Cosmic Brownie Cookies

These cosmic brownie cookies are a fudgy brownie cookie topped with chocolate ganache and rainbow candies. This is easy to make, no chill recipe is done by hand. A copycat version of Little Debbies Cosmic Brownies in cookie form.

Why You'll Love Them

Brownie cookie base. This cookie base is so good! It is a cookie that has the same taste and fudgy texture of a brownie.

Chocolate ganache. The chocolate ganache is simple to make and so decadent.

Easy to make. This recipe is all done by hand and requires no chilling or fancy equipment.

Step by Step Instructions

Preheat oven to 350 F and line baking pan with parchment paper.

Brownie Cookies

Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.

Whisk together flour, cocoa powder, baking powder, and salt in a medium sized bowl. Set aside.

In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should thicken slightly and be frothy.

Add in the melted chocolate and butter mixture, and vanilla. Whisk till until combined.

Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.

Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie.

Baking for 8-9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling. Let cookies cool completely on the baking sheet before adding the ganache or moving.

Chocolate Ganache

In a bowl add the chocolate chips, set aside. In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 40 seconds).

Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.

Evenly spoon and smooth the ganache on each cookie. Top the warm ganache with the rainbow candies.

Let chocolate ganache set by placing in the fridge for 20 minutes. Enjoy!

Frequently Asked Questions

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

Where do I buy the rainbow candies?

You should be able to find them at any baking supply store. I am from Ontario, Canada and I find mine at Bulk Barn.

DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?

Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier cookies and gives you a shiny crinkle top.

If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

STORING THE COOKIES

Store the cosmic brownie cookies at room temperature in an airtight container. They keep for 4 days after baking. You can also store them in the fridge and they keep well up to 6 days. Just be sure to bring cookies to room temperature before serving.

If you make these cosmic brownie cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Cosmic Brownie Cookies

Jessie M

These cosmic brownie cookies are a fudgy brownie cookie topped with chocolate ganache and rainbow candies. This is easy to make, no chill recipe is done by hand. A copycat version of Little Debbies Cosmic Brownies in cookie form.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 9 mins

Course dessert

Cuisine American, Canadian

Servings 20 cookies

Equipment

• large bowl
• baking pan

Ingredients

  

Brownie Cookies

• 8 oz semi sweet baking chocolate
• 1/4 C salted butter
• 1/2 C all purpose flour spooned and levelled*
• 2 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 C brown sugar
• 1/2 C white sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract

Chocolate Ganache

• 3/4 C semi sweet chocolate chips
• 3 tbsp heavy cream
• 1/4 C rainbow candy coated chocolate chips

Instructions

 

• Preheat oven to 350 F and line baking pan with parchment paper.

Brownie Cookies

• Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.
  8 oz semi sweet baking chocolate, 1/4 C salted butter
• Whisk together flour, cocoa powder, baking powder, and salt in a medium sized bowl. Set aside.
  1/2 C all purpose flour, 2 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
• In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should thicken slightly and be frothy.
  1/2 C brown sugar, 1/2 C white sugar, 2 large eggs
• Add in the melted chocolate and butter mixture, and vanilla. Whisk till until combined.
  8 oz semi sweet baking chocolate, 1/4 C salted butter, 1 tsp vanilla extract
• Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.
• Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie.
• Baking for 8-9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling.
• Let cookies fully cool to room temperature on the baking sheets before moving.

Chocolate Ganache

• In a bowl add the chocolate chips, set aside.
  3/4 C semi sweet chocolate chips
• In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 40 seconds).
  3 tbsp heavy cream
• Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.

  If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
• Evenly spoon and smooth the ganache on each cookie.
• Top the warm ganache with the rainbow candies.
  1/4 C rainbow candy coated chocolate chips
• Let chocolate ganache set by placing in the fridge for 20 minutes. Enjoy!

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

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