If these cookies do not say I love you then I do not know what does. Seriously. They are good. Like REALLY good. And they look super pretty. I mean they have adorable little heart sprinkles and pink M&M’s in them….if that doesn’t say cute and “I love you” I don’t know what does.
They are also my new favorite Valentines Day cookie. Normally I make my rolled out sugar cookies (see my bunny cookies from last year and the heart cookies from the year before) which I also LOVE but I wanted to do something new and I had been thinking about combining M&M’s, white chocolate chips and sprinkles together in my favorite chocolate chip cookie recipe for some time now. And I am glad I deviated from my norm…they are delicious! 
I brought these to my daughter’s ballet class today and they were a huge hit. Might need to distribute some more so others can feel the cookie love:).
These cookies are also easily adaptable for other holidays… on Saint Patty’s day you could use green M&M’s and green sprinkles, Easter – pastel M&M’s and sprinkles…etc.
And you can be sure I will be doing these again for Christmas with green and red M&M’s and some Christmas tree sprinkles! So act surprised if you get some from me:). They would also be an excellent candidate for Christmas Cookie Swaps…pin it now!! 🙂
YUM! Happy Early Valentines Day!!
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 ½ ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 ½ sticks ( 1 ¼ cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 13 oz of milk chocolate M&M's (I used the Valentines Day M&M's for these cookies)
- 7 oz of white chocolate chips (I use Ghiradelli White Chocolate Chips)
- 1/3 cup of mini heart sprinkles
- sea salt
- 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 5 minutes.
- 3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- 4. Drop candy pieces and sprinkles in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).
- 5. When ready to bake, preheat oven to 350 degrees and take out the chilled cookie dough about 20 to 30 minutes before to give it time to warm up a bit.
- 6. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 7. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- 8. Sprinkle lightly with sea salt and bake for approximately 10 to 12 minutes in the oven (I bake mine for 11 minutes)…until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven.
- 9. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to a baking rack.
- 10. Enjoy your freshly baked cookies!!
Recipe adapted from my favorite Salted Chocolate Chip Cookie Recipe which was originally adapted from Jacques Torres