Did you say “Triple the Chocolate Please?” These cookie bars have semi-sweet chocolate chips, M&Ms and chocolate kisses. Just imagine these warm from the oven! What a treat!

This is an easy cookie recipe to make and can be ready to eat in less than an hour. The dough is just pressed into your baking dish – no chilling, no rolling and no scooping required! Bake until the cookies are a lovely golden brown color and then sprinkle halved chocolate kisses over the top.

The original recipe from Half Baked Harvest was called Brown Butter Christmas M&M Cookie Bars. Since I didn’t get around to baking them for Christmas, I decided to try them with Valentine M&Ms. The holiday M&Ms add so much color!

A new way to add chocolate kisses to your cookies is to halve them and sprinkle on cookie bars right after they are done baking. Then pop back into the oven for 1-2 minutes to slightly melt the chocolate.

Fun to eat and fun to share! Add a few extra holiday kisses and holiday M&Ms for a festive cookie tray – to eat or give away. Enjoy!

For the recipe and complete instructions, click on the link below:

https://www.halfbakedharvest.com/christmas-mm-cookie-bars/

Here is another Valentine M&M Chocolate Chip Cookie recipe you might like to bake:

I love a good chocolate chip cookie! Especially when it is warm! Especially when it has a bit of crunch! And of course, especially when it is topped with ice cream! Recently when we were at my sister Laurie’s house she served this wonderful recipe. It is from the Two Peas & Their Pod Cookbook, Favorite Everyday Recipes from Our Family Kitchen. So, also, especially when it is shared with your sister!

One big advantage of a skillet cookie is that you don’t have to scoop out all those individual cookies! And you don’t have to wait for it to cool to eat – since you eat it with a spoon! Start by browning the butter (oh, I forgot about that, and especially when the cookie is made with browned butter!) and letting it cool. Add the sugars, then eggs and vanilla to the butter and mix until smooth. Whisk remaining dry ingredients together.

Add the goodies to the dough. The toffee bits and chocolate are so good together – the perfect mix of the the slightly salty toffee bits and the sweet chocolate. Mix to combine.

Press the dough into the cast iron skillet that you used to brown the butter earlier.

Bake for 20-24 minutes at 350 degrees. Don’t over bake, you want it be a bit gooey in the center.

Let the cookie cool for about 10 minutes, cut and serve with a scoop of vanilla ice cream. Makes every day just a little bit better!!!!! Enjoy this warm, gooey, browned butter toffee-chocolate chip topped with melting ice cream….it just doesn’t get much better than this.

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Toffee-Chocolate Chip Skillet Cookie

Scrumptious skillet cookie filled with bits of chocolate and toffee!

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time40 minutes mins

Course: Cookie

Cuisine: American

Keyword: Chocolate Chip, Toffee

Author: Maria Lichty, Two Peas and Their Pod

Ingredients

• 3/4 cup unsalted butter, cut into tablespoon-sized pieces
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1 cup chocolate chips or chocolate chunks
• 1 cup Heath toffee bits (or 4 regular-sized Health bars chopped up)
• Vanilla ice cream, optional

Instructions

• Preheat the oven to 350°.
• In a 10-inch cast-iron skillet, melt the butter over medium heat, swirling it in the pan occasionally as it melts. The butter will foam and pop, so be careful. Once the butter starts to brown and smell nutty, remove the pan from the heat. There should be small brown bits on the bottom and the butter will have an amber color. Pour the butter into a large bowl, making sure to get all the brown bits, and cool to room temperature. Do not wipe out the pan.
• Once the brown butter has cooled, add the brown sugar and granulated sugar and whisk until smooth. Add the eggs and vanilla and mix until combined.
• In a medium bowl, whisk together the flour, cornstarch, baking soda and salt until well combined. Add the flour mixture to the wet ingredients and mix just until the flour disappears. Stir in the chocolate chips or chunks and toffee bits.
• Spread out the dough in the still-buttered cast-iron skillet, pressing down gently with your hands or spatula to even out the dough. Sprinkle the top with a little sea salt (optional). Bake 20-24 minutes, until golden brown. Don't over bake, you want the cookie to slightly gooey in the center.
• Let the cookie cool for 10-15 minutes before serving warm, with ice cream, if desired.

For a similar recipe, click on the link below:

https://www.twopeasandtheirpod.com/skillet-chocolate-chip-cookie/

Happy Valentine’s Day!!! M&M’s are always fun to bake with and they add a nice crunch and color to your cookies. The red, pink and white Valentine M&M mix can be used for these cookies – or any colors that you like.

This first recipe is from the Two Peas and Their Pod blog. It is a quick recipe to make and it doesn’t require chilling the dough (but you can if you want to). These are soft and chewy cookies.

You start by whisking the dry ingredients and setting them aside, cream the butter and sugars, and add eggs and vanilla. Then add dry ingredients into creamed mixture and stir in the M&Ms and white chocolate chips. Form dough into balls and bake 10-12 minutes.

Sprinkles add a fun pop of color to holiday baking! Such a variety available now. I have noticed that a few state on the label that they are “Non-edible” or “Fake Sprinkles.” These are made for crafts and displays, but often they look just the same, so check the label.

After you remove the cookies from the oven gently press in extra M&Ms and white chocolate chips to make them look more festive. I just couldn’t resist adding a few little Valentine sprinkles to the tops of these cookies.

So pretty and so easy! These are great for every holiday – just use the M&Ms to match the occasion. Favorite colors would work for birthday parties too!

Ready for a tall glass of milk (or cup of coffee) and a good romantic movie. Maybe with a glass of wine – what wine pairs with Valentine cookies?

Enjoy these delicious cookies! Make extra to share with friends and neighbors – they will love you for it!

Print Recipe

M&M Cookies

M&M cookies are always a favorite, but using holiday M&Ms make them extra fun!

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cookies

Servings: 32

Author: Maria Lichty

Ingredients

• 3 1/4 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups M&M milk chocolate candies*
• Flaky sea salt, for sprinkling
• Extra M&Ms, for pressing into cookies, optional

Instructions

• Preheat oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and sea salt. Set aside.
• Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredient. Stir in the M&Ms.
• Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Note-you can chill the dough for 30 minutes or up to 72 hours in the refrigerator before baking.
• Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from the oven and sprinkle with flaky sea salt. You can also gently press extra M&Ms on top of the cookies to make them extra pretty. Let the cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Notes

For these Valentine cookies I used 1 cup of Valentine M&Ms and 1 cup of white chocolate chips.  I used an additional 1/4 cup of M&Ms and 2 tablespoons of white chocolate chips to decorate the tops after decorating. The sprinkles are just for fun…they don’t stick very well – but it makes the cookies pretty when you serve them.

This recipe is from Two Peas & Their Pod blog, https://twopeasandtheirpod.com

Here is another Valentine M&M Cookie Recipe. This recipe is from Sally’s Baking Blog and it is a soft baked cookie with a crispy edge. It does need to chill at least two hours before baking.

Enjoy! Happy Valentine’s Day!