Rainbow chip cookies are chewy cookies studded with candy-coated chocolate chips. They come together quickly, require no chilling, and are a homemade take on the familiar rainbow chip cookie — thick, soft, and irresistibly fun.
WHY YOU’LL LOVE THEM
Perfect texture. These cookies have a chewy centre with lightly crisp edges for a great contrast in every bite.
No dough chilling required. The dough comes together quickly and can be baked right away — no waiting necessary.
Playful and crowd-pleasing. Bright, candy-coated chips make these cookies a hit with kids and adults alike.
A homemade alternative to store-bought. Unlike mass-produced versions, these cookies are thick, soft and rich in flavor.
INGREDIENTS
- Butter – I use salted butter at room temperature.
- Brown sugar – adds moisture and caramel notes.
- White sugar – for balance and browning.
- Vanilla extract – enhances flavor.
- Eggs – one large egg plus one large egg yolk for extra chew.
- Flour – all-purpose flour works best (spooned and levelled).
- Baking soda – for lift.
- Baking powder – for extra rise.
- Salt – balances sweetness.
- 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 in a stand mixer, cream together the room-temperature butter, brown sugar, and white sugar until the mixture is light and fluffy. This usually takes about 4–5 minutes.
Add the vanilla, the whole egg, and the egg yolk. 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 candy-coated chips until evenly distributed throughout the dough.
Scoop roughly 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 top of each dough ball for an attractive finish.
Bake for 10–12 minutes, or until the bottoms are golden brown. The cookies will look slightly puffed and a bit underdone on top — 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 them to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS
Where can I buy rainbow chips?
Rainbow chips are widely available at bulk candy retailers, specialty baking shops, and many grocery stores’ baking aisles. Availability varies by region.
What exactly are rainbow chips?
Rainbow chips are candy-coated chocolate chips similar to small M&M-style chips, designed specifically for baking.
What does “spooned and levelled” flour mean?
“Spooned and levelled” means spooning flour into the measuring cup, then scraping the excess off with a straight edge. This prevents packing too much flour into the cup and keeps measurements accurate.
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 slightly larger round cookie cutter or a glass around each cookie and gently rotate it to shape the edge. This evens them out while they’re still soft.
Can I make smaller cookies?
Yes. Use 1½ tablespoon portions and bake for about 8–9 minutes or until the edges turn golden.
Can I freeze them?
Yes. Cookie dough balls or baked cookies can be frozen for up to three months. If baking from frozen dough, add a few extra minutes to the bake time.
If you make these rainbow chip cookies, please leave a rating and comment — feedback is appreciated!
For more baking ideas, follow the original creator on social media and explore other recipes on her site.
YOU MIGHT ALSO LOVE
- Cosmic Brownie Cookies
- Classic Chocolate Chip Cookies
- Pink White Chocolate Chip Cookies
- Funfetti Cookies
- Sprinkle Sugar Cookie Bars
- Cookie Monster Cookies
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.
-
In a large bowl or stand mixer cream together butter and sugars until light and fluffy. This takes 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 the dry ingredients to the wet ingredients and mix until just combined.
-
Fold in the candy-coated chocolate chips.
-
Scoop 3 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheet. Press extra chips on top.
-
Bake 10–12 minutes until the bottoms are golden. Let cool on the baking pan before transferring to a rack.
Notes