Cosmic Cookies

Cosmic Cookies are the cookie version of the famous Little Debbie Cosmic Brownies! A chocolate lovers fudgy cookies with a smooth chocolate ganache frosting, and decorated with rainbow candy sprinkles to resemble the famous Cosmic Brownies.

Course Cookies, Dessert

Cuisine American

Keyword cosmic cookies

Prep Time 25

Cook Time 15

Cookie Dough Chill Time 1

Total Time 1 35

Servings

Calories 238kcal

Author Jessica - Together as Family

Equipment

Ingredients

Chocolate Cookies

1¾ cups all-purpose flour
1/2 cup cocoa powder
2 tablespoons cornstarch
1 teaspoon baking soda
½ teaspoon salt (I use kosher salt or sea salt)
12 tablespoons salted butter softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk (discard the egg white)
2 teaspoons vanilla extract

Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
rainbow chip sprinkles

Instructions

In a small bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
1¾ cups all-purpose flour, 1/2 cup cocoa powder, 2 tablespoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl using an electric hand mixer, or use the bowl of a stand mixer with the paddle attachment, cream together the butter, light brown sugar, and sugar until smooth, fluffy, and lighter in color. At least 2-3 minutes beaten on medium-high speed.
12 tablespoons salted butter, 3/4 cup packed light brown sugar, 1/2 cup granulated sugar
Add in the egg, egg yolk, and vanilla extract. Beat until thoroughly combined.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract
Gradually add the dry ingredients (from the smaller bowl) into the wet ingredients, beating on low speed just until combined and a soft dough is formed. Gather the dough into a ball and wrap it in plastic wrap. Place the wrapped dough ball in the refrigerator to chill for at least 1 hour or up to overnight.
Once the dough has chilled, preheat the oven to 350℉. Prepare two cookie sheets by lining with parchment paper or a silicone baking mat.
Use a 2 tablespoon cookie scoop (medium cookie scoop) to portion out the dough and roll it into a dough ball. Place 12 dough balls per cookie sheet.
Bake for 12-15 minutes or until the edges are firm and the centers appear just slightly underdone. Remove the cookies from the oven and allow them to cool on the cookie sheet for about 10 minutes before moving them to a wire cooling rack to finish cooling completely.
Once the cookies are cooled to room temperature, place the semi-sweet chocolate chips and heavy cream into a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
^{*It's important to stir between each 20-second interval to ensure you don't overheat the ganache. Once it's smooth and melted, don't heat it any longer.}
1 cup semi-sweet chocolate chips, 1/2 cup heavy cream
Gently spread the melted chocolate ganache on top of each cookie with an offset spatula or spoon. Sprinkle each cookie with some rainbow chip sprinkles. Let the ganache set and cool for about 20 minutes before enjoying a cookie.
rainbow chip sprinkles

Nutrition