Introduction
These Cosmic Brownie Cookies capture everything you love about the nostalgic treat in chewy cookie form. You get a rich, fudgy texture with pools of melted chocolate and colorful candy toppings in every bite. They’re incredibly simple to mix up, making them the perfect project for a cosmic-level dessert craving.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 18 cookies
Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup cocoa powder
- 1 teaspoon baking powder
- 2½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- ½ cup mini-M&M’s
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the salted butter, brown sugar, and white granulated sugar together until creamy and smooth.
- Beat in the eggs and vanilla extract until fully combined.
- Add the cocoa powder and baking powder, mixing until no dry streaks remain.
- Gradually add the all-purpose flour, mixing just until the dough comes together and no flour pockets remain. Avoid overmixing.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and silky.
- Scoop 2-tablespoon sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few mini-M&M’s onto the top of each dough ball.
- Bake for 11-12 minutes. The cookies will look puffy and soft in the centers. They will settle as they cool.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Scoop and Freeze: For fresh-baked cookies anytime, scoop the dough balls (without M&M’s) and freeze them on a tray. Once solid, transfer to a freezer bag. Bake from frozen, adding an extra minute to the bake time.
- Extra Chewy: For an even chewier texture, chill the dough for 30 minutes before scooping and baking.
- Cookie Bars: Press the dough into a parchment-lined 9×13 inch pan. Bake at 350°F for 20-25 minutes, then cool completely before cutting into squares.
- Serve à la Mode: Warm a cookie slightly and serve it with a scoop of vanilla ice cream for an indulgent dessert.
Tips for Success
- Use room temperature eggs and butter for a smoother, easier-to-mix dough.
- The ganache should be warm when folded in to create those perfect, fudgy swirls. If it cools and thickens too much, gently reheat it.
- The cookies are done when the edges look set but the centers are still soft. They will continue to cook on the hot baking sheet.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 4 days. To recapture the fresh-baked texture, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use unsalted butter?
Yes, but add ¼ teaspoon of fine salt to the dough when you add the cocoa powder.
Why are my cookies cakey?
This is likely due to over-measuring the flour. For best results, spoon the flour into your measuring cup and level it off, or weigh it (2½ cups is about 315 grams).
Can I make the dough ahead of time?
Yes, you can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 15-20 minutes to soften slightly before scooping.
What if my ganache seizes or gets grainy?
This happens if it gets too hot. Add a teaspoon more of warm heavy cream and stir vigorously until it smooths back out.
Can I use regular-sized M&M’s?
Yes, but they are heavier and may sink. It’s best to chop them into smaller pieces to mimic the mini-M&M’s.
My cookies spread too much. What happened?
Your butter was likely too warm. Ensure your butter is softened but still cool to the touch. If the dough seems overly soft, chilling it before baking will help.