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Rainbow Cookies


This recipes is adapted by the food blog, "How Sweet It Is", who adapted it from the Cook's Illustrated recipe for "Perfect Chocolate Chip Cookies". This version is easier, because you don't brown the butter (not that it's a bad thing). The beauty of this cookie recipe is that you melt the butter in the microwave (or stovetop if you wish) and the whole batter comes together so easily, with a whisk. Does it get any easier than that? The technique is different, in that you roll the dough into a ball, pull it in half and then stack the two "ends" on top of one another. The end result? A chewy cookie on the inside, with crispy edges. It's a versatile cookie, so add chips or (in this case) M&Ms. Nuts are optional. Too see how I made this, jump to my food blog for step-by-step photos.

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  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/4 tsp. salt
  • 1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini m&m’s (or your choice of chips)
  • chopped walnuts or pecans, are optional


Servings 30
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Preheat oven to 325 degrees F.

Melt the butter in the microwave, and set aside, until just cooled.

Mix the flour and baking soda in a bowl and set aside.

In another bowl, mix the butter and sugars until they are combined.

Add the egg, egg yolk, and vanilla and stir until mixed.

Gradually add flour and mix until a dough forms – it might seem creamy but no worries, it will come together.

Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies).

Shape each portion into a ball with your hands then pull each ball into two equal pieces. Turn each half so that the rough side of the half (what used to be the inside of the ball) faces upwards and then press both halves together.

Place the dough rough-side up on a baking sheets. If you’re doing large cookies, I’d leave about 2 inches in between each.

Bake for 12-15 minutes (large cookies) or 8-12 minutes (small cookies) or until the edges are slightly brown. The centers should be
soft and puffy. Do not over bake. Let cool completely then enjoy!

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