Cosmic Brownie Cookies Recipe

Cosmic Brownie Cookie Recipe: If you read my blog, you are aware of my passion for modernizing traditional desserts. I wanted to share with you a homemade cookie version of cosmic brownies, one of my favorite childhood sweets!

These thick and delectable Cosmic Brownie Cookies are a delightful twist on the classic dessert. This dish is perfect for chocolate lovers like you 

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Cosmic Brownie Cookies Recipe

 

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Quick Cosmic Brownie Cookies | 365 Days of Baking and More

 

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INGREDIENTS

For the cookies:

 

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  • 1 cup salted butter, melted
  • 1 ¼ cup granulated sugar

 

  • ¾ cup light brown sugar
  • 2 tsp. vanilla extract

 

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  • 2 eggs, room temperature
  • 1 ⅔ cups all-purpose flour

 

  • 2 tsp. corn starch
  • 1 cup cocoa powder I prefer dark chocolate cocoa powder, but use whatever you prefer!

 

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  • 1 tsp. baking soda
  • ½ tsp. kosher salt

For the ganache frosting:

 

  • 8 oz semi-sweet chocolate I like to use baking chocolate bars but you can use chocolate chips as well!
  • ¾ cup heavy cream

 

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  • ½ tsp vanilla extract
  • 1 cup cosmic brownie sprinkles

 

 

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INSTRUCTIONS

 

For the cookies:

  • Melt the butter and stir in the vanilla extract, light brown sugar, granulated sugar, and stand mixer bowl. For one minute, mix on medium. Combine the two eggs and blend on low until well combined. Once everything is incorporated, add the flour, corn starch, baking soda, cocoa powder, and salt and mix on low.

 

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  • Using a medium-sized cookie dough scoop, about 2–2.5 tablespoons of dough per ball, scoop 20 evenly sized cookies and lay them on the prepared baking sheet. You may also use wax paper, but do not bake with it. Let the cookie dough cool in the refrigerator for thirty minutes. By doing this, the flavor will be enhanced, and spreading won’t occur. Set the oven’s temperature to 350.

 

  • After the dough has chilled, place the cookies on a parchment paper-lined sheet, spacing them about 2 inches apart. Bake for 9 to 10 minutes, or until the edges are barely firm. After three minutes, let the cookies cool on the baking sheet before moving them to a cookie rack to finish cooling.

 

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For the ganache:

 

  • Prepare the ganache while the cookies are cooling. If you’re not using chocolate chips, break the chocolate into pieces and transfer it to a heatproof bowl. In a small pot over medium heat, cook the cream until it begins to simmer. After adding the chocolate, leave it for five minutes. When the mixture is fully smooth, add the vanilla essence and whisk it in after five minutes.

 

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  • Allow it to cool for fifteen to thirty minutes, or until it is spreadable.
    After the cookies are fully cool, cover them with 2-3 tablespoons of ganache, leaving a ¼-inch border of cookies around the edges. Top with a few of the sprinkles. If you want the ganache to solidify all the way through, serve or chill.

 

 

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ALSO SEE

Smothered Pork Chops With Mushroom Gravy (Dairy-Free) Recipe

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RECIPE TIPS

 

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  • Refrigerate the cookie dough: Melted butter is used to make these cookies. They have an intense flavor, but they spread quickly due to the melting fat. To prevent the dough from spreading too much, refrigerate it for half an hour. Scooping the cookie dough and chilling it seems to be the simplest method for me to accomplish this. If not, you will struggle to scoop the cool dough.

 

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  • Cocoa powder: I find that using dark chocolate cocoa powder enhances the chocolate taste. You can basically use any kind of cocoa powder you like or have in your cupboard, so it’s not necessary! You can usually locate dark chocolate in the grocery store’s baking department if you’d like to give it a try. Additionally, I ike to use Ghirardelli’s!

 

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  • Sprinkles: The sprinkles are what really set these cosmic brownie treats apart. You can order them here, or I discovered them in the baking department of my neighborhood grocery store. You can use regular rainbow sprinkles or confetti in their place if you don’t have any sprinkles.

 

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  • Cookie dough scoop: I wanted to provide a link to the ones I used for this recipe because I get a lot of questions about what scoop I use! This set is nice because it is available in three distinct sizes. I chose the medium size for these cookies. Perfect, even cookie dough balls that bake evenly can be achieved by using a cookie dough scoop!

 

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Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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