Fudgy Cosmic Brownie Cookies
Decadent chocolate cookies that blend classic brownie nostalgia with portable convenience, enriched with colorful candy-coated chocolate chips.
Servings: 12 cookies
Calories: 175kcal
Ingredients
For the Cookies
- 1/2 cup unsalted butter, melted Use 1 stick of butter
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips Optional for extra fudginess
For the Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Pinch of salt
Topping
- Rainbow candy-coated chocolate chips Like mini M&Ms or rainbow sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together melted butter and both sugars until well combined.
- Add the egg and vanilla extract, mixing until smooth and creamy.
- Stir in the cocoa powder, gradually incorporating the flour, baking soda, and salt until fully blended.
- Fold in the chocolate chips to create a thick and glossy cookie dough.
- Using a cookie scoop (about 2 tablespoons each), drop balls of dough onto the prepared baking sheet, spaced apart.
- Gently flatten the tops with your fingers or the bottom of a glass.
Baking
- Bake for 9–11 minutes, until the edges are firm but the centers are soft and slightly underbaked.
- Allow the cookies to cool completely before topping them with the ganache.
Preparing the Ganache
- Heat the heavy cream until hot but not boiling.
- Pour the hot cream over the chocolate chips in a bowl. Let sit for 1-2 minutes, then stir until smooth.
- Let the ganache thicken slightly for 5-10 minutes before spooning it onto the cooled cookies.
- Sprinkle the rainbow candies or mini M&Ms on top immediately; allow to set.
Notes
To ensure cookies remain fudgy, do not overbake them. Options for healthier substitutions include using sugar substitutes and dairy-free ingredients.