Cosmic Brownie Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 294kcal

These chocolatey Cosmic Brownie Cookies are perfectly soft and chewy, with colorful sprinkles on top!

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, and cocoa powder until well-combined.
1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup unsweetened cocoa powder
Add in the eggs and vanilla extract and beat until incorporated.
2 large eggs, 1 teaspoon pure vanilla extract
In a separate bowl, whisk the flour, baking powder, and salt together.
2 cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking powder
Add the dry ingredients to the wet ingredients and beat until incorporated.
Fold in the chocolate chips with a rubber spatula.
½ cup semisweet chocolate chips
Let the dough chill in the refrigerator for 15 minutes.
Use a cookie scoop to portion the dough. Roll the dough portions between your palms until rounded, then place them on the prepared baking sheet. Slightly press down on each cookie ball with the palm of your hand to flatten.
Bake for 9-11 minutes.
Let cool before coating with ganache.

Place the chocolate chips in a bowl.
1 cup chocolate chips
Heat the heavy cream for 1-2 minutes in a microwave or on the stove.
½ cup heavy cream
Once heated, pour the cream over the chocolate chips.
Gently stir until the chocolate has melted and the mixture is smooth and creamy.
Spoon about 1 tablespoon of frosting over each cooled cookie.
Sprinkle rainbow chips over the frosting.
¼ cup rainbow candy-coated chocolate chips
Let the frosting set before enjoying!

You can use salted butter in this recipe; simply omit the kosher salt.
You can use all granulated sugar in this recipe instead of brown sugar.
You can use any cocoa powder you have on hand.
For gluten-free cookies, swap the all-purpose flour for a gluten-free 1:1 baking flour.
You can use milk, semisweet, or dark chocolate chips in these cookies.
If you can't find rainbow candy-coated chocolate chips, you can use mini M&M's or rainbow sprinkles.
Measure the flour using the spoon-and-level method to prevent using too much flour. Too much flour could lead to dry cookies.
Don't overmix the cookie dough; otherwise, the cookies will come out tough and dry.
Take care not to overbake the cookies. They should be set on the sides but not completely in the middle.
Let the cookies cool on the baking sheet; this will help them continue to cook through.
Frost the cookies once they are fully cooled; otherwise, the ganache will melt off.
Sprinkle the candy-coated chocolate chips on top while the frosting is still wet; otherwise, they won't stick.

Storage: Store cosmic brownie cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.