I didn't make these for a birthday.
I made them because they looked phenomenal. My dad & brother have January birthdays, but we are totally not birthday people, so I didn't even make these on those days. It kind of just seems weird to celebrate birthdays after the age of, like, seven. And honestly, I make so many desserts and we always have so many people over at our house that it's almost as if we have a party going on all the time. So we don't need birthday parties. And obviously, I don't need any excuse to bake giant cookies that are rolled in sprinkles.
But before we talk cookies, let me tell you about my day yesterday. I was the stereotypical "first day of classes on a new college campus" girl. I was late to two out of three classes, I got lost every single time I stepped outside of a building, I spilled my peppermint hot chocolate [Starbucks on campus = win!] and I accidentally met the president of the college when I mistook him for a professor and asked him where I could find my Creative Writing class. He was all "oh you're a student? I don't actually meet many of the students" and I blushed a lot and kind of just wanted to facepalm myself, but he was so nice and so welcoming.
So now I'm sitting at my desk, partially listening to a podcast, partially reading my philosophy textbook, but mainly just thinking about this post and these cookies. Being back in school means becoming a multitasker again. I love multitasking almost as much as I love cookies.
And these cookies are definitely worthy of some attention - they're big and perfectly soft & chewy. They're packed full with mini m&m's [you could substitute some sort of chocolate chip or regular sized m&m's, if you prefer!] and they're rolled in sprinkles. So not only is the cookie perfect, but also there is a ton of color and texture which are two of my favorite things in a baked good. Actually, color + texture are just two of my favorite things, period.
Birthday Cake Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1-1/4 cups sugar
3/4 cup brown sugar
2-1/2 teaspoons vanilla extract
1-1/2 cups mini m&m's
1 cup rainbow sprinkles
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour and baking soda until combined; set aside.
In a mixing bowl, cream butter and both sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract and beat briefly. Reduce the speed to low and gradually add in the flour mixture, mixing just until combined. Stir in the mini m&m's.
Scoop out tablespoonfuls of dough, roll into a ball and then roll the tops and sides in the rainbow sprinkles. Place the cookies on the prepared pans. Bake for about 12 minutes, or until golden around the edges. Let cool on pans for 5-10 minutes, before removing to wire racks to cool completely. Store in an airtight container. YIELD: about 30 cookies
(lightly adapted from: confessions of a cookbook queen)
look at all the color!!