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.
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Best cookies ever my daughter
Loves them so mush thank you sharing this recipe
Results speak from themselves. ALL GONE!
As soon as my 2 girls got home from college they were gone the next day. I’m making a second batch. Even with 12 other traditional Christmas cookies at their disposal, they are eating these!
Yay, that's awesome to hear the fam loved this recipe so much, Angela! Thank you so much for taking the time to leave a review!
Tried this and I can say they turned out delicious! I highly recommend sticking to the recipe since I left them in the oven for a couple more minutes and they over baked and are now a little harder and dry.
I'm a grinch that doesn't celebrate any holidays, especially not "The Holidays", but I wanted to do something special for a surprise visit with my husband's family. They love "Chrimas", and always make me feel like family. I have to say, even the cookie alone will become a new staple for me, chewy, chocolatey, it's a brownie cookie all they way! I'm usually a bread baker, and am generally afraid of making sweet treats, but this recipe is super easy to follow! I love that I don't have to keep toggling to the recipe list for the ingredient measurements. When the tip says to take them out before the cookies seem done, listen! This is sage advice. I tripled this recipe from the get-go with no issue. I can't wait to gift them!
Yay, I'm so glad you loved this recipe, Mikaela! Thank you so much for taking the time to leave your kind words! I really appreciate it!
I'm not sure what I did wrong but my cookies were ginormous. They were already big with 1/4 cup of dough but then they puffed up a lot in the oven. I followed the recipe exactly and didn't have any challenges. Any ideas what to try different?
Typically this is due to the oven running hot! I suggest getting an internal oven thermometer (they’re like $4 on Amazon). Most oven run around 25 degrees off so it may be a case where you’re oven says it’s preheated to 350 but it’s actually hotter.
Super yummy! Awesome for Christmas I like how it’s a new recipe not the same old Christmas platter.
Super easy recipe. I love that the measurements are included in the step by step recipe, I hate scrolling up and down because I can’t ever remember the measurements. The only thing I didn’t like is that there wasn’t a warning about how sticky the dough is! I chilled my dough for about an hour and a half and was able to cut and shape it with a lot less hassle.
Hi Rose! Hmm the dough shouldn't be super sticky; if this happens to you again I would recommend adding 1-2 tablespoons more flour to the dough!
I made your cookies as a Christmas gift! The dough alone was delicious 😋
Very easy to make and delicious
Hardest part was waiting for them to cool before eating.
These cookies were fantastic! The texture was exactly what I was looking for. I was a bit nervous since I don’t have any sort of mixer, but mixing by hand, everything still came out perfectly. I’ll already be making another (double!) batch to share. I cannot recommend these enough.
Thank you so much for taking the time to leave a review, Bri!
Amazing! So fudgy, just the right amount of sweetness and salt. Just like the cosmic brownies of my childhood!
Thank you so much for taking the time to leave a review, Kristen!
Love it! Came out perfect!!
Great dupe! I made 16 smaller cookies rather than 8 large. Easy and scrumptious!
My family loves the cosmic brownies so decided to try this out. Oh boy they were quite the hit. My husband took one bite and his eyes rolled back in his head haha.
LOL, that's when you know it's good! I'm so glad you and the fam enjoyed this recipe! Thank you so much for leaving a review, Chelsea! :)
So good! I’m making another batch to share with my family at Christmas.