Soft centers, crisp edges, bakery-style thickness, and extra love in every bite

 

If Valentine’s Day had a signature cookie, this would be it. These thick Valentine’s M&M cookies are soft in the center, slightly crisp on the edges, and loaded with melty chocolate and festive candy crunch. Think bakery-style cookies tall, chewy, and picture-perfect, but made right at home.

 

This is the kind of recipe you make for a girls’ night in, a cozy date night, a Galentine’s party, or just because you deserve a warm cookie moment. No complicated techniques, just smart baking moves that give you that thick, indulgent texture every time.

 

What Makes These Cookies Extra Thick & Soft

 

Most flat cookies come from warm butter and skipping chill time. We’re doing the opposite:

• Using cold butter for structure
• Adding cornstarch for softness
• Using more brown sugar than white for chewiness
• Chilling the dough for tall cookie stacks
• Making large dough balls for bakery-style height
• Result: thick centers + gooey chocolate + soft chew.

 

Ingredients

 

Dry Ingredients

 

• 2¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• 1 tbsp cornstarch
• ½ tsp espresso powder (optional — deepens chocolate flavor)
• ½ tsp salt

 

 

Wet Ingredients

 

• 1 cup salted butter, cold and cubed
• ¾ cup packed dark brown sugar
• 3 tbsp granulated sugar
• 1 large egg + 1 egg yolk (cold)
• 1 tbsp vanilla bean paste or vanilla extract

 

 

Mix-Ins

 

• ¾ cup semi-sweet chocolate chips
• ¾ cup Valentine’s M&M candies
• Extra M&M’s for topping (Optional)

 

 

Step-By-Step Method

 

Step 1 — Cream Cold Butter & Sugars

 

Add the cold, cubed butter to a mixing bowl or stand mixer. Beat on high until creamy and fluffy, about 2 minutes. It should look smooth and slightly lighter in color.

Add brown sugar and granulated sugar. Beat again for 2–3 minutes until fully combined and airy.

 

Tip: Don’t rush this step, this is where texture starts.

 

Step 2 — Add Eggs & Vanilla

 

Mix in the egg, egg yolk, and vanilla. Beat until smooth and glossy. Scrape down the bowl so everything blends evenly.

 

Step 3 — Combine Dry Ingredients

 

In a separate bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Cornstarch
• Salt
• Espresso powder (if using, optional)

 

 

Gradually add the dry mixture into the wet mixture. Mix on low just until combined.

Important: Stop mixing once you no longer see dry flour. Overmixing = tough cookies.

 

Step 4 — Fold in Chocolate & M&M’s

 

Gently fold in chocolate chips and Valentine’s M&M’s.

For extra aesthetic cookies, reserve a handful to press into the tops later.

 

Step 5 — Scoop Big Dough Balls

 

Scoop large dough balls (about 4 oz each) and place on a tray.

Roll them tall rather than wide, this helps cookies bake thicker instead of spreading flat.

 

Step 6 — Chill the Dough

 

Freeze or refrigerate dough balls for at least 2 hours (overnight is even better). Or 20-30 minutes in the freezer if you are in a rush!

This step is non-negotiable for thick cookies.

 

Step 7 — Bake

 

Preheat oven to 350°F
Line baking sheet with parchment.

 

Place only 3–4 cookies per tray, they need space.

 

Bake for 16–18 minutes until:

edges are golden
tops are lightly cracked
centers look slightly underbaked

 

Press extra M&M’s on top right after baking for that bakery look.

Cool on the tray for 10–15 minutes before moving.

 

Valentine’s Serving Ideas (Relatable Style)

 

Make it extra cute:

 

Stack and tie with pink ribbon
Add to a Valentine’s dessert board
Wrap in clear bags for friend gifts
Serve warm with vanilla ice cream
Pair with strawberry milk or a pink latte

 

Flavor Swaps You Can Try

 

To make this recipe your own each time:

White chocolate + M&M’s
Dark chocolate chunks
Stuff with Nutella
Add crushed freeze-dried strawberries
Sprinkle flaky salt on top

 

The Relatable Baking Note

 

The secret to thick cookies isn’t just ingredients, it’s patience. Cold butter + chilled dough + tall scoops = bakery results. Don’t skip the chill, don’t flatten the dough, and don’t over bake.

 

Soft center > overbaked cookie. Always.

 

 

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