Rachel's Rainbow Chocolate Chip Cookies
Bursting with joy and color, Rachel's Rainbow Chocolate Chip Cookies are the ultimate treat to brighten any occasion! These soft and chewy cookies combine the classic richness of semi-sweet chocolate chips with a vibrant twist of rainbow sprinkles, creating a playful and decadent dessert that's perfect for kids and adults alike. With just 15 minutes of prep time and a quick bake, these cookies are as easy to make as they are to enjoy. Whether you're hosting a party, need a gift for a bake sale, or simply crave a pop of sweetness, these cookies deliver on both flavor and fun. Serve them fresh from the oven with a cold glass of milk, and get ready to indulge in a colorful spin on a timeless favorite!
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Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2.25 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Rainbow sprinkles
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Fold in the chocolate chips and rainbow sprinkles gently to evenly distribute them throughout the dough.
Step 7
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers look slightly undercooked. Do not overbake, as the cookies will finish setting as they cool.
Step 9
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm with a glass of milk or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (982.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4591.2 |
| Total Fat 278.9g | 0% |
| Saturated Fat 174.6g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 2655.1mg | 0% |
| Total Carbohydrate 538.4g | 0% |
| Dietary Fiber 17g | 0% |
| Total Sugars 497.4g | |
| Protein 31.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 231.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 405.5mg | 0% |
Source of Calories