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If you grew up loving those iconic Little Debbie cosmic brownies, just wait until you try this homemade version! This easy recipe brings everything you remember ~ the rich, chewy fudge brownie, silky chocolate ganache and a playful rainbow candy topping ~ all with a touch of nostalgic charm, but in cookie form.
With 25+ years of cookie baking in my rear view, I am always in for homemade cookies. This is another no chill, uses melted butter cookie recipe, which makes them quick and easy to make. Brownie crinkle cookies are one of Mr. two sugar bugs’ favorites, but I wanted this cookie recipe to be even easier to make, so it is made without melted chocolate.
Whether you are baking for Christmas, Valentine’s Day or just because you are craving something indulgent and nostalgic, these cosmic brownie cookies are sure to steal the show. While they aren’t as jumbo as a Crumbl cookie, this recipe makes large, incredibly addicting brownie cookies.
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🛒 ingredients notes for the best cookies
You are busy, so I wanted this recipe to be quick to make! I turned to my brownies that just use cocoa powder (these cookie butter brownies) and made a few adjustments. Here are some ingredients that make these nostalgic cookies work.
I did make a traditional ganache with chocolate and heavy cream, but you can also make a ganache with just cocoa powder! See the recipe card below if you want to make this recipe without chocolate.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Cocoa powder ~ cocoa powder is bringing the chocolate flavor to the cookie, so use the highest quality cocoa powder you can afford. I love Scharffen Berger and Ghirardelli. I did also test with Trader Joe’s cocoa powder; the cookies were still dense and fudgy, but were not quite as rich.
Coconut oil ~ why are we adding oil to these cosmic brownie cookies? Well, if you loved the Little Debbie version, this ingredient helps mimic the texture. The coconut oil helps to enhance the tender, soft, chewy texture. Don't worry, you won't taste coconut!
Rainbow candy coated pieces ~ The candy topping is what makes cosmic brownies so recognizable! I could not find candy coated mini chocolate chips at my local cake shop or local markets. They can be purchased online through Amazon and Nuts.com. Or you can do as I did and use a combination of mini m&m’s and rainbow confetti quins (both of which I found at the grocery store). Sprinkles are also a good option and can work to customize your cosmic brownie cookies to the occasion.
🥣 how to make in photos
Preheat the oven to 350°F and line two baking sheet pans with parchment paper.
Melt together the unsalted butter and coconut oil. Once melted, let it sit for 5 minutes.
Add the kosher salt, granulated sugar and dark brown sugar and whisk to combine. The mixture will not fully come together at this point.
Now add the egg and vanilla and whisk to combine. The addition of the egg will bring the mixture together.
Then add the baking powder and unsweetened cocoa powder and whisk until fully combined.
Finally, add the flour and mix together with a spatula.
Using a cookie scoop, place the cookie dough on the prepared baking sheet, spacing about two inches apart. Then press down to about ¼ inch.
Bake in the preheated oven for 9-10 minutes. The edges should be set and the tops may still have a slight bit of shininess to them.
For the fudgiest cookies, you don't want to over bake them! Do the cookie scoot when the cookies are hot from the oven, if desired.
👩🏻🍳 tips for the best fudgy cookies
Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!
Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
Don't over bake the cookies! In my opinion, this is the number one reason that homemade cookies fail. You want to remove the brownie cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.
Use the cookie scoot for perfectly round and thick cookies. Use a biscuit/round cookie cutter, glass or bowl that is slightly larger than the cookies and scoot them back into a thicker and perfectly round cookie. Do this when the cookies are still hot right out of the oven.
🫙 how to store
Store cosmic brownie cookies in an airtight container at room temperature for up to two days. They can also be stored in an airtight container in the refrigerator for up to five days.
The cookies also freeze well for up to two months; allow them to set completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Fudgy Cosmic Brownie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
📖 recipe
Fudgy Cosmic Brownie Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
brownie cookies
- ½ cup unsalted butter melted (113g)
- 2 tablespoons coconut oil melted (30g)
- ½ teaspoon kosher salt
- ½ cup granulated sugar (100g)
- ½ cup dark brown sugar* (100g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- ½ cup unsweetened cocoa powder (40g)
- 1 ⅓ cups all-purpose flour (167g)
chocolate ganache topping***
- 4 ounces semi-sweet or dark chocolate, chopped small (113g)
- 2 ounces whipping cream (30g)
- ¼ cup rainbow candy coated pieces**
Instructions
For the brownie cookies
- Preheat the oven to 350°F and line two baking sheet pans with parchment paper.
- Melt together the unsalted butter (½ cup/113g) and coconut oil (2 tablespoons/30g). Once melted, let it sit for 5 minutes.
- Add the kosher salt (½ teaspoon), granulated sugar (½ cup/100g) and dark brown sugar (½ cup/100g) and whisk to combine. The mixture will not fully come together at this point.
- Now add the egg (one large) and vanilla (2 teaspoons) and whisk to combine. The addition of the egg will bring the mixture together.
- Then add the baking powder (½ teaspoon) and unsweetened cocoa powder (½ cup/40g) and whisk until fully combined.
- Finally, add the flour (1 ⅓ cups/167g) and mix together with a spatula.
- Using a cookie scoop (I size 30 scoop/about 2 tablespoons), place the cookie dough on the prepared baking sheet, spacing about two inches apart. I put eight cookies on one pan and the remaining five on the second sheet pan.
- Use your (clean) hand to lightly flatten each cookie to about ¼ inch thickness.
- Bake in the preheated oven for 9-10 minutes. The edges should be set and the tops may still have a slight bit of shininess/wetness to them. For the fudgiest cookies, you don't want to over bake them!
- Allow the cookies to cool on the sheet pan for five minutes, them move to a wire rack to cool completely. This takes about 20 minutes.
For the chocolate ganache topping
- Melt together the semi-sweet chocolate (4 ounces/113g) and whipping cream (2 tablespoons/30g), stirring until a thick and glossy ganache is created. I use the double boiler method.
- Spoon about ¾ of a tablespoon of chocolate ganache on each cookie and top with the rainbow candy pieces.
- Place the decorated cookies in the refrigerator to help the ganache set up. This also helps create the fudgy cookie texture.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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