Ingredients for Rachel's Rainbow Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups all-purpose flour
- Milk Chocolate Chips
- Miniature M&M Baking Bits
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How to Make Rachel's Rainbow Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and 1 cup mini M&Ms.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
13g
Carbs
3g
