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Fudgy Cosmic Brownie Cookies Recipe

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★★★★★

4.5 from 90 reviews

These Fudgy Cosmic Brownie Cookies combine the rich, intense flavor of dark cocoa brownie batter with the chewy, satisfying texture of a cookie. Topped with a luscious homemade chocolate ganache and colorful rainbow chip sprinkles, they’re perfect for a fun and indulgent treat that’s both visually stunning and deliciously fudgy.

Ingredients

Scale

Cookie Dough

  • 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

Chocolate Ganache

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Decoration

  • Rainbow chip sprinkles

Instructions

  1. Preheat Oven. Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies.
  2. Cream Butter and Sugars. 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.
  3. Add Wet Ingredients. Mix in the egg, vanilla extract, and light corn syrup on low speed until everything is smoothly combined. Scrape down the sides of the bowl to incorporate any remaining ingredients evenly.
  4. Add Leavening and Salt. Stir in baking soda and salt for 5-10 seconds until just combined to help balance the flavor and texture.
  5. Incorporate Cocoa and Flour. Add the dark cocoa powder and all-purpose flour, mixing on medium speed until just combined into a rich, dense brownie dough.
  6. Shape Cookies. Scoop dough into ¼ cup (4 tablespoons) portions and roll each into a ball. Gently flatten each ball to about ½ inch thickness; this prevents the cookies from puffing up too much and encourages spreading.
  7. Bake Cookies. Place cookies on a baking sheet and bake at 350°F for 11-12 minutes. The centers may appear slightly wet when done but will firm up as they cool. Avoid overbaking.
  8. Cool Cookies. Allow the cookies to fully cool on the baking sheet before decorating to ensure ganache application is smooth and stable.
  9. Prepare Ganache Base. Place the semi-sweet chocolate chips in a medium heat-safe bowl, ready for the cream.
  10. Heat Heavy Cream. Warm the heavy cream in the microwave for 30-45 seconds until it begins to bubble, or alternatively, heat on the stovetop until steaming but not boiling. Use a container tall enough to prevent overflow.
  11. Make Ganache. Carefully pour the hot cream over the chocolate chips without stirring initially. Press the chips down to fully submerge. Let sit for 3 minutes to soften the chocolate, then stir with a fork until smooth and creamy. If needed, microwave in 10-second increments at 50% power, stirring each time, until ganache is fully melted and uniform.
  12. Decorate Cookies. Spoon about 1 tablespoon of ganache onto each cooled cookie and sprinkle generously with rainbow chip sprinkles.
  13. Set Ganache. Refrigerate decorated cookies for 30-60 minutes so the ganache hardens nicely.
  14. Storage and Serving. For best fudgy texture, keep cookies refrigerated. They can be stored at room temperature for up to 2 days if preferred.

Notes

  • Do not overbake the cookies; the centers should remain slightly underbaked to retain fudginess.
  • Flattening the dough balls before baking helps achieve the ideal spread and texture.
  • The ganache requires patience when stirring to smooth consistency; avoid overheating chocolate to prevent graininess.
  • Refrigerated cookies develop a more decadent fudgy texture and richer flavor.
  • Use a cookie scoop for uniform cookie size and even baking.

Keywords: cosmic brownie cookies, fudgy cookies, chocolate ganache cookies, rainbow sprinkle cookies, chocolate brownie cookie recipe, homemade fudgy brownies, dessert cookies

Find it online: https://amayaharis.com/fudgy-cosmic-brownie-cookies-recipe/