These chewy, ultra-chocolatey cosmic brownie cookies are a nostalgic treat in every bite. A fudgy no-chill cookie base is finished with a silky chocolate ganache and topped with mini rainbow chips—just like the childhood snack you remember. They’re quick to prepare and perfect when you want a deeply chocolatey cookie.
I grew up with Little Debbie snacks and cosmic brownies were a favorite. These cookies are inspired by that original treat: soft, chewy, intensely chocolate, and finished with colorful candy chips for a playful crunch.
If you enjoy cookies, try these other favorites in your own collection: Brownie Crinkle Cookies, Peppermint Mocha Cookies, Nutella Thumbprint Cookies, Lucky Charm Cookies, or Brownie Mix Cookies. For a different format, try Frosted Sugar Cookie Bars.
Why We Love These Cosmic Brownie Cookies
A recent recipe for cosmic brownies inspired me to reimagine that flavor as a cookie. Lately I’ve been making a lot of chocolate-forward cookies, and these fit right in.
These cosmic brownie cookies:
- deliver a perfect nostalgic bite
- have a soft, chewy, fudgy texture
- are ideal for serious chocolate lovers
- freeze well for future treats
- are finished with a simple chocolate ganache that elevates the cookie
I hope each one takes you back to elementary-school lunchboxes.
Ingredient Notes
See the recipe card below for exact measurements.
- Use Dutch-processed cocoa powder when possible. It produces a darker color and a fudgier, denser cookie with the recipe’s leavening. If you only have natural cocoa, the cookies will still work but the texture and color will differ.
- Espresso powder is optional but recommended. A small amount enhances and intensifies the chocolate flavor.
- Salted butter works well here. If you prefer, use unsalted butter and adjust the salt to taste.
Ways To Vary This Recipe
- Top with a chocolate or cream cheese buttercream instead of ganache for a different finish.
- Use rainbow sprinkles in place of the mini candy chips.
- Finish with a pinch of flaky sea salt for contrast.
- If mini coated chocolate chips aren’t available, mini M&Ms work nicely.
Step-By-Step Instructions
Step 1: Whisk together the flour, cocoa powder, espresso powder (if using), salt, baking soda, and baking powder in a medium bowl.
Step 2: In another bowl or in a stand mixer, beat the butter with brown and white sugar until light and fluffy, about 3–4 minutes. Add the eggs and vanilla and beat until combined.
Step 3: Add the dry mixture in three additions, mixing on low until combined. Stop as soon as there are no streaks of flour—do not overmix.
Step 4: Use a medium cookie scoop (about 1½ Tbsp) to portion the dough and roll into balls. Arrange them on a parchment-lined sheet, about 2 inches apart. No chilling required.
Step 5: Bake at 350°F for about 7–10 minutes, until the edges are set and the tops look puffy. Eight minutes is a reliable target. Avoid overbaking to keep the centers fudgy.
Step 6: Remove the cookies from the oven and, if desired, press a biscuit or cookie cutter around each warm cookie to make even circles. Let rest a few minutes, then transfer to a wire rack to cool completely.
Step 7: For the ganache, chop the dark or semi-sweet chocolate and place it in a small bowl. Heat the heavy cream until hot but not boiling (about 40 seconds in the microwave in short increments).
Step 8: Pour the hot cream over the chocolate and let it sit a few minutes, then stir until smooth. If needed, warm briefly in the microwave and stir again to fully melt the chocolate.
Step 9: Spoon a small amount of ganache onto each cooled cookie (about ¾–1 teaspoon each). Immediately sprinkle the mini candy-coated chips on top. Allow the ganache to set for about an hour, or enjoy them sooner if you can’t wait.
Step 10: Let the ganache set, then serve. These keep the fudgy center and crunchy topping that make them irresistible.
Recipe Tips
Room-temperature butter should be cool, not overly soft. Aim for about 65–67°F (leave butter out roughly an hour). Overly warm butter will change the cookie texture.
To keep centers fudgy, avoid overbaking. If uncertain, remove the cookies a bit early—they continue to set as they cool.
Storage
After the ganache sets, store cookies in an airtight container in a single layer or with parchment between layers. Store at room temperature for 3–4 days.
To freeze, let cookies cool and the ganache fully set, then place in a freezer-safe container with layers separated. Freeze up to 3 months.
Other Cookie Recipes
Cookies
Eggless Sugar Cookies
Cookies
Oreo Chocolate Chip Cookies
Vegetarian
Edible Peanut Butter Cookie Dough
Cookies
Lucky Charm Cookies
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Cosmic Brownie Cookies
Ingredients
- 2 cups plus 2 Tbsp all-purpose flour (270 g)
- ½ cup plus 2 Tbsp Dutch-processed cocoa powder (67 g)
- ½ tsp espresso powder (optional)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt (use ¼ tsp if using salted butter and prefer less salt)
- 1 cup salted butter, room temperature (227 g)
- 1 cup white sugar (200 g)
- ½ cup light brown sugar (110 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
CHOCOLATE GANACHE
- 4 oz dark or semi-sweet chocolate, chopped (or chocolate chips)
- ⅓ cup heavy whipping cream
- Mini rainbow candy-coated chips for topping
Instructions
- Preheat the oven to 350°F.
- Prepare the cookies: whisk together flour, espresso powder (if using), cocoa, salt, baking soda, and baking powder.
- In another bowl, beat butter with brown and white sugar until light and fluffy, about 3–4 minutes. Add eggs and vanilla and mix until incorporated.
- Add the dry mixture in thirds and mix on low until just combined. Avoid overmixing.
- Scoop dough with a 1½ Tbsp scoop, roll into balls, and place on a parchment-lined sheet 2 inches apart. Bake 7–10 minutes until edges are set and tops are puffy (8 minutes is ideal).
- Remove from oven and, if desired, use a cutter to shape each warm cookie. Cool several minutes, then transfer to a wire rack to finish cooling.
- Make the ganache: place chopped chocolate in a small bowl and heat the cream until hot but not boiling. Pour over the chocolate and let sit for a few minutes, then stir until smooth.
- Spoon about ¾–1 tsp ganache onto each cooled cookie and sprinkle with candy-coated chips or sprinkles. Allow to set about an hour or enjoy immediately.
Notes
Room-temperature butter: Aim for 65–67°F; it should hold its shape and make only a small indentation when pressed.
Keep the centers fudgy: Remove cookies from the oven slightly early if you’re unsure; they continue to set as they cool.
Nutrition
, Carbohydrates: 24 g
, Protein: 2 g
, Fat: 11 g
Nutrition information is an approximation.
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Rainbow Candy Coated Chips
Cookie Scoop
Hand Mixer
KitchenAid Stand Mixer
Espresso Powder
Sheet Pan
Dutch Processed Cocoa Powder