Why I Love This Recipe
I love this recipe because it brings together the best of both worlds: the deep, fudgy flavor of brownies and the convenience of cookies. The surprise ganache center adds a luxurious touch, and the rainbow sprinkles evoke childhood memories of classic cosmic brownies. They’re as enjoyable to make as they are to eat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Ganache:
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3.5 oz (100 g) good quality chocolate (a mix of 35% milk and 57% semisweet chocolate), finely chopped
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1/4 cup (60 g) heavy cream
For the Cookies:
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2 cups (250 g) all-purpose flour
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6 tablespoons (40 g) Dutch-process cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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4 oz (110 g) good quality semisweet chocolate (50-60%)
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3/4 cup (170 g) unsalted butter, at room temperature
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1 cup (220 g) packed brown sugar
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1/2 cup (100 g) granulated sugar
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2 large eggs, at room temperature
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2 teaspoons vanilla extract
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Rainbow bit chips or other sprinkles, as desired
Directions
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Prepare the Ganache:
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Place chopped chocolate in a heatproof bowl.
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Warm the cream in a small saucepan until it just begins to bubble around the edges (do not let it boil).
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Pour the hot cream over the chopped chocolate. Let sit for 30 seconds, then slowly whisk until smooth and fully incorporated.
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Let the ganache cool, scraping the sides and folding occasionally, for about 20-30 minutes until thickened to the consistency of peanut butter.
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Scoop teaspoonfuls of ganache onto a parchment-lined baking sheet, forming approximately 1¼-inch rounds.
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Freeze until completely set, at least 30 minutes.
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Prepare the Cookie Dough:
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
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Gently melt the semisweet chocolate in a double boiler or microwave until just melted. Set aside to cool slightly.
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In a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
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Reduce speed to low and add eggs one at a time, mixing until each is fully incorporated.
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Mix in vanilla extract.
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Pour in the cooled melted chocolate and mix on low speed until the batter is uniform in color.
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Add the dry ingredients and mix on low speed until just incorporated.
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Press a layer of plastic wrap on the surface of the dough and refrigerate for 20-30 minutes until firm enough to work with.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Use a small cookie scoop to divide dough into balls, two per cookie. Flatten each ball into a pancake shape.
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Place a frozen ganache dollop in the center of one flattened piece, then top with the second piece. Seal the edges around the ganache, then roll slightly into a flattened ball/puck shape.
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Press the tops of the dough pucks into the rainbow sprinkles, then place on the prepared baking sheet, leaving 3-4 inches of space between cookies.
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Repeat with remaining dough and ganache, keeping ganache pieces in the freezer until ready to use.
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Bake the Cookies:
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Bake for 9 to 11 minutes, or until tops are puffed and no longer shiny.
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Remove from the oven and immediately swirl a large round cookie cutter around each still-soft cookie to tuck in the edges and make them perfectly round.
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Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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Servings and Timing
This recipe yields approximately 24 cookies. Preparation time is about 30 minutes, with additional time for chilling and freezing, and baking time is 9-11 minutes. Total time is approximately 2 hours.
Variations
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Different Chocolates: I sometimes use all dark chocolate for a richer flavor or all milk chocolate for a sweeter taste.
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Alternative Fillings: I experiment with flavored ganache by adding extracts like peppermint or orange.
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Toppings: Instead of rainbow sprinkles, I use chopped nuts, mini chocolate chips, or drizzle with melted white chocolate.
Storage and Reheating
I store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, I freeze the unbaked, assembled cookie dough balls and bake them directly from frozen, adding 1-2 minutes to the baking time.
FAQs
Can I make the ganache ahead of time?
Yes, I prepare the ganache and freeze the dollops up to a day in advance. For longer storage, I transfer the frozen ganache pieces to an airtight container to prevent freezer burn.
What if I don’t have Dutch-process cocoa powder?
I use natural cocoa powder as a substitute, but it may slightly alter the flavor and color of the cookies.
Can I use store-bought brownie mix for the cookie dough?
This recipe is designed for homemade dough. Using brownie mix may not yield the same texture and structure needed to encase the ganache.
How do I prevent the cookies from spreading too much?
I ensure the dough is chilled before assembling and baking. Also, I avoid overmixing the dough, which can cause excessive spreading.
Can I make smaller cookies?
Yes, I use smaller portions of dough and ganache, but I adjust the baking time accordingly, reducing it by a few minutes.
Conclusion
Ganache-Stuffed Cosmic Brownie Cookies are a delightful treat that combines the rich, fudgy texture of brownies with the convenience of cookies. The hidden ganache center and colorful sprinkles make them a fun and indulgent dessert that’s sure to impress. Whether for a special occasion or a sweet craving, these cookies are a must-try.
Print
Ganache-Stuffed Cosmic Brownie Cookies
- Total Time: ~2 hours
- Yield: ~24 cookies
- Diet: Vegetarian
Description
Inspired by the iconic treat, these bakery-style cookies feature a rich ganache filling and chewy chocolate base with a rainbow sprinkle finish.
Ingredients
For the Ganache:
3.5 oz (100 g) good-quality chocolate (mix of milk and semisweet recommended)
1/4 cup (60 g) heavy cream
For the Cookies:
2 cups (250 g) all-purpose flour
6 tbsp (40 g) Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
4 oz (110 g) semisweet chocolate, melted and slightly cooled
3/4 cup (170 g) unsalted butter, room temp
1 cup (220 g) packed brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
Rainbow chips or sprinkles for topping
Instructions
Make the Ganache:
Place chopped chocolate in a heatproof bowl.
Heat cream until just bubbling, pour over chocolate, and let sit for 30 seconds.
Stir gently until smooth and combined.
Let cool for 20–30 minutes until peanut butter consistency.
Scoop into 1¼-inch mounds and freeze on a parchment-lined sheet for 30+ minutes.
2. Make the Cookie Dough:
Whisk together flour, cocoa, baking soda, and salt.
Beat butter and sugars until fluffy (2–3 minutes).
Mix in eggs one at a time, then vanilla.
Add melted chocolate and mix to combine.
Mix in dry ingredients until just incorporated.
Cover and chill dough for 20–30 minutes until firm.
3. Assemble the Cookies:
Preheat oven to 350°F (175°C); line baking sheets with parchment.
Divide dough into pairs of scoops; flatten each into disks.
Place frozen ganache center on one, top with second disk, seal edges, and shape into a puck.
Press the tops into rainbow chips.
Space on baking sheet 3–4 inches apart.
4. Bake:
Bake for 9–11 minutes, until puffed and set.
Swirl a round cookie cutter around the edges for perfectly round cookies.
Cool 10 minutes on pan, then transfer to rack.
Notes
Chocolate Variations: Use dark chocolate for a richer flavor or milk for sweetness.
Flavor Ideas: Add extracts (peppermint, orange) to ganache.
Decorations: Swap sprinkles for chopped nuts or chocolate drizzle.
Smaller Cookies: Use less dough and ganache; reduce bake time by 2–3 minutes.
- Prep Time: 30 minutes
- Cook Time: 9–11 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
