Table of Contents
introduction
These Chocolate Valentine Cookies are soft, chocolatey, and full of festive red and pink candies. They use instant chocolate pudding mix to keep the cookies moist and tender. If you like a richer cookie style, try the chewy brown butter chocolate chip cookies for another idea.
why make this recipe
Make these when you want a quick, fun, and festive treat. The dough is simple to mix and you can chill it ahead. The M and Ms and sprinkles make the cookies look special for Valentine’s Day or any party.
how to make Chocolate Valentine Cookies
- Line a cookie sheet with a silpat baking mat or parchment paper.
- Cream butter and both sugars in a stand mixer fitted with the paddle attachment. Mix in vanilla, egg, and water (or coffee). Add cocoa powder and pudding mix and mix until smooth.
- Whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Stir in M and Ms and sprinkles.
- Scoop 2 tablespoon-sized balls of dough onto prepared cookie sheet. Press a few M and Ms and sprinkles on top of each cookie ball. Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350 degrees F. Prepare a second cookie sheet and place cookies about 2 inches apart. Press each cookie dough ball down slightly.
- Bake for 10 to 14 minutes until they just start to lose their glossy sheen.
- Cool cookies on the cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.
For a chewier finish, you can slightly underbake and let them finish on the hot sheet — see this tip from the chewy brown butter chocolate chip cookies approach.
Ingredients :
1/2 cup (113g) unsalted butter, softened, 2/3 cup (133g) packed brown sugar, 1/4 cup (50g) granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 1 tablespoon (15ml) water or brewed coffee, 2 tablespoons (10g) unsweetened cocoa powder, 1 (3 to 3.5) ounce box INSTANT chocolate pudding mix, 1 1/4 cup (155g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 1/4 cups (224g) Valentine M and Ms plus more for topping, 1/4 cup (40g) Valentine sprinkles
Directions :
- Line a cookie sheet with a silpat baking mat or parchment paper.
- Cream butter and both sugars in a stand mixer fitted with the paddle attachment. Mix in vanilla, egg, and water (or coffee). Add cocoa powder and pudding mix and mix until smooth.
- Whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Stir in M and Ms and sprinkles.
- Scoop 2 tablespoon-sized balls of dough onto prepared cookie sheet. Press a few M and Ms and sprinkles on top of each cookie ball. Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350 degrees F. Prepare a second cookie sheet and place cookies about 2 inches apart. Press each cookie dough ball down slightly.
- Bake for 10 to 14 minutes until they just start to lose their glossy sheen.
- Cool cookies on the cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.
how to serve Chocolate Valentine Cookies
Serve these cookies at room temperature. Put them on a plate or in a box for gifts. They pair well with milk, coffee, or tea.
how to store Chocolate Valentine Cookies
Keep cookies in an airtight container at room temperature for up to 5 days. To store longer, freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Chocolate Valentine Cookies
- Chill the dough at least 1 hour to help the cookies hold shape.
- Use water or brewed coffee as listed; coffee deepens the chocolate flavor.
- Don’t overmix after adding flour to keep cookies soft.
- Press extra M and Ms on top before baking for a pretty look.
- Bake until the tops lose their shine but still look slightly soft.
variation (if any)
- Use different candy colors for other holidays.
- Swap the Valentine M and Ms for plain chocolate chips.
- Add 1/2 cup chopped nuts for crunch.
FAQs
Q: Can I skip the pudding mix?
A: You can, but the pudding mix helps make the cookies tender and moist. If you skip it, expect a drier cookie.
Q: Can I make the dough ahead?
A: Yes. You can chill the dough for up to 24 hours before baking. You can also freeze dough balls for longer storage.
Q: Can I use regular (not instant) pudding?
A: No. Use instant pudding mix. Regular cooked pudding will not work the same in the dough.
Q: How do I keep cookies soft?
A: Do not overbake. Store in an airtight container with a slice of bread to help keep moisture.
Q: Can I make smaller or larger cookies?
A: Yes. Adjust baking time: smaller cookies need less time, larger cookies need more.
Chocolate Valentine Cookies
Ingredients
Method
- Line a cookie sheet with a silpat baking mat or parchment paper.
- Cream butter and both sugars in a stand mixer fitted with the paddle attachment.
- Mix in vanilla, egg, and water (or coffee).
- Add cocoa powder and pudding mix, and mix until smooth.
- Whisk together flour, baking soda, and salt.
- Add dry ingredients to wet ingredients and mix until just combined.
- Stir in M and Ms and sprinkles.
- Scoop 2 tablespoon-sized balls of dough onto prepared cookie sheet.
- Press a few M and Ms and sprinkles on top of each cookie ball.
- Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350 degrees F.
- Prepare a second cookie sheet and place cookies about 2 inches apart.
- Press each cookie dough ball down slightly.
- Bake for 10 to 14 minutes until they just start to lose their glossy sheen.
- Cool cookies on the cookie sheet for 5 minutes, then transfer to a rack to cool completely.
