Last week I had a few gals over for a Valentine’s Day craft-session and some cocktails. It was on a Monday night after dinner, so I just had a cheeseboard out to nibble on and decided we needed something deliciously indulgent and sweet for the Valentine’s Day theme. I’ve been toying around with an “everything-but-the-kitchen-sink” cookie recipe idea for awhile, and thought this was the perfect occasion to make them with a Valentine’s Day twist. The cookie recipe has all of the basics elements of a big gooey chocolate chip cookie, but takes it to the next level with a variety of delicious mix-ins. I put toffee bits, crushed pretzels, dark chocolate morsels, and a few different kinds of seasonal M&Ms inside these. You could easily swap in nuts, caramel chips, any kind of chopped up candy bar or chocolate. They were good, like, I had to hide them from myself and my family (mostly Jane) level-good. Make up a batch this weekend and find some valentine’s to share them with! Get the full recipe below:
- 2 sticks of butter
- 2 Tsp. of vanilla extract
- 1.5 cups brown sugar
- ½ cup White sugar
- 2 large eggs
- 2.5 Cups of flour
- 2.5 Tsp. baking powder
- ½ Tsp. of Sea Salt
- About 1 cup total of toppings: ¼ cup of toffee bits, ¼ cup of crumbled pretzels, ¼ cup of dark chocolate morsels, and ¼ cup of M&Ms (could sub any of these for other candies or nuts)
- Preheat oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, beat together softened butter, vanilla, brown sugar, and white sugar until smooth and fluffy, add in eggs and continue to beat until combined.
- Add in sifted flour, baking powder, and sea salt to the wet ingredients, and beat together until combined fully.
- Fold in your desired toppings to the dough; leave a few of the toppings to add on top of the dough before baking.
- Scoop out heaping tablespoon sized balls of the dough and roll into balls before dropping on the cookie sheet. Space the dough at least 2” apart on the cookie sheet.
- Bake at 350 degrees for 12-14 minutes, checking to see that the edges are firm but the center is still a bit soft.
- Remove from oven and let them rest for ten minutes on the baking sheet to firm up before transferring to a wire cooling rack. Continue to bake in batches until all of the dough is used up. Serve warm alongside a cup of coffee with whipped cream and sprinkles.
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