Remember that feeling of pure joy when you opened your lunchbox and saw a Cosmic Brownie? That dense, fudgy square with its signature chocolate frosting and those colorful, crunchy candy bits was the gold standard of childhood treats.
For years, I’ve chased that nostalgic flavor. I tried making the brownies from scratch, but something was always missing. Then, it hit me. What if I took all the best parts of that classic snack and turned it into a soft, chewy, utterly irresistible cookie?
After a few (okay, many) messy but delicious experiments in my kitchen, this recipe was born. These cookies have that deep, fudgy chocolate flavor, a silky smooth ganache, and the essential rainbow chip crunch. They are everything you loved about the original, but better.
What You’ll Need
Getting the right ingredients is key to nailing that classic fudgy texture and deep chocolate flavor. Here’s your shopping list.
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
For the Ganache & Topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup rainbow candy-coated chocolate bits (or similar rainbow sprinkles)
Tools Required
You don’t need a professional kitchen, just a few standard tools to bring these cookies to life.
- Stand mixer or hand mixer with a large bowl
- Separate medium bowl for dry ingredients
- Whisk
- Spatula
- Baking sheets
- Parchment paper
- Small saucepan (for the ganache)
- Cookie scoop (2-tablespoon size recommended)
How to Make Cosmic Brownie Cookies
Follow these steps closely, and you’ll have perfect fudgy cookies in no time. The most important part is not to overbake them!
Step 1: In a medium bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Set this aside for later.
Step 2: In the bowl of your stand mixer (or a large bowl with a hand mixer), beat the softened butter and granulated sugar on medium speed until light and fluffy. This usually takes about 2-3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract.
Step 4: With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix the dough.
Step 5: Gently fold in the mini chocolate chips with a spatula. The dough will be very soft and sticky at this point.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This step is crucial and prevents the cookies from spreading too much.
Step 7: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8: Use a cookie scoop to portion out balls of dough (about 2 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
Step 9: Bake for 10-12 minutes. The centers should look slightly underdone when you pull them out. This is the secret to a fudgy texture. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Step 10: While the cookies are cooling, make the ganache. Place the semi-sweet chocolate chips in a heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes without stirring.
Step 11: After 5 minutes, whisk the mixture until it becomes a smooth, glossy ganache. Let it cool and thicken slightly for about 10-15 minutes.
Step 12: Once the cookies are completely cool, spread a thin layer of the thickened ganache over the top of each cookie. Immediately sprinkle with the rainbow candy-coated bits before the ganache sets.
Pro Tips
Here are a few little tricks I learned that make a big difference.
- Don’t Skip the Chill. I know, waiting is the hardest part. But chilling the dough solidifies the butter, which means your cookies will bake up thick and chewy instead of spreading into thin, crispy wafers.
- Dutch-Process Cocoa is Your Friend. You can use regular unsweetened cocoa, but Dutch-process cocoa has a smoother, less bitter flavor and gives the cookies that signature dark, almost-black brownie color.
- Press Sprinkles In. For that authentic look, gently press the rainbow bits into the ganache right after you spread it. If you wait too long, they’ll just bounce off.
- Underbake Slightly. The cookies will continue to cook on the hot baking sheet after you take them out of the oven. Pulling them when the centers are still a bit soft guarantees a perfect fudgy middle.
Substitutions and Variations
Want to mix things up? This recipe is pretty flexible. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Result |
|---|---|---|
| All-Purpose Flour | 1:1 Gluten-Free Flour Blend | A great gluten-free option. |
| Mini Chocolate Chips | Chopped nuts or toffee bits | Adds a different crunch and flavor. |
| Rainbow Candy Bits | Any festive sprinkles | Easily adapts for holidays. |
Make-Ahead and Storage Tips
Life gets busy, but that shouldn’t stop you from having fresh cookies. Proper storage is also key to making them last.
Make-Ahead
You can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 3 days. You can also scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and store for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.
Leftovers and Storage
Store the finished cookies in an airtight container at room temperature. They will stay fresh and soft for up to 4 days. If you stack them, place a sheet of parchment paper between the layers to keep the ganache from sticking.
Nutritional Info and Pairing Ideas
A quick look at what’s inside and how to enjoy these treats.
| Nutrition (Estimated per cookie) | Details |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~30g |
| Protein | ~3g |
| Fat | ~14g |
Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used.
- Pairing Suggestions: The ultimate companion is a tall, cold glass of milk. They are also fantastic with a cup of coffee or served warm with a scoop of vanilla ice cream.
- Efficiency Tips: While the dough is chilling, you can prepare your baking sheets, measure out your ganache ingredients, and clean up the mixing bowls. This breaks the process into manageable chunks.
Frequently Asked Questions
Q1. My cookies spread out too much and are thin. What did I do wrong?
Ans: This is almost always because the dough wasn’t chilled long enough. Chilling is the most important step for a thick, fudgy cookie. Another possibility is that your butter was too soft, almost melted, instead of just softened to room temperature.
Q2. Where can I find the rainbow candy-coated chocolate bits?
Ans: They can sometimes be tricky to find! Many larger grocery stores carry them in the baking aisle, often near the sprinkles. You can also easily find them online by searching for “rainbow chip crunch” or “candy coated chocolate chips.” If all else fails, colorful nonpareils or jimmies will work in a pinch.
Q3. Can I make these without a stand mixer?
Ans: Absolutely. A good hand mixer works perfectly well. If you don’t have either, you can technically make them by hand with a whisk and a spatula, but be prepared for a serious arm workout when creaming the butter and sugar!
Wrapping Up
There you have it—a little slice of your childhood, transformed into the perfect fudgy cookie. They are rich, chewy, and guaranteed to bring a smile to anyone’s face. Baking these is more than just making a dessert; it’s about recreating a feeling.
So go ahead, preheat that oven, and get ready for your kitchen to smell amazing. I hope you love making and eating these as much as I do. When you try them, please come back and leave a comment below. I’d love to hear how they turned out for you!
