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Cosmic brownie cookie on parchment paper.
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5 from 14 votes

Cosmic Brownie Cookies

These cosmic brownie cookies are just like the Little Debbie brownies, but in cookie form. This is a fudgy brownie cookie topped with chocolate ganache and chocolate rainbow candy.
Prep Time30 minutes
Cook Time14 minutes
Chilling Time20 minutes
Total Time1 hour 4 minutes
Servings: 18 Large cookies
Calories: 312kcal

Ingredients

Brownie Cookie

  • 8 oz Semi-sweet chocolate melted. I used Lindt 70% chocolate.
  • 1 cup All-purpose flour
  • 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
  • cup White granulated sugar
  • 2 teaspoon Pure vanilla extract
  • 2 Eggs room temperature
  • 1 Egg yolk room temperature

Chocolate Ganache

  • 1 cup Semi-sweet chocolate chips
  • ¾ cup Heavy cream
  • Chocolate rainbow candies

Instructions

Cookies

  • 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.

Chocolate Ganache

  • 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

Notes

Flour- Make sure to spoon and level the flour or use a kitchen scale. Compacted flour can  dry out the cookies.
High altitude baking- Add an extra tablespoon of flour.

Nutrition

Calories: 312kcal | Carbohydrates: 34g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 177mg | Potassium: 194mg | Fiber: 3g | Sugar: 24g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg