Cosmic cookies are like the cookie version of that beloved lunchbox treat we all adore! These chewy chocolate cookies come with a delightful fudge frosting on top and are sprinkled with colorful candies.
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Why You Will LikeThis Recipe:
- Taste: These cookies are delightfully chocolatey and rich without being overly decadent. Plus, unlike the original, there’s no chemical taste—just pure goodness.
- Looks: They evoke a sense of nostalgia and fun, just like the cosmic brownies you remember from your childhood!
- Ease: No mixer required here! We start with melted butter instead of softened, making the process even simpler.
- Time: With only 30 minutes of chilling required, these cookies quickly come together. This short chilling time ensures the dough is thick and sturdy enough to hold the frosting.
Before we dive in, let’s talk about some ingredient choices, especially the types of chocolate we’ll be using:
- Cocoa powder: For these cosmic cookies, I’ve opted for natural cocoa powder, which is the same kind I use in my cosmic brownies. It offers the best and most authentic chocolate flavor. However, Dutch-process cocoa powder will also work, although you can’t always swap one for the other.
- Egg + egg yolk: You’ll notice there’s an extra egg yolk in many of my cookie recipes, especially those with a chocolate base, like my inside out chocolate chip cookies. This addition makes the cookies extra tender and chewy. The extra yolk also helps balance out the dryness sometimes caused by cocoa powder.
- Melted butter: I prefer to start with melted butter instead of creaming it together with sugar. This allows me to intensify the chocolate flavor by blooming the cocoa. Plus, it results in a softer, more tender cookie. An added bonus is that no mixer is needed to combine the dough.
- Chocolate chips: I use a mix of semi-sweet and milk chocolate chips for the frosting. This blend replicates the classic fudgy frosting found on traditional cosmic brownies.
- Candy chips: You simply can’t have cosmic cookies without those colorful candy toppings! These might be a bit tricky to find in stores, but you can usually get them on Amazon. In a pinch, chopped-up mini M&M’s would work just fine as well!
Note:
- Once the frosting has set, wrap the cookies tightly in plastic wrap and then place them in an airtight container or ziplock bag before freezing. They’ll stay fresh this way for up to three months.
Love cookies? Be sure to check out these other delicious cookie recipes!
Cosmic Cookies
Cosmic cookies are like the cookie version of that beloved lunchbox treat we all adore! These chewy chocolate cookies come with a delightful fudge frosting on top and are sprinkled with colorful candies.
Prep Time: 25 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 24 cookies
Ingredients
Cookie
- 1 cup (226 grams) unsalted butter melted
- ½ cup (50 grams) natural cocoa powder
- 1 cup (200 grams) granulated sugar
- ¾ cup (150 grams) light brown sugar firmly packed
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 tsp vanilla extract
- 2 ¼ cups (280 grams) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
Frosting
- 1 cup (170 grams) semi-sweet chocolate chips
- ⅔ cup (113 grams) milk chocolate chips
- 6 tbsp (88 ml) heavy cream
- 1 tsp vanilla extract
- ⅛ tsp salt
- 2 tbsp candy-coated chips
Instructions
Cookies
- In a large mixing bowl, combine the melted butter and cocoa powder. Whisk until they are well combined.
- Add the sugars, egg, egg yolk, and vanilla extract to the bowl and stir until everything is mixed together.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until they are completely combined. I recommend adding the flour mixture in 4 parts to make it easier to stir and ensure the dough absorbs the flour evenly, as it’s a bit on the drier side. Adding too much flour at once can make the dough difficult to stir.
- Cover the dough with plastic wrap and let it chill in the refrigerator for about 30 minutes. While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, scoop it out using a 2 tablespoon-sized scoop and roll each portion between your palms to form smooth balls. Place the balls on the prepared baking sheet, making sure to space them at least 2 inches (5cm) apart.
- Bake the cookies in the center rack of your preheated 350°F (175°C) oven for about 10 minutes.
- Within a minute of removing the cookies from the oven, use a flat surface like a 1-cup measuring cup or the bottom of a glass to gently press down on each cookie, flattening the surfaces slightly.
- Allow the cookies to cool on the baking sheet for about 5-10 minutes before transferring them to a cooling rack to cool completely before frosting.
Prepare the Frosting
- In a medium-sized, microwave-safe mixing bowl, combine the chocolate chips and heavy cream. Microwave on high for 25 seconds.
- Remove the bowl from the microwave and whisk the chocolate and cream together. If the chocolate is not fully melted, return the bowl to the microwave for another 10 seconds. Whisk again. If needed, continue microwaving in 5-second increments until the chocolate is completely melted and the mixture is smooth.
- Add the vanilla extract and salt to the mixture, and whisk until everything is well combined.
- Allow the frosting to cool and thicken for 5-10 minutes before moving on to the next step.
- Once the frosting has thickened enough to be spreadable and the cookies are completely cooled, scoop 2-3 teaspoons of frosting onto the top of each cookie and spread it evenly. Immediately sprinkle the candy chips on top of the frosting.
Pin this delicious recipe on Pinterest to save and share with your foodie friends!