Rainbow Mint Chip Cookies

Rainbow Mint Chip Cookies
January 3, 2013 Alison Faulkner
Rainbow Mint Chip Cookies

Rainbow Mint Chip Cookies

Ginger LOVES to make cookies with me. And even though I think she mostly likes it because she can down more cookie dough than an entire high school slumber party…I’d still be lying if I said her baking inclinations made me anything but elated, proud, and giddy.

Gigi is very verbal, but not SUPER coordinated. (Just like her mama). And she’s still pretty young, but I let her help me dump all the ingredients in the bowl and we count all the scoops together. Sometimes I use a 1/4 cup or a half cup scoop instead of a One Cup so that she has more to count. We also take turns stirring things. And she ALWAYS mans the standing mixer.

Rainbow mint chip cookies

It’s hard to find activities to do in the winter, especially ones that are inexpensive and relatively productive with a toddler, so I love that we have this to do together.

We made these cookies on New Year’s day, so I thought it would be fun to make them extra festive. When I was at home for Christmas I stole some leftover Pastel Mint Chips from my dear mommy, who never bakes, and claimed them as my own. I used my regular chocolate chip cookie recipe, but with these chips it made the cookies minty and the sprinkles added a fun crunch!

Rainbow Mint Chip Cookies

Rainbow Mint Chip Cookie Recipe
makes like 6 dozen

In a bowl whisk together:
6 c. flour
1 tsp. salt
1.5 tsp. baking soda

Cream together:
1 lb. butter (has to be butter)
1.5 c. sugar
2 c. brown sugar

Add eggs one at a time then add the vanilla
3 eggs
2 Tb. vanilla

In three batches add in the flour mixture. In my standing mixture it gets REAL full so I have to mix the last part by hand.

Stir in by hand 1 pound of Pastel Mint Chips.
You can find these at specialty grocery stores.

Scoop the dough onto parchment lined baking sheets. I use a small ice cream scoop. SO worth the investment. Bake at 350 for 6-8 minutes. I pull mine out when I can see them just barely browning on the bottom. I also only bake one sheet at a time. I like my cookies a little underdone. I feel like they stay soft longer.

For a regular chocolate chip cookie recipe just use 4 cups of chocolate chips (instead of the mint ones) and some nuts if you are so inclined. I, for one, do not like nuts in cookies.

This recipe makes A TON! So you can freeze the dough or halve it if you’d like. I just make the whole thing and take cookies to friends or push them on whoever stops by. Also, I count these as a breakfast food. That’s normal, right?

I hope you enjoy them in 2013 and for years to come!



  1. Rob 5 years ago

    Do you have to warm the butter up to room temperature? How about the eggs? I get different opinions on this and was wondering what you do?
    Great looking cookies, btw!

    • Author
      Alison Faulkner 5 years ago

      Great question! For something like the humble chip cookie, I just nuke my butter for about 45 seconds. My eggs are straight out of the fridge! BUT for more temperamental desserts i do keep my butter and eggs room temp. Like when I make more intense cakes, special cookies or something where I’m heating other ingredients. I like this recipe because its pretty robust. The cookies don’t fall flat and I love the texture. Lots of doughs need to chill, but not this one, which I find especially nice! Too much info?!

  2. Marilyn Faulkner 5 years ago

    So glad I could contribute the color – I only wish I was there to taste them!

  3. These look delightful!!! Thanks for sharing 🙂

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