You’re probably wondering why I’m doing another post for Valentine’s Day. Well, I went to a Galentine’s day party last week and made these cookies. They were a hit and folks asked for the recipe…so here it is.
Now this isn’t a new recipe for me, but I did add M&Ms instead of chocolate chips, so that part is new. Every year in college my bestie Christian and I made these cookies for his birthday, which happens to fall on Valentine’s Day…crazy I know. But it is always the best day to celebrate love because I don’t know too many people who make me feel as loved as he does (don’t tell my boyfriend…or Christian’s). But truly he is the sweetest guy I know and this was one of our favorite recipes to make together.
So, happy birthday Christian! Love you and miss you. COME VISIT ME IN MISSOURI.
Also, this recipe we got offline years ago…I’m not sure who it belongs to but it’s been altered over time. Thank you cookie recipe developer, you’ve added a lot of love to my friendship.
Yields about 30 cookies
2 cups all-purpose flour
1 1/3 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
1 cup butter, softened to room temp
1 cup granulated sugar
1 cup brown sugar, packed
2 teaspoons vanilla extract
4 tablespoons milk
M&Ms, or chocolate chips
Preheat the oven to 350° F and prepare 3 cookie sheets with parchment paper.
In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy. Beat in the eggs and vanilla on a medium-high speed. Scrape the sides and mix again.
Slowly pour in the dry ingredients on a low speed. Then add in the milk, one tablespoon at a time.
Using a spoon or cookie scoop take about 1.5-2 tablespoons of dough and roll into a ball using your hands. Smoosh the balls a bit to create little disks. Place on the baking sheet a few inches apart. Now add a few M&Ms or chocolate chips to the top (can be mixed into the batter if you prefer).
Bake for 10 minutes. The cookies look really under-baked, so let them rest 5-10 minutes, then remove from the sheet.