This recipe is from How Sweet It.com
giant rainbow cookies.
This is how you make gooey, chewy, massive rainbow cookies that make everyone in life love your guts.
Lookie here! You don’t even need a mixer. You just mix all the goods with a whisk. Don’t have a whisk? Spoons work too
Add some super cute rainbow candies… aka mini m&m’s. You could add regular m&m’s. Really… whatever floats your boat.
This is the weird part. Roll your dough into a ball then rip it apart evenly with Hulk Hogan strength.
Not even joking. Really bake your cookies like this. It’s the SECRET.
While your cookies are baking, admire the adorable slash colorful slash overflowing bowl of mini m&m’s that you opened two bags of m&m’s for just so you could show all of your invisible internet friends what an m&m bathtub looks like.
After your cookies bake and cool and you inevitably burn the skin off the roof of your mouth because you’re really a child with no patience, flip it over and look at how pretty it’s cookie butt is. Colorful cookie butt.
Giant Rainbow Cookies
makes 18 large or 36 small cookies
2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
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 something else that you love)
Preheat oven to 325 degrees F.
Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are combined (and look like the first picture above). Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold in the m&m’s.
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 squish 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 dig in!
Note: to melt the butter I simply microwaved it, and to let it cool I allowed it to sit for about 10 minutes.