The Rainbow Chocolate Chip Cookies

Passed to your plate by Erin Hood

This cookie recipe was the only one my sister and I knew growing up—our not-so-secret pudding mix ingredient creates the perfect combination of a delightfully soft yet slightly crunchy cookie. Now that we’re grown, my sister and I still bake these cookies as often as we can. After making rainbow pancakes one morning with my niece, we’ve found lots of ways to make more recipes extra colorful—these cookies are no exception. When asked if she had sampled some of the batter, my niece assured me she had not… but the picture proves otherwise. Who can blame her—these sweet treats are impossible to resist!

Print Recipe
Erin Hood
Prep Time 20 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 box instant vanilla pudding mix 3.4 oz box
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 bag chocolate chips 12 oz bag
  • food coloring as much as you want
Prep Time 20 minutes
Cook Time 10 minutes
Servings
dozen
Ingredients
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 cup butter
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 1 box instant vanilla pudding mix 3.4 oz box
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 bag chocolate chips 12 oz bag
  • food coloring as much as you want
Instructions
  1. In a small bowl, mix flour and baking soda
  2. In a large bowl, mix butter, sugars, pudding mix and vanilla.
  3. Beat in eggs.
  4. Gradually fold in flour/baking soda mix (batter will be thick).
  5. Mix chocolate chips into batter.
  6. Divide batter into separate bowls for each color you choose—mix dye into batter.
  7. Bake at 375˚ for 8-10 minutes.
  8. Yields about 4 dozen.
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