Description
These Fudgy Cosmic Brownie Cookies are ultra-rich chocolate cookies topped with silky ganache and rainbow chip sprinkles, inspired by the nostalgic lunchbox favorite. Thick, chewy, and bakery-style, they deliver an indulgent chocolate experience in every bite.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark cocoa powder
1 1/4 cups all-purpose flour
3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream
Rainbow chip sprinkles
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium-high speed for about 2 minutes until light and fluffy.
- Add the egg, vanilla extract, and light corn syrup. Mix on low speed until fully combined, scraping down the sides as needed.
- Add the baking soda and salt, mixing briefly to incorporate.
- Mix in the dark cocoa powder and all-purpose flour on medium speed just until combined. Do not overmix.
- Scoop the dough into 1/4 cup (4 tablespoon) portions, roll into balls, and gently flatten into 1/2-inch thick discs.
- Bake for 11–12 minutes, avoiding overbaking. The centers may look slightly underdone but will set as they cool. Let cookies cool completely.
- Place the semi-sweet chocolate chips in a heat-safe bowl. Heat the heavy cream in the microwave for 30–45 seconds until just beginning to bubble.
- Pour the hot cream over the chocolate chips without stirring. Press chips down to submerge and let sit for 3 minutes.
- Stir until smooth and creamy. If needed, microwave in 10-second increments at 50% power, stirring between each, until fully melted.
- Spoon about 1 tablespoon of ganache onto each cooled cookie and spread gently. Top with rainbow chip sprinkles.
- Refrigerate for 30–60 minutes to allow the ganache to set before serving.
Notes
Store in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Warm refrigerated cookies at room temperature for 20 minutes or microwave for 8–10 seconds to soften slightly.
Dough can be refrigerated for up to 24 hours before baking; let sit 15 minutes at room temperature before scooping.
Freeze baked cookies without ganache for up to 2 months; thaw and add fresh ganache before serving.
Dark cocoa powder provides deeper flavor, but regular unsweetened cocoa powder works well.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 65 mg
