Chocolate M&M Cookies

You know why I like Valentine's Day? Because everything's pink. The decorations, the cards, the candy. My inner 4 year old (that I very poorly hide most days) positively squees at the idea of Valentine's Day. Cover everything in hearts and glitter--heck, make it look like a unicorn exploded, and I'm one happy girl.

But my very favorite thing about Valentine's Day isn't the pink or the love or the sappy Hallmark cards (which are actually my least favorite part). No. My favorite thing is that Valentine's is a holiday where chocolate is not just encouraged, it's expected. Chocolate. And lots of it. Which is definitely something I can get behind.

Truth: I ate almost half the bag of M&Ms before making these cookies.

Truth: Almost a quarter of the bag was gone within 20 minutes of buying them at Target.

Truth: I almost didn't share these cookies.

This is my very favorite chocolate cookie recipe. I've been making it for years from my Martha Stewart's Cookies cookbook. They're a bit crunchy on the outside, soft and chewy on the inside, and oh-so-perfectly chocolatey. And each and every time I make them, I have a hard time not eating the entire batch myself. (Are we noticing a lack of self-control theme here?) These cookies had my coworkers asking what sort of black magic I use because they can't possibly be that easy and still be that good. But they are. Easy. And good. And perfect for the class party. Or your Valentine. Or just for yourself. Share. Don't share. It's completely up to you.

Looking for more Valentine's ideas? No fear! I've got you covered. 

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Chocolate M&M Cookies
Adpated from Martha Stewart's Cookies
Makes about 1 ½ dozen



1 cup plus 1 tablespoon all purpose flour
¼ cup plus 2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar, plus 1/4 cup for rolling
1 large egg
1 teaspoon vanilla extract
¾ to 1 cup M&Ms

1. Preheat oven to 350F. Line baking sheets with parchment paper or a silicone liner; set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and beat to combine. Reduce speed to low and gradually add flour mixture until just combined. Fold in M&Ms by hand.
4. Place about ¼ cup of sugar into a small bowl. With a heaping tablespoon or a 1-inch cookie scoop, shape dough into 1-inch balls. Roll in sugar to coat and transfer to prepared baking sheets about 2 inches apart. Bake, rotating pans halfway through until the tops look crackled and the edges are set, about 10 to 12 minutes. Remove from oven and cool on baking sheets for 5 minutes. Transfer to wire racks to cool completely.