Delish Cosmic Brownie Cookies

I made these because I wanted brownies and cookies at the same time, and apparently my willpower was on vacation. Delish Cosmic Brownie Cookies are fudgy, slightly underbaked cookie miracles studded with candy-coated choc surprises—basically a chocolate hug with sprinkles of chaos. They’re special because they pretend to be two desserts at once and still manage to look like you know what you’re doing. Try them if you like chewy centers, slightly cracked tops, and the kind of sugar-fueled optimism that gets you through afternoon meetings.

One time I handed my husband a tray of fresh cookies and he announced they were “too pretty to eat.” Three minutes later I found him stealth-eating them in the pantry with a spoon like a raccoon. My kid then tried to improve the aesthetics with jam and cereal (punked the whole batch into a modern art piece). I cried a little, laughed a lot, and learned that if you want cookies to survive more than five minutes you should hide them behind the broccoli. Also: yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Use store-bought brownie mix and fold in an egg or two for cookie batter vibes. It feels slightly illegal but nobody will call it out.
– Bake on parchment so you can swear fewer swear words at sticking, and also you’ll wash one pan less. Win.
– Scoop with an ice-cream scoop and freeze extra dough balls on a tray — pop them right into the oven when guests arrive and pretend you’re Martha.
– Microwave a jar of chocolate spread for a gooey drizzle instead of melting chocolate properly. It’s fast and morally ambiguous.

Serving Ideas

– Warm with vanilla ice cream if you want to pretend it’s sophisticated. Add a tiny umbrella if you’re feeling extra.
– Serve with coffee for the adults and milk for the kids — or for yourself if you refuse to share.
– Offer a plate with a side of sarcasm: “Yes, go ahead, take two. I have infinite quantities.” (You don’t, but confidence is key.)
– Serve with wine if the kids drove you nuts today. Pinot noir and chocolate: ancient wisdom.

What to Serve It With

– Classic: a glass of cold milk — the eternal soulmate of anything with sugar and chocolate.
– Fancy: a scoop of espresso ice cream to balance the sweetness, because you’re pretending this is haute cuisine.
– Kid-proof: hand them a napkin and a stern look that says “don’t put the whole cookie in your mouth.” It will be ignored.

✔Tips & Mistakes

– Don’t overbake. These are better fudgy than cakey. If you leave them in too long, they’ll cross over to “midnight regrets” territory.
– Toss the dough with the candy pieces gently—vigorous stirring turns them into sad little rainbows stuck in batter.
– If your batter seems too thin, chill it for 20–30 minutes. Patience is boring but effective.
– Yes, the cookies spread. No, you don’t need to have a ballet-of-dough resizing conversation about it. Embrace it.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add nuts for crunch, sea salt for drama, or peanut butter because compromise is delicious.

Delish Cosmic Brownie Cookies

These Cosmic Brownie Cookies are a delightful twist on the classic brownie, topped with chocolate icing and colorful sprinkles!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 cups all-purpose flour sifted
• ▢ 0.5 cups cocoa powder unsweetened
• ▢ 1 cup granulated sugar adjust to taste
• ▢ 0.5 cups unsalted butter melted
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 0.25 teaspoon salt
• ▢ 1 cup chocolate chips semi-sweet
• ▢ 0.5 cups rainbow sprinkles for topping

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, combine melted butter and sugar until well mixed.
• Add eggs and vanilla extract to the mixture, stirring until combined.
• In another bowl, whisk together flour, cocoa powder, and salt.
• Gradually combine the dry ingredients into the wet ingredients until just blended.
• Fold in the chocolate chips.
• Drop cookie dough by tablespoon onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 12-15 minutes, or until the edges are firm. Let cool before topping.
• Once cooled, drizzle with chocolate icing and sprinkle with rainbow sprinkles.

Notes

Store cookies in an airtight container for up to one week.