Description
Delightfully chewy and colorful Oreo M&M’s Cookies that combine the crunch of Oreos with the fun of Valentine’s Day M&M’s. These cookies offer a perfect balance of sweetness and texture, with a soft, gooey center and a lightly crisp edge, making them a festive treat for any occasion.
Ingredients
Wet Ingredients
- 1/2 cup butter, slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 1 1/3 cup all-purpose flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2/3 cup Valentine’s Day M&M’s
- 7 Oreo cookies, roughly chopped (regular stuffed, NOT double stuffed)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a medium bowl, use a spatula to cream together the slightly softened butter, brown sugar, and granulated sugar until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, mixing until everything is smoothly blended.
- Mix Dry Ingredients: Add the flour, corn starch, baking soda, and salt to the wet mixture. Stir gently just until all the dry ingredients are combined and no streaks of flour remain to avoid overmixing.
- Fold in M&M’s and Oreos: Gently fold in the Valentine’s Day M&M’s and roughly chopped Oreo cookies to distribute the mix-ins evenly throughout the cookie dough.
- Scoop the Dough: Using a large cookie scooper (about 1/4 cup or 4 tablespoons), portion out the dough into 10 equal cookies on your prepared baking sheet, spacing them to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for 13 minutes. The centers may look underdone or gooey, which is intentional for a soft texture. The cookies will continue to set as they cool.
- Shape Cookies: Immediately after removing from the oven, use a larger cookie cutter to gently press and swirl the cookies into a perfectly round shape.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not use double-stuffed Oreos as they make the dough too soft and affect baking consistency.
- Chilling the dough for 30 minutes before baking can help prevent excessive spreading if desired.
- Use a spatula to cream butter and sugar for better texture without requiring a mixer.
- The cookies appear underbaked when removed from the oven, but this ensures a soft and chewy center once cooled.
- Swirling with a cookie cutter immediately after baking shapes the cookies nicely without flattening them.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
