Name: Cosmic Brownie Cookies
Ingredients: All-purpose flour – ¾ cup (90g); Cocoa powder – ⅙ cup (20g); Baking soda – ½ teaspoon (2g); Salt – ½ teaspoon (2g); Unsalted butter, room temperature – ¼ cup (57g); Brown sugar – ½ cup (100g); Granulated sugar – ⅙ cup (34g); Vanilla extract – 1 teaspoon (4g); Large egg – 1 (50g); Egg yolk – 1 (18g); Semi-sweet chocolate chips – ½ cup (85g); Heavy whipping cream – ¼ cup (60g); Rainbow chocolate sprinkles (e.g., Wilton Jumbo Rainbow Nonpareils) – for topping

Fudgy cookies inspired by Little Debbie cosmic brownies, topped with a chocolate ganache and rainbow chip sprinkles. An easy one-bowl brownie cookie.

In a stand mixer or large bowl, cream together the butter, brown sugar, and granulated sugar for 4–5 minutes on high speed.

Melt the semi-sweet chocolate chips and add them to the mixture, beating for another minute.

Add in the egg, egg yolk, and vanilla extract. Mix until smooth and combined.

Add in the flour, cocoa powder, baking soda, and salt. Mix for another 1–2 minutes until the dough comes together.

Line a baking sheet with parchment paper and use a 3 oz cookie scoop to portion out 10 cookies. Freeze for 30 minutes.

Bake at 350°F (175°C) for 13–15 minutes. Let cool completely for 30 minutes.

For the ganache, melt the chocolate chips with heavy whipping cream until smooth. Spoon about ½ tablespoon on top of each cooled cookie.

Finish by topping with rainbow chocolate sprinkles.

Tips & Notes:

Chill the dough to prevent spreading and ensure thick, fudgy cookies.

Let ganache set at room temperature or chill in the fridge briefly before serving.

Cosmic Brownie Cookies

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