A good cookie

When we first met, I knew that Amy would be our little cherub. Her aura was angelic and peaceful as a baby.

Then I blinked and suddenly I'm tucking my four year-old into bed for the last time. When Amy wakes up in the morning, she'll be FIVE! 


Amy is a thoughtful and quiet kid. We love catching glimpses of her wise soul and caring heart. While Amy is naturally compassionate and generous, she knows when to say "NO!" and looks out for herself, too. She's sweet, she's fun, she makes you feel good. She's just a good cookie.

Earlier today, Amy asked if she could bring birthday treats to share with her class tomorrow, which I conveniently forgot about until 8:50pm. It's been a long day and I thought about saying "NO!" but then I thought, she only turns five once, and it'll make her heart happy to be able to share these with her friends. So I sacked up, busted out a half-batch of cookies, and pulled the tray out of the oven at 9:11pm. Boom. I love you, kiddo.

Amy recently confessed her undying love for white chocolate, so I just did a white chocolate version of my classic chocolate chip recipe. I threw in some rainbow sprinkles, just for fun!

When these cookies came out of the oven, I realized that they're a nod to the classic / the best / the one and only Rainbow Chip cake mix + frosting. It's the cake you spot at a birthday party and silently fist pump because, YESSS it's Rainbow Chip!

I hope you and your friends like your cookies, Amy. Happy 5th Birthday to you!


Rainbow chip cookies

Makes 2 dozen


¾ c butter, softened (1.5 sticks) 
1 c brown sugar
½ c white sugar
2 eggs
1 t vanilla extract
2¼ c flour
1 t baking soda
½ t salt
2 c white chocolate chips (one 12-ounce bag)
½ c rainbow sprinkles


1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper for easy cleanup.

2. Beat butter and sugars in large mixer bowl until creamy. Add eggs and vanilla and mix until smooth.

3. Add flour, baking soda, and salt and beat until incorporated. Stir in chocolate chips and sprinkles.

4. Use a medium cookie scoop (I like this one) and drop the dough two inches apart on the prepared baking sheets.

5. Bake in 375 degree oven for 10-12 minutes or until golden. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.