Rainbow Chocolate Chunk Cookies

What’s better than a Rainbow Cake? Well, nothing, but these Rainbow Chocolate Chunk Cookies come pretty close! With colourful M&Ms and Rainbow sprinkles baked into the dough along with the more normal chocolate chunks, you won’t find a more fun cookie anywhere!

They’re thick and chewy, filled with chocolate chunks and fun rainbow sprinkles! The colourful M&Ms and rainbow sprinkles give them such a cute bright colour, perfect for kids (or those of us still kids at heart!). 

Baking great cookies can be trickier than you’d think – ever had them spread into thin, crispy shells on you? To guarantee delicious cookies that are soft and thick, with a slight crunch around the edge, we need to chill the dough before the cookies are baked. My favourite method is to make the dough the night before I want to make the cookies, chill it, and then roll into large balls, and pop them in the freezer in a sandwich bag. Baking the cookies from frozen is the best way to ensure they don’t spread too much and they stay thick and perfect!

P.S. – Looks like June is the month of the cookie on kerrycooks.com! You’ve already had brownie cookies, now rainbow cookies! Next week I’ll be back with some awesome Oatmeal Creme Pies (which are kinda cookies) and then Cookie Dough layer cake!

Rainbow Chocolate Chunk Cookies

2014-06-01 18:21:31

Yields 20

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Prep Time

15 min

Cook Time

10 min

Prep Time

15 min

Cook Time

10 min

261 calories

37 g

38 g

12 g

3 g

7 g

61 g

37 g

22 g

0 g

4 g

Nutrition Facts

Serving Size

61g

Yields

20

Amount Per Serving

Calories 261

Calories from Fat 105

% Daily Value *

Total Fat 12g

19%

Saturated Fat 7g

36%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 38mg

13%

Sodium 37mg

2%

Total Carbohydrates 37g

12%

Dietary Fiber 1g

5%

Sugars 22g

Protein 3g

Vitamin A

5%

Vitamin C

0%

Calcium

8%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 175g unsalted butter
2. 150g light brown muscavado sugar
3. 75g caster sugar
4. 1 tbsp vanilla bean paste
5. 2 eggs
6. 2 tsp cornflour
7. 1 tsp baking powder
8. 300g plain flour
9. large pinch salt
10. 250g chocolate chunks
11. 100g colourful M&Ms
12. 50g bright rainbow sprinkles

Instructions

1. Melt your butter in a large plastic bowl in the microwave until it's completely liquid. Stir in the sugars, and the mixture will resemble a light treacle. Beat in the eggs and vanilla bean paste, and then add the cornflour and flour along with the salt.
2. Finally, gently stir through the M&Ms and 35g of the sprinkles (reserve the rest for the top of the cookies!). Pop the dough into the fridge to chill - I like to put mine into a sealable bag and stash it away so I don't see it (and eat it!). I usually chill my dough at least overnight, but you can chill it anywhere from one to 72 hours, or you can roll the dough into balls and freeze them for up to 3 months.
3. Once you're ready to bake, preheat your oven to 180C/gas mark 4/350F and prepare three large cookie sheets with non stick baking paper or similar (or just grease them well!).

Adapted from Sally's Baking Addiction

beta

calories

261

fat

12g

protein

3g

carbs

37g

more

Adapted from Sally's Baking Addiction

Kerry Cooks https://kerrycooks.com/

Just one more cookie making tip – I’ve recently discovered these amazing non stick liners (from Lakeland). They make such a difference to any cookie baking as they give the cookies a surface to adhere to, making it less likely they’ll spread. PLUS they make stuck cookies a thing of the past! There’s no greasing, but the cookies just slide of like nobodies business. I bought one pack for £10 and cut it to size – it was big enough to fit three large cookie sheets. 

Share these with your chocoholic friends – you’ll be their favourite thing (after these brownie cookies that is!)

 x Kerry

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