Cosmic Brownie Cookies
Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!
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Servings: 36
Ingredients
Ingredients
- 1 cup salted butter slightly softened
- 2 cups light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 2 ¾ cups (390 g) all-purpose flour
- 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder
Ganache Topping
- 2/3 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 1 handful of rainbow candy-coated chocolate chips
Instructions
Baking Instructions
- Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.
For The Cookies:
- In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
- Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
- Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
- Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
- Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.
*Optional:
- The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.
For The Ganache:
- Place the chocolate chips in a medium glass bowl. Set aside.
- Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.
To Assemble:
- Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
- Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!
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