Cosmic Brownie Cookies

ByEat with Jada

A delicious blast from the past packed with chocolatey goodness in every bite!

There’s something about these Cosmic Brownie Cookies that just brings me such an inviting sense nostalgia and allll the feels! Growing up, my Grandma would always have a new box of Cosmic Brownies ready for my siblings and I when we stayed over. The good ole days! Nothing like my Grandma’s house in the summertime, playing “Cans” (IYKYK) with my family and snacking on Cosmic Brownies. Looking back, I think this was the only time in my life I enjoyed those brownies. Which makes me realize how special something as little as a brownie can be. It’s the memories behind it and a symbol of much simpler and fun times. My Grandma always had a way of making me feel special and every time I see these brownies at the grocery store, I think of her! I am hoping you all give these a try and enjoy them as much as I did 🙂 …. I love you Grandma!

Before you start you’ll need:

  • Rainbow candy coated chocolate chips (I bought mine at my local Cake Decorating store. I’ve seen them Amazon. Walmart and Hobby Lobby were hit or miss in store, but I’m sure you can find them online.)

RECIPE YIELDS 7 BIG COOKIES (you can make them smaller, just remember to decrease baking time)

Ingredients

  • For the Cookies:
  • 1 box brownie mix (18 oz. size)
  • ¼ cup all-purpose flour
  • ¼ cup vegetable oil
  • ⅛ cup milk
  • 2 eggs
  • 1 4.4 oz. XL Hershey’s chocolate bar (I used half of the bar. Feel free to use the whole bar.) 
  • Rainbow candy coated chocolate chips
  • For the Ganache:
  • 1 ⅓ cup chocolate chips (Use your favorite chocolate. I recommend milk chocolate or semisweet.)
  • 1 cup heavy cream

Directions

  1. Preheat oven to 350°F and line a cookie sheet with parchment paper. 
  2. Chop Hershey’s chocolate bar into small chunks and set aside. 
  3. In a large bowl, mix brownie mix and flour until well combined.
  4. Add in oil, milk and eggs. Mix until well combined. 
  5. Fold in chopped Hershey’s bar chunks just until incorporated. Don’t over mix. 
  6. Use a ¼ cup measuring cup to generously scoop out dough. 
  7. Form dough into balls and place only THREE at a time on prepared baking sheet to ensure they have enough room to spread. 
  8. Bake for 15-20 minutes. (This is the time recommended for this recipe. If you make them smaller, decrease baking time.)
  9. Remove from oven and keep cookies on cookie sheet for about 2-3 minutes.
  10. Next, remove cookies from the cookie sheet and place them on a wire rack to cool. 
  11. Repeat steps 7 through 10 until you’ve used up and baked all of the dough mixture. 
  12. While your cookies are cooling, start on the ganache. 
  13. In a large glass bowl add the chocolate chips and set aside. 
  14. On the stovetop, heat heavy cream in a small saucepan until the cream comes to a simmer, making sure to stir every so often. (Do NOT boil)
  15. As soon as the cream has started to simmer, remove from the stove top and pour cream over chocolate chips. 
  16. Swirl the bowl around until all chocolate chips are covered with cream.
  17. Next, place a lid on the bowl so that the heat is insulated. 
  18. Let the mixture sit covered and untouched for 5 minutes.
  19. After 5 minutes, remove the lid and use a rubber spatula to mix the center at first and slowly mix your way outward. 
  20. Mix until just combined and no lumps are in the ganache.
  21. Let the ganache sit at room temperature for 15 minutes before frosting the cookies. 
  22. Frost the cookies with the ganache and sprinkle right away with the rainbow candy coated chips. 
  23. You can enjoy immediately or let the cookies sit for about 30 minutes until ganache sets. 
  24. Enjoy!

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