Soft and Chewy Rainbow Cookies
Super soft and chewy Subway style cookies, packed with M&M's and chocolate chips
Print Pin RateServings: 24 Cookies
Calories: 138kcal
Ingredients
- 110 g Unsalted butter, melted
- 150 g Light brown sugar
- 115 g Granulated sugar
- 1 Large egg
- tsp Vanilla extract
- 180 g Plain flour
- 0.5 tsp Bicarbonate of soda
- 0.5 tsp Salt
- 100 g M&M’s
- 100 g Chocolate chips
Instructions
- Heat the oven to 180C/160C fan
- In a large mixing bowl, add the melted butter and both sugars. Using a balloon whisk, mix to form a smooth paste
- Add the egg and vanilla extract and whisk until the mix is thick and smooth
- Place a sieve over the bowl. Pour in the flour, bicarbonate of soda, and salt. Sift these into the mix, then gently fold them in until just a few streaks of flour remain
- Fold in your M&M's and chocolate chips. There should be no streaks of flour remaining at this point
- Cover the bowl with cling film and refrigerate for at least 30 minutes
- Using a small cookie scoop, scoop up about 1 tbsp of the dough and place on a cookie tray about 4 inches apart. I baked mine in batches of 6
- Bake in the oven for 8-10 minutes or until the edges are crisp and golden brown
- The cookies will look puffy when they come out of the oven, but will flatten and crinkle once cool
- Leave them to cool on the tray for about 20 minutes before transferring them to a cooling rack. Enjoy!
Notes
- These cookies will last around 3-4 days in an airtight container at room temperature
- Leave them to cool fully before serving otherwise they're likely to fall apart.
- Use real butter! Butter substitutes generally do not set hard enough for these cookies
- Chill the dough overnight for a more caramelised flavour.
- You can freeze the dough balls and cook from frozen. Just make sure no moisture enters the dough whilst in the freezer. They may also need a few extra minutes cooking.
Nutrition
Calories: 138kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 80mg | Potassium: 20mg | Fiber: 1g | Sugar: 15g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
First batch I make a few week ago was perfect 🥰 second batch was a different story a bit runny ? Did everything the same , I put it in the fridge to hope for the best , should I put more flour in ?
I added a little cinnamon for flavour bit great recipe 😋
best