These cosmic brownie cookies are based off the Little Debbie version. These are fudgy brownie cookies that are easy to make. They are topped with chocolate ganache and rainbow chocolate candies. These taste just like the little snacks that I used to get in my childhood!
These cosmic brownie cookies are SO easy to make. The brownie cookies only need 20 minutes of chill time, then they are ready to go!
Why You Will Love This
- Brownie cookies- These cookies are fudgy and chewy at the same time!
- Super chocolaty- The cookies use melted chocolate and cocoa powder.
- Chocolate ganache- The frosting is a 2 ingredient frosting that is SO easy.
What are Cosmic Brownies?
Cosmic brownies are made by Little Debbie. They are fudgy brownies topped with fudgy icing. They are topped with rainbow candy coated chocolate sprinkles.
I LOVED these brownies as a kid. So, I made this recipe based off those.
- Dutch process cocoa powder- I used this one. Using dutch process cocoa powder gives the cookies a stronger chocolaty taste.
- Butter- Pull this out 2 hours before baking.
- Chocolate- I used Lindt 70% semi-sweet chocolate. Make sure to use a high quality chocolate. Don't use chocolate chips.
- Brown sugar- I used light brown sugar.
- Eggs- Pull these out 2 hours before baking.
- Egg yolk- The egg yolk makes them extra fudgy.
- Rainbow candies- Here is the ones I used.
Step By Step Instructions
Here is how to make and bake these cookies.
STEP 1: Melt the chocolate. First, melt the chocolate in the microwave. Let it cool slightly before mixing into the butter. Otherwise it will melt the butter if it was hot.
STEP 2: Mix dry ingredients. Use a sifter to sift the flour and cocoa powder.
STEP 3: Beat the butter and sugar. Beat the butter and sugars on high for 2 minutes to get it light and fluffy. Next, add in the melted chocolate. Beat on high for 1 minute.
STEP 4: Add in the wet ingredients. Then, add in the vanilla, eggs, and egg yolk. Beat on high for 1 minute to get it fluffy.
STEP 5: Mix in dry ingredients. Slowly mix these in. Mix just until combined. Then, chill the dough for 20 minutes.
STEP 6: Scoop the cookie dough. Use a 3 oz cookie scoop and scoop the dough. Bake 6 cookies per cookie sheet. Bake for 13-15 minutes. Cool completely before frosting.
STEP 7: Chocolate ganache. Make the chocolate ganache and let it sit on the counter to thicken. When the last batch of cookies go into the oven, place the chocolate in the fridge for 20 minutes to thicken.
STEP 8: Frost the cookies. Use ¾ tablespoon of chocolate ganache per cookie. Spread using an offset spatula and top with the rainbow candies.
The cookies need a very short chill time. If they chill for a longer period, the chocolate will solidify and the cookies won't spread.
Scoop the dough and keep the cookie dough balls at room temperature while the others are baking.
When you are scooping, use exactly 3 oz of cookie dough.
Yes you can. Bake for 9-11 minutes. I do recommend baking them bigger to get a fudgier center.
Yes it is! However, my cookie are extra fudgy!
For this recipe, I don't recommend this. Since the chocolate solidifies in the fridge, it doesn't bake the same.
Storing and Freezing
Store these cosmic brownie cookies at room temperature up to 5 days in an airtight container.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Make sure to leave me a star review below!
Cosmic Brownie Cookies
- 8 oz Semi-sweet chocolate melted. I used Lindt 70% chocolate.
- 1 cup All-purpose flour
- ⅓ cup Dutch process cocoa powder
- 1 ¼ teaspoon Baking powder
- 1 teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ⅓ cup White granulated sugar
- 2 teaspoon Pure vanilla extract
- 2 Eggs room temperature
- 1 Egg yolk room temperature
- 1 cup Semi-sweet chocolate chips
- ¾ cup Heavy cream
- Chocolate rainbow candies
- In the microwave, melt the chocolate in 15 second intervals. Let it cool slightly.8 oz Semi-sweet chocolate
- In a mixing bowl, sift the flour and cocoa powder. Add in baking powder and salt.1 cup All-purpose flour, ⅓ cup Dutch process cocoa powder, 1 ¼ teaspoon Baking powder, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar on high for 2 minutes. Add in the melted chocolate. Beat on high for 1 minute. Add in vanilla, eggs, and egg yolk. Beat on high for 1 minutes. It will be light and fluffy.½ cup Unsalted butter, 1 cup Brown sugar, ⅓ cup White granulated sugar, 2 teaspoon Pure vanilla extract, 2 Eggs, 1 Egg yolk
- Add in the dry ingredients. Mix on low until just combined.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Chill the dough for 20 minutes.
- Use a 3oz cookie scoop. Scoop the dough and bake 6 cookies per cookie sheet. Bake for 13-15 minutes.
- Let the cookies sit for 5 minutes before transferring to a cooling rack. Cool completely.
- Start the ganache when the cookies are chilling in the fridge. Heat the heavy cream in a sauce pan over medium-low heat. Heat until hot and steaming. Pour hot cream over chocolate chips.1 cup Semi-sweet chocolate chips, ¾ cup Heavy cream
- Let it sit for 2 minutes. Stir until smooth. If any chocolate chunks remain, heat in the microwave for 10 seconds until melted.
- Let the ganache sit until all the cookies are baked and cooled. Chill the chocolate in the fridge for 20 minutes when the last batch of cookies go in the oven. Spread the chocolate over the cookies. Top with the chocolate rainbow candy.Chocolate rainbow candies