M&M Chocolate Chip Heart Cookies

So remember the Best Cookies Ever?   These cookies are a sweet Valentine version of those (minus the Reese of course).

These came about because Dude wanted heart shaped M&M cookies to give to his classmates for Valentines.

To make them, I added a bit more flour to the recipe (to reduce spreading) and made this super cute heart shape! 

Aren’t they sweet?

They’re the perfect Valentine for school (or for your own Valentine!)

M&M Chocolate Chip Heart Cookies

Recipe adapted from Two Peas& Their Pod

Method from The Bake-Off Flunkie

1 cup unsalted butter, softened

¾ cup brown sugar

¼ cup white sugar

1 (3.4 oz) package vanilla instant pudding

2 eggs

1 tsp vanilla extract

1 tsp baking soda

½ tsp salt

2 ½ cups all purpose flour

1 cup mini chocolate chips

1 cup M&Ms

Preheat the oven to 350 degrees F and line baking sheets with parchment.

Place the butter and sugars in the bowl of a stand mixer and beat until smooth and creamy.  Add the pudding mix and mix until combined.

Add the eggs, one at a time, and mix each one thoroughly; stir in the vanilla.

Turn the mixer to low and slowly add the baking soda, salt, and flour.  The mixture will be slightly thicker than ordinary chocolate chip cookies.

Use a large spoon to stir in the M&Ms and chocolate chips.

Take 1 tablespoon of dough (I used my small scoop), and shape it into a teardrop shape, do the same with a second tablespoon of dough, then pinch the ends together and place on the baking sheets to form a wide heart (the dough will spread as it bakes, filling in the empty space).  I suggest a small first batch to gauge exactly how the dough is going to behave; adjust the prebaked hearts as needed.

Bake the heart cookies for 10-12 minutes or until lightly browned.  Cool on wire racks and store in a tightly sealed container.

Makes about 36 cookies