Cosmic Brownie Cookies
A chocolate brownie cookie topped with a chocolate ganache and colorful candies.
Equipment
- Measuring Spoons
- Measuring Cups
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Electric mixer
- Cookie Scoop
Ingredients
Cookie Batter:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoon light corn syrup
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup Hershey’s dark cocoa powder
- 1 ½ cup flour
Topping -
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Candy coated chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the butter, brown sugar and sugar. Use the paddle attachment to cream together until smooth.
- Add in the egg, vanilla and corn syrup. Mix well, scraping the sides often.
- Add the dry ingredients - baking soda, salt, cocoa and flour. Mix well, scraping the sides often and mixing again.
- Using a large ice cream scoop (or about 3 tablespoons worth) to divide the dough into 8-9 cookies. Place on the parchment lined baking sheets, leaving about 3 inches between each cookie as they will spread.
- Bake in the preheated oven for 10-11 minutes or until the edges are set and the center is no longer glossy. Do not overbake. Allow to cool before decorating.
- For the topping, in a medium bowl combine the heavy cream and the chocolate chips. Heat in the microwave for one minute. Stir thoroughly until smooth. Allow to cool slightly before topping the cookies.
- To decorate the cookies, scoop out a spoonful of the chocolate ganache and spread over the tops of each cookie. Immediately sprinkle with the candy coated chocolate chips.
Notes
Storage: Cookies can be stored in an airtight container in the fridge for up to 7 days.
Tried this recipe?Let us know how it was!