Cosmic Brownie Cookies

Cosmic brownie cookies are soft chocolate cookies topped with chocolate ganache and rainbow candy coated chocolate bits.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Resting time 35

Total Time 55

Servings cookies

Calories 289kcal

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.
½ cup butter
Whisk the butter until it is completely melted.
Add the sugars; mix until well-combined.
¾ cup brown sugar, ¼ cup granulated sugar
Stir in vanilla and egg until incorporated.
1 teaspoon vanilla extract, 1 large egg
Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
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.

Place the chocolate chips in a heat-proof bowl.
4 ounces good-quality semisweet chocolate chips
Heat the cream over low heat until just simmering. Do not boil.
¼ cup heavy cream
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.
3-4 tablespoons rainbow candy coated chocolate bits

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: 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.
Nutrition values are estimates.