Introduction
You get all the nostalgic, fudgy chew of a classic cosmic brownie, but in a soft, portable cookie form. These easy cookies start with a convenient brownie mix, making them a perfect last-minute treat. The iconic rainbow chips and rich chocolate glaze make them a guaranteed hit with both kids and adults.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 cookies
Ingredients
- 1 box dry brownie mix
- 3 tbsp flour
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup butter (softened)
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 1/3 cup heavy cream
- 1/2 tsp vanilla
- Rainbow-Coated Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the dry brownie mix, flour, eggs, and vegetable oil. Mix until a thick, cohesive dough forms.
- Bake for 11-13 minutes, or until the edges are set and the tops are cracked. The centers will look soft. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the glaze. In a medium bowl, beat the softened butter until smooth.
- Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream and vanilla, until a smooth, thick, but pourable glaze forms.
- Spoon or drizzle the glaze over the top of each fully cooled cookie.
- Immediately sprinkle the tops generously with the rainbow-coated chocolate chips before the glaze sets. Allow the glaze to set completely, about 30 minutes, before serving.
Variations
- Double-Dipped: For an extra thick, candy-like shell, dip the entire top of the cooled cookie directly into the glaze instead of spooning it on.
- Swirl Design: Add a simple vanilla glaze (powdered sugar, milk, vanilla) alongside the chocolate glaze and use a toothpick to create a marbled effect before adding the chips.
- Cookie Sandwich: Skip the glaze on half the cookies, then spread a layer of the chocolate glaze between two cookies to create a fudgy sandwich.
- Mini Cookies: Use a small scoop to make 24 bite-sized cookies, reducing the bake time by 2-4 minutes.
Tips for Success
- For the best texture, measure the flour by spooning it into the measuring tablespoon and leveling it off.
- Ensure your cookies are completely cool before glazing, or the warm cookie will melt the glaze and make it runny.
- If your glaze is too thick, add more heavy cream, one teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Work quickly when adding the rainbow chips after glazing so they stick before the glaze sets.
Storage & Reheating
Store the glazed cookies in a single layer or between sheets of parchment paper in an airtight container at room temperature for up to 3 days. For the best texture, enjoy them at room temperature; reheating is not recommended as it will melt the glaze.
FAQ
Can I use a different size brownie mix?
Yes, any standard 18-20 oz family-size brownie mix will work. Avoid mixes that include add-ins like chocolate syrup packets.
What can I use instead of heavy cream for the glaze?
You can use whole milk, but the glaze will be slightly less rich and thick. Add it slowly to achieve the right consistency.
My cookies spread a lot. What happened?
This is likely due to the butter in the brownie mix. For less spread, make sure your dough balls are chilled for 15-20 minutes before baking.
Can I make the cookie dough ahead of time?
Yes, you can portion the dough balls, freeze them on a sheet, then store them in a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time.
Why are my cookies cakey instead of fudgy?
Over-mixing the dough or over-baking can lead to a cakey texture. Mix just until combined and remove them from the oven when the centers still look soft.
My glaze is lumpy. How can I fix it?
Sift your powdered sugar and cocoa powder before adding them to the butter to prevent lumps. If lumps remain, you can gently warm the glaze over a double boiler or whisk vigorously.