Subway Rainbow Chocolate Chip Cookie Recipe
Bring the fun home with Subway's colourful rainbow chocolate chip cookies. Loaded with M&Ms and chocolate chips, these cheerful cookies are perfect for kids and adults alike!
Contains Allergens
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Why you'll love it
The Rainbow Chocolate Chip cookie is Subway's most playful and visually appealing cookie variety, featuring colourful M&Ms alongside traditional chocolate chips. This cookie is particularly popular with children and those young at heart, offering a fun twist on the classic chocolate chip cookie. The combination of crunchy candy shells and melty chocolate creates an exciting textural experience, while the bright colours make these cookies impossible to resist. They're soft, chewy, and bursting with sweetness in every bite – a true celebration of indulgence that brings smiles to faces of all ages.
About the original
Subway's Rainbow Chocolate Chip cookie represents the brand's playful side, designed to appeal to families and younger customers. The addition of colourful M&Ms transforms a classic cookie into something more exciting and Instagram-worthy, fitting perfectly with modern food trends that celebrate visual appeal alongside taste.
This cookie variety has proven particularly successful during school holidays and special occasions, often being the first choice for children visiting Subway with their parents. The bright colours and familiar candy pieces create an immediate appeal that goes beyond taste, making it one of the most photographed items in Subway's bakery lineup.
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Ingredients
- 200 g Salted butter — softened
- 160 g Light brown sugar — packed
- 80 g Granulated sugar
- 2 piece Medium eggs — room temperature
- 1 tsp Vanilla extract
- 270 g Plain flour
- 1 tsp Baking soda
- ½ tsp Salt
- 150 g Milk chocolate chips
- 150 g M&Ms chocolate candies
Method
Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the plain flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
Using a spatula, fold in the chocolate chips and M&Ms until evenly distributed. Reserve a handful of M&Ms to press on top of the cookies before baking for extra visual appeal.
Cover the bowl with cling film and refrigerate for at least 30 minutes. This step is crucial for preventing excessive spreading and achieving the perfect texture.
Using a cookie scoop, form 16 dough balls (about 50g each) and place them on the prepared baking sheets, spacing them about 10cm (4 inches) apart. Gently press a few reserved M&Ms onto the top of each cookie for colour.
Bake for 8-10 minutes until the edges are set and lightly golden but the centres still appear soft. The cookies will look slightly underdone, which is perfect!
Let the cookies cool on the baking sheet for 20 minutes before transferring to a wire rack. This extended cooling time is essential for achieving the perfect soft-yet-set texture.
Tips & Variations
- Don't skip the refrigeration step! Cold dough prevents the cookies from spreading too thin and creates that perfect chewy texture.
- For extra-colourful cookies, use M&Ms in a variety of colours and press extra ones on top before baking.
- These cookies are at their absolute best when eaten warm. Reheat in the microwave for 10-15 seconds for that fresh-baked experience.
- Store in an airtight container with a slice of bread to keep them soft for up to a week.
FAQs
- Can I use mini M&Ms instead of regular ones?
- Yes! Mini M&Ms will give you more colour distribution throughout each cookie. Use the same weight (150g) but you'll have more individual pieces.
- Why do I need to refrigerate the dough?
- Chilling the dough firms up the butter, which slows spreading during baking. This results in thicker, chewier cookies with better texture. It also allows the flour to fully hydrate, improving flavour.
- My M&Ms are sinking to the bottom. How do I prevent this?
- Make sure your dough is well-chilled before baking, and press M&Ms gently onto the tops of cookies rather than mixing them all in. This ensures they stay visible and don't sink during baking.
Nutrition (per serving)
| Calories | 270 kcal |
|---|---|
| Protein | 3 g |
| Fat | 12 g |
| Carbs | 39 g |
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