Rainbow Chip Cookies are soft and chewy treats packed with mini chocolate chips and vibrant rainbow chips. For another colorful dessert, consider trying my Rainbow Chip Brownies Recipe!
Ingredients
Butter
With two sticks of butter in the cookie dough, these cookies are guaranteed to be soft and delicious! I used unsalted butter. Ensure it is at room temperature to blend well with the other ingredients.
Sugar
You’ll need both granulated sugar and light brown sugar for the dough.
Eggs
Like the butter, the eggs should also be at room temperature. If you need an egg substitute, there are options you can try.
Candy Chips
I included both mini chocolate chips and rainbow chips. Rainbow chips are essentially mini chocolate chips with a colorful coating.
Can I Make the Cookie Dough Ahead of Time?
Absolutely! If you don’t want to bake the cookies immediately, you can prepare the dough and freeze it. To freeze the dough, scoop out balls of dough onto a parchment paper-lined baking sheet. Freeze the dough balls until solid (about an hour or two). Then, store the dough balls in freezer-safe zipper bags until you are ready to bake. You can bake them straight from the freezer; just add a couple of minutes to the baking time.
How to Store Cookies
To keep cookies fresh, store them in a sealed plastic bag with a small piece of bread. The bread will help the cookies stay fresh longer and maintain their softness.
Can I Freeze Rainbow Chip Cookies?
Definitely! First, let the cookies cool completely. Then, place the cookies on a parchment paper-lined baking sheet and freeze for about 30 minutes. After freezing, store the cookies in a freezer-safe container for up to 3 months.
Ingredients
- 1 cup (2 sticks / 230 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3½ cups (440 g) all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (90 g) rainbow chips
- ½ cup (90 g) mini chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, add butter, granulated sugar, light brown sugar, eggs, and vanilla. Use a hand mixer on medium speed to mix until well combined.
- Add flour, baking powder, salt, and baking soda, mixing until just blended.
- Fold in rainbow chips and mini chocolate chips.
- Using a 2-tablespoon scoop, drop dough onto the lined baking sheet, leaving 1-2 inches (2.5-5 cm) between each cookie. Slightly flatten each scoop of dough with the bottom of a glass. (These cookies won’t spread much, so they will retain their shape during baking.)
- Bake for 8-10 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
