Rainbow Chip Cookies
Rainbow Chip cookies are sweet and soft cookies that are baked with rainbow colored chocolate chips.
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I’m of the mindset that pretty food tastes better. I’ve always had a love for cookies. And, soft cookies are by far my favorite. I’ve been known to undercook the cookies that I plan to eat because I enjoy them more when they are so soft.
With this batch of cookies I didn’t need to undercook them. They come out so soft and sweet. These rainbow chocolate chip cookies are the perfect fun dessert for birthday parties or just when you need to take care of a cookie fix.
Frequently Asked Questions About Rainbow Chip Cookies
Where do I buy the rainbow chips?
I purchased the rainbow chips that I used from Amazon. My favorite brand is the Yumellow brand. I have also seen rainbow chips for sale on the baked good decorating aisle at Walmart. It’s the aisle near the birthday supplies. You can also find rainbow chips at your local craft store on the baking aisles.
Can I freeze Rainbow Chip cookies?
Yes! Rainbow chip cookies freeze beautifully. You can freeze the cookie raw dough in a freezer bag for up to three months. Also, already baked cookies bake well. Store them in a freezer bag for up to three months. You can bake the cookie dough from frozen by adding two to three minutes to your bake time. To thaw already baked cookies just place them still in the freezer bag on the counter and allow them to come to room temperature naturally,.
Can I use salted butter?
If you do not have unsalted butter you can use salted butter. Be sure to still include the salt in your cookie dough because you will need the salt for your cookies to rise. I always keep unsalted butter on hand for baking because I find that it tastes best. If you purchase unsalted this butter and do not use the entire batch before the best by date, butter does freeze well and you can simply place the wrapped butter sticks directly into your freezer.
Rainbow Chip Cookies
- Unsalted butter, softened
- white sugar
- packed brown sugar
- eggs
- vanilla extract
- baking soda
- hot water
- salt
- all-purpose flour
- rainbow chips
How To Make
Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
In a large mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, beating for an additional 2 minutes.
Dissolve baking soda in hot water. Add to the batter.
Add in the flour and salt, mixing until well blended.
Fold the rainbow chips into the batter.
Using a cookie scoop, portion the dough and drop on the prepared baking sheet.
Bake for 8 to 10 minutes or until the edges are set. Remove the cookies from the oven but allow the cookies to rest for about 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
More Cookie Recipes
Equipment
- Baking Sheet
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups rainbow chips
Instructions
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper.
- In a large mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, beating for an additional 2 minutes.
- Dissolve baking soda in hot water. Add to the batter.
- Add in the flour and salt, mixing until well blended.
- Fold the rainbow chips into the batter.
- Using a cookie scoop, portion the dough and drop on the prepared baking sheet.
- Bake for 8 to 10 minutes or until the edges are set. Remove the cookies from the oven but allow the cookies to rest for about 2 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to one week.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
