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Cosmic Brownie Cookies

These Cosmic Brownie Cookies combine the rich flavor of brownies with the delightful softness of cookies, topped with colorful sprinkles for a fun twist.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's softened to room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs Beaten in one at a time.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup chocolate chips Mini chocolate chips can also be used.
  • to taste Rainbow sprinkles for topping Feel free to customize.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-5 minutes.
  3. Beat in the eggs one at a time and mix in the vanilla extract.
  4. In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips until evenly distributed throughout the dough.
Baking
  1. Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
  2. Top each mound with a sprinkle of colorful rainbow sprinkles.
  3. Bake for 10-12 minutes, or until the edges begin to set but the centers remain soft.
  4. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.