Description
These Cosmic Brownie Cookies combine the rich, fudgy flavor of classic brownies with the fun, colorful crunch of rainbow candy-coated chocolate chips. Soft and chewy with a decadent chocolate ganache topping, these cookies are perfect for celebrations or any chocolate lover’s craving.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Ganache Topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Rainbow candy-coated chocolate chips (like mini M&Ms or other colorful sprinkles), quantity as needed for decoration
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips carefully.
- Shape and Bake the Cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers to ensure even baking. Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Ganache Topping: Place the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer — be sure not to let it boil. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2-3 minutes. Then stir gently until the mixture is smooth and completely melted, forming a glossy ganache.
- Decorate the Cookies: Once the cookies have cooled completely, spread a generous layer of the chocolate ganache over the top of each cookie. While the ganache is still soft, immediately sprinkle the tops with rainbow candy-coated chocolate chips or colorful sprinkles to create a festive and cosmic effect. Allow the ganache to set at room temperature, or refrigerate the cookies briefly for faster setting.
- Serve and Enjoy: Serve the cookies once the ganache topping has firmed up. Enjoy the rich, fudgy texture combined with the crunch of colorful candy for a delightful treat perfect for any occasion.
Notes
- Be careful not to overbake the cookies; they should be slightly soft in the center for the best chewy texture.
- Use room temperature butter to ensure smooth creaming with sugar.
- If you prefer, substitute rainbow sprinkles for the candy-coated chocolate chips for a different texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow ganache to reach room temperature before spreading to avoid melting the cookies.
