Cosmic Cookies Dessert Recipe
These Cosmic Cookies are a delightful dessert recipe, offering soft, fudgy chocolate cookies topped with a glossy chocolate ganache and rainbow candy-coated chocolate pieces. They’re perfect for a nostalgic treat or a colorful addition to any dessert spread.
Equipment
- Stand mixer with paddle attachment
- Cookie scoop (1½-ounce)
- Parchment paper
- Microwave-safe bowl
- Offset spatula or spoon
Ingredients
For the Cookies:
- ½ cup 1 stick unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ⅓ cup Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Ganache:
- ⅓ cup heavy cream
- 1 cup semisweet or bittersweet chocolate chips
- Rainbow candy-coated chocolate chips or M&M’s in a pinch
Instructions
Prepare the Cookies:
- Preheat the Oven: Set your oven to 350°F. Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a stand mixer with a paddle attachment, beat the room-temperature butter and light brown sugar on medium-high until it’s light and fluffy (about 2 minutes).
- Incorporate Wet Ingredients: Scrape down the sides of the bowl, then add the egg and vanilla extract. Beat on medium-high until the mixture is pale and fluffy, around 2 minutes.
- Mix Dry Ingredients: Reduce speed to low, adding flour, cocoa powder, baking soda, and salt. Mix just until combined—avoid overmixing.
- Shape the Dough: Use a 1½-ounce cookie scoop (about 3 tablespoons) to portion the dough, then roll each scoop into a smooth ball. Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake: Transfer the sheets to the oven and bake for 11-12 minutes, or until the cookies are set around the edges but still slightly soft in the center.
- Cool: Let the cookies rest on the baking sheets for 5 minutes, then move them to a cooling rack to cool completely (about 25 minutes).
Prepare the Ganache:
- Heat the Cream: In a microwave-safe bowl, warm the heavy cream for 30-45 seconds until hot but not boiling.
- Melt the Chocolate: Add the chocolate chips to the hot cream. Let it sit for 1 minute, then stir until the mixture is smooth and glossy.
Assemble the Cookies:
- Frost Each Cookie: Use an offset spatula or spoon to spread about 1 tablespoon of the ganache over each cooled cookie.
- Decorate: Immediately sprinkle the top with rainbow candy-coated chocolate chips.
- Set: Let the ganache set for about 30 minutes before serving.
Notes
- For a variation, try using white chocolate chips for a contrasting ganache.
- You can store these cookies in an airtight container at room temperature for up to 3 days.
- Feel free to experiment with other colorful toppings for a personalized touch.
Tried this recipe?Let us know how it was!