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This chewy and super chocolatey cosmic brownie cookies are a piece of nostalgia in every bite! A no-chill simple fudgy cookie base topped with a chocolate ganache and mini rainbow chips–this will take you back to elementary school lunches! These cookies are a quick prep treat for when you really want something with lots and lots of chocolate!
I grew up in the era of Little Debbie and cosmic brownies were one of my favorites. These cosmic brownie cookies are a delicious treat inspired by the original and they are so chewy and chocolatey with all the rainbow chips on top!
Try these other favorite cookie recipes: Brownie Crinkle Cookies, Peppermint Mocha Cookies, Nutella Thumbprint Cookies, Lucky Charm Cookies or these Brownie Mix Cookies.
Why We Love These Cosmic Brownie Cookies
I saw a recipe recently cosmic brownies and it inspired me to make a cookie form. I have been VERY into chocolate based cookie recipes lately so this fit right in!
These cosmic brownie cookies:
- are a perfect nostalgic treat
- have the perfect softy chewy and fudgy bite
- are a chocolate lover’s DREAM
- can be easily frozen for later
- topped with a simple chocolate ganache that makes these cookies WOW
I hope you are taken right back to elementary school lunches with every bite!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- For best results, use dutch processed cocoa powder versus regular cocoa powder. The acidity in each is different so the texture and color of the cookies will be different if you use regular cocoa powder. The dutch processed cocoa powder with the recipe’s amount of baking soda and powder brings about a chewy, fudgy, dense cookie. If all you have is regular cocoa powder you can still make these cookies, but just note they won’t look quite the same.
- Espresso powder is an optional ingredient but it is a game changer in any chocolate baked good to increase the intensity of the chocolate flavor so I strongly suggest that you don’t omit it if possible!
- I personally prefer salted butter versus unsalted butter in this recipe. If you are afraid that may be too salty for you, you can use unsalted butter instead–both are still tasty!
Ways To Vary This Recipe
- add frosting instead of ganache! You can top these with a chocolate buttercream or a cream cheese buttercream if desired instead–it won’t be quite the same as the cosmic brownie, but that’s ok too!
- top with rainbow sprinkles instead
- sprinkle a bit of flakey sea salt over top
- If you can’t find the mini coated chocolate chips easily, use mini M&Ms instead
Step-By-Step Instructions
Step 1: Add the flour, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.
Step 2: In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract.
Step 3: Beat in the eggs and extract until fully incorporated.
Step 4: Add the 1/3 of the cocoa flour mixture at a time and beat on low speed.
Step 5: Make sure not to over mix at this time–just beat until no more flour streaks. No need to chill the cookie dough!
Step 6: Use a medium cookie scoop to scoop cookie dough and roll into balls. Place cookie dough onto parchment paper lined cookie sheet 2 inches apart.
Step 7: Bake for about 7-10 minutes , or until edges are set and the tops are nice and puffy–you don’t want to over bake these cookies. (8 minutes is my magic number) Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling.
Step 8: Chop the dark chocolate and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. I heated for about 40 seconds. Pour the cream over the chocolate and allow it to sit for a few minutes.
Step 9: Stir it until the chocolate is melted and its smooth. If your chocolate won’t completely melt, pop it in the microwave for another 5-10 seconds and then stir.
Step 10: Spoon the ganache onto each of the cooled cookies. I used roughly a teaspoon for each and had enough for all of the cookies. Sprinkle the mini chips over top. Allow the cookies to set for about 1 hour–ha, yea right?!
Recipe Tips
Room temperature butter is not as soft as some people think it is. It will still hold it’s shape well and make just a small imprint when pressed. It will be about 65°F-67°F–I leave mine out for about an hour or so. Making sure the butter isn’t overly warm is imperative to the right texture in these cookies.
To keep a fudgy cookie center, you want to almost make sure you don’t over bake them. If you are not sure, it is safer to pull them out of the oven just before you think they are ready versus waiting. They continue to cook a bit after coming out of the oven.
Storage
Once the ganache fully sets, store these cookies in an airtight container in a single layer or with parchment or wax paper separating layers. Store at room temperature for about 3-4 days.
To freeze, allow them to cool and set completely. Place in freezer safe container, again with something in between each layer. Freeze for up to 3 months.
Other Cookie Recipes
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Peppermint Mocha Cookies
Ingredients
- 2 cups plus 2 Tbsp flour (270 g)**see notes doubling recipe!
- ½ cup plus 2 Tbsp dutch processed cocoa powder (67g)
- ½ tsp espresso powder, optional
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt, (you can use ¼ tsp salt if using salted butter and worried they may be too salty for your liking)
- 1 cup salted butter (227g), room temperature*
- 1 cup white sugar (200g)
- ½ cup light brown sugar (110g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Dark Chocolate Espresso Ganache
- 4 oz dark or semi-sweet chocolate , high quality baking chocolate works best, but chocolate chips can work
- ⅓ cup heavy whipping cream
- rainbow candy coated mini chips, for topping
Instructions
- Preheat the oven to 350°F.
- Prepare the cookies: Add the flour, espresso powder, cocoa powder, salt, baking soda and baking powder to a medium bowl and whisk to combine.
- In a separate bowl, or in the bowl of a stand mixer, beat the butter, brown sugar and regular sugar until light and fluffy (this should take about 3-4 minutes). Add the eggs and vanilla extract and beat until incorporated.
- Add the 1/3 of the flour mixture at a time beat on low until mixed in. Make sure not to over mix at this time.
- Use a medium cookie scoop to scoop cookie dough and roll into balls. Place cookie dough onto parchment paper lined cookie sheet 2 inches apart. Bake for about 7-10 minutes , or until edges are set and the tops are nice and puffy.(8 minutes is my magic number)
- Remove the cookies from the oven and use a biscuit cutter or cookie cutter to scoot the cookies into nice even circles–totally optional but makes them so pretty! Cool for several minutes before transferring to a wire rack to finish cooling.
- Make the ganache: Chop the dark chocolate and place in a small bowl. Warm the heavy cream up in the microwave in 20 second increments until hot, but not boiling. I heated for about 40 seconds.
- Pour the cream over the chocolate and allow it to sit for a few minutes and then stir it until the chocolate is melted and its smooth. If your chocolate won't completely melt, pop it in the microwave for another 5-10 seconds and then stir.
- Spoon the ganache onto each of the cooled cookies. I used roughly 1 teaspoon for each and had enough for all of the cookies. Sprinkle the rainbow chips over top of each cookie.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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