Thick, chewy double chocolate cookies with slightly crisp edges, large scoops of chocolate chips, and pink and red M&Ms—these are the perfect Valentine cookies to share with anyone you love.
Whether you’re baking for family, a galentine celebration, coworkers, or just for fun, these sweet, chocolate-forward Valentine cookies will brighten any occasion. The dough is rich and fudgy, and the generous mix-ins of chocolate chips and colorful M&Ms add both texture and festive color.
This recipe is a slight adaptation of a double chocolate cookie base from Sally’s Baking Recipes. It keeps the same fudgy, intensely chocolate flavor while adding seasonal M&Ms and adjusting chilling and yield for consistent results.
Ingredient & Substitution Notes
Here are a few practical notes about the ingredients. See the recipe card below for exact amounts.
- All-purpose flour: Works reliably here. I haven’t fully tested a 1-to-1 gluten-free swap, but others report success.
- Cocoa powder: Use regular natural unsweetened cocoa (for example, Hershey’s), not Dutch-processed, for the best texture and flavor in this recipe.
- Baking soda and salt: Standard leavening and seasoning—measure accurately for balanced flavor and rise.
- Butter: Unsalted is my usual choice. If using salted butter, reduce added salt by about half.
- Granulated and brown sugar: The combination contributes chew and depth. Either light or dark brown sugar works.
- Eggs: Two large eggs help bind the dough and create structure.
- Milk: Any milk will do—2% or almond milk are common choices. It adds a touch of extra moisture to the dough.
- Vanilla extract: Enhances the chocolate flavor.
- Mix-ins: Semi-sweet chocolate chips plus pink and red M&Ms give the Valentine look and a mix of textures. Swap to dark chocolate chips, chocolate chunks, mini M&Ms, or other colors to suit your preference. Note: pairing milk chocolate M&Ms with milk chocolate chips can be very sweet—adjust to taste.
This dough should be chilled for about 2 hours before baking, so plan ahead.
Variations
This fudgy chocolate cookie base pairs well with many mix-ins. Try one of these ideas to change the flavor or texture:
- Chopped nuts: walnuts, pistachios, peanuts, or macadamia nuts for crunch.
- White chocolate chips or larger chocolate chunks for contrast.
- Sprinkles, added to the batter or pressed on top before baking for extra color.
- Dried fruit like cranberries for a sweet-tart note.
- Small broken pretzel pieces for salty crunch.
- Mini marshmallows for melty pockets.
- Toffee bits or chopped candy bars (Heath, Kit-Kat) for extra indulgence.
Storage
Cool cookies completely to room temperature, then store them in an airtight container at room temperature for 3–4 days.
Recipe
Ingredients
- 1 cup butter, at room temperature
- 1 cup granulated white sugar
- 1 cup packed brown sugar (light or dark)
- 2 large eggs
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 and 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 and 1/2 cups seasonal M&Ms (regular or mini)
Instructions
- In a large bowl or in the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy. Add the eggs, milk, and vanilla, scrape down the bowl, and beat until evenly combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet mixture and beat on low just until combined.
- Fold in the chocolate chips and M&Ms by hand.
- Chill the dough in the refrigerator for about 2 hours. If chilled longer than 3 hours, let the dough sit at room temperature 15–20 minutes before scooping to make rolling easier. Alternatively, you can scoop and roll dough balls before chilling.
- When ready to bake, preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone mats.
- Scoop approximately 1.5 tablespoons of dough per cookie, roll into smooth balls, and place 2–3 inches apart on the prepared sheets. Bake 11–12 minutes, until edges are set but centers remain soft.
- Optionally press extra chips or M&Ms onto the warm cookie tops for appearance. Let cookies cool on the baking sheet 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
- Store cookies tightly covered at room temperature for 3–4 days.
- You can scoop and roll cookie dough balls before chilling. Place balls on a plate or sheet, chill 2 hours, then bake.
- Dough balls freeze well for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.
- This recipe is slightly adapted from Sally’s Baking Recipes, with added M&Ms and adjusted chill time and yield.
Nutrition Estimate
More Ideas
If you enjoy themed Valentine baking, consider trying heart-shaped cookie cakes, chocolate pretzel bark, strawberry-frosted chocolate sugar cookies, red velvet cupcakes, or heart-shaped brownies for other festive treats. For more cookie variety, try soft chocolate chip cookies, bakery-style chocolate chip cookies, chewy ginger molasses cookies, crisp oatmeal cookies, or classic Amish sugar cookies.
If you try these Double Chocolate Valentine’s Day Cookies, please rate the recipe and leave a comment to share how they turned out. I love hearing from readers and it helps others decide what to bake next.