Galaxy Brownie Cookies with Chocolate Fudge Topping
These Galaxy Brownie Cookies are perfect for Star Wars fans, outer space enthusiasts, chocolate lovers and pretty much any kid because of the bright candy-coated chocolate pieces on top. Inspired by the nostalgic Little Debbie’s Cosmic Brownies and the Crumbl Galaxy Brownie Cookie, yet made even better with quality ingredients, these cookies will be your new year-round go-to.
Ingredients
- 2 cups (290g) KAMUT® White Flour (or 2 ½ cups of all purpose flour)
- ½ cup (45g) cocoa powder (any baking cocoa powder - Dutch process, natural, dark)
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup unsalted butter cold or softened *(see note)
- ½ cup (110g) sugar
- ¾ cup (165g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ⅓ cup (160g) powdered sugar
- ¾ cup (125g) milk chocolate chips
- ¾ cup (125g) semi-sweet chocolate chips
- 1 tsp olive or avocado oil
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup candy-coated chocolate pieces (or sprinkles)
Instructions
Brownie Cookies:
- Line two baking sheets with parchment paper and set aside. If you're working with cold butter, go ahead and preheat your oven to 350℉. If you're using room temperature butter, hold off on preheating until you chill dough. *(see note)
- In a separate bowl, whisk together all dry ingredients including flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream together butter and both sugars together in the bowl of a stand mixer with the paddle attachment or in a mixing bowl with a hand mixer until combined. Add eggs and vanilla extract, mixing just until everything is combined.
- Add the flour mixture into the wet ingredients, mixing only until just incorporated. Be careful not to overmix the dough.
- Using a 2-ounce cookie scoop, place up to 8 (slightly heaping) scoops of dough onto each prepared cookie sheet, evenly spaced apart.
- Refrigerate the scooped cookie dough on the baking sheets for 40 minutes while preheating your oven to 350℉. If you worked with cold butter, skip this step. *(see note)
- While cookies bake, prepare the chocolate fudge glaze topping. See below.
- Bake for 14-16 minutes, until the cookies are fully set. At the halfway point of baking time, swap and rotate trays.
- Transfer each cookie sheet to a wire rack and use the bottom of a drinking glass to immediately smash down each cookie so it is flat across the top. Let cookies cool completely on the tray. This will make it easier to work with the topping and ensure chewy brownie cookies long after they’re cool.
Chocolate Fudge Topping
- To make the Chocolate Fudge Topping, sift powdered sugar to remove lumps and set aside.
- Melt chocolate, oil and milk in a glass mixing bowl over a saucepan filled with a few inches of water but not enough to touch the glass bowl. Stir every few minutes as the chocolate melts.
- When this mixture is smooth, remove from heat and add the powdered sugar. If there are still any lumps, you can place the bowl back on the saucepan for a few minutes and stir occasionally until the mixture is smooth then remove from heat again.
- Stir in salt and vanilla extract.
- Let this mixture cool until it thickens but is still spreadable. You can speed this up by placing the bowl in the fridge for up to 15 minutes.
- Using a medium cookie scoop, place one scoop of chocolate fudge glaze on each cookie then immediately top with candy-coated chocolate pieces or rainbow sprinkles before glazing the next cookie. If the glaze is starting to set, you can gently press on the candy-coated chocolate pieces or sprinkles to keep them in-place.
- Let glaze set and enjoy. Keep in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.
Notes
Notes:
*Only use cold butter with a stand mixer equipped to handle cold butter. If using a hand mixer, opt for softened butter.
*For room-temperature butter, preheat oven while dough is chilling.
*Skip doubt chill time and move on to baking if you used cold butter.
*Only use cold butter with a stand mixer equipped to handle cold butter. If using a hand mixer, opt for softened butter.
*For room-temperature butter, preheat oven while dough is chilling.
*Skip doubt chill time and move on to baking if you used cold butter.