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All the fun in half the time!  Be My Valentine Chocolate Chip M&M Sheet Pan Cookie is a mix and bake cookie recipe – no rolling into balls and no baking in batches!

The first time I made a sheet pan cookie was at Christmastime.  I used the exact same recipe that I’m using here for a Valentine’s Day version.  I’m so in love with this recipe, because you get all of the flavours of a great cookie in less time. 

And, for those of you who love chewy cookies, and for those of you who prefer a crunchier cookie, this recipe provides both of you with your favourite cookies from the same batch.  When Be My Valentine Chocolate Chip M&M Sheet Pan Cookie’s bake up, the edge of the cookies that are pressed against the sheet pan are crispy, while the center pieces are chewy and super moist.

Even though this particular version of a sheet pan cookie is just screaming everything pink and Valentine’s day, you can totally switch out the colours for another theme, if you prefer.

That’s one of my favourite things about baking with M&Ms.  They have to be the most recognized candy on the planet, and the good folks over at the M&M factory make sure we have those candies available in almost every colour and every flavour.

Nearly two years ago, I was attending a work conference in Florida.  My besties and workmates, Lesli and Margaret were there too.  We decided to go shopping and in our travels, we hit up a Walmart.  Since both John.e and McKenna love M&Ms dearly, I decided to bring them back a few packages.

Well, in the United States, M&Ms are available in a large variety of colours and flavours.  In Canada, I can think of maybe four or five different varieties.  And the price of a large bag of M&Ms in the United States is sooooooo much cheaper!  I bought so many packages that I was sure my luggage was going to be way over in excess weight.  I was right; it was way over, but the good people at West Jet let my luggage go through without asking me to pay extra luggage fees.

So, if the pink and the reds are not your thing – or maybe you simple boycott Valentine’s Day completely – you can use just the red and white M&Ms for Canada Day, or red, white, and blue for your 4th of July celebrations.  There’s black and orange for Halloween, pastels for Easter, and of course, my favourite, red and green for Christmas!

To be completely honest with you, Dear Reader, this cookie recipe has to be the best and the easiest cookie recipe you will ever get your hands on.  Please, please, please save this recipe – especially if you have kids!

For you moms and dads who have those forgetful kids that tell you the night before that they have to bring something to school the next morning for a bake sale or for some other school event, Chocolate Chip M&M Sheet Pan Cookies will save the day and will also save your sanity.  Did you save this recipe yet?  Do it!  🙂

Here’s the recipe.  Oh, and Happy Valentine’s Day!!!

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Be My Valentine Chocolate Chip M&M Sheet Pan Cookie

All the fun in half the time! Be My Valentine Chocolate Chip M&M Sheet Pan Cookie is a mix and bake cookie recipe – no rolling into balls and no baking in batches!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 357kcal
Author: Lord Byron's Kitchen


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 3/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 2 cups M&Ms Valentine candy
  • 1/4 cup Valentine-themed candy sprinkles


  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and lightly coat with non-stick cooking spray. Set aside.
  • In large bowl, use a hand-held mixer to beat together the butter and sugar for 3 minutes.
  • Add the eggs and vanilla and beat for 2 minutes.
  • Add the flour, baking soda and salt. Beat until just combined.
  • Add 1 cup of the chocolate chips and 1 cup of the M&Ms. Stir into the cookie batter using a wooden spoon.
  • Spread the cookie dough as evenly as possible onto the parchment-lined baking sheet. Don't get too worried about the dough being even. It will expand and fill in the gaps during the baking process.
  • Bake for 15 minutes. Remove from oven. Sprinkle over the remaining chocolate chips and M&Ms, along with the candy sprinkles. Return to over and bake for 5-7 more minutes.
  • Remove from oven. Allow to cool, undisturbed, for 15 minutes. Carefully slide the giant cookie off of the sheet pan and onto a cooling rack to continue cooling.
  • Once completely cooled, slice into large bars.


Sheet Pan: I am using a two thirds sheet pan (also referred to as a three quarter size sheet pan) and measures 21" by 15".


Calories: 357kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 284mg | Potassium: 24mg | Fiber: 1g | Sugar: 36g | Vitamin A: 330IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 1.2mg

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This Post Has 6 Comments

    1. Hi Shirley, I'm using a 21x15 inch sheet pan. I have updated the notes section of the recipe card to reflect this. Thank you for bringing this to my attention. :)

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