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!
- 175g unsalted butter
- 150g light brown muscavado sugar
- 75g caster sugar
- 1 tbsp vanilla bean paste
- 2 eggs
- 2 tsp cornflour
- 1 tsp baking powder
- 300g plain flour
- large pinch salt
- 250g chocolate chunks
- 100g colourful M&Ms
- 50g bright rainbow sprinkles
- 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.
- 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.
- 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!).
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!)