweetness of the cookies.
Storage Instructions
Store cookies in an airtight container at room temperature for up to five days.
Can I Eat These Warm Or Cold?
Yes! You can eat them warm or cold. Just make sure you allow them to cool right out of the oven.
What Is Another Variation I Can Make?
You can change the M&M candies seasonally and make them for every holiday!
Substitutions
You can use equal parts of vanilla extract if you do not have vanilla bean paste. You can use a non-stick cookie sheet if you don’t have parchment paper.
Can I Freeze The Cookies?
You can freeze the portioned raw dough to make small-batch cookies for up to one month in an airtight freezer-safe container. You can also freeze already-baked cookies in an airtight container for up to a month.
What Size Cookie Scoop?
I used a two-tablespoon cookie scoop. You can make your cookies bigger or smaller, but you will need to adjust baking time.
More Delicious Cookie Recipes
- Valentine cookies from Sugar Spun Run
- White chocolate blondie recipe
- M&M cookie bars
- Buttermilk chocolate chip cookies
M&M Valentine’s Day Monster Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅓ cup creamy peanut butter room temperature
- 2 teaspoon vanilla bean paste or vanilla extract
- 2 large eggs room temperature
- 2 cups all purpose flour leveled
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup old fashioned oats
- ½ cup white chocolate chips
- ½ cup mini semi sweet chocolate chips
- 1 cup valentine M&M’s plus more for topping
- pinch flaky sea salt optional garnish
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Grab the bowl of a stand mixer fitted with the paddle and cream together the butter and both sugars.
- Next, add peanut butter and vanilla bean paste and mix until combined.
- Add the eggs one at a time and mix until combined. Scrape down the bowl and mix again to ensure the eggs are evenly mixed into the batter.
- Add the flour, salt, and baking soda to the bowl of the stand mixer and mix until just combined.
- With the mixer on low speed, slowly add in the oats, white chocolate, mini chocolate chips, and M&M candies. Mix on low until the ingredients are all incorporated. You do not want to over-mix.
- Scoop out dough using a two-tablespoon cookie scoop and place about 1-1/2 to 2 inches apart. Slightly flatten the cookie dough and place additional M&M’s and mini chocolate chips on top.
- Bake cookies in your preheated oven for 11-13 minutes or until the edges are slightly brown.
- Let cookies rest on the baking sheet for two minutes, and then transfer them to a cooling rack.
- Optional: Sprinkle on some sea salt now if you'd like.
