Cosmic Brownie Cookies bring together the fudgy, chocolatey goodness of cosmic brownies with the comforting texture of cookies. Packed with rich cocoa flavor and topped with colorful candy-coated sprinkles, these cookies are a fun and indulgent treat perfect for parties, holidays, or satisfying your sweet tooth.
Ingredients
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- For the Topping:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- Rainbow candy-coated chocolate sprinkles
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Shape and Bake:
- Scoop out 1 ½-tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets about 2 inches apart.
- Gently flatten each ball slightly. Bake for 8-10 minutes or until the edges are set. The centers will look soft but will firm up as the cookies cool.
- Prepare the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it begins to steam (do not let it boil).
- Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth and glossy.
- Decorate the Cookies:
- Allow the baked cookies to cool completely on a wire rack.
- Spoon or pipe the ganache onto the center of each cookie and spread slightly.
- Top with candy-coated sprinkles while the ganache is still soft.
- Set and Serve:
- Let the ganache set for about 30 minutes before serving or storing.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature alongside a glass of cold milk or a scoop of vanilla ice cream for an extra decadent treat.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. To extend their freshness, refrigerate them for up to 7 days or freeze for up to 3 months.
FAQs
1. Can I use dark chocolate instead of semi-sweet chocolate for the ganache?
Yes, dark chocolate can be used for a richer flavor, though it will make the cookies slightly less sweet.
2. Can I make the cookie dough ahead of time?
Absolutely! Prepare the dough and refrigerate it for up to 2 days. Let it come to room temperature for about 10 minutes before baking.
3. What if I don’t have heavy cream for the ganache?
You can substitute heavy cream with an equal amount of milk and a teaspoon of butter, but the ganache may be slightly thinner.
4. Are there alternative toppings to sprinkles?
Yes, you can use chopped nuts, mini chocolate chips, or even a drizzle of caramel for a different twist.
Enjoy these Cosmic Brownie Cookies for a nostalgic and colorful dessert experience!
PrintCosmic Brownie Cookies
These Cosmic Brownie Cookies combine the best of brownies and cookies, offering a soft, fudgy center topped with a decadent chocolate ganache and sprinkled with vibrant rainbow chips. Perfect for satisfying your chocolate cravings and adding a touch of nostalgia to your baking.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) light brown sugar, packed
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons light corn syrup
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (85g) dark cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
For the Ganache:
- 1 cup (170g) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy cream
For Topping:
- 1/4 cup rainbow candy-coated chocolate chips or mini M&M’s
Instructions
- Prepare the Dough:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and light corn syrup.
- In a separate bowl, sift together the flour, dark cocoa powder, baking soda, cornstarch, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Chill the Dough:
- Cover the dough and refrigerate for at least 30 minutes to help prevent excessive spreading during baking.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Slightly flatten each dough ball to form a disc shape.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Ganache:
- Place the semi-sweet chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes to melt the chocolate.
- Stir the mixture until smooth and glossy. Allow the ganache to cool slightly to thicken.
- Assemble the Cookies:
- Once the cookies have cooled, spoon a generous amount of ganache onto the center of each cookie, spreading it slightly towards the edges.
- Immediately sprinkle the rainbow candy-coated chocolate chips or mini M&M’s on top of the ganache.
- Set and Serve:
- Allow the ganache to set at room temperature or place the cookies in the refrigerator for a quicker set.
- Enjoy these delightful Cosmic Brownie Cookies with a glass of milk or your favorite beverage.
Notes
- Chilling the dough helps maintain the cookie’s shape and prevents excessive spreading during baking.
- Using dark cocoa powder provides a richer chocolate flavor, but regular unsweetened cocoa powder can be substituted if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.