Cosmic Brownie Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: cookies

Calories: 294kcal

Author: Becky Hardin

Inspired by Crumbl Cookies and my favorite childhood treat, these copycat cosmic brownie cookies are equal parts nostalgic and delicious. Coated in chocolate ganache and rainbow chips.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Baking Sheet
Stand Mixer
Cookie Portion Scoop

Ingredients

For the Cookies

1 cup unsalted butter melted (2 sticks)
¾ cup granulated sugar
½ cup brown sugar
½ cup unsweetened cocoa powder *
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup semisweet chocolate chips

For the Chocolate Ganache

1 cup semisweet chocolate chips
½ cup heavy cream
¼ cup rainbow candy-coated chocolate chips for topping**

Instructions

For the Cookies

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.

For the Chocolate Ganache

Place the chocolate chips in a bowl.
1 cup semisweet 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 ganache over each cooled cookie.
Sprinkle rainbow chips over the ganache.
¼ cup rainbow candy-coated chocolate chips
Let the ganache set before enjoying!

Notes

*While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.

**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 freeze 1 month.

Nutrition