Cosmic brownie cookies are soft chocolate cookies topped with chocolate ganache and rainbow candy coated chocolate pieces. These homemade cosmic brownie cookies can be made from scratch in less than one hour!
Cosmic brownie cookies are soft chocolate cookies that are topped with chocolate ganache and rainbow candy coated bits. These rich chocolate cookies are so simple to make!
The cookies take less than 20 minutes to make, and the chocolate ganache topping is a simple, 2-ingredient frosting. All of which make this cookie recipe as easy as it is tasty!
Ingredient notes and substitutions
Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
Chocolate Chips:Â I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or bittersweet, if you prefer.
How to make cosmic brownie cookies
Here you’ll find step-by-step photos showing how to make the cookies. The full recipe with ingredient amounts and full directions is below.
Cookies
Step 1: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should mostly melted.
Step 2: Whisk the butter until it is completely melted. If it doesn’t melt completely or is pretty solid (like the picture above right), microwave it for a few more seconds until it melts and is liquid (like the melted butter around the butter in the picture on the left).
Step 3: Add the sugars. It will be a little thick and sandy at this point but mix until well-combined.
Step 4: Stir in vanilla and egg until incorporated.
Step 5:Â Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
Step 6:Â Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7:Â Scoop out 2 tablespoons of dough, roll into a ball, and place 3 inches apart on baking sheet.
Step 8:Â Bake for about 10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Chocolate ganache
Step 9: Place the chocolate chips in a heat-proof bowl.
Step 10: Heat the cream over low heat until just simmering. Do not boil.
Step 11: Remove cream from heat and pour over chocolate chips.
Step 12: Place a piece of aluminum foil over the bowl and seal. Let the cream/chocolate chips sit for 5 minutes without stirring.
Remove the foil.
Step 13: Stir until the chocolate chips have melted and mixture is smooth and well-combined.
Step 14: Let the ganache sit, uncovered, for 20-30 minutes, stirring occasionally, to set up before using.
Step 15: Spread the ganache over the cooled cookies.
Step 16: Sprinkle with rainbow coated chocolate bits.
Recipe Tips!
- Â Mixing: I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
- Shaping: For the photos on the page, I made slightly larger cookies. I used 2 tablespoons of dough, rolled it into a ball, and then flattened slightly.
- Baking: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.
- Chilling: Chilling the cookies will give you a soft but dense cookie that’s similar to the brownie texture.
Storage
Store any leftover cookies in an airtight container in the refrigerator. The cookies will keep for up to 3 days when properly stored in the fridge.
More chocolate cookie recipes!
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Cosmic Brownie Cookies
Ingredients
Cookies
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 â…“ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Chocolate ganache
- 4 ounces good-quality semisweet chocolate chips
- 1/4 cup heavy cream
- 3-4 tablespoons rainbow candy coated chocolate bits
Instructions
Cookies
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 90% melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips.
- Scoop out 2 tablespoons of dough, roll into a ball, and place 3 inches apart on baking sheet. Slightly flatten the dough.
- Bake for about 10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Chocolate ganache
- Place the chocolate chips in a heat-proof bowl.
- Heat the cream over low heat until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Place a piece of aluminum foil over the bowl and seal.
- Let the cream/chocolate chips sit for 5 minutes without stirring.
- Remove the foil.
- Stir until the chocolate chips have melted and mixture is smooth and well-combined.
- Let the ganache sit, uncovered, for 20-30 minutes, stirring occasionally, to set up before using.
- Spread the ganache over the cooled cookies.
- Sprinkle with rainbow coated chocolate bits.
Notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Chocolate Chips:Â I use semisweet chocolate chips. You can use another type of chocolate chip, like milk or bittersweet, if you prefer.
- Fudgy cookies: For denser, fudgier cookies, chill the frosted cookies before eating.Â
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Judith Shinnamon says
When I measure, I’m old school: sift once and then spoon into your measuring cup and level with a knife. You recommend weighing the flour but you don’t list the gram weight in any of your recipes. What weight would you suggest since I do own a gram scale?
Kate says
Hi! If you click on “metric” immediately above the ingredients, it will give you the weights.