These Heart-Shaped M&M Chocolate Chip Cookies are perfect for Valentine’s Day! They’re a delicious (and egg-free) sweet for your sweet!
These Heart-Shaped M&M Chocolate Chip Cookies are a simple twist on my popular Amazing Chocolate Chip Cookies recipe that I created out of sheer luck. But, perhaps these are better because they have M&M’s and are heart-shaped? I will let you be the judge.
Let me just put one disclaimer out…these cookies are large! I mean, I did use a 3.5 inch cookie cutter to make them. However, as my kids have yet to tell me my cookies are too big, I will keep on keeping on with my ginormous baked goods.
I hope you make them for this upcoming Valentine’s Day.
Happy Baking,
Brittany
Looking for more Valentine’s Day treats? Check out our Low Carb, Keto Friendly Chocolate Hearts.
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Mix flour, baking soda and salt in a bowl and set aside.
Place Crisco stick, water, granulated sugar, brown sugar, vanilla and applesauce in bowl of mixer and mix until well incorporated.
Shut off mixer. Pour 1/3 of the flour mixture in. On low setting, mix until incorporated. Add half of remaining flour in the same manner and, once incorporated, add the last of the mixture. Once all ingredients are just incorporated (don't over mix), add in M&M's and mini chocolate chips. Once again, mix on lowest setting until chocolate is dispersed throughout.
Using a 1.5 tbsp ice cream scoop, place two scoops in a 3.5 inch heart cookie cutter and flatten dough softly with your fingers to distribute evenly. (Increase or decrease the amount of dough based on the size of your cookie cutter.) Continue with the rest of the dough.
Bake on middle rack for 9-11 minutes or until lightly golden brown. Remove from oven. Using a butter knife, reshape any misshapen cookies by gently pressing the sides back into shape. Allow cookies to rest on cookie sheet for 2-3 minutes then transfer to a cooling rack.
Enjoy!
Ingredients
Directions
Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
Mix flour, baking soda and salt in a bowl and set aside.
Place Crisco stick, water, granulated sugar, brown sugar, vanilla and applesauce in bowl of mixer and mix until well incorporated.
Shut off mixer. Pour 1/3 of the flour mixture in. On low setting, mix until incorporated. Add half of remaining flour in the same manner and, once incorporated, add the last of the mixture. Once all ingredients are just incorporated (don't over mix), add in M&M's and mini chocolate chips. Once again, mix on lowest setting until chocolate is dispersed throughout.
Using a 1.5 tbsp ice cream scoop, place two scoops in a 3.5 inch heart cookie cutter and flatten dough softly with your fingers to distribute evenly. (Increase or decrease the amount of dough based on the size of your cookie cutter.) Continue with the rest of the dough.
Bake on middle rack for 9-11 minutes or until lightly golden brown. Remove from oven. Using a butter knife, reshape any misshapen cookies by gently pressing the sides back into shape. Allow cookies to rest on cookie sheet for 2-3 minutes then transfer to a cooling rack.
Enjoy!
