Homemade Fudgy Cosmic Brownie Cookies
Inspired by Little Debbie’s Cosmic Brownies, these Cosmic Brownie Cookies are topped with the famous rainbow chips you know and love. With a fudgy texture and topped with chocolate glaze, you’ll love these nostalgic cookies!
I’ve got a special treat for you today that’s inspired by a nostalgic childhood favorite – Little Debbie’s Cosmic Brownies. If you have fond memories of tearing open that familiar packaging and savoring those fudgy, chocolatey brownies studded with rainbow sprinkles, you’re in for a delightful trip down memory lane.
We all know that classic comfort food can be a heartwarming reminder of simpler times, and that’s precisely what we’re capturing in our Homemade Fudgy Cosmic Brownie Cookies recipe. These cookies are a nod to those iconic brownies, and they come with an extra dose of homemade goodness and love.
So, dust off your apron and join me as we recreate the magic of Little Debbie’s Cosmic Brownies in cookie form. Get ready to whip up these delectable treats that will transport you right back to the sweet days of childhood snacking!
What you’ll love about this recipe:
Ingredients for Cosmic Brownie Cookies
Where to buy the sprinkles?
Rainbow Candy Coated Chips
Check your grocery store baking aisle to see if they carry the iconic rainbow chip sprinkles. If not, you can buy them in bulk from Amazon.
I like to buy these in bulk to use as an ice cream topping or sprinkles on other cookies. They also make great decorations as “Christmas lights” on Christmas cookies!
Use a Cookie Scoop
Cookie Scoop
You can hand roll the cookie balls, but if you make cookies often I highly recommend getting a cookie scoop. It will save you a lot of time and ensure you get uniform cookies every time.
A Christmas Recipe for Your Cosmic Brownie Sprinkles
USE YOUR RAINBOW CANDY COATED CHIPS!
Cosmic Brownie Christmas Trees
Save this recipe for your Christmas baking. Also inspired by Little Debbie’s Cosmic Brownies, these adorable Christmas Trees are perfect to take to a party or serve to guests.
How to Make Homemade Cosmic Brownie Cookies
Mix the Dough
Add flour, dark cocoa powder, cornstarch, baking soda, and salt to a medium bowl and whisk together.
Use a large stand mixer to combine melted butter, sugar, brown sugar, and vanilla. Mix until well combined.
Next, add the eggs and mix on low until well combined.
Add the dry mixture into the wet mixture into the stand mixer bowl. Mix well.
Using a cookie scoop, spoon out even amounts of cookie dough. Form each one into a ball. Place on a baking sheet lined with parchment paper leaving 2 inches between each ball.
Refrigerate the cookies on the cookie sheets for 30 minutes before baking. This will help the cookies keep their round shape.
Preheat the oven to 350 degrees Fahrenheit while the dough-balls are chilling.
Scoop and Place on Baking Sheet
After the dough-balls have chilled, bake them for 9-10 minutes in the preheated oven. When done, the cookies will be set around the edges but soft in the middle.
Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to wire cooking racks.
Make the Ganache
Combine the semi-sweet chocolate chips and heavy cream in a microwave safe bowl.
Heat in the microwave on high for 30 seconds, then remove and stir. Continue heating in 30 second increments and stirring until the chocolate is completely melted and the mixture is smooth.
Decorate
Spoon the chocolate ganache topping onto the center of each cookie. Use the back of the spoon to spread the chocolate ganache to the edges of each cookie.
Add Rainbow Candy Coated Chips to the top of each cookie while the ganache is still wet.
Serve warm, at room temperature, or refrigerated.
Tips & Tricks
- If you don’t have the Rainbow Candy Coated Chips, you can use any other sprinkles, M&Ms, or even mini marshmallows.
- Don’t overbake your cookies! They’re ready to come out of the oven when the edges are set but the middle is still soft.
- Use a cookie scoop for cookies to get cookies of uniform size. This saves you some time and also ensures even baking.
- Cool partially before adding the ganache. They only need to be slightly warm for the frosting to easily melt into the cookie.
- Add the rainbow sprinkles before the frosting sets to make sure they stick to the cookies.
How to Store Cosmic Brownie Cookies
Keep in an airtight container at room temperature up to 3 days or refrigerate for up to 7 days.
We’ve come to the end of our Homemade Fudgy Cosmic Brownie Cookies adventure, and I hope you’re as excited as I am to whip up a batch of these nostalgic treats.
As you dive into your own baking journey and recreate the magic of these cookies, remember that it’s not just about the end result. It’s about the laughter in the kitchen, the anticipation of biting into a fresh, warm cookie, and the shared joy of baking together and reliving sweet memories.
I can’t wait for you to experience the sheer delight of these Homemade Fudgy Cosmic Brownie Cookies. May they bring you all the comfort, happiness, and cosmic deliciousness you crave.
Happy baking, and enjoy every heavenly bite!
Homemade Fudgy Cosmic Brownie Cookies
Ingredients
Cookie Dough
- 1 2/3 cups all-purpose flour
- 1 cup unsweetened dark cocoa powder
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter melted
- 1 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 2 large eggs
Chocolate Ganache
- 8 oz semi-sweet chocolate chips
- 3/4 cup heavy cream
- Rainbow Candy Coated Chips (Cosmic Brownie Sprinkles)
Instructions
Make the Cookies
- Add flour, dark cocoa powder, cornstarch, baking soda, and salt to a medium bowl and whisk together.
- Use a large stand mixer to combine melted butter, sugar, brown sugar, and vanilla. Mix until well combined.
- Next, add the eggs and mix on low until well combined.
- Add the dry mixture into the wet mixture into the stand mixer bowl. Mix well.
- Using a cookie scoop, spoon out even amounts of cookie dough. Form each one into a ball. Place on a baking sheet lined with parchment paper leaving 2 inches between each ball.
- Refrigerate the cookies on the cookie sheets for 30 minutes before baking. This will help the cookies keep their round shape.
- Preheat the oven to 350 degrees Fahrenheit while the dough-balls are chilling.
- After the dough-balls have chilled, bake them for 9-10 minutes in the preheated oven. When done, the cookies will be set around the edges but soft in the middle.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to wire cooking racks if desired. (You can leave them on the baking sheet, it will just take a little longer for them to cool.)
Make the Ganache
- Combine the semi-sweet chocolate chips and heavy cream in a microwave safe bowl.
- Heat in the microwave on high for 30 seconds, then remove and stir. Continue heating in 30 second increments and stirring until the chocolate is completely melted and the mixture is smooth.
Decorate
- Spoon the chocolate ganache topping onto the center of each cookie. Use the back of the spoon to spread the chocolate ganache to the edges of each cookie.
- Add Rainbow Candy Coated Chips to the top of each cookie while the ganache is still wet.
- Serve warm, at room temperature, or refrigerated.
Notes
Tips & Tricks
- If you don’t have the Rainbow Candy Coated Chips, you can use any other sprinkles, M&Ms, or even mini marshmallows.
- Don’t overbake your cookies! They’re ready to come out of the oven when the edges are set but the middle is still soft.
- Use a cookie scoop for cookies to get cookies of uniform size. This saves you some time and also ensures even baking.
- Cool partially before adding the ganache. They only need to be slightly warm for the frosting to easily melt into the cookie.
- Add the rainbow sprinkles before the frosting sets to make sure they stick to the cookies.
Nutrition
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