We are getting ready for Valentine’s Day-but it’s always so busy this time of year.  These quick cookies were a great fix.  They are very easy, very yummy and the pink and red M & M’s and sprinkles leave no question about what holiday we are celebrating!

You can use your regular chocolate chip cookie for this recipe and just substitute the chocolate chips with Holiday M & M’s in pink, white and red.  Before the cookie bakes, sprinkle the pink and red sprinkles across the top and lightly press down onto the top of the cookie dough.  I wanted to use a more “cake-like” cookie for this recipe and tried out Martha Stewart’s Cakey Chocolate  Chip Cookies recipe for the first time.  With a few adaptions for my m & m’s and sprinkles, I declare that  it was delicious!

I took them to a sporting event at the school, and they disappeared in minutes!  I think the adults enjoyed them as much, if not more than the children.  Must have been the sprinkles.

RECIPE

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 large bag of Holiday M & M’s (for Valentine’s Day use pink/white/red)
• 1 bottle of holiday sprinkles or nonpareils in appropriate colors

Directions

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the M & M’s.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Sprinkle the sprinkles or nonpareils across the top of each cookie and gently press into the top to make sure they adhere.  Don’t press them below the dough, or they will dissolve and disappear into the cookie.
4. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.