Chocolate Stuffed M&M’S® Skillet Cookie Recipe

One giant MY M&M’S cookie stuffed with chocolate. Top with ice cream and pass around the spoons!

Chris and I don’t really make a big deal out of Valentine’s Day for each other. We’ve never done the over-the-top mushy thing, especially not on Valentine’s. It just feels weird. *shudder*

But don’t get me wrong! I’m no Valentine’s Day grinch. It’s just that, for me, the holiday got a lot more fun when I started having kids. I love doing the mom thing on Valentine’s. Especially since my oldest is a girl, which means she loves all things pink, glittery, and shaped like hearts.

Sounds good to me.

We’ve turned Valentine’s Day into a family affair in our house. And really, once you start having kids, what choice do you have anyway??

My favorite parts of the day are 1) breakfast. We always make these red velvet pancakes shaped like a heart (ooohhh, but last year I deviated and made this Chunky French Toast with heart-shaped strawberries. SO GOOD). We always lay out a little Valentine for Emma beside her breakfast plate, and I get so excited for her to come find it.

This year, I bought a matching mother-daughter bracelet set with braided leather and little gold hearts. It’s darling.

My other favorite part of the day is our “fancy” after-dinner dessert. Sometimes we make cheesecake or my grandma’s red velvet cake. Sometimes cookies are fancy enough for us. We always drink sparkling cider in champagne flutes with dessert (even though my daughter always takes on sip, wrinkles her nose, and asks for water instead).

This year, we’re making a giant, deep dish, chocolate stuffed skillet cookie with MY M&MS.

I love this dough. It’s full of buttery, brown sugar flavors and studded with MY M&MS. Seriously. It’s a miracle I had enough left to bake, because I could have been happy with just the dough!

This dough has a higher ratio of butter and sugar to flour than a normal cookie recipe does. What does this mean? It means this mega cookie is going be ultra chewy in the middle, and extra crispy around the edges. Normally, you’d have to use more flour to keep the cookies from spreading all over the pan. But since our cookie will be contained in the skillet, we have a little more freedom to up the butter and sugar while decreasing the flour. This also creates a deep, rich, toffee-like flavor.

I didn’t add any chocolate chips to this dough for two reasons:

First, I wanted the M&MS to stand on their own, both in texture and appearance. I love the look of all that red and pink uninterrupted by brown chocolate chips!

And second…. I stuffed the chocolate chips INSIDE of the cookie!!

That’s right, there’s an entire layer of melty, ooey, gooey, molten chocolate goodness in there. To find it, all you need is the right equipment.

And by ‘right equipment,’ I obviously mean a spoon.