A fun twist on the nostalgic store-bought treat we all loved as a kid…Cosmic Brownie Cookies! A fudgy, chewy, extra chocolate-y brownie inspired cookie topped with the simplest two ingredient chocolate ganache, and sprinkled with crunchy chocolate rainbow chips. They’re the perfect back-to-school treat or simply whenever you’re craving a bite of something nostalgic and extra chocolate-y! There is just so much to love about these cookies. Simple ingredients that take only minutes to prep. These cookie are so easy and, well, cosmically delicious!
About The Recipe
Happy Friday, everyone!
My mom and I wanted to share an extra special treat to get your weekend started right. I mean, who doesn’t love a good cookie?! Especially when they’re just as fudgy an rich as your favorite crinkle-top brownie.
Earlier this year, we shared our Copycat Cosmic Brownies and they were one of our most popular brownie recipes EVER!
Immediately, we knew we wanted to take our classic brownie cookies and turn them into a cosmic brownie inspired treat. Though, we were just too excited for all the beautiful fresh berries and fruits once summer rolled around.
So, we put the idea back until the end of summer.
And, while it’s still technically summer, our mindset is definitely headed towards Fall! I mean, after this summer, we are definitely ready for some cooler weather.
Which means, it’s the perfect time to finally share these cookies!
To say I was excited to bake these cookies would be an understatement. If you’ve read our blog before, you know that I love anything chocolate. So, a chocolate cookie with ganache on top…COUNT ME IN!
Honestly, it was love at first bite. My mom and I both are OBSESSED with these cookies! They’re sweet without being too sweet, rich, fudgy, extra chocolate-y, with just a little bit of crunch coming from the sprinkles.
Whether you’re looking to bake something for your kids or the kid at heart, these cookies are the perfect treat to kick off the weekend!
What is a Cosmic Brownie?
If you’ve never had a cosmic brownie, think the most fudgy and chocolate-y brownie that’s topped with a chocolate fudge-like icing and finished with rainbow candy-coated chocolate chips/sprinkles.
This version is a little different than the classic store-bought treat. Instead of being a brownie, it’s a brownie COOKIE that’s been topped with ganache. It’s honestly so good that…between you and me, I might actually prefer the cosmic brownie in cookie-form!
Here’s Why You Will Love These Cosmic Brownie Cookies
- NO EDGE PIECES! Yep. You heard me right. Since these are cookies and not actually brownies, everyone gets a bite that’s just like the center of the fudgiest batch of brownies.
- Made with two types of chocolate (regular chocolate and cocoa powder) to ensure extra chocolate-y goodness.
- Actually really easy to make and no electric mixers required!
- Kid friendly and kid-at-heart friendly 😉
- Sweet without being too sweet.
- Perfect for back to school!
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
For The Cookies:
- Bittersweet Chocolate – For this recipe, we opted to use bittersweet chocolate to add an intense chocolate-y flavor without adding too much sweetness.
- Unsalted Butter – Using melted butter in these cookies creates the rich and fudgy texture that you know and love from a classic brownie.
- All-Purpose Flour – Gives these cookies the perfect texture.
- Dutch Process Cocoa Powder – Adds an extra depth of chocolate flavor!
- Salt – Enhances the flavor and cuts the sweetness a little.
- Baking Powder – Unlike traditional brownies, these cookies do have a leavening to ensure the perfect structure and texture!
- Large Eggs – Eggs add richness and moisture to the cookies, as well as acting as a binder!
- Granulated Sugar – Perfectly sweetens these cookies.
- Brown Sugar – We added just a little bit of brown sugar to ensure the perfectly chewy cookie.
- Vanilla Extract – A splash of vanilla rounds off the flavor in these brownies and really makes them taste SO GOOD!
For The Topping:
- Heavy Cream – The essential ingredient for ganache! Be sure to use heavy cream, otherwise, it will not set up.
- Bittersweet Chocolate – Some more chocolate because double chocolate is ALWAYS better! If you don’t have bittersweet, feel free to use semi-sweet.
- Rainbow Chip Sprinkles – These not only add the look of a cosmic brownie, but also adds a pleasant crunch to every bite!
How To Make These Cosmic Brownie Cookies
Step 1: Make the batter
Combine chocolate and butter in a microwave safe bowl. Heat in 15 second increments, stirring well after each, until melted and smooth. Set aside.
In a small bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
Whisk eggs, sugars, and vanilla until foamy and light, about 2-3 minutes.
Stir in melted chocolate.
Fold in flour mixture.
Use a 1½ Tablespoon cookie scoop to portion onto prepared pans. Bake for 10-12 minutes.
Step 3: Make ganache
Combine chocolate and cream in a microwave safe bowl. Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
Cover with plastic wrap. Refrigerate until thickened, about 20-30 minutes.
Spread 1 Tablespoon ganache onto cooled cookies. Top with rainbow chocolate chunks.
FAQ’s and Troubleshooting
Why are there lumps of cocoa powder/flour in my batter and/or cookies?
This is either because the cookie dough was improperly mixed or the dry ingredients were lumpy. If you notice that your flour or cocoa powder has lumps, then it may be best to sift your dry ingredients rather than whisking them together, as whisking may not get all of the lumps out.
How can I tell when the cookies are baked?
Once the cookies are baked, they will have shiny tops and a crackled top. This usually takes about 10-12 minutes.
Why is my ganache not setting up?
Ganache is very particular! If too much cream was added, it might not set. If a milk besides heavy cream was used, the ganache definitely wasn’t set. And lastly, if candy melts or a lesser quality of chocolate was used, the ganache might not set up. Be sure to follow the recipe below exactly to ensure your ganache sets up properly!
Why is my ganache grainy/separated?
If your ganache is grainy or separates, this is due to the mixture getting too hot.
How To Store
Once these cookies are made, there are a few ways you can store them! These cookies can be kept on the counter in an airtight container for about 1-2 days, but we highly recommend refrigerating them since there is ganache on top. The cookies can be kept for up to a week in the fridge, if kept in a zip-top or airtight container.
Another way to store these cookies is in the freezer! If you have leftovers, place them on a lined sheet pan and place in the freezer until solid. Once frozen, transfer into a freezer-safe zip-top bag and keep frozen for 2-3 months!
Looking for more recipes like this? Here are a few you may like:
- Make sure that you have dutch process cocoa powder and not natural process!
- Once the batter is made, work quickly! If the batter sits too long, you won’t get the shiny crust on your cookies.
- To ensure each cookie is the same size, use a cookie scoop.
- The less you bake the cookies, the more fudge-y they will be.
- The cookies need to be completely cooled before frosting them!
- When making the ganache, be very careful to not overheat it.
- If the ganache is too cold, it will not spread well onto the cookies. If you think it’s too cold/thick to spread, you can set it out at room temperature for 10-30 minutes (depending on how cold it is and how warm your kitchen is) to allow it to warm up enough to spread.
When you make this Cosmic Brownie Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Cosmic Brownie Cookies
- 1 cup bittersweet chocolate
- 7 Tablespoons unsalted butter
- 1 cup all purpose flour
- ¼ cup Dutch process cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs, room temperature
- ⅝ cup granulated sugar
- 7 Tablespoons brown sugar, firmly packed
- 1 teaspoon vanilla extract
- ¾ cup bittersweet chocolate
- ¾ cup heavy cream
- rainbow chocolate chunks
- Heat oven to 350 °F.
- Line 2 sheet pans with parchment paper. Set aside.
- Combine chocolate and butter in a microwave safe bowl.
- Heat in 15 second increments, stirring well after each, until melted and smooth. Set aside.
- In a small bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- Whisk eggs, sugars, and vanilla until foamy and light, about 2-3 minutes.
- Stir in melted chocolate.
- Fold in flour mixture.
- Use a 1½ Tablespoon cookie scoop to portion onto prepared pans.
- Bake for 10-12 minutes.
- Combine chocolate and cream in a microwave safe bowl.
- Microwave in 15 second increments, stirring after each, until chocolate is melted and smooth.
- Cover with plastic wrap.
- Refrigerate until thickened, about 20-30 minutes.
- Spread 1 Tablespoon ganache onto cooled cookies.
- Top with rainbow chocolate chunks.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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