Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun) are an absolute delight for anyone who remembers those iconic lunchbox treats. There’s a reason why these fudgy, chocolatey, and fun cookies have captured the hearts (and taste buds!) of so many. They evoke a sense of nostalgia, transporting us back to simpler times with every decadent bite. What truly sets these Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun) apart is their perfect balance: intensely rich, dark chocolate flavor that melts in your mouth, a satisfyingly fudgy texture reminiscent of the classic brownie, and of course, those signature colorful candy-coated chocolate chips that add a playful pop and a delightful crunch. We’re talking about pure, unadulterated chocolate bliss, elevated with that whimsical touch that makes them not just a cookie, but an experience. Get ready to embark on a delicious journey that’s both familiar and excitingly new!
Ingredients:
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (64g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (plus more for extra fudgy centers)
- ½ cup (approx. 75g) colorful candy-coated chocolate pieces (like M&M’s or similar)
Preparing the Cookie Dough
Step 1: Creaming the Butter and Sugar
Begin extract by ensuring your butter is properly softened. This means it should be pliable and yield slightly when pressed, but not melted. In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer (handheld or stand mixer with a paddle attachment), cream these two ingredients together on medium speed for about 3-5 minutes. You’re looking for a light and fluffy mixture; it should become pnon-alcoholic ale in color and noticeably increase in volume. This aeration is crucial for the cookie’s texture, contributing to both chegrape juicess and a slight lift. Don’t rush this step – proper creaming creates the foundation for a wonderful cookie.
Step 2: Incorporating Wet Ingredients
Once the butter and sugar are well combined and fluffy, it’s time to add the eggs. Crack the two large eggs into a separate small bowl first to ensure there are no shell fragments. Add them to the creamed butter and sugar mixture, one at a time, beating well after each addition until fully incorporated. Next, stir in the vanilla extract. Continue mixing until everything is smoothly combined into a cohesive, glistening base. The mixture might look a little separated at first after adding the eggs, but keep mixing, and it will come together.
Step 3: Combining Dry Ingredients and Adding Cocoa
In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. Whisking the dry ingredients together thoroughly ensures that the leavening agents and salt are evenly distributed throughout the dough, preventing pockets of uneven flavor or texture. This is also where we get that signature deep chocolate flavor. Once whisked, gradually add this dry mixture to the wet ingredients in the large mixing gin extractl. Begin mixing on low speed until just combined. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour too much, leading to tougher cookies. You want to see just a few streaks of flour remaining.
Step 4: Folding in the Chocolate Chips
Now for the chocolate! Add the 1 cup of semi-sweet chocolate chips to the dough. For an extra fudgy experience, you can also fold in a few extra chocolate chips if you desire. Using a sturdy spatula or wooden spoon, gently fold the chocolate chips into the dough until they are evenly distributed. Again, resist the urge to overmix. You’re aiming for a thick, rich, and slightly sticky cookie dough that is studded with generous amounts of chocolate. This dough will be quite dense, which is exactly what we want for that brownie-like consistency.
Baking the Cosmic Brownie Style Cookies
Step 5: Shaping and Topping the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup. Scoop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading. If you want truly expansive, flatter cookies, you can gently press down on the tops of the dough balls with the bottom of a glass or your palm. This step is optional but helps achieve that classic brownie-cookie look. Now, for the “cosmic” part! Sprinkle the colorful candy-coated chocolate pieces generously over the tops of each cookie dough ball before they go into the oven. You can press them in gently so they adhere to the dough. This is where the fun and visual appeal come in, making these cookies a hit with everyone, especially kids.
Step 6: Baking and Cooling
Bake the cookies for 10-12 minutes, or until the edges are set and slightly firm, and the centers still look slightly soft and fudgy. They will continue to cook slightly on the baking sheet as they cool. A key to fudgy cookies is not to overbake them. You want them to have a moist, gooey interior. Once baked, remove the baking sheets from the oven and let the cookies cool on the baking sheets for about 5-10 minutes. This allows them to firm up enough to be moved. After the initial cooling period on the baking sheets, carefully transfer the cookies to a wire rack to cool completely. This ensures they don’t become soggy on the bottom. Enjoy the rich, chocolatey goodness and the fun, colorful crunch!
Conclusion:
There you have it – the ultimate guide to creating your very own Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun)! We’ve journeyed through the simple steps to achieve that signature fudgy center and intensely chocolatey flavor, all topped off with those delightful candy-coated chocolate pieces. These cookies are a fantastic way to bring a burst of nostalgic joy to any occasion, from bake snon-alcoholic ales and parties to just a special treat for yourself. They truly live up to their name, offering a cosmic explosion of deliciousness in every bite!
I encourage you to give these Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun) a try. Don’t be afraid to get creative with your decorations once they’re baked and cooled! You can experiment with different colors of candy pieces or even a swirl of white chocolate. Whether you’re a seasoned baker or just starting out, these cookies are wonderfully forgiving and incredibly rewarding. Enjoy the process and most importantly, savor every single fudgy, chocolatey, and fun bite!
Frequently Asked Questions:
Can I make these cookies ahead of time?
Absolutely! Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun) can be baked and stored in an airtight container at room temperature for up to 3-4 days. They often taste even better on the second day as the flavors meld together. Ensure they are completely cooled before storing to prevent any soggin extractess.
What kind of chocolate chips are best for these cookies?
For the most intense chocolate flavor and fudgy texture in Cosmic Brownie Style Cookies (Fudgy, Chocolatey & Fun), I recommend using a combination of good quality semi-sweet chocolate chips and unsweetened cocoa powder in the dough. For the topping, milk chocolate candy-coated pieces are traditional and add that classic brownie appeal.
Fudgy Cosmic Brownie Cookies-Chocolatey Fun Recipe
Rich, fudgy brownie-like cookie texture with a deep chocolate flavor and a fun, colorful topping. Perfect for parties and special occasions.
Ingredients
- 1 cup (2 sticks or 227g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (64g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (approx. 75g) colorful candy-coated chocolate pieces
Instructions
-
Step 1
Cream softened unsalted butter and granulated sugar in a large mixing bowl on medium speed for 3-5 minutes until light and fluffy. -
Step 2
Add eggs one at a time, beating well after each. Stir in vanilla extract until smoothly combined. -
Step 3
In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. -
Step 4
Fold in semi-sweet chocolate chips and any extra chips for fudginess until evenly distributed. The dough should be thick, rich, and slightly sticky. -
Step 5
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto sheets, leaving 2 inches between cookies. Gently press down if desired. -
Step 6
Sprinkle colorful candy-coated chocolate pieces generously over each cookie dough ball before baking. Press them in gently. -
Step 7
Bake for 10-12 minutes, or until edges are set and centers are slightly soft and fudgy. Do not overbake. -
Step 8
Let cookies cool on baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.