Rainbow Chocolate Chip Cookies are a chewy, colorful and totally festive chocolate chip cookie recipe!
These Rainbow Chocolate Chip Cookies are completely unnecessary and totally unnecessary at the exact same time. I mean they’re a thick, chewy, chocolate chip cookie THAT ARE RAINBOW COLORED!
How have I never thought of rainbow cookies before?!?
Of course, they taste exactly as they should…like a perfect chocolate chip cookie…but as my 11 year old told me, they are so much more fun to eat. And I couldn’t agree more.
How to make Rainbow Chocolate Chip Cookies
The cookie dough is very basic. The only difference is there is slightly more flour in these. The reason that I did this, is to add a thickness to the dough, without chilling it. You just need to be careful not to over-bake these cookies. You might even think you’re under-baking them slightly. It’s totally fine, I promise. The secret to getting these rainbow cookies thick, but still stay soft, is to take them out of the oven a minute or so before they are totally baked!
See…the dough looks so innocent…
You just divide the cookie dough it into 4 portions. Certainly you could do more colors, but I find 4 to look the prettiest. AND yes, of course, you can use whatever colors you like! I created a Patriotic Chocolate Chip Cookie Recipe also!
I dyed my dough with food coloring gel. I prefer Americolor Gel especially for the red. It colors the dough very vibrant-true colors without having the use too much.
You just color each portion, as desired, and then roll each into a long rope. Place each rope onto a piece of cling wrap and roll it up into one giant log…
Unwrap it and voila!
Then just grab portions of the dough with your hands (about 2 tablespoons), roll it into a loose ball and place it onto the baking sheet. You can add a few extra chocolate chips if you want them to look extra pretty.
They bake up evenly and gorgeous!
These are just about the cutest chocolate chip cookies ever to exist!
And they taste fantastic…which is really the whole point.
If you love these Rainbow Chocolate Chip Cookies, check out my red, white, and blue cookies as well!Print
Rainbow Chocolate Chip Cookies
- Prep Time: 15 mins
- Cook Time: 9 mins
- Total Time: 24 mins
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Rainbow Chocolate Chip Cookies are thick and soft rainbow cookies, that just happen to be some of the best chocolate chip cookies ever!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups flour
- 2 cups chocolate chips
- 4 different colors food coloring.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and both sugars together for 2 minutes on medium speed until light and fluffy. Add in the egg, vanilla, salt, and baking soda and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just incorporated.
- Stir in the chocolate chips evenly.
- Divide the cookie dough into 4 equal portions. Using the food coloring, color the doughs as desired.
- Roll each colored dough into approximately a 15-inch rope.Place each colored rope next to each other on a large piece of cling wrap. Wrap the cling wrap up tightly, pressing the doughs together forming a large log. Remove the cling wrap and breaking off the dough with your hands into approximately 2-tablespoon portions. Roll the dough into a loose ball and place it onto the prepared baking sheet and bake for 9 minutes or until the edges are set. Don’t over bake these!!
- Allow the cookies to cool on the baking sheet for 3-4 minutes and then transfer to a wire rack to cool completely.
Careful to not over bake these. There is a slightly larger amount of flour in these to ensure thickness, but if you bake them too long, they will get very firm. The cookies might even seem under-baked when you remove them from the oven. This is fine.
Place a few extra chocolate chips on top of the dough, if desired, just to look pretty.
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 14.7 g
- Sodium: 105 mg
- Fat: 9 g
- Carbohydrates: 23.5 g
- Protein: 2.4 g
- Cholesterol: 23.9 mg
Keywords: cookie recipe, rainbow cookies, chocolate chip cookies, recipe
43 comments on “Rainbow Chocolate Chip Cookies”
what measurement is a cup please
My daughter and I made these today. We used coconut oil instead of the butter with a 1:1 ratio, decreased white sugar to 1/2 cup (would even consider less sugar next time), and because of my daughters egg allergy, we used flax seed (2 tablespoons ground flax seed with 6 tablespoons water and let it sit for 15 minutes) to replace the eggs in the recipe. I also added just under one teaspoon of baking powder since we didn’t use eggs. They turned out great! The coconut oil was actually a nice touch to the flavor! Highly recommend these cookies and modifications if you have an egg allergic child like mine. I also froze half the dough for later. Thanks again!
Amazing pictures and thank you for sharing your tips!
Would you recommend salted or unsalted butter?
I used salted, but you can use either!
Used gluten free flour, but still turned out good. 9 mins was also too short of a time for my oven with two cookie sheets.
Theses cookies turned out amazing and the ingredients, as well as the recipe were very easy to work with. I would recommend these to anybody!
Do you think this could be made as a giant cookie cake and still have the colors turn out? If so, how long would you bake for say a 14″ cookie?
Yes, I would say you could do that. I would say bake it for 25 minutes!
Thank you, I plan to try it!
Just coming back to say I tried this as a ~14″ cookie cake, baked for 22 minutes and it turned out great! The colors muted a bit, but I expected that given the longer cook time. I pieced the cookie cake together the spread the colors around more too, and those are supposed to be clouds on the rainbow :). Thanks for the fun recipe!
Pics of the cake
Amazing!! Great job!
I used liquid food coloring (I worked it in while wearing food-safe gloves – I’d recommend adding those to the ingredients list, as well as directions). It took about 6-10 drops each of the spring colors. I also noticed that the only difference between this recipe and my traditional chocolate chip cookies, other than the color, is the amount of chips & flour. I was concerned about the consistency & flavor of using that amount of flour when my recipe called for 2 & 1/4 cups, so I started with the lesser flour measurement, but soon realized that it would be too gooey to work properly, and added flour as I worked each individual color (as if I was rolling pie crust). I also lessened the amount of chocolate chips & only put about 1 & 1/2 tablespoons per cookie. They look like great tie-dye cookies, but this was definitely a recipe I will file away until the kids are old enough to help. It was a bit much to contend with (ages 2 & 14 mos.), even with grandpa there.
What kind of flour i have to use for this recipe?
all purpose 🙂
These cookies turned out fine. I agree 2 cups of chips is a little over kill on the chocolate chips, especially if you are a couple extra on top for looks. 10minutes of cook time was also better for my oven but I realize that is oven dependant. My biggist complaint is actually that The food coloring jel is not as easy to mix in as one would think. Making these harder and longer to make than I normally prefer with my super young kids.
My 2-year old son was so excited making these cookies? thanks for the recipe. What food coloring do you use, I love your vibrant shades?
I used Americolor Gel coloring 🙂