Rainbow Chocolate Chip Cookie Recipes

CHOCOLATE COOKIE SANDWICHES WITH RAINBOW CHIP FROSTING

Steps:

• Heat oven to 350° F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In medium bowl, beat cookie mix and cocoa. Add melted butter and egg; mix until soft pale brown dough forms.
• On lightly floured surface, roll dough 1/4 inch thick. Use 1 1/2-inch round cutter to cut out circles for cookie sandwiches. Place 1 inch apart on cookie sheets.
• Bake 8 minutes; transfer to cooling rack to cool completely.
• Use offset spatula or butter knife to spread a dollop of frosting on flat side of one cookie. Press another cookie on frosting, flat sides together, to make a sandwich. Repeat to use remaining cookies.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

RACHEL'S RAINBOW CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream the butter and sugar.
• Add the egg and vanilla; blend well.
• In another bowl, mix the flour, salt and baking soda.
• Add dry ingredients to the wet ingredients; mix well.
• Mix in the chocolate chips and mini M&Ms.
• Spoon the dough onto a greased cookie sheet.
• Bake for 8-10 minutes or until golden.