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Loaded Rainbow Chips Ahoy Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Chill Times 1 hour 30 minutes
Total Time 2 hours 2 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American

Ingredients
  

Wet Ingredients
  • 95 g unsalted butter softened (6 tbsp + 2 tsp)
  • 120 g light brown sugar ½ cup + 2 tbsp packed
  • 40 g granulated sugar 3 tbsp
  • 1 large egg
  • 1 tsp vanilla extract
Dry Ingredients
  • 160 g all-purpose flour 1⅓ cups
  • 60 g finely ground Rainbow Chips Ahoy crumbs about ¾ cup crumbs
  • 8 g cornstarch 1 tbsp
  • ½ tsp baking soda
  • ½ tsp kosher salt
Mix-Ins
  • 85 g finely chopped Rainbow Chips Ahoy cookies about ¾ cup
For Topping
  • Additional finely chopped Rainbow Chips Ahoy cookies

Equipment

  • Digital kitchen scale
  • Rubber spatula
  • Whisk
  • Mixing bowl
  • Small blender
  • Stand or hand mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Cookie scoop

Method
 

Prepare the Cookie Crumbs
  1. Add Rainbow Chips Ahoy cookies to a small blender and pulse until finely ground. Measure out 60 g (about ¾ cup) finely ground cookie crumbs for the dough.
  2. Roughly chop additional Rainbow Chips Ahoy cookies and measure out 85 g (about ¾ cup) for the cookie dough. Set aside some extra chopped cookies for topping the baked cookies.
Make the Cookie Dough
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together 95 g (6 tbsp + 2 tsp) softened unsalted butter, 120 g (½ cup + 2 tbsp packed) light brown sugar, and 40 g (3 tbsp) granulated sugar for 2–3 minutes until smooth and fluffy.
  2. Add 1 large egg and 1 tsp vanilla extract and mix until fully combined.
  3. Add 160 g (1⅓ cups) all-purpose flour, 60 g (about ¾ cup) finely ground Rainbow Chips Ahoy crumbs, 8 g (1 tbsp) cornstarch, ½ tsp baking soda, and ½ tsp kosher salt. Mix on low speed just until combined.
  4. Fold in 85 g (about ¾ cup) finely chopped Rainbow Chips Ahoy cookies and 1–2 tbsp rainbow sprinkles, if using.
Portion and Chill
  1. Scoop the dough into 70 g portions. Roll into balls, then gently flatten into thick discs.
  2. Refrigerate the dough portions for 1–1½ hours. Up to 24 hours.
Bake the Cookies
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Arrange the chilled dough discs on the prepared baking sheets, leaving room for spreading.
  3. Bake for 10–12 minutes, checking at the 10-minute mark. The edges should be set while the centers remain slightly glossy and underdone.
Finish and Cool
  1. Immediately after baking, press additional finely chopped Rainbow Chips Ahoy cookies into the tops of the cookies.
  2. If desired, use a large round cookie cutter to gently scoot the cookies into perfect circles while still hot.
  3. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overbake. The cookies will continue setting as they cool.
  • Finely chopped cookie pieces work best and help prevent excessive spreading.
  • Store in an airtight container at room temperature for up to 4 days

To Freeze the Cookie Dough

To Freeze Unbaked Dough:
  1. Prepare the dough through Step 7 and portion into 70 g dough balls.
  2. Gently flatten each dough ball into a thick disc.
  3. Place the dough discs on a parchment-lined baking sheet and freeze until solid, about 1–2 hours.
  4. Transfer the frozen dough discs to a freezer-safe bag or airtight container and freeze for up to 3 months.

Baking from Frozen

  1. Place frozen dough discs on a parchment-lined baking sheet.
  2. Bake at 350°F (175°C) for 12–14 minutes, or until the edges are set and the centers remain slightly glossy.
  3. Immediately press additional chopped Rainbow Chips Ahoy cookies into the tops and scoot with a round cookie cutter if desired.
  4. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Tip: Baking directly from frozen helps the cookies stay thick and bakery-style while still developing soft, chewy centers.