Cosmic Brownie Cookies are rich and chewy cookies made with boxed brownie mix and topped with chocolate ganache and colourful candy coated chocolate chips.
Cosmic Brownie Cookies are tasty cookies with all the flavours of Little Debbie’s cosmic brownies.
These chocolate brownie cookies are sure to be a hit with the whole family.
This brownie cookie recipe takes just over forty minutes from start to finish and produces twelve cookies.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make these cookies, I started by opening a box of fudge brownie mix and pouring it into a mixing bowl.
I added some all purpose flour to the bowl.
I whisked the flour and brownie mix together well.
I added some canola oil and eggs to the bowl.
I stirred the ingredients together until they were fully combined and no lumps remained.
I scooped the dough onto parchment lined baking sheets.
I used the palm of my hand to lightly flatten the cookie dough balls.
I placed the cookie sheets in the oven and baked until the cookies were set around the edges.
I removed the baking sheets from the oven and allowed the cookies to cool on the pans for five minutes.
After five minutes, I transferred the cookies to wire racks to finish cooling.
Once the cookies were cooled, I poured some semi sweet chocolate chips and heavy cream into a microwave safe bowl.
I microwaved the chocolate chips and cream for one minute.
Then I let the bowl sit for two minutes before stirring until all the chips were melted.
I spread the chocolate mixture on top of the cookies.
Then I sprinkled some candy coated chocolate chips on top.
I left the cookies to sit until the chocolate topping had set.
Then the fudgy brownie cookies were ready to serve.
These decadent frosted chocolate cookies are perfect for any occasion.
This is a fun recipe idea for using boxed brownie mix.
These colourful brownie cookies are sure to be a hit with both children and adults.
If you are looking for a tasty chocolate cookie recipe, then you need to try these Cosmic Brownie Cookies!
More Easy Cookie Recipes You’ll Love…
PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You’ll Need to Make These Cosmic Brownie Cookies:
- 1 (18-ounce) box of fudge brownie mix
- 2 tablespoons all-purpose flour
- ¼ cup canola oil
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ cup candy-coated chocolate chips
How to Make Cosmic Brownie Cookies:
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper and set aside.
- Pout the brownie mix and flour into a mixing bowl.
- Whisk to combine.
- Add the oil and eggs to the bowl and mix until no dry streaks remain. The mixture will be thick.
- Scoop the dough onto the parchment-lined sheet using a large cookie scoop leaving at least 1 ½ inches between each dough ball.
- Lightly flatten the cookie dough with the palm of your hand. You don’t want to flatten them completely, just take the dome off the dough ball.
- Bake for 10-13 minutes or until the edges of the cookies have set.
- Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
- Once the cookies have cooled, make the ganache frosting.
- Add the chocolate chips and heavy cream to a small microwave-safe bowl and microwave for 60 seconds.
- Allow the mixture to sit for two minutes before whisking until smooth.
- Frost the cookies with the ganache.
- Sprinkle the candy-coated chocolate chips over the ganache while still wet.
- Allow the ganache to set.
- Serve and enjoy!
Cosmic Brownie Cookies
Cosmic Brownie Cookies are rich and chewy cookies made with boxed brownie mix and topped with chocolate ganache and colourful candy coated chocolate chips.
Ingredients
- 1 (18-ounce) box of fudge brownie mix
- 2 tablespoons all-purpose flour
- ¼ cup canola oil
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ cup candy-coated chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper and set aside.
- Pout the brownie mix and flour into a mixing bowl.
- Whisk to combine.
- Add the oil and eggs to the bowl and mix until no dry streaks remain. The mixture will be thick.
- Scoop the dough onto the parchment-lined sheet using a large cookie scoop leaving at least 1 ½ inches between each dough ball.
- Lightly flatten the cookie dough with the palm of your hand. You don’t want to flatten them completely, just take the dome off the dough ball.
- Bake for 10-13 minutes or until the edges of the cookies have set.
- Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to finish cooling.
- Once the cookies have cooled, make the ganache frosting.
- Add the chocolate chips and heavy cream to a small microwave-safe bowl and microwave for 60 seconds.
- Allow the mixture to sit for two minutes before whisking until smooth.
- Frost the cookies with the ganache.
- Sprinkle the candy-coated chocolate chips over the ganache while still wet.
- Allow the ganache to set.
- Serve and enjoy!
Notes
- Store at room temperature in an airtight container in a single layer for up to two days. If you have any leftovers after two days, you will need to refrigerate them to ensure the ganache doesn’t spoil.
- Do not overbake the cookies! You want a nice fudgy center. Bake them only until the edges of the cookies have set. The cookies will continue to bake as they cool.
- Add flour to the brownie mix helps ensure your cookies have a fudgy center, and do not flatten while baking.
- Use a cookie scoop to ensure your cookies are the same size and bake evenly.
- If you cannot find candy-coated chocolate chips, mini M&Ms or confetti sprinkles can be used instead.
- Use heavy cream in the ganache to ensure it sets. Half and half does not contain as much fat and will result in a loose ganache that doesn’t harden.
- Be sure you add the candy-coated chocolate chips while the ganache is still wet, or they won’t stick to the cookie.
- This recipe was tested using Duncan Hines chewy fudge brownie mix, Ghiradelli semi-sweet chocolate chips, and Wilton rainbow chip crunch sprinkles.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 31mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!