These Valentine’s Oreo Cookies are soft, chewy, chocolatey, and full of love.
If you want a quick treat that looks cute and tastes amazing, these are it.
They’re super easy to make—no fancy skills needed. Just mix, scoop, and bake.
You get soft chocolate cookies stuffed with crushed Oreos and loaded with pink, red, and white M&Ms.
Perfect for gifting, sharing, or just keeping for yourself.
Why I Love This Recipe
I made these last year on a snowy afternoon in February, just to surprise a few friends. They were gone in minutes. This recipe nails that mix of nostalgic Oreo taste with that soft-baked bakery cookie vibe. And they just look so pretty on a plate.
- You only need one bowl
- No chilling the dough
- They stay soft for days
- The colors make them perfect for Valentine’s Day
- Everyone loves Oreos. Everyone.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups crushed Oreos (about 12 Oreos)
- 1 cup red, pink & white M&Ms (Valentine’s mix)
- 1 cup semi-sweet chocolate chips
Tools You’ll Need
- Large mixing bowl
- Rubber spatula or wooden spoon
- Hand mixer or stand mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
Pro Tips
- Use room temperature butter so it creams properly with the sugars
- Crush Oreos by hand or with a bag and rolling pin for chunky pieces
- Save some M&Ms and Oreo pieces to press on top before baking
- Don’t overbake—edges should be set, middles still soft
- Let them cool a few minutes on the tray before moving to a rack
Substitutions and Variations
- Swap M&Ms for white chocolate chips or chopped Valentine’s candy
- Use gluten-free flour blend to make them GF
- Try golden Oreos for a vanilla twist
- Add a teaspoon of espresso powder for deeper chocolate flavor
Make Ahead Tips
You can scoop the dough and freeze it. Bake straight from frozen—just add 1–2 more minutes.
How Many Servings & Time
Makes: About 24 cookies
Time: 10 minutes prep + 10 minutes bake = 20 minutes total
Macros (per cookie – approx.)
- Calories: 215
- Protein: 2.5g
- Carbs: 28g
- Fat: 10g
- Sugar: 18g
- Fiber: 1g
Why This Recipe Works (Quick Science)
The brown sugar adds moisture and chewiness, while the cocoa powder gives deep chocolate flavor without needing melted chocolate. The baking soda helps them puff slightly and stay soft, and the crushed Oreos add texture and flavor inside every bite.
Common Mistakes
- Overmixing: Mix just until combined, or the cookies will be tough
- Baking too long: Cookies keep baking on the tray after they come out
- Using melted butter: It’ll make the dough too soft and cookies spread too much
- Not measuring flour right: Scoop and level to avoid dry dough
What to Serve With
- A cold glass of milk
- Hot cocoa topped with whipped cream
- Ice cream sandwich with two cookies
- Coffee or espresso for a grown-up treat
FAQ
Can I use double-stuffed Oreos?
Yes! Even more creamy goodness.
Do these freeze well?
Yep. Freeze baked cookies or unbaked dough balls for up to 3 months.
Can I skip the cocoa powder?
Sure, but you’ll lose that chocolate base. You’ll get a vanilla-style cookie instead.
Let’s Bake!
Step 1: Cream Butter and Sugars
In a large bowl, cream together 1 cup softened butter, 1 cup packed brown sugar, and ½ cup granulated sugar until smooth and fluffy, about 2 minutes.
Step 2: Add Eggs and Vanilla
Mix in 2 large eggs and 2 tsp vanilla extract until fully combined and smooth.
Step 3: Add Dry Ingredients
Add 2 ¾ cups flour, ½ cup unsweetened cocoa powder, 1 tsp baking soda, and ½ tsp salt to the bowl. Stir just until combined—don’t overmix.
Step 4: Fold in Oreos, M&Ms, and Chocolate Chips
Gently fold in 1 ½ cups crushed Oreos, 1 cup Valentine M&Ms, and 1 cup semi-sweet chocolate chips.
Step 5: Scoop Dough
Scoop the dough using a cookie scoop (about 2 tbsp per cookie) onto a parchment-lined baking sheet. Press a few extra M&Ms and Oreo pieces on top of each ball.
Step 6: Bake
Bake at 350°F for 9–10 minutes, until edges are set but centers look slightly underdone.
Step 7: Cool
Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Leftovers + Storage
Store cookies in an airtight container at room temp for 4–5 days. To keep them super soft, add a slice of bread to the container. You can also freeze baked cookies for up to 3 months.
Final Thoughts
These Valentine’s Oreo Cookies are a total win—easy to make, look festive, and taste like a dream. Whether you’re baking them for someone special or just treating yourself, they’ll definitely bring some joy. If you try this recipe, drop a comment and let me know how it went or ask any questions—I’d love to hear from you!
