Scale

🟡 For the Cookies:

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

1/4 tsp baking powder

1/4 tsp salt

🟡 For the Ganache:

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

🟡 Topping:

Rainbow candy-coated chocolate chips (or rainbow sprinkles)

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.

3. Add eggs and vanilla; mix until smooth.

4. Sift in cocoa powder, flour, baking powder, and salt. Mix until a thick dough forms.

5. Scoop dough into 2-tablespoon balls and place 2 inches apart on baking sheet. Flatten slightly.

6. Bake 9–11 minutes or until edges are set but centers look soft. Cool completely.

7. While cooling, heat cream until just simmering and pour over chocolate chips in a bowl. Let sit 1–2 minutes, then stir until smooth.

8. Spoon ganache onto each cooled cookie and spread slightly.

9. Top with candy-coated chips. Let set at room temp or chill briefly before serving.

Cookies will firm up as they cool—don’t overbake!

Store in an airtight container at room temp for up to 4 days.

Chill ganache-topped cookies for a firmer texture or freeze for up to 1 month.

Keywords: cosmic brownie cookies, fudgy chocolate cookies, nostalgic cookie recipe