Pink Cookies
Author: Nicole
Ingredients
  • 1-1/4 cup (2-1/2 sticks) unsalted butter, at room temperature
  • 1-1/3 cups light brown sugar, packed
  • 1 cup superfine sugar
  • 4 teaspoons vanilla extract
  • 2 eggs, refrigerator cold
  • 2 egg yolks, refrigerator cold
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons coarse sea salt
  • 20 ounces pink chocolate covered candies (or 24 ounces chocolate chips)
Instructions
  1. Preheat oven to 325°F.
  2. Cut butter into pieces and place in a microwave-safe bowl. Heat on medium heat for a 2 to 4 minutes until melted. Let cool 10 minutes.
  3. Combine brown and white sugars in a mixing bowl. Pour the butter over the sugars and mix until well combined, about 2 minutes.
  4. Add vanilla, eggs and egg yolks and mix until well combined, about 2 minutes. Batter will be creamy with a caramel color.
  5. Slowly mix in flour, baking soda and salt. Mix until just blended. Fold in chocolate candies (or chocolate chips).
  6. Refrigerate dough for at least an hour before baking. If you refrigerate it much longer or overnight (both are fine) you'll need to leave it out for a half hour or so as it will be too hard to scoop.
  7. Shape into rounded tablespoons and drop 1-1/2 inches apart on a cookie sheet lined with parchment paper.
  8. Bake for 12-14 minutes. Edges should be slightly golden.
  9. Let cookies cool on cookie sheet for about 5 minutes then transfer to racks to cool completely.
Notes
* This cookie freezes well.
* Make this gluten-free by using Cup4Cup original flour blend.
* I had trouble finding pink M&M's (for years they were plentiful at this time of year) and I didn't have time to order them online. I was able to find pink chocolate covered candies at Wegmans - they worked perfectly.
Recipe by Riegl Palate at https://www.rieglpalate.com/pink-cookies/