Fudgy Cosmic Brownie Cookies

Introduction

Fudgy Cosmic Brownie Cookies are a delightful fusion of rich, chocolatey brownie flavor and the chewy texture of cookies, reminiscent of the iconic cosmic brownies from childhood. These cookies are loaded with chocolate chips and topped with colorful rainbow sprinkles, creating a fun and indulgent treat that appeals to both kids and adults alike. Perfect for dessert, a sweet snack, or a special occasion, these cookies deliver a burst of fudgy goodness in every bite, making them an irresistible addition to any cookie platter. Whether enjoyed with a glass of milk or shared at a gathering, Fudgy Cosmic Brownie Cookies promise to satisfy your sweet tooth and bring a smile to your face.

The History of Fudgy Cosmic Brownie Cookies

Cosmic brownies first emerged as a beloved treat in the 1990s, produced by the Little Debbie brand and quickly becoming a staple in lunchboxes across America. Known for their dense, fudgy texture and colorful sprinkles, these brownies struck a chord with consumers, combining nostalgia and indulgence in a single bite. The concept of transforming cosmic brownies into cookie form came about as home bakers sought to recreate the deliciousness of these treats in a more portable and shareable format. By blending the classic brownie batter with cookie elements, bakers have crafted a unique dessert that honors the original while adding a fun twist. Today, Fudgy Cosmic Brownie Cookies have gained popularity in kitchens around the world, celebrated for their simplicity and delightful flavor.

Ingredients Breakdown

To achieve the perfect Fudgy Cosmic Brownie Cookies, it’s essential to understand the role of each ingredient in creating their signature taste and texture.

• All-Purpose Flour: The main structure-building ingredient, providing stability to the cookies while maintaining a chewy texture.
• Cocoa Powder: Unsweetened cocoa powder imparts a rich chocolate flavor, enhancing the brownie-like essence of the cookies.
• Baking Powder and Baking Soda: These leavening agents help the cookies rise slightly while maintaining a fudgy consistency.
• Salt: Enhances the overall flavor profile, balancing the sweetness of the cookies and highlighting the chocolate.
• Unsalted Butter: Adds richness and moisture to the dough, contributing to the fudgy texture.
• Granulated Sugar: Provides sweetness and helps create a chewy texture.
• Brown Sugar: Adds depth of flavor and moisture, resulting in a soft and fudgy cookie.
• Eggs: Act as a binder, providing structure and richness to the cookie dough.
• Vanilla Extract: Enhances the overall flavor of the cookies, adding a warm and aromatic element.
• Chocolate Chips: Semi-sweet chocolate chips add pockets of melty chocolate goodness, intensifying the brownie flavor.
• Rainbow Sprinkles: These colorful toppings add a fun and festive touch, making the cookies visually appealing.

Step-by-Step Recipe

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup of cocoa powder, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and a pinch of salt until well combined.
3. Cream Butter and Sugars: In a large mixing bowl, beat together ½ cup of unsalted butter (softened), ½ cup of granulated sugar, and ½ cup of brown sugar until creamy and smooth.
4. Add Eggs and Vanilla: Incorporate 1 large egg and 1 teaspoon of vanilla extract into the butter-sugar mixture, mixing until fully combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Fold in Chocolate Chips: Gently fold in 1 cup of semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Add Sprinkles: Sprinkle a few rainbow sprinkles on top of each cookie before baking for a fun and colorful touch.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers remain slightly soft.
10. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Fudgy Cosmic Brownie Cookies

• Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for easier mixing and better incorporation into the dough.
• Don’t Overbake: To maintain that fudgy texture, keep an eye on the baking time and remove the cookies from the oven when they still look slightly underbaked in the center.
• Chill the Dough: If the dough seems too soft, chilling it in the refrigerator for 30 minutes can help it firm up, making it easier to scoop and shape.
• Experiment with Mix-Ins: Feel free to add nuts, different types of chocolate chips, or even a swirl of peanut butter for added flavor.

Variations and Customizations

• Nutty Cosmic Brownie Cookies: Add chopped walnuts or pecans to the dough for a crunchy texture contrast.
• Mint Chocolate Version: Incorporate mint extract into the dough and use mint chocolate chips for a refreshing twist.
• Vegan Option: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use dairy-free chocolate chips and butter substitutes.
• Stuffed Cookies: For an extra indulgent treat, stuff each cookie with a piece of chocolate or a marshmallow before baking.

Health Considerations and Nutritional Value

While Fudgy Cosmic Brownie Cookies are undeniably a delicious treat, they should be enjoyed in moderation due to their high sugar and fat content. Each cookie typically contains a significant amount of calories and carbohydrates, primarily from the sugars and flour used in the recipe. For those looking to make a healthier version, consider reducing the amount of sugar or substituting some of the all-purpose flour with whole wheat flour to increase fiber content. Additionally, using dark chocolate chips instead of semi-sweet can provide antioxidants while offering a richer flavor. These cookies can be a delightful occasional indulgence, fitting into a balanced diet when enjoyed mindfully.

FAQ

Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag.
How should I store the cookies? Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Can I make these cookies gluten-free? Yes, you can substitute all-purpose flour with a gluten-free flour blend, ensuring it’s suitable for baking.
What’s the best way to reheat cookies? To warm cookies, place them in the microwave for a few seconds or in a preheated oven at 300°F for about 5 minutes.

Fudgy Cosmic Brownie Cookies

Fudgy Cosmic Brownie Cookies combine the indulgent flavors of brownies with the convenience of cookies, resulting in a delightful treat loved by all. With their rich chocolate taste and colorful sprinkles, these cookies are perfect for any occasion and sure to satisfy your sweet cravings.

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Total Time 1 hour hr

Servings 8

Ingredients

  

• ½ cup unsalted butter softened
• ½ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons light corn syrup Fun fact: this is not the same as high fructose corn syrup!
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark cocoa powder I use Hershey’s Special Dark
• 1 ¼ cups all-purpose flour
• Toppings:
• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream
• Rainbow chip sprinkles

Instructions

 

• Preheat the oven to 350°F. In a large bowl, use an electric mixer on medium-high speed to cream together ½ cup (1 stick) of softened unsalted butter, ½ cup of light brown sugar, and ¼ cup of granulated sugar for 2 minutes until the mixture is light and fluffy. Add 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of light corn syrup, mixing on low speed until everything is combined. Be sure to scrape down the sides of the bowl to incorporate all the ingredients.
• Next, add ¼ teaspoon of baking soda and ¼ teaspoon of salt, mixing for another 5-10 seconds until well combined. Finally, incorporate ½ cup of dark cocoa powder and 1 ¼ cups of all-purpose flour, mixing on medium speed until everything is thoroughly combined.
• Scoop the dough into ¼ cup (4 tablespoons) sized portions (I use a stainless steel cookie scoop!), roll them into balls, and gently flatten each ball into a ½-inch thick disc to encourage spreading rather than puffiness. Bake at 350°F for 11-12 minutes, being careful not to overbake. The centers may appear slightly wet but will continue to cook on the hot pan, allowing them to firm up without becoming overbaked. Allow the cookies to cool completely before decorating.

To Make Chocolate Ganache:

• In a medium-sized, heat-safe bowl (approximately cereal bowl size), place ¾ cup of semi-sweet chocolate chips. In a separate medium-sized bowl or large liquid measuring cup, heat ¼ cup of heavy cream in the microwave for 30-45 seconds, or until it starts to bubble (ensure your measuring cup or bowl is at least four times taller than the cream line, as it will expand and can overflow when heated). Alternatively, you can heat it on the stove, removing it once it begins to steam.
• Carefully use a hot pad to take the cream out of the microwave and pour it over the chocolate chips (do not stir yet!). Use a fork to press down the chips, ensuring they are fully covered by the cream. Let it sit for about 3 minutes, then stir with a fork; it may look thick and appear not to mix initially, but keep stirring until smooth and creamy. If the mixture doesn’t fully melt, microwave it in 10-second increments at 50% power, stirring between each increment until smooth.

To Decorate:

• Spoon 1 tablespoon of chocolate ganache onto each cookie and top with rainbow chip sprinkles. Place the cookies in the refrigerator for 30-60 minutes to allow the ganache to harden. I recommend refrigerating the cookies, as they become even better and fudgier when chilled! However, if desired, you can keep them at room temperature for up to 2 days.

Notes

Smaller Cookies: For smaller cookies, use a 2-tablespoon scoop and bake for 8-10 minutes.
Cocoa Powder: I recommend using Hershey’s Special Dark Cocoa powder for a moist, rich flavor. You can substitute it with regular unsweetened cocoa powder, but keep in mind that your cookies will have a puffier texture and may lack the iconic brownie taste.