We’re back with a festive cookie perfect for Valentine’s Day: Giant Valentine’s Day M&M Funfetti Cookies. These cookies are thick, gooey, and loaded with white chocolate chips, sprinkles, and chocolate shell candies for a playful, colorful bite.
This recipe is cookie #4 in the “10 Cookies for Valentine’s Day” series and showcases one of my favorite oversized cookie recipes. If you prefer smaller cookies you can make them smaller, but the big size is part of the charm—bake them large, then slice each into four wedges to share for maximum indulgence.
How to Make Valentine’s Day Cookies
These Valentine’s Day M&M Funfetti Cookies use common pantry staples with a few festive add-ins. Gather mini M&M’s, sprinkles, and white chocolate chips, and you’ll be ready to mix up a big batch of delightful cookies.
- unsalted butter – cold and cubed
- brown sugar – packed (I use light brown sugar)
- granulated sugar
- eggs – large and cold
- vanilla extract
- all-purpose flour – measure accurately for best texture
- cornstarch
- baking soda – use fresh for proper rise
- salt
- Valentine’s Day sprinkles (jimmies/nonpareils)
- white chocolate chips
- Valentine’s-themed M&Ms
The instructions below are simple and straightforward—no chilling required. A few tips included help ensure consistent results. Prepare multiple cookie sheets so you can bake more than one tray at a time; these large cookies bake quickly, about 9 minutes each.
Tips for Success
These cookies are forgiving, but these tips will help you nail the ideal toasted exterior and gooey center every time.
- Preheat your oven to 410°F on a traditional (non-convection) setting. The high heat is key for a slightly crisp outside and a soft, gooey interior.
- No need to mix dry ingredients separately—add them directly and combine.
- Use cold eggs and cold butter for the right texture.
- Beat butter and sugars thoroughly until light and fluffy before adding eggs and vanilla.
- Press add-ins just below the dough surface so they keep their color and don’t burn.
- Reserve a few M&Ms, chocolate chips, and sprinkles to press onto the outside of each cookie after scooping for a polished look.
- Shape dough into baseball-sized balls for the classic oversized cookie. They should flatten slightly; if they spread too much your baking soda may be old. Cookies also settle a bit as they cool—if the first batch stays too tall, press the next batch slightly before baking.
- If you make smaller cookies, reduce the bake time and watch closely to maintain a gooey center and golden exterior.
- No chilling required—this recipe is quick and easy.
If you enjoy these, check out more tried-and-true cookie recipes from the collection of favorite cookie recipes on this site.
Video of the Process
I can’t wait for you to try these—they’re festive and delicious. If you make a Baking with Blondie inspired creation, I’d love to see it! Tag @bakingwithblondie or use #bakingwithblondie on social media.
Happy baking!
xo, Mandy
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Valentine’s Day M&M Funfetti Cookies
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Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 whole eggs, cold
- 1 Tablespoon vanilla
- 3 1/4 cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Valentine’s sprinkles, (red, pink, white, nonpareils)
- 1 cup white chocolate chips
- 1 cup Valentine’s Day M&Ms
Instructions
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Prep two large baking sheets with parchment paper and set aside.
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Preheat oven to 410°F (yes, really).
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In a stand mixer fitted with the paddle attachment, whip the cold cubed butter for 1 minute until light. Add both sugars and cream on high for about 3 minutes until fluffy.
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Scrape the bowl, then add vanilla and eggs one at a time, mixing well between additions.
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Add flour, cornstarch, baking soda, and salt. Mix by hand or on the lowest mixer speed until just combined—do not overmix.
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Reserve a few M&M’s to press on later. Gently fold in the white chocolate chips, Valentine’s sprinkles, and M&M’s. Divide dough into eight baseball-sized balls and place four on each prepared sheet. Press reserved M&M’s into the tops.
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Bake 9–10 minutes until slightly golden, slightly mounded, and still gooey in the center. Let cool on the pan 5 minutes, then transfer to a rack to finish cooling. Enjoy!