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: 

Valentine's Day Cookies.
Serves: 18 Cookies
  • 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)
  1. Preheat oven to 350 degrees, and line a large rimmed baking sheet with parchment paper.
  2. 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.
  3. Add in sifted flour, baking powder, and sea salt to the wet ingredients, and beat together until combined fully.
  4. Fold in your desired toppings to the dough; leave a few of the toppings to add on top of the dough before baking.
  5. 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.
  6. Bake at 350 degrees for 12-14 minutes, checking to see that the edges are firm but the center is still a bit soft.
  7. 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.