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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/rainbow-rave-cookies-recipe/