Valentine Cookies
Rich and fudgy Valentine Cookies loaded with pink, red, and white M&M’s plus chocolate chips—a festive treat that’s pure chocolate bliss!
Servings: 45 small cookies
Cost: $5.35
Equipment
- Large sheet pan (15" x 21")
- Parchment paper or silicone baking mat
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1/2 cup sour cream full-fat, at room temperature
- 1 small drop almond extract optional
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/2 cup Dutch process cocoa powder see note 1
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips see note 2
- 1/2 cup Valentine’s Day M&M’s plus some extra for topping the cookies
Instructions
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
- In a separate bowl combine flour, unsweetened Dutch-process cocoa powder, baking powder, and salt. Add in chocolate chips and Valentine’s M&M’s. Stir to combine.
- Combine wet and dry and mix until just combined, being careful to not overmix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.
- Preheat oven to 350°F and line a large sheet pan with parchment paper or a silicone liner. Use a tablespoon measuring spoon to measure exact cookie dough balls (each ball should be 1 tablespoon of dough; you should get around 45 cookies). Place on the prepared sheet pan, no more than 9 cookies per pan. Place the pan of cookies in the fridge for another 10 minutes.
- Bake for 7–10 minutes or until set (just until the top is no longer glossy; this is around 8 minutes for me). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let them stand on cookie sheet for 5–7 minutes. If desired, press a few additional M&M’s and/or chocolate chips into the tops of the cookies (makes them pretty). Using a metal spatula, transfer the cookies to a cooling rack to finish cooling.
Notes
Note 1: Make sure to use Dutch-process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use.
Note 2: Regular chocolate chips can be used instead of miniature if desired.
Storage: Store leftover cookies in an airtight container at room temperature. Cookies are best enjoyed within 2 days.
Nutrition
Serving: 1serving | Calories: 115kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg