Rich, fudgy, and topped with colorful candy-coated chips, these Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!
Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! 😉🚀 Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!
COSMIC BROWNIE COOKIES
The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.
The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.
Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!
✨ Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.
Ingredients
- 1 cup salted butter, slightly softened
- 2 cups packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 Tablespoon vanilla extract
- 2 3/4 cups (390 g) all-purpose flour
- 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder
Ganache Topping
- 2/3 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- Rainbow candy-coated chocolate chips
Baking Instructions
Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.
For the Cookies:
In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.
Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.
Optional:
The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.
Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.
For the Ganache:
Place the chocolate chips in a medium glass bowl. Set aside.
Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.
To Assemble:
Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!
Servings
Yields 36 cookies.
Storing and Reheating
Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.
🚀 Holly’s Tips for the Perfect Cosmic Brownie Cookies:
- To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
- For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
- Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
- For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.
Serving Suggestions
This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.
Similar Recipes
Craving a similar treat? You can’t go wrong with my classic Brookies recipe.
Want something extra chocolatey? My Fudge Brownies are another five-star classic.
In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.
Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite.
Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.
Cosmic Brownie Cookies
Ingredients
Ingredients
- 1 cup salted butter slightly softened
- 2 cups light brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 2 ¾ cups (390 g) all-purpose flour
- 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder
Ganache Topping
- 2/3 cup heavy whipping cream
- 2 cups semi-sweet chocolate chips
- 1 handful of rainbow candy-coated chocolate chips
Instructions
Baking Instructions
- Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.
For The Cookies:
- In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
- Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
- Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
- Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
- Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
- Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.
*Optional:
- The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.
For The Ganache:
- Place the chocolate chips in a medium glass bowl. Set aside.
- Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.
To Assemble:
- Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
- Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!