Remember those Cosmic Brownies from when you were a kid? That super fudgy brownie with the shiny chocolate frosting and those little rainbow chip things? I swear I could eat a whole box.
So I got this idea. What if we could turn that exact feeling into a cookie? I’m talking a soft, super chocolatey cookie with that same fudgy texture, topped with a simple, glossy ganache and the right kind of candy crunch. This is it. I’m going to show you exactly how to make them, and I promise it’s easier than you think.
What You’ll Need
Getting the right stuff is half the battle, but don’t worry, none of this is too crazy. The biggest thing is the cocoa powder. If you can find Dutch-processed, grab it. It gives a darker color and a smoother chocolate flavor that’s just perfect here.
For the Fudgy Chocolate Cookies
These are the building blocks. We’re aiming for a brownie-like texture, so the measurements are pretty specific to keep them from turning into fluffy, cakey cookies.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 ½ cups |
| Dutch-processed cocoa powder | ¾ cup |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
For the Wet Ingredients
This is where the fudgy magic comes from. Using melted butter is the key.
| Ingredient | Amount |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Light brown sugar | 1 ½ cups, packed |
| Granulated sugar | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 2 teaspoons |
For the Silky Chocolate Ganache
This part feels fancy, but it’s probably the easiest part of the whole recipe. It’s just two ingredients, and it comes together in a few minutes. I like using a good quality semi-sweet chip here, like Ghirardelli, because it melts so smoothly.
| Ingredient | Amount |
|---|---|
| Semi-sweet chocolate chips | 1 ½ cups |
| Heavy whipping cream | ¾ cup |
The Finishing Touch
You can’t have Cosmic Brownie Cookies without the iconic topping. These little candy-coated bits are what make it official.
| Ingredient | Amount |
|---|---|
| Rainbow candy coated chips | ½ cup |
The Tools for the Job
You don’t need a professional kitchen setup for these. Just some basic baking gear will get you through it just fine.
- Baking Sheets: Two is best, so one can cool while the other is in the oven.
- Parchment Paper: This is non-negotiable for me. It stops sticking and makes cleanup a breeze.
- Mixing Bowls: You’ll need a large one for the main dough and a medium one for the dry ingredients.
- Whisk & Spatula: A whisk for the dry stuff, a spatula for folding it all together.
- Electric Mixer: A stand mixer or a hand mixer works. It just makes creaming the butter and sugar way easier.
- Small Saucepan: For making the ganache.
- Cookie Scoop: A 1.5-tablespoon scoop gives you the perfect, uniform cookie size. If you don’t have one, a regular spoon works too.
- Wire Cooling Rack: To let the cookies cool properly so they don’t get soggy bottoms.
Let’s Make Some Cosmic Brownie Cookies
Alright, let’s get into it. Just follow these steps and you’ll be in good shape. Don’t rush the cooling and chilling parts—they’re more important than they seem.
Part 1: Making the Cookie Dough
Step 1: In your medium bowl, whisk together the all-purpose flour, the Dutch-processed cocoa powder, baking soda, and salt. Just get it all mixed up and set it aside for later. This makes sure you don’t get a random clump of salt in one cookie.
Step 2: Melt your butter in a microwave-safe bowl or on the stovetop. Let it cool for just a minute or two so it doesn’t scramble your eggs.
Step 3: In your big mixing bowl, combine the melted butter with both the brown and granulated sugars. Use your electric mixer on medium speed for about 2 minutes. It should look smooth and a little grainy.
Step 4: Add the eggs one at a time, mixing well after each one. Then, mix in your vanilla extract. Scrape down the sides of the bowl with your spatula to make sure everything is getting mixed in.
Step 5: Pour the dry ingredients into the wet ingredients. Mix on low speed until just combined. You might even see a few streaks of flour, and that’s okay. Over-mixing makes tough cookies.
Step 6: Cover the bowl with plastic wrap and put it in the refrigerator for at least 60 minutes. Seriously, don’t skip this. This chill time is what stops the cookies from spreading into flat, sad discs.
Part 2: Baking the Cookies
Step 7: When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Step 8: Use your cookie scoop (or a spoon) to make balls of dough, about 1.5 tablespoons each. Place them a couple of inches apart on the baking sheets. They will spread a little.
Step 9: Bake for 9-11 minutes. The edges should look set, but the center will still be a little soft. This is the secret to a fudgy texture. (If you poke the center, it should be soft but not look like raw batter).
Step 10: Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack. They need this time to firm up. If you move them too soon, they might fall apart. Let them cool completely on the wire rack before you even think about frosting them.
Part 3: Whipping Up the Ganache
Step 11: While the cookies are cooling, make the ganache. Put your chocolate chips in a heatproof bowl.
Step 12: Gently heat the heavy cream in your small saucepan over medium-low heat. You want it to get hot and steamy, with little bubbles around the edge, but not a full, rolling boil.
Step 13: Pour the hot cream directly over the chocolate chips. Let it sit for 5 minutes without touching it. This lets the hot cream melt the chocolate gently. After 5 minutes, stir slowly until it’s completely smooth and glossy. It might look a little thin at first, but it will thicken as it cools.
Part 4: Frosting and Finishing
Step 14: Once the cookies are totally cool and the ganache has thickened a bit (it should be spreadable, like thick syrup), you can frost them.
Step 15: Drop about a teaspoon of ganache onto the center of each cookie and use the back of the spoon to gently spread it out.
Step 16: Immediately sprinkle the rainbow candy coated chips on top before the ganache sets. Then, just let them sit for about 30 minutes for the frosting to firm up.
My Pro Tips for Perfect Cookies
I’ve made my fair share of not-so-great cookies to get to the good ones. Here are a few things I learned that really make a difference with this recipe.
-
That Chilling Time is a Real Thing. I know, I know, you want cookies now. But chilling the dough does two things. First, it solidifies the fat (the butter), which means your cookies won’t spread into thin crisps in the oven. Second, it lets the flavors meld together. A chilled dough really does make a more flavorful cookie. If you’re in a huge hurry, 30 minutes in the freezer can work, but an hour in the fridge is better.
-
Don’t Be Afraid to Underbake (Slightly). The biggest mistake people make with brownie-like cookies is overbaking them. You want to pull them from the oven when the center still looks a little bit undone. The residual heat from the baking sheet will continue to cook them as they cool. This is the absolute key to that soft, fudgy center that stays soft for days.
-
Ganache Patience. When you first mix your ganache, it might look too thin to be a frosting. Don’t panic. Just let it sit at room temperature. As it cools, it will thicken up to the perfect spreading consistency. If you try to rush it in the fridge, it can get too hard or grainy. Just give it 15-20 minutes on the counter, and it’ll be perfect.
-
Cocoa Powder Quality. It feels like a small thing, but using a good cocoa powder changes everything. Dutch-processed cocoa powder has a less bitter, more intensely chocolatey flavor that really makes these cookies taste like a brownie. You can use regular unsweetened cocoa, but the color will be lighter and the flavor won’t be quite as deep.
Swaps and Fun Variations
Once you get the basic recipe down, you can have some fun with it.
- Add Espresso Powder: Add a teaspoon of instant espresso powder to the dry ingredients. It doesn’t make the cookies taste like coffee; it just makes the chocolate flavor even more intense.
- A Little Sea Salt: Before the ganache sets, sprinkle a tiny pinch of flaky sea salt on top of a few. The salty-sweet combination is incredible.
- Different Chips: Not a fan of the rainbow chips? Use chopped nuts, toffee bits, or your favorite sprinkles instead.
- Mint Chocolate: Add a ¼ teaspoon of peppermint extract to the ganache for a mint-chocolate version.
Making Them Ahead of Time
Life gets busy, and sometimes you need to prep things in advance. This recipe is great for that.
You can make the cookie dough and chill it in the fridge for up to 3 days. The flavor actually gets even better.
You can also scoop the dough into balls, place them on a baking sheet, and freeze them. Once they’re solid, toss them into a freezer bag. They’ll keep for up to 3 months. When you want cookies, just bake them straight from the freezer; you’ll just need to add 2-3 extra minutes to the baking time.
Leftovers & Storing Your Cookies
If you have any left, that is.
Store the finished cookies in a single layer in an airtight container at room temperature. They’ll stay soft and fudgy for about 3-4 days. If you stack them, the ganache might stick, so it’s a good idea to put a sheet of wax paper between the layers.
I wouldn’t store them in the fridge, as it can make the cookie part a bit hard. The ganache is stable enough to sit at room temperature just fine.
Frequently Asked Questions
Q1. My cookies spread out way too much! What did I do wrong?
Ans: This is almost always because the dough wasn’t cold enough. Make sure you chill it for at least a full hour before baking. It could also mean your butter was too warm when you mixed it with the sugar.
Q2. Where can I find the rainbow candy coated chips?
Ans: These can be a little tricky to find sometimes. Some bigger grocery stores have them in the baking aisle near the sprinkles. If you can’t find them, M&M’s Minis are a fantastic and easy-to-find substitute.
Q3. My ganache is too thick or too thin. How do I fix it?
Ans: If it’s too thin, it just needs to cool down more. Let it sit for another 10-15 minutes. If it’s too thick, you can stir in a tiny bit more warm heavy cream (like, a teaspoon at a time) until it’s the right consistency.
Q4. Can I use a different kind of chocolate for the ganache?
Ans: Yep! Semi-sweet is classic, but milk chocolate or dark chocolate would also work. Just be sure to use baking chips or a chopped-up chocolate bar, not candy bars, as they don’t melt as well.
Wrapping Up
There you have it. A little bit of childhood nostalgia turned into a cookie that, I think, is even better than the original. They look impressive, but you saw how simple the steps are. It’s just a matter of mixing, chilling, and baking.
Now it’s your turn. Give these a try the next time you need a serious chocolate fix. I’d love to hear how they turn out for you. Drop a comment below and let me know if you made any fun changes or if you have any questions