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Do you ever have those days where you just want 5 cookies a cookie? Does that happen to be every day for you? Okay good we’re on the same page.

I’m a dessert gal. I’d take a cookie over a steak any day.  When I saw this recipe on pinterest, I knew I had to make it… and I knew I had to make them rainbow.

The fact that these are so easy to make and sooo delicious makes them utterly dangerous. Do not make these! They are addicting! You’ll be eating 5 before you know it! They are chocolately, crispy, melt in your mouth, delicious. And pretty to boot! I’m thinking the sliver sparkly sprinkles hanging out in my kitchen are next. Boy, do I have a weakness for all things pretty and yummy.

THE MOST IMPORTANT STEP: taste test a warm one right off of the pan.

Tad ate about 10 in one sitting after I made these. They didn’t last long in our house and I don’t think they’ll last long in yours… good lookin’ and scrumptious cookies have a way of disappearing!

Chocolate Rainbow Sprinkle Cookies (Adapted from here)- yields ~ 48 cookies

2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1 cup light brown sugar
1 cup unsalted butter, softened
2 Large eggs
1 1/2 tsp. vanilla extract
1/3 cup rainbow sprinkles (or any kind you prefer!)
8 oz. semisweet baking chocolate, finely chopped

Preheat oven to 350 degrees. Grease baking sheets. Whisk together flour, baking powder, and salt, then set aside. Cream the sugars and butter together with an electric mixer until fluffy. Add the eggs one at a time, mixing until just combined. Add in the vanilla. Slowly add the flour mixture, until just combined. Add in the chocolate and sprinkles, mixing by hand.

Drop by rounded tablespoons onto the baking sheets, about 1 inch apart. Bake for 14-16 minutes or until brown. Cool on the baking sheet for 1-2 minutes then transfer to a wire rack. Enjoy!

*The recipe ended up making a lot of dough… it would have yielded more cookies than I should probably allow myself in a week. SO, I decided to freeze a third of the dough to bake later. Below are some pictures of how I rolled the dough and froze it… makes perfectly round cookies to be thawed and baked in no time! (Thaw in the fridge overnight before baking)

Plop about 3 or 4 large scoops of dough onto a large piece of plastic wrap.

Pull both sides of the plastic wrap together and roll the dough between the plastic wrap until it starts forming a log.

Seal the sides together and then twist the ends, making sure the dough is in the shape of a log.

Wrap the dough again in foil to seal in all of the cookie deliciousness. Freeze until you’re ready for another round of cookies!

Thaw, cut, bake!