Name: Fudgy Cosmic Brownie Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ cup unsalted butter, softened; ½ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons light corn syrup; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup dark cocoa powder (such as Hershey’s Special Dark); 1 ¼ cups all-purpose flour; ¾ cup semi-sweet chocolate chips; ¼ cup heavy cream; Rainbow chip sprinkles

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Introduction

These Fudgy Cosmic Brownie Cookies combine rich brownie flavors with a chewy, soft texture and a fun sprinkle topping. Topped with smooth chocolate ganache and colorful sprinkles, they bring a delightful twist to classic cookies that everyone will love.

The image shows a close-up of large chocolate cookies on a metal cooling rack. Each cookie has two layers: the bottom layer is a dark brown, soft-looking cookie base, and the top layer is a glossy, smooth dark chocolate icing spread in a round shape covering the upper surface. On top of the chocolate icing, there are colorful small candy sprinkles in bright colors like blue, orange, pink, green, yellow, and black, scattered evenly. The background is a white marbled texture, with parts of a woman's hand visible at the top, holding one cookie with red-painted nails. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (softened)
½ cup light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons light corn syrup
¼ teaspoon baking soda
¼ teaspoon salt
½ cup dark cocoa powder (such as Hershey’s Special Dark)
1 ¼ cups all-purpose flour
¾ cup semi-sweet chocolate chips
¼ cup heavy cream
rainbow chip sprinkles

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, use an electric mixer on medium-high speed to cream the softened butter, light brown sugar, and granulated sugar together for about 2 minutes, until the mixture is light and fluffy.
Step 3: Add the egg, vanilla extract, and light corn syrup to the bowl. Mix on low speed until just combined, scraping down the sides of the bowl to incorporate all ingredients evenly.
Step 4: Add the baking soda and salt, mixing briefly for 5 to 10 seconds until evenly mixed.
Step 5: Gradually add the dark cocoa powder and all-purpose flour. Mix on medium speed until fully combined into a chocolate dough.
Step 6: Scoop the dough into ¼ cup (4 tablespoons) portions. Roll each scoop into a ball and gently flatten into discs about ½ inch thick. This helps the cookies spread without becoming too puffy.
Step 7: Arrange the dough discs on a baking sheet and bake for 11 to 12 minutes. The centers may look slightly wet when done; they will firm up as they cool. Allow cookies to cool completely before decorating.
Step 8: To make the chocolate ganache, place the semi-sweet chocolate chips in a medium, heat-safe bowl.
Step 9: Heat the heavy cream in a separate microwave-safe bowl or measuring cup for 30 to 45 seconds until it begins to bubble. Be careful to use a container much taller than the cream to prevent overflow. Alternatively, heat the cream on the stove until it steams.
Step 10: Carefully pour the hot cream over the chocolate chips without stirring immediately. Press down the chips with a fork so they are fully covered and let sit for about 3 minutes.
Step 11: After resting, stir the mixture with a fork. It may be thick at first, but continue stirring until smooth and creamy. If the ganache doesn’t fully melt, microwave in 10-second increments at 50% power, stirring between each increment.
Step 12: Spoon about 1 tablespoon of chocolate ganache onto each cookie, then sprinkle the tops with rainbow chip sprinkles.
Step 13: Refrigerate the decorated cookies for 30 to 60 minutes to allow the ganache to harden.
Step 14: For best flavor and texture, keep the cookies refrigerated. They taste even fudgier and richer when chilled.

Tips & Variations

Use a cookie scoop for consistent-sized cookies and easy shaping.
Swap semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness.
Try adding chopped nuts or mini peanut butter cups to the dough for a fun twist.
If you prefer a vegan version, substitute butter with plant-based margarine and egg with flax egg.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. The ganache topping stays firm when chilled. To enjoy slightly softer cookies, bring them to room temperature for 10–15 minutes before serving. You can also freeze the cookies for up to 3 months; thaw in the refrigerator before serving.

How to Serve

Three round chocolate cookies are placed on a silver cooling rack over a white marbled surface. Each cookie is topped with a smooth, thick layer of dark chocolate frosting that has a soft, shiny texture with gentle swirls on top. Bright pink, red, and green small round and teardrop-shaped sprinkles are scattered evenly over the frosting on each cookie. To the left of the cookies, there is a white bowl shaped like a Christmas tree filled with colorful round sprinkles, with some sprinkles scattered on the surface around it. The overall scene is bright and clean with a festive feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours before baking. This can enhance the flavor and texture. Just cover it tightly with plastic wrap.

Why do the cookies look wet in the center after baking?

Fudgy brownie-style cookies often have a slightly underbaked center when removed from the oven. This is normal and they will continue to set as they cool, resulting in a soft, chewy texture.