Rainbow chip cookies are chewy treats studded with candy-coated chocolate chips. Simple to make with no dough chilling required, this recipe produces a thick, homemade version of the familiar rainbow chip cookie—soft and chewy in the center with lightly crisp edges.
WHY YOU’LL LOVE THEM
Perfect texture. These bake up thick and chewy in the center with slightly crisp edges.
No dough chilling required. The dough comes together quickly and can be baked right away—no refrigeration needed.
Fun and colorful. Bright candy-coated chips make these cookies a cheerful option for kids and adults alike.
Homemade twist on a classic. If you like store-bought rainbow chip cookies, you’ll enjoy this thicker, softer homemade version.
INGREDIENTS
- Butter – salted and at room temperature.
- Brown sugar – for moisture and chewiness.
- White sugar – for spread and crisp edges.
- Vanilla extract – for flavor.
- Eggs – one large whole egg plus one large egg yolk for extra richness.
- Flour – all-purpose flour, spooned and leveled.
- Baking soda
- Baking powder
- Salt
- Rainbow chips – candy-coated chocolate chips, plus extra for topping.
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl or the bowl of a stand mixer, cream together the room-temperature butter, brown sugar, and white sugar until light and fluffy—about 4–5 minutes.
Add the vanilla, the whole egg, and the egg yolk and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cookies tender.
Fold in the rainbow chips until evenly distributed.
Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet about 2 inches apart. Press a few extra rainbow chips onto the tops of the dough balls for a bright finish.
Bake for 10–12 minutes, or until the bottoms are golden brown. The cookies will look slightly puffed and may seem underbaked in the center; they will continue to set as they cool and will flatten slightly.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
FREQUENTLY ASKED QUESTIONS
Where can I buy rainbow chips?
Rainbow chips are often sold at bulk stores and baking supply shops. Availability varies by region; check local baking aisles or specialty stores.
What are rainbow chips?
Rainbow chips are small chocolate chips coated in a colorful, crunchy candy shell—the same idea as M&M-style chocolate pieces.
What does “spooned and leveled” flour mean?
Spoon flour into your measuring cup and then level it off with a straight edge. This prevents compacting the flour and ensures you don’t use more than the recipe calls for.
How should I store the cookies?
Store cooled cookies in an airtight container at room temperature. They stay fresh for up to four days.
How do I get perfectly round cookies?
Right after removing the cookies from the oven, place a round cookie cutter (slightly larger than the cookie) around each warm cookie and gently rotate to shape the edges. A glass or jar lid works, too.
Can I make smaller cookies?
Yes. Scoop 1 1/2 tablespoon portions and bake 8–9 minutes or until the edges are golden.
Can I freeze them?
Yes. Freeze dough balls or baked cookies for up to 3 months. If baking from frozen, add a few extra minutes to the bake time.
If you make these rainbow chip cookies, please leave a star rating and a comment below!
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Rainbow Chip Cookies
Jessie M
Pin Recipe
Equipment
-
large bowl
-
baking pan
-
parchment paper
-
measuring cups/spoons
Ingredients
- 3/4 C salted butter at room temperature
- 1 C brown sugar
- 1/2 C white sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 C candy covered chocolate chips plus extra for topping
Instructions
-
Preheat oven to 350°F and line baking sheets with parchment paper.
-
Cream together butter and sugars until light and fluffy, about 5 minutes.
-
Add vanilla, egg, and egg yolk; beat until combined.
-
Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
-
Add dry ingredients to the wet mixture and mix until just combined.
-
Fold in the candy-coated chocolate chips.
-
Scoop 3 tbsp of dough per cookie, shape into balls, place 2 inches apart, and press extra chips on top.
-
Bake 10–12 minutes until the bottoms are golden. Let cool on the baking sheet before transferring to a rack.
Notes