Cosmic Cookies are a delightful blend of rich, buttery goodness and a hint of indulgence that’s impossible to resist. With a perfect balance of chewy centers and crispy edges, each bite offers a heavenly mix of textures that will leave you reaching for more. Infused with a touch of sweetness and a subtle depth of flavor, these cookies are a treat for both the palate and the soul. Ready in just over an hour, including a quick chill and bake, they’re ideal for satisfying your sweet tooth without spending all day in the kitchen.
Packed with decadent flavors and a satisfying crunch, Cosmic Cookies are as fun to make as they are to eat. Their golden-brown exterior gives way to a soft, melt-in-your-mouth interior, making them a crowd-pleaser for any occasion. Whether you’re baking for a party or simply treating yourself, these cookies are a guaranteed hit. Plus, with a prep time of just 25 minutes and a short bake, you’ll have a batch of these irresistible treats ready to enjoy in no time.
Ingredients for Cosmic Cookies
- For the Cookies:
- 1 cup (226 g) unsalted butter, melted
- ½ cup (50 g) natural cocoa powder
- 1 cup (200 g) granulated sugar
- ¾ cup (150 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- For the Frosting:
- 1 cup (170 g) semi-sweet chocolate chips
- ⅔ cup (113 g) milk chocolate chips
- 6 Tablespoons (88 ml) heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 Tablespoons candy-coated chips (for decoration)
Step-by-Step Instructions for Cosmic Cookies
- Prepare the Cookie Dough: In a large mixing bowl, combine melted butter and cocoa powder. Whisk until smooth and well combined.
- Add granulated sugar, light brown sugar, egg, egg yolk, and vanilla extract. Stir thoroughly until fully incorporated.
- In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring in 4 parts to avoid clumping. Mix until the dough is fully combined (it will be slightly dry).
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once chilled, scoop the dough into 2 Tablespoon-sized portions. Roll each portion into a smooth ball and place on the baking sheet, spacing them at least 2 inches (5 cm) apart.
- Bake on the center rack for 9-10 minutes. Immediately after removing from the oven, gently press each cookie with a flat surface (like a measuring cup or glass) to flatten slightly.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Prepare the Frosting: In a microwave-safe bowl, combine semi-sweet chocolate chips, milk chocolate chips, and heavy cream. Microwave on high for 25 seconds, then whisk until smooth. If needed, microwave in 5-second increments until fully melted.
- Add vanilla extract and salt to the frosting, whisking to combine. Let the frosting cool and thicken for 5-10 minutes.
- Once the frosting is spreadable and the cookies are completely cooled, scoop 2-3 teaspoons of frosting onto each cookie. Spread evenly and immediately sprinkle with candy-coated chips.
- Allow the frosting to set before serving. Enjoy your Cosmic Cookies!
Creative Frosting & Topping Ideas
While the recipe calls for candy-coated chips, feel free to get creative with your toppings! Try crushed peppermint candies for a festive twist, or drizzle with white chocolate for a marbled effect. For a nutty flavor, sprinkle chopped pecans or almonds on top of the frosting before it sets.
Perfect Pairings for Cosmic Cookies
These cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. For a fun dessert platter, serve them alongside vanilla ice cream or fresh berries. They also make a great addition to holiday cookie boxes or as a sweet treat for parties.
Storage Tips for Freshness
Store your Cosmic Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw and frost when ready to enjoy!
Time-Saving Hacks
Short on time? Skip the chilling step by placing the dough in the freezer for 10-15 minutes instead. You can also use pre-made chocolate frosting if you’re in a pinch, though the homemade version is worth the extra effort!
Common Questions Answered
Can I use Dutch-process cocoa powder? Yes, but it may slightly alter the flavor. What if I don’t have candy-coated chips? Sprinkles or mini M&Ms work just as well. Can I make these gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend for equally delicious results.
Cosmic Cookies
Ingredients
Cookie
- 1 cup unsalted butter melted
- ½ cup natural cocoa powder
- 1 cup granulated sugar
- ¾ cup light brown sugar firmly packed
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
Frosting
- 1 cup semi-sweet chocolate chips
- ⅔ cup milk chocolate chips
- 6 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 Tablespoons candy coated chips
Instructions
- Combine melted butter and cocoa powder in a large mixing bowl and whisk until well combined.
- Add sugars, egg, egg yolk, and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. I usually add the flour mixture in 4 parts, adding too much at once can make the dough difficult to stir and absorb the flour, as it is a more dry dough.
- Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. While dough is chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
- Once chilled, scoop dough by 2 Tablespoon sized scoops and roll between your palms to form a smooth ball. Place on baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake in center rack of 350F (175C) preheated oven for 9-10 minutes. Within a minute of removing from the oven, use a flat surface (I use a 1-cup measuring cup or the bottom of a glass) to gently press down on the cookies, gently flattening the surfaces.
- Allow cookies to cool on baking sheet for 5-10 minutes before removing to a cooling rack to cool completely before frosting.
- Prepare the Frosting
- In a medium-sized, microwave-safe mixing bowl, combine chocolate chips and heavy cream and microwave on high for 25 seconds. Remove from the microwave and whisk chocolate and cream together. If chocolate is not melted, return to microwave for another 10 seconds. Whisk again, If chocolate is still not melted, continue microwaving in 5 second increments until chocolate is fully melted and mixture is combined and smooth.
- Add vanilla extract and salt, whisk to combine. Allow frosting to cool and thicken for 5-10 minutes before proceeding.
- Once frosting has thickened enough to be spreadable and cookies are completely cooled, scoop 2-3 teaspoons of frosting on top of each cookie and spread evenly. Immediately sprinkle with candy chips.