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If you’re ready to embark on a deliciously indulgent baking journey, then this Cosmic Brownie Cookies Recipe will be your new go-to treat. These cookies combine the rich, fudgy decadence of a brownie with the classic chewy cookie texture, all topped with a galaxy of colorful candy-coated chips that bring a playful crunch and burst of sweetness. Perfect for impressing guests or satisfying your own sweet tooth, this recipe transforms simple pantry staples into heavenly bites of chocolaty bliss.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a key role in creating the perfect balance of chewy, rich, and colorful magic in your Cosmic Brownie Cookies Recipe. The mix of cocoa and espresso powder deepens the chocolate notes, while the butter and sugars set the ideal texture. And those rainbow candy-coated chips? Pure joyful sparkle.
- Flour (2 cups plus 2 Tbsp): The backbone for cookie structure, providing just the right chewiness.
- Dutch processed cocoa powder (½ cup plus 2 Tbsp): Delivers rich, smooth chocolate flavor and a beautiful deep color.
- Espresso powder (½ tsp, optional): Enhances the chocolate’s depth without making it taste like coffee.
- Baking soda (½ tsp): Helps your cookies rise perfectly and creates that slightly crisp edge.
- Baking powder (½ tsp): For a little extra lift and softness inside.
- Sea salt (½ tsp): Balances the sweetness and makes the chocolate flavor pop; reduce if using salted butter.
- Salted butter (1 cup, room temperature): Essential for creamy richness and tender crumb.
- White sugar (1 cup): For sweetness and that classic cookie shine.
- Light brown sugar (½ cup): Adds moisture and a hint of caramel flavor.
- Large eggs (2): Bind everything together, creating structure and softness.
- Vanilla extract (1 ½ tsp): Rounds out the flavors with warmth and depth.
- Dark or semi-sweet chocolate (4 oz): The star of the ganache topping, melting into silky perfection.
- Heavy whipping cream (⅓ cup): Turns the chocolate into a luscious ganache coating.
- Mini rainbow candy coated chips: Provide vibrant color, crunch, and an irresistible fun factor.
How to Make Cosmic Brownie Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F—this is the perfect temperature to ensure your cookies bake evenly with a soft, fudgy center and slightly crisp edges. Having everything ready before you begin mixing smooths the process tremendously.
Step 2: Combine Dry Ingredients
Whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder in a medium bowl. This mix ensures the leavening agents and flavor boosters disperse evenly, creating that signature chewy texture and deep chocolate flavor in the finished cookies.
Step 3: Cream Butter and Sugars
In your stand mixer or a large bowl, beat the room-temperature butter with both white and brown sugars until fluffy and light—about 3 to 4 minutes. This step is crucial as it incorporates air that translates to a tender bite and even sweetness throughout every cookie.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. This adds moisture and flavor complexity, binding your dough together and enhancing the overall richness of the cookies.
Step 5: Incorporate Dry Ingredients
Mix in the flour mixture in thirds, gently beating each addition until just combined—no overmixing here! Keeping mixing minimal after adding flour prevents your cookies from becoming tough.
Step 6: Shape and Bake
Using a 1 ½ tablespoon cookie scoop, roll dough into balls and place them on a parchment-lined baking sheet with about 2 inches space between them. Bake for 7 to 10 minutes until the edges are set and the tops puff up nicely; 8 minutes tends to be the magic number for that perfect soft center.
Step 7: Shape the Cookies
While still warm, gently press each cookie into a perfect circle using a biscuit or cookie cutter. This step is optional but instantly turns your cookies into picture-perfect treats that you’ll be proud to share and show off.
Step 8: Prepare the Ganache
Chop the dark or semi-sweet chocolate finely and place it in a small bowl. Heat the heavy cream in short bursts in the microwave until hot but not boiling—about 40 seconds. Pour the cream over the chocolate and let it sit for a few minutes before stirring until smooth and glossy.
Step 9: Finish with Ganache and Toppings
Once your cookies have cooled, spoon about ¾ teaspoon of ganache over each one and immediately sprinkle the mini rainbow candy coated chips on top. Let them set for about an hour, or if you’re impatient like me, dig in right away to experience the melty, colorful chocolate party.
How to Serve Cosmic Brownie Cookies Recipe
Garnishes
Enhance these cookies with a sprinkle of flaky sea salt right after ganache application to balance the sweetness, or add a few edible glitter flakes to amp up their “cosmic” vibe. Fresh mint leaves on the side add a refreshing contrast when serving.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or a rich cup of coffee for a classic combo. They also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream to create an elevated dessert experience.
Creative Ways to Present
Consider arranging your Cosmic Brownie Cookies Recipe on a bright platter sprinkled with extra candy chips or cocoa powder for a festive look. Gift them in a decorative tin or wrap individually in colorful cellophane tied with ribbon for a homemade gift that feels truly special.
Make Ahead and Storage
Storing Leftovers
Keep your Cosmic Brownie Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Layer with parchment paper to prevent sticking and preserve that soft, fudgy texture everyone loves.
Freezing
If you want to enjoy these delightful treats later, freeze the unganached cookie dough balls on a baking sheet first, then transfer to a freezer-safe bag for up to 3 months. Alternatively, freeze fully baked and cooled cookies wrapped tightly—just add ganache after thawing for the freshest finish.
Reheating
Warm baked cookies in a microwave for 10 to 15 seconds for that just-baked softness. Avoid overheating to keep the ganache glossy and the cookie chewy. If frozen, let thaw at room temperature before reheating gently.
FAQs
Can I skip the espresso powder?
Yes, the espresso powder is optional but highly recommended. It doesn’t make the cookies taste like coffee but rather intensifies the chocolate flavor, making everything richer and more complex.
What type of chocolate is best for the ganache?
High-quality dark or semi-sweet baking chocolate works best for a smooth, rich ganache. Chocolate chips can work in a pinch, but quality chocolate will give you that luscious silky texture you’re aiming for.
Can I use salted butter for this recipe?
Yes, you can use salted butter, but in that case, reduce the added sea salt to ¼ teaspoon or omit it altogether to avoid overly salty cookies.
How do I know when the cookies are done baking?
Look for edges that are set and slightly crisp while the centers remain soft and puffy. Around 8 minutes in a 350°F oven usually hits the sweet spot for that fudgy texture.
Can I make these cookies gluten-free?
With some experimentation, yes—try substituting the all-purpose flour with an equal amount of a gluten-free baking blend, but results may vary slightly in texture. Make sure your cocoa powder and other ingredients are also certified gluten-free.
Final Thoughts
There’s something truly special about the Cosmic Brownie Cookies Recipe that feels both nostalgic and new, a perfect excuse to bring your kitchen alive with color and chocolate. I promise these cookies will become a favorite for your family and friends, so grab your mixing bowls and enjoy the magic you can create with these simple, joyful ingredients.
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Print
Cosmic Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cosmic Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, topped with a silky chocolate ganache and colorful candy-coated chips for a fun, festive treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups plus 2 Tbsp flour (270 g)
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67 g)
- ½ tsp espresso powder (optional but strongly suggested)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (or ¼ tsp salt if using salted butter)
Wet Ingredients
- 1 cup salted butter (227 g, room temperature 65-67°F)
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
Ganache and Topping
- 4 oz dark or semi-sweet chocolate (high quality baking chocolate or chips)
- ⅓ cup heavy whipping cream
- Mini rainbow candy coated chips for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking the cookies perfectly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, espresso powder, cocoa powder, sea salt, baking soda, and baking powder until fully combined.
- Cream Butter and Sugars: In a separate bowl or a stand mixer, beat the room temperature butter with both white and brown sugars until the mixture becomes light and fluffy, approximately 3-4 minutes. Then add eggs and vanilla extract, beating until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients in thirds, beating gently after each addition. Be careful not to overmix to maintain a tender cookie texture.
- Shape Cookies: Use a 1 ½ tablespoon cookie scoop to portion dough and roll into balls. Place them about 2 inches apart on a parchment-lined baking sheet to allow for spreading.
- Bake Cookies: Bake for 7-10 minutes until the edges are set and tops appear puffy; 8 minutes is ideal for the perfect soft but set brownie cookie.
- Optional Shaping: Remove cookies from oven and optionally use a biscuit or cookie cutter to gently reshape cookies into even circles for a neat presentation. Allow them to cool on the sheet for several minutes before transferring to a wire rack.
- Prepare Ganache: Chop dark or semi-sweet chocolate finely and place in a small bowl. Warm heavy cream in the microwave in 20-second increments until hot but not boiling (about 40 seconds total).
- Combine Ganache: Pour the hot cream over the chopped chocolate and let it sit for a few minutes to soften. Stir gently until the chocolate melts completely and the ganache is smooth. If needed, microwave for an additional 5-10 seconds and stir again.
- Decorate Cookies: Spoon about ¾ teaspoon of ganache onto each cooled cookie, spreading gently. Immediately sprinkle the mini rainbow candy-coated chips over the ganache before it sets.
- Set and Serve: Allow the cookies to sit and set the ganache for about an hour, or enjoy them immediately for a soft, gooey treat.
Notes
- Room temperature butter and eggs are key for proper creaming and better texture.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Using high-quality baking chocolate for ganache results in a smoother, richer topping.
- If you prefer less salty cookies, reduce salt amount or use unsalted butter.
- The optional cookie cutter shaping after baking adds a beautiful uniform look but is not necessary.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
