These cosmic brownie cookies are rich, fudgy, and topped with a smooth chocolate ganache and colourful sprinkles. Like a fudgy brownie in cookie form!
Ingredients
For the Cookie Dough:
- 110 g ½ cup unsalted butter, softened
- 100 g ½ cup light brown sugar
- 60 g ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp honey or golden syrup
- 180 g 1 ½ cups plain flour (all-purpose flour)
- 50 g ½ cup cocoa powder
- ¼ tsp bicarbonate of soda baking soda
- ½ tsp salt
For the Topping:
- 100 g ½ cup dark chocolate chips
- 60 ml ¼ cup double cream (heavy cream)
- Rainbow sprinkles or chocolate pieces Sainsbury’s rainbow chocolate beans recommended
Instructions
How to Make Cosmic Brownie Cookies
- Preheat your oven to 180°C (160°C fan) / 350°F.
Step 1: Cream the Butter and Sugars
- In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy.
Step 2: Add the Wet Ingredients
- Mix in the egg, vanilla extract, and honey (or golden syrup) until fully combined.
Step 3: Add the Dry Ingredients
- Sift in the plain flour, cocoa powder, bicarbonate of soda, and salt. Mix until just combined, forming a soft dough.
Step 4: Shape the Cookies
- Scoop the cookie dough into 9 equal portions and roll into balls. Place them on a lined baking tray or non-stick cookie sheet leaving space between each cookie as they will spread.
Step 5: Bake the Cookies
- Bake for 10–11 minutes. The cookies should still look slightly underbaked in the centre when removed from the oven—this ensures a fudgy texture.
Step 6: Cool the Cookies
- Let the cookies cool completely on the tray before adding the ganache.
How to Make the Ganache Topping
Step 7: Heat the Cream
- In a small microwave-safe bowl or saucepan, heat the double cream until just warm—do not let it boil.
Step 8: Melt the Chocolate
- Pour the warm cream over the dark chocolate chips. Let sit for 1–2 minutes, then stir until smooth and glossy. Alternatively, you can melt the chocolate and cream together in the microwave on a medium heat for 1 minute, stirring gently until melted and smooth.
Step 9: Top the Cookies
Sprinkle with rainbow chocolate pieces or sprinkles while the ganache is still soft, then let it set in the fridge. Best eaten at room temperature.
Spoon a small amount of ganache onto each cooled cookie, spreading it evenly.
