Monday, February 7, 2011

Confetti Cookies

I came up with this recipe for these cookies as a result of a secret that Ari and I share.  When I pick him up from school occasionally we go by Panera Bread for a treat.  It started last June when I was there and I thought he'd enjoy a strawberry smoothie, but as I was placing an order, while holding him, he pointed to the cookies behind the glass and said, "that one too, Mimi."  Well, what do you say to those brown eyes, but yes, add that too.

He was pointing to the large cookies with the mini M & M's scattered in it.  I knew he'd probably go for picking out the candies, but seeing his delight in this colorful cookie inspired me today to come up with my own version.

Instead of M & M's, I found a new ingredient at Williams-Sonoma called Chocolaty Rainbow Drops and their size, not to mention the colors, would be perfect in a cookie I could make for Ari to go in his latest box I'm sending.
The cookies aren't as big as the one in Panera, but it's soft and round and full of wonderful little bits of colorful chocolate that will be hard to resist.  Also, they seem so spring-like and who couldn't use a little spring lately!

1/2 cup (1 stick) unsalted butter, softened
1/2 cup butter-flavored shortening (I use Crisco sticks)
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1 vanilla bean, split and scraped (or 2 tsp. vanilla extract)
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup Chocolaty Rainbow Drops (or mini chips, mini M & M's, or mini Reece's Pieces)

Preheat oven 350F-degrees.  Line a baking sheet with parchment or use a Silpat.
In the KitchenAid, using the paddle attachment, beat the butter and shortening until fluffy.  Add the sugars and beat again until thoroughly combined, about 3 minutes.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla bean "paste" and mix well.  Add the flours, baking powder, baking soda, and salt and beat just until combined.  Stir in the Chocolaty Rainbow Drops.

Use a 1/4 cup scoop, and scoop dough onto lined baking sheet, spacing 2 inches apart.  Bake 12 minutes or until golden brown.  I turn my sheet at 6 minutes (half-way through baking for even color).
Let the cookies cool about 5 minutes before removing them to a rack to cool completely.  

Quick cookies for a quick my secret is out. Enjoy!


  1. I love hearing about the special moments and things you share with your grandchildren. I would not be able to say no to those brown eyes either : ) This is one that will certainly be remembered by Ari through the years. I know these rainbow chips would bring a smile to my little ones faces, thank you for the fun spring inspiration!

  2. These look really good! I love the rainbow colors! Yup, I think we are all feeling like we're ready for spring!

  3. I agree with Denise----these cookies look really good!!! And I have all the ingredients to make them because the Best Sister ever sent me vanilla beans and Chocolaty Rainbow Drops. My latest "care package" also included Groundhog Cookies, PMS Jam and a new kitchen gadget!!(A Microplane Herb Mill) It's like Christmas every week!! Thank you so much for all the goodies. I love your blog and look forward not only to the recipes but the photographs and special stories that you share. Love & Hugs, Barb

  4. Between these cookies and the lemon cupcakes, I'm mesmerized. How many ways can I say YUM!?

    I received my beautiful January apron and must say it is even more gorgeous in real life. Thank you so very much.

    Hugs, -mary

  5. Secret after-school treats .. .What?!

    Never let the granparents out of your sight.

    These cookies were really (really!) good Susan. Thanks!