I know Valentine’s Day is normally adored (by those in a relationship) or abhorred (by those not in a relationship).
I’m here to say, no matter what your current relationship status, you need to embrace Vday. Because it’s cool. And sprinkle companies make little jewels like these –
This year, I celebrated Valentine’s Day with some of the people I love most – my roommates and my lovely sisters from YWLP. I was able to take a step back in time and make handmade Valentines for all the girls I celebrated with. Whether in seventh grade or college (15th grade…?), anyone can appreciate a heartfelt card made with love.
However, they can appreciate warm baked cookies even more. With semi-sweet chocolate chips, white chocolate chips, SNO-CAPS, and Valentine’s Day sprinkles, these cookies captured my heart! Brace yourself, people. It is nearly impossible to eat just one.
So before you go and hate on Valentine’s Day, think about all the themed candy in all the supermarkets today! All the themed candy that is now 50% off!! Love may be in the air, but there are also 1/2 price Reese hearts floating around. Don’t even try to hate on that.
PS I’m sorry if my overly pink and red and heart-shaped sprinkle post was too in your face. But not that sorry. Embrace it!
Overstuffed Valentine’s Day Chocolate Chip Cookies
Source: Sally’s Baking Addiction
Yields: 3.5 dozen cookies
1.5 sticks unsalted butter, room temperature
3/4 cup packed brown sugar
1/4 cup white sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup SNO-CAPS
1. Using a stand mixer or handheld mixer, beat the butter and sugars on medium speed until light yellow in color. Add egg and vanilla and beat until incorporated.
2. Add the flour, cornstarch, baking soda, and salt to the wet ingredients. Beat on lowest speed until just incorporated. Do not over mix!
3. Using a wooden spoon, mix in the chocolate chips, SNO-CAPS, and sprinkles.
4. Cover tightly and refrigerate for at least 30 minute or up to 3 days. I refrigerated my dough for 24 hours.
5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
6. Drop balls of dough (about 1.5 tablespoons) onto the prepared cookie sheet. Bake in preheated oven for 8-9 minutes, or until they are just starting to get color. They will continue to bake once they are removed from the oven – do not over bake!
7. Allow to cool slightly and transfer to a wire cooling rack until completely cooled. Store in an airtight container. Enjoy!