Introduction

Cosmic Brownie Cookies are a decadent treat combining the rich, fudgy flavor of brownies with the chewy delight of cookies. Topped with a smooth chocolate ganache and colorful rainbow candy chips, these cookies are sure to brighten up any dessert table.

The image shows round chocolate cookies arranged on a cooling rack over a white marbled texture. Each cookie has one thick base layer with a rich dark brown color and a slightly crumbly texture. On top of each cookie is a thick smooth layer of shiny dark chocolate frosting. Scattered across the frosting are small, colorful candy drops in bright green, blue, red, yellow, pink, and orange, adding vibrant spots of color. One cookie near the center has a bite taken out, revealing its soft interior. The cookies are close together but not touching. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups plus 2 Tbsp flour (270 g)
½ cup plus 2 Tbsp Dutch processed cocoa powder (67 g)
½ tsp espresso powder (optional)
½ tsp baking soda
½ tsp baking powder
½ tsp sea salt (or ¼ tsp salt if using salted butter)
1 cup salted butter (227 g), room temperature
1 cup white sugar (200 g)
½ cup light brown sugar (110 g)
2 large eggs, room temperature
1 tsp vanilla extract
4 oz dark or semi-sweet chocolate
⅓ cup heavy whipping cream
Rainbow candy coated mini chips (for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, salt, baking soda, and baking powder.
Step 3: In a separate bowl or stand mixer, beat the butter, white sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the eggs and vanilla extract, and mix until combined.
Step 4: Gradually add the flour mixture in thirds, mixing on low speed just until combined. Avoid overmixing.
Step 5: Use a medium cookie scoop to portion the dough and roll into balls. Place them 2 inches apart on parchment-lined baking sheets.
Step 6: Bake for 7-10 minutes, until edges are set and tops are puffed (around 8 minutes is ideal).
Step 7: Remove cookies from oven and optionally use a biscuit or cookie cutter to gently shape each cookie while warm. Let cool for several minutes, then transfer to a wire rack to cool completely.
Step 8: For the ganache, chop the chocolate and place in a small bowl. Heat the heavy cream in 20-second intervals until hot but not boiling (about 40 seconds total).
Step 9: Pour the hot cream over the chocolate and let sit for a few minutes. Stir until smooth. If needed, microwave for an additional 5-10 seconds and stir again.
Step 10: Spoon about 1 teaspoon of ganache onto each cooled cookie. Top immediately with rainbow candy chips.

Tips & Variations

Use high-quality baking chocolate for a richer ganache, or chocolate chips for convenience.
Espresso powder enhances the chocolate flavor but can be omitted if preferred.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Double the ganache ingredients for a thicker chocolate topping.
To keep cookies soft longer, store in an airtight container with a slice of bread.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave to soften the ganache and bring back a fresh-baked feel.

How to Serve

Nine round chocolate cookies are arranged on a cooling rack over a white marbled surface. Each cookie has a thick, smooth, shiny layer of dark chocolate frosting spread evenly on top. Bright, small, rounded candy pieces in colors like blue, pink, green, yellow, orange, and red are scattered on the frosting in a random pattern. The cookies have a slightly crispy-looking dark brown edge and dense center. The cooling rack is golden and contrasts with the dark cookies and colorful candies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, but Dutch processed cocoa has a milder, less acidic flavor that complements these cookies better. Using regular cocoa may slightly alter the taste and texture.

Why are my cookies spreading too much?

Make sure your butter is at room temperature but not too soft or melted. Also, chilling the dough for 15-30 minutes before baking can help cookies hold their shape better.