The BEST soft, fudgy, and chewy brownie cookies inspired by Little Debbie's cosmic brownies! Enjoy chilled for the perfectly fudgy & dense texture.
Why I Love These Cosmic Brownie Cookies
- Super Fudgy & Dense: just like my copycat cosmic brownies, these cookies have a thick, dense, and super fudgy texture. The use of dark cocoa powder & the addition of a tiny bit of corn syrup helps give it this iconic chewy texture.
- Easy to make: these double fudge cookies are one of those cookies that look fancy but are actually easy to whip up! The ganache comes together quickly using the microwave (no stovetop needed!). No need to run to Crumbl next time you're craving one of these bad boys.
- A crowd favorite: Whether you're making them giant or scooping them into smaller, bite-sized cookies for holiday platters (see how I make them Christmas-themed below!), these are one of those cookies that everyone loves.
Ingredient Notes
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Rainbow chip sprinkles: You can find these at Michaels, Amazon, or one of my favorite budget-hacks is to get a box of Pillsbury Funfetti brownie mix (at most grocery stores!) and use the packet inside. You can then just keep the brownie mix for another time.
- Light corn syrup: We're using a small amount of corn syrup to create a chewy, dense, fudgy cookie. Omitting it will not result in the ideal texture, so I highly recommend using it (ps. light corn syrup is not the same as high fructose corn syrup!). You can find this in the baking aisle (Karo or generic brand works). If you can't find it where you live, you can try using thick honey or light molasses to achieve a similar texture (it won't be exact). Or you can use 1 tablespoon of milk but keep note that the cookies will likely end up puffier and won't have the same chewy, dense, fudgy texture.
- Heavy cream: In order to get a thick chocolate ganache that "hardens", you'll want to use heavy cream (also known as "heavy whipping cream" at grocery stores).
- Chocolate chips: I use semi-sweet chocolate chips but if you want a more subtle chocolate flavor, you can use milk chocolate chips.
Where to buy the sprinkles?
I get my rainbow chip sprinkles on Amazon! It's a big, bulk-sized bag that will last you for a while! It also comes with a resealable bag for easy storing.
And! You can use them on my other cosmic recipes: Homemade Cosmic Brownies or even just use as an ice cream topping on my No Churn Chocolate Ice Cream!
How to Make Cosmic Brownie Cookies
This is just an overview showing step-by-step photos, jump to full recipe card with exact instructions.
Step 1: Make Cookie Dough
In a large bowl, use an electric mixer to mix together cookie dough. Dough should be thick and similar to a play-doh consistency, as shown below.
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar(½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.
Tip: Using softened butter is important here! If your butter is straight from the fridge, microwave for 10 seconds to slightly soften.
Step 2: Scoop, Flatten, Bake
Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy. Bake at 350°F for 11-12 minutes, then allow cookies to fully cool before topping.
Tip: Baking on a parchment-lined, light-colored metal pan will allow your cookies to bake evenly without overbrowning. This is the trick to soft, chewy cookies!
Step 3: Decorate
After the cookies are cooled, spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles.
Jump to full recipe card with exact instructions to make the ganache.
Step 4: Refrigerate & Enjoy!
Refrigerate the frosted cookies to help the ganache set. Chilling will also help them become even better & fudgier! You can also keep them at room temperature for up to 2 days, if desired.
Tips & Variations
- Make it holiday themed! Pick out the red, pink, and green rainbow chip sprinkles (shown below!) to make them Christmas-themed!
- Top with mini m&m's or sprinkles: Don't have rainbow chip sprinkles? You can also top with mini m&m's or any sprinkles of your choice!
- Have extra ganache? If you end up with a little extra chocolate ganache, stick in a ziploc bag in the freezer and then add to hot cocoa!
Frequently Asked Questions:
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Fudgy Cosmic Brownie Cookies (TikTok Viral!)
Ingredients
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Instructions
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer on medium-high speed to cream softened ½ cup unsalted butter, ½ cup light brown sugar, and ¼ cup granulated sugar for 2 minutes until light and fluffy.
- Add the 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons light corn syrup and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in ¼ teaspoon baking soda and ¼ teaspoon salt and mix for another 5-10 seconds until combined.
- Lastly, add ½ cup dark cocoa powder and 1 ¼ cup all-purpose flour and mix on medium until combined.
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy.
- Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.Allow to fully cool before decorating.
- In a medium-sized, heat-safe bowl (cereal bowl sized), place ¾ cup semi-sweet chocolate chips.
- In a separate medium-sized bowl or large liquid measuring cup, heat ¼ cup heavy cream in the microwave for 30-45 seconds, or until it begins to bubble (it's important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it's heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.
- Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're fully covered with the cream.Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy.If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.
- Spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles. Place in refrigerator for 30-60 minutes to help the ganache harden.
- I recommend refrigerate the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.
Notes from Melissa
- Smaller cookies: For smaller cookies, use a 2-tablespoon scoop and bake for 8-10 minutes.
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Rainbow chip sprinkles: You can find rainbow chip sprinkles at Michaels, Amazon, or one of my favorite budget-hacks is to get a box of Pillsbury Funfetti brownie mix (at most grocery stores!) and use the packet inside. You can then just keep the brownie mix for another time.
Did you make this?
I'd LOVE to hear your thoughts! Leave a review & photo of your creation and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on Instagram!Save this recipe!
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These are delicious and easy to make
Thank you so much for leaving a review, Kim!
I made these for a surprise cookie baking contest with my family. My mom does not really like cookies but fell in love with them. They are simple,rich, and thick cookies. I fully recommend these.
Yay, so glad to hear you guys enjoyed this recipe! Thank you so much for taking the time to leave a review, Alexandra!
I love these cookies they are so yummy 😁
Thank you so much for leaving a review, Lily!
Great recipe and easy to follow. Minis were a huge hit!
Thank you so much for taking the time to leave a review, Nicole! I really appreciate it!
I made these cookies for my boyfriend and his family, and they all loved them. They are the best cookies I have ever made, and will definitely be making these in the future!
So happy to hear you loved this recipe, Chyenne! Thank you so much for taking the time to leave a review!
Awesome sauce
These cookies are so easy to make and they taste amazingly delicious! They were a big crowd pleaser. Definitely making them again!!
Thank you so much for leaving a review, Kelly! So glad to hear everyone loved the recipe!
Omg so so good. I knew it would be good, but omg.
Now I will say that I wish I would have done milk chocolate ganache. But we will still eat these and enjoy. I’ll report back once I remake them.
But omg childhood me is living for this tonight. I cannot thank you enough for sharing this recipe.
Omg so so good. I knew it would be good, but omg.
Now I will say that I wish I would have done milk chocolate ganache. But we will still eat these and enjoy. I’ll report back once I remake them.
But omg childhood me is living for this tonight.
Thank you so much for leaving a review! So happy to hear you enjoyed the recipe so much!
I saved the recipe for later today but just the fact that you put the mesures in the recipes is genius to me! We dont have to go to the top at each ingrédients ! Cant wait to try!!!!
These were so good, amazing flavor and texture plus looked great. I couldn’t find Special Dark powder so used King Arthur Double Dark powder. The flavor was very rich, almost like flourless chocolate cake. Maybe too rich for some, so would probably mix with regular cocoa powder depending on the audience. Lots of compliments, people commented that they looked like Cosmic Brownies. Loved it will make again
So happy to hear you loved the recipe, Vee! Thank you so much for leaving a review!
One other thing I appreciated was you putting measurements within the directions, so you don’t have to go back and forth. Genius! Why don’t more people do that?! Lol thanks agt
Hi! Can you make these as bars or brownies instead of cookies?
Hey Jennifer! You can! If you make my thin mint cookie bar dough (the dough doesn't have mint) and then double the ganache in this cosmic cookie recipe, you will get the same texture and flavor in bar form!
My family loved it! It was so chewy and delicious
Please , just an observation from a seasoned baker. Put the ingredient list first! Then the instructions and chat !
Younger people with little experience will get very confused ! Over all yummy recipe!
Hi! If you hit “jump to recipe” at the top of the post it will take you to the official recipe card with that format :)
Very deep chocolate taste, perfect if your a chocoholic! Put in frig after I put icing on cookies, but found the cookies to hard on the edges, but we’re still good. I think if you left them out for 5 minutes they would be perfect.
Thank you so much for leaving a review, Debbie!
Daughter & I made these for end of summer. Yummy!!! 🌈
So glad you guys loved the recipe! Thank you so much for leaving a review!