Ever since I found these sprinkles, I’ve had one mission and one mission only. To make homemade cosmic brownies and recreate that sinful treat known as a Little Debbie. But when I got the urge to bake at midnight the other night & realized that I was out of some of the ingredients to make brownies, I decided that cookies would have to do. So I pulled out one of my favorite milk-dunking cookie recipes and took a crack at it.
And the result was cosmic-ly out of this world. With a texture that is a little more cookie-like than fudgy brownie, these chocolate cosmic cookies can stand up rather well to the fate of milk-dunking. Not too hard, not too soft.
And if I have one recommendation for you on these cookies, eat them hot & fresh out of the oven. They will keep in an air-tight container for up to 3 days, but they are one of those cookies that is best when warm. Just take my word for it, mkay?
The milk jar label seen above can be found here.
Chocolate Cosmic Cookies
With a texture that is a little more cookie-like than fudgy brownie, these chocolate cosmic cookies can stand up rather well to the fate of milk-dunking. Not too hard, not too soft.
- ½ cup butter
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
- 3 tablespoons unsweetened cocoa
- ¼ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 1/2 cup all-purpose flour
- Rainbow Chip Sprinkles
In a glass bowl, melt butter and chocolate chips in the microwave on half-power for 1 minute. Stir mixture and continue to melt in 20 second increments in microwave until butter and chocolate is melted & smooth. Allow to cool for 5 minutes.
In a large mixing bowl, mix together chocolate/butter mixture, vanilla, cocoa, white sugar, and brown sugar with electric mixer for 30 seconds. Add egg and stir until combined.
On low speed, add in baking soda and stir for 10 seconds. Slowly add in flour and mix for 30 seconds, or until dough is combined.
Scoop by the tablespoon, roll into sprinkles, and place dough balls on a parchment-covered baking sheet. Bake at 350 degrees for 9-10 minutes.
Immediately after removing from the oven, place pan on wire rack and lightly press in chocolate chunks. Do not remove cookies from pan.
Allow for the cookies to continue to bake on hot baking sheet for 5-10 minutes until removing cookies from the baking sheet.
I don’t know what it is about these sprinkles, but they make me want to toss them on every chocolate thing I bake. Which will probably happen, so don’t be surprised if they make an appearance again very soon!