Cosmic Brownie Cookies
Cosmic brownie cookies are the ultimate throwback to a favorite childhood treat, Little Debbie’s cosmic brownies. Chewy and fudgy brownie cookies are iced with smooth chocolate ganache icing and decorate with rainbow candy. Chocolate lovers will fall in love with this delicious cookie recipe.
Ingredients for Cosmic Brownie Cookies
Chocolate Brownie Cookies
- All-purpose flour
- Dark cocoa powder – Dark cocoa powder works best for this recipe for the richest chocolate flavor and color. You can use regular cocoa powder as a substitute.
- Cornstarch – Creates a soft and tender cookie texture.
- Baking soda + baking powder – Creates the perfect chewy brownie texture.
- Salt
- Unsalted butter – Melted.
- Granulated sugar + light brown sugar – This combination of sugars helps to create the fudgy cookie texture.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract.
Chocolate Ganache Icing
- Semi-sweet chocolate chips + heavy cream
Additional Ingredients
- Rainbow chip candies – Candy coated chocolate chips. Check your local grocery store or find them on Amazon. If you cannot find rainbow chips, you can use rainbow sprinkles or mini M&M candies as great substitutes.
How to Make Cosmic Brownie Cookies
- Make the cookie dough: Whisk together the all-purpose flour, dark cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside. In a separate bowl, mix the melted butter, granulated sugar, and light brown sugar. Add in the eggs and vanilla extract. Add the dry ingredients and mix until a cookie dough forms.
- Chill the cookie dough: Use a large cookie scoop (3 tablespoons) to portion the cookie dough. Roll the cookie dough into balls and place on a baking sheet pan. Chill the cookie dough for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared baking pans allowing room for spreading. Bake the cookies for about 11 minutes until they are set on the edges and puffed up in the middle. Cool the cookies on the pan and then transfer to a wire rack.
- Make the chocolate ganache icing: Combine the semisweet chocolate chips and heavy cream in a heat-safe bowl. Heat the chocolate mixture in the microwave for 1 minute. Allow the mixture to sit for 1 minute and then stir until the ganache is smooth and shiny.
- Frost and decorate: Spoon the ganache onto the cooled cookies and spread with an offset spatula. Decorate the cookies with rainbow chip candies.
Recipe Tips
- Do not skip out on chilling the cookie dough. Chilling the dough helps to control the spreading of the chocolate cookies and creates the perfect texture.
- Check out my baking tips post on 10 Tips for Baking Perfect Cookies to learn simple tips and tricks to make the most out of this recipe!
- Use a large cookie scoop to portion out the cookie dough to create round, even, and uniform cookies.
- Immediately when the cookies come out of the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies so they are perfectly round.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container at room temperature for 1 to 2 days.
- If you want to make the cookie dough ahead of time, scoop and roll the cookie dough and store it in a resealable storage bag in the refrigerator for up to 1 week.
Can I use regular cocoa powder instead of dark cocoa powder?
- Yes, you can. The cookies may have a lighter chocolate flavor and color than the ones pictured. If you can find dark cocoa powder, I definitely recommend using that for this recipe.
Where can I find the rainbow chip candies?
- I found the rainbow chip candies on Amazon! You can check your local grocery store or baking supply store. If you can’t find any rainbow chips, mini M&Ms and rainbow sprinkles are great substitutes.
Other Recipes You Will Love
- Cosmic brownies
- Brownie cookies
- Double chocolate chip cookies
- Cocoa brownies
- Fudgy chocolate brownies
click the stars to rate!
Cosmic Brownie Cookies
Yield: 21 cookies
Cosmic brownie cookies are the ultimate throwback to a favorite childhood treat, Little Debbie's cosmic brownies. Chewy and fudgy brownie cookies are iced with smooth chocolate ganache icing and decorate with rainbow candy. Chocolate lovers will fall in love with this delicious cookie recipe.
Equipment
Ingredients
Chocolate Brownie Cookies
- 1 cup (227 g) unsalted butter melted
- 1 ½ cups (300 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 2 cups (250 g) all-purpose flour
- ⅔ cup (60 g) dark cocoa powder
- 1 tbsp (8 g) cornstarch
- 1 tsp (1 tsp) baking soda
- ½ tsp (0.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
Chocolate Ganache Frosting
- 1 ⅓ cup (180 g) semisweet chocolate chips
- ⅓ cup (80 ml) heavy cream
Additional Ingredients
- ⅔ cup (160 g) rainbow chip candies
Instructions
Chocolate Brownie Cookies
- In a mixing bowl, whisk together the all-purpose flour, dark cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, mix together the melted unsalted butter, granulated sugar, and light brown sugar until well combined. Add in the eggs and vanilla extract and mix until smooth.
- Add in the flour mixture and mix on low speed until the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are well combined.
- Use a large cookie scoop (3 tablespoons) to portion out the cookie dough. Roll the cookie dough into smooth balls and place on a parchment-lined baking tray. Chill the cookie dough balls for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 11 minutes until the edges are set and the centers are puffed up. Cool the cookies on the pan for 2 minutes and then transfer the cookies to a wire rack to cool completely.
Chocolate Ganache Frosting
- Pour the semisweet chocolate chips and heavy cream into a heat-safe bowl. Heat the chocolate and cream mixture in the microwave for 1 minutes. Allow the mixture to sit for 1 minute. Stir until the chocolate is melted and the ganache is smooth and shiny.
Assembling the Cookies
- Spoon the chocolate ganache over the cooled chocolate cookies and spread with an offset spatula. Sprinkle the cookies with rainbow chip candies.
Notes
- Store the cookies in an airtight container at room temperature for 1 to 2 days.
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Can you make these cookies a week ahead and freeze them? Do they still taste good unthawed?
Hi Nancy! These cookies can be frozen. I would wait to frost and decorate them with the chocolate ganache and rainbow chips until after you have thawed the cookies for the best results.
Can I freeze these?
Hi Amanda! You can freeze the cookies, but I would recommend waiting to add the ganache and the candies until you are ready to serve. I would be concerned about the colors bleeding during the thawing process.
Delicious!! Easy recipe and yummy chocolate flavor! They were a hit with the family.
Hi Kristen! Thank you so much for trying the recipe. Thrilled to hear that you enjoyed it!