Introduction

These Fudgy Cosmic Brownie Cookies combine the rich, intense flavor of dark chocolate brownies with the fun, colorful crunch of rainbow sprinkles. They are soft, chewy, and perfectly indulgent—ideal for satisfying any chocolate craving.

The image shows a close-up of a round chocolate cookie with a thick, smooth layer of dark chocolate frosting on top. On the frosting, there are small, colorful candy sprinkles scattered evenly, including pink, blue, orange, green, yellow, purple, and black pieces. The cookie has a slightly rough texture and is sitting on a silver wire cooling rack, which is placed over a white marbled surface. The composition highlights the rich, glossy chocolate and the bright colors of the sprinkles. 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 (Hershey’s Special Dark recommended)
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.
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 for about 2 minutes until light and fluffy.
Step 3: Add the egg, vanilla extract, and light corn syrup to the mixture. Mix on low speed until combined, scraping down the sides of the bowl to ensure everything is mixed.
Step 4: Mix in baking soda and salt for 5-10 seconds until combined.
Step 5: Add the dark cocoa powder and all-purpose flour. Mix on medium speed until the dough is fully combined.
Step 6: Scoop the dough into ¼ cup portions and roll each into a ball. Gently flatten each ball into a disc about ½ inch thick to help them bake evenly.
Step 7: Bake the cookies for 11-12 minutes. The centers may look slightly wet but will firm up as they cool. Allow the cookies to fully cool before decorating.
Step 8: To make the chocolate ganache, place the semi-sweet chocolate chips in a heat-safe medium bowl.
Step 9: Heat the heavy cream in a separate bowl or measuring cup in the microwave for 30-45 seconds until it begins to bubble. Alternatively, heat on the stove until steaming.
Step 10: Carefully pour the hot cream over the chocolate chips without stirring. Press the chips down to ensure they are covered. Let sit for 3 minutes, then stir with a fork until smooth and creamy. If needed, microwave in 10-second intervals at 50% power, stirring between intervals, until fully melted.
Step 11: Spoon about 1 tablespoon of ganache onto each cooled cookie and top with rainbow chip sprinkles. Refrigerate for 30-60 minutes to let the ganache harden.

Tips & Variations

For extra fudginess, refrigerate the cookies before serving. They taste better chilled and have a richer texture.
You can substitute light corn syrup with golden syrup or honey for a slightly different sweetness.
Use your favorite chocolate chips or chunks for varied texture—dark, milk, or white chocolate all work well.

Storage

Store the cookies in an airtight container in the refrigerator for up to 1 week to keep the ganache firm and maintain their fudgy texture. Alternatively, keep them at room temperature for up to 2 days. Reheat slightly before serving if you prefer a softer ganache.

How to Serve

A single dark brown chocolate cookie is placed on a silver cooling rack over a white marbled surface, topped with a smooth, thick layer of glossy dark chocolate frosting that spreads evenly, but not perfectly round. Scattered across the chocolate layer are small, colorful candy pieces in bright colors like blue, yellow, orange, pink, red, green, black, and purple, adding texture and contrast. The cookie itself looks soft and slightly cracked on the edges, creating a rich, dense texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the dough for up to 2 days before baking. Just let it come to room temperature briefly if it’s too firm to scoop.