Recipe: Pink Sugar Dreams Cookies

07 October 2021

I woke up today feeling a little bit hopeful, and before noontime I literally burst into tears upon learning of VP Leni Robredo's intent to run for President. The Internet instantly became awash with various shades of pink. She represents so much: empathy, power, resilience, dignity, integrity, but most importantly she has become a beacon of hope for so many.

My work calendar was fully booked but I was able to steal 30 minutes after 6PM to bake some cookies. I guess I changed some time between being 34 and 35 as I display affection now by preparing food. :) I've already tried this recipe last week and it was a huge success so I made it again today, with a little addition. It was an even bigger success so I say it will now be my go to cookie recipe, hence this blog post. It's so easy to make and you can already find most of the ingredients in your pantry. 

I call this Pink Sugar Dreams, cookies with chocolate chips, white chocolate, pink Himalayan salt, and a lot of hope.


2 cups all purpose flour
½ tsp baking soda
½ tsp sea salt
¾ cup unsalted butter, melted 
1 cup brown sugar, packed (you can use light or dark) 
½ cup white sugar 
2 tsp real vanilla extract 
1 large egg + 1 large egg yolk 
1 cup white chocolate chunks 
½ cup chocolate chips
Pink gel food color (I used Chefmaster Gel Food Color in Rose Pink)
Pink Himalayan sea salt 


  1. Preheat oven to 325°F (163°C) and line two baking sheets with silicone mats or parchment paper.
  2. Sift together flour, baking soda and salt into a small bowl. Whisk until combined. 
  3. With a hand mixer or stand mixer, combine melted butter and sugars. Beat for about 3 minutes until creamy. 
  4. Add in egg, egg yolk and vanilla and beat for another 2 - 3 minutes. 
  5. Slowly mix in flour by hand or on low speed with your mixer. 
  6. Add droplets of pink gel food color, depending on the intensity of color you want on your cookies.
  7. Lastly, add in white chocolate chunks and chocolate chips and mix by hand with a spoon. 
  8. Chill dough for 30 minutes for easy scooping. 
  9. Using a ¼ cup ice cream scoop, place mounds of cookie dough onto baking sheet, leaving plenty of space between the dough. Top with a light sprinkle of pink sea salt. 
  10. Bake for 15 to 18 minutes, until edges are crispy and centre is still a bit soft. 
  11. Remove from oven, let sit for 5 minutes on the baking sheet, then transfer to baking rack to completely cool.

Enjoy! And please register to vote!

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