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Cosmic Brownie Cookies

Cosmic brownie cookies bake up with fudgy centers and set edges, then get topped with smooth chocolate ganache and rainbow candy-coated chocolate chips. Chill the dough before baking for chewy cookies with a colorful finish.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling, cooling, and setting 1 hour 10 minutes
Total Time 1 hour 41 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Make the cookies
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted and cooled
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 2 eggs large
  • 1 tsp vanilla extract
Make the topping
  • 4 oz semisweet chocolate finely chopped
  • 0.33 cup heavy cream
  • 0.25 cup rainbow candy-coated chocolate chips

Equipment

  • 2 baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl.
  4. Whisk the melted butter, granulated sugar, and brown sugar in a large bowl.
  5. Whisk in the eggs and vanilla until smooth.
  6. Stir the dry ingredients into the butter mixture just until combined.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Scoop the dough into 18 portions, about 2 tablespoons each.
  9. Arrange the portions on the prepared sheets with 2 inches between cookies.
  10. Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft.
  11. Cool on the sheets for 10 minutes before transferring to a wire rack to cool completely.
Make the topping
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling.
  3. Pour the cream over the chocolate and let stand for 3 minutes.
  4. Stir until smooth.
  5. Spread the ganache over the cooled cookies.
  6. Immediately sprinkle with the rainbow candy-coated chocolate chips.
  7. Let stand until the topping is set, about 30 minutes.

Notes

For neat tops, spread the ganache only after the cookies are completely cool. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free swap, use plant-based butter and cream and dairy-free chocolate.