Rainbow Rave Cookies Recipe

Introduction

Brighten up your cookie jar with these fun and colorful Rainbow Rave Cookies. Packed with mini M&M’s and rainbow sprinkles, they offer a delightful crunch and pop of sweetness in every bite. Perfect for celebrations or whenever you need a cheerful treat.

Ingredients

• 1/2 cup (113 grams) unsalted butter or vegan butter, melted
• 3/4 cup (150 grams) granulated sugar
• 1/2 packed cup (107 grams) light or dark brown sugar
• 1 1/4 teaspoons kosher salt (such as Diamond Crystal)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg, straight from the fridge
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon clear (imitation) vanilla extract
• 1/4 teaspoon almond extract
• 1 2/3 cups (200 grams) all-purpose flour
• 1/2 cup (115 grams) mini M&M’s, plus 1/4 cup (58 grams) more for rolling
• 1/4 cup (50 grams) large rainbow sprinkles, plus 1/2 cup (100 grams) more for rolling

Instructions

1. Step 1: In a medium bowl, use a silicone spatula to stir together the melted butter, granulated sugar, brown sugar, salt, baking powder, and baking soda until the mixture resembles wet sand.
2. Step 2: Add the egg and all three extracts (pure vanilla, clear vanilla, and almond) and stir until the mixture is smooth and well combined. If possible, let it sit for 30 minutes, stirring twice to help dissolve the sugar and create a chewier cookie.
3. Step 3: Stir in the flour until a soft dough forms. Fold in the mini M&M’s and large rainbow sprinkles until evenly distributed.
4. Step 4: Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper.
5. Step 5: Portion the dough into 35-gram (about 2 tablespoons) balls using a #40 cookie scoop or two spoons. Flatten each ball into a 1-inch-thick disk. Mix together additional M&M’s and sprinkles, then roll each disk in the mixture. Do not chill the disks before baking.
6. Step 6: Place the disks 2 inches apart on the prepared pans. Bake for 14 to 16 minutes, until the edges are barely golden and the centers just set. Immediately transfer to a wire rack to cool using a fish spatula.

Tips & Variations

• For extra chewy cookies, allow the dough to rest for 30 minutes before baking as mentioned in the instructions.
• Substitute mini M&M’s with your favorite candy-coated chocolates or colorful chocolate chips.
• Try using all vegan butter and an egg replacer to make these cookies vegan-friendly.
• Use different color sprinkles to match holiday themes or party colors.

Storage

Store Rainbow Rave Cookies in an airtight container at room temperature for up to 5 days. To keep them fresher longer, separate layers with parchment paper. Reheat gently in a low oven or microwave for a few seconds to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough after mixing. Shape it into disks, wrap well, and freeze for up to one month. Thaw in the refrigerator before baking. Note that the texture may vary slightly from freshly baked cookies.

Do I need to use both types of vanilla extract?

Using both pure and clear vanilla extracts adds depth and brightness to the flavor, but if you only have one, feel free to use 2 1/2 teaspoons of your preferred vanilla extract instead.

Rainbow Rave Cookies Recipe

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★★★★★

4.6 from 51 reviews

Rainbow Rave Cookies are delightfully colorful and chewy treats packed with mini M&M’s and vibrant rainbow sprinkles. These buttery soft cookies are rolled in extra sprinkles and candies for a fun, festive look—perfect for celebrations or a cheerful everyday indulgence. Made with a blend of vanilla and almond extracts, they offer a rich, sweet flavor that’s sure to brighten any cookie platter.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 16–18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup/113 grams unsalted butter or vegan butter, melted
• 1 large egg, straight from the fridge
• 1 1/2 teaspoons pure vanilla extract
• 1 teaspoon clear (imitation) vanilla extract
• 1/4 teaspoon almond extract

Dry Ingredients

• 3/4 cup/150 grams granulated sugar
• 1/2 packed cup/107 grams light or dark brown sugar
• 1 1/4 teaspoons kosher salt (such as Diamond Crystal)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 2/3 cups/200 grams all-purpose flour

Add-ins & Coating

• 1/2 cup/115 grams mini M&M’s, plus 1/4 cup/58 grams more for rolling
• 1/4 cup/50 grams large rainbow sprinkles, plus 1/2 cup/100 grams more for rolling

Instructions

1. Make the dough: In a medium bowl, use a silicone spatula to stir together the melted butter, granulated sugar, brown sugar, kosher salt, baking powder, and baking soda until the mixture resembles wet sand in texture.
2. Add egg and extracts: Incorporate the cold egg, pure vanilla extract, clear vanilla extract, and almond extract. Stir until smooth and the mixture is evenly combined. For a chewier texture, let the batter rest for 30 minutes, stirring twice during that time to help dissolve the sugar.
3. Add flour and mix: Fold in the all-purpose flour until the dough forms a soft, cohesive mass. Then gently stir in the mini M&M’s and large rainbow sprinkles until evenly distributed throughout the dough.
4. Preheat oven: Set the oven temperature to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
5. Portion and roll: Using a #40 cookie scoop or two spoons, portion the dough into 35-gram servings (approximately 2 tablespoons each). Roll each portion into a ball, then flatten it into a disk about 1 inch thick. Combine the extra M&M’s and rainbow sprinkles in a small bowl and roll each dough disk in this mixture to coat the outside.
6. Bake the cookies: Arrange the coated dough disks on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 14 to 16 minutes, or until the edges are just barely golden and the centers are set. Remove immediately using a fish spatula and transfer to a wire rack to cool completely.

Notes

• Letting the dough rest for 30 minutes after adding the egg and extracts helps the sugar dissolve and results in a chewier cookie texture.
• Do not chill the dough—these cookies bake best the same day the dough is mixed.
• You can swap out mini M&M’s for any favorite small candy or chocolate chips if desired.
• Be gentle when mixing in the M&M’s and sprinkles to avoid crushing them.
• A fish spatula is recommended for transferring cookies to avoid breakage, but a wide thin spatula also works.

Keywords: Rainbow cookies, M&M cookies, soft cookies, colorful cookies, festive cookies, chewy cookies