chocolate frosted cookies

These Brownie Mix Cookies are Cosmic Brownies in cookie form! Chocolatey and chewy, this cosmic brownie cookies recipe is fun AND tasty!

Easy Cosmic Brownie Cookies (Brownie Mix Cookies)

chocolate

cocoa powder

eggs

unsalted butter (melted)

chocolate syrup

vanilla extract

sugar

water + extra if needed

multi colored sprinkles

Line two baking sheets with parchment paper and preheat the oven to 375 degrees.

In a medium or large bowl, combine the brownie mix and cocoa powder.

Stir in the eggs, melted butter, chocolate syrup, and vanilla extract until mixed well - but don’t over mix.

Use a two tablespoon cookie scoop and create heaping cookie dough balls and place them at least 2” apart on the baking sheet - do NOT press down or flatten.

Bake for 8 minutes or until the edges are set. The center may still be a little soft.

Remove from the oven and let cool for at least 10 minutes on the baking sheet.

While one batch cools, bake the other 1-2 batches depending on the size of the baking sheet.

After the cookies are cooled, whisk together the frosting by combining the powdered sugar and cocoa powder.

Add the water and mix well.

Stir in the vanilla until smooth.

Spoon the frosting on top of each cookie and then sprinkle with the multi-colored sprinkles.

Let the frosting cool completely before storing.

This is the best cosmic brownie cookie recipe I have tried! Thank you for posting this and I also advise to use cookie scoop when placing on cookie sheet. The frosting gnache is better than other recipes and so easy!

These Cosmic Brownie Cookies are out of this world! Super easy to make!

I had the kids help with these cookies last night and they loved making them. Easy to follow recipe and the most delicious cookies ever!

These chocolate frosted cookies are soft, chewy, and fudge-like. It's a simple drop cookie recipe, no rolling pin required, and the creamy chocolate frosting is a scaled down version of fan-favorite chocolate buttercream. Chilling the cookie dough for 2 hours is imperative.

Chocolate Frosted Cookies

(8 Tbsp; 113 grams) unsalted butter, softened to room temperature

Tablespoon vegetable oil, avocado oil, or olive oil

cup (100 grams) granulated sugar

cup (100 grams) packed light or dark brown sugar

1 large egg,

teaspoon pure vanilla extract

(156 grams) all-purpose flour (spooned & leveled)

(45 grams) unsweetened natural cocoa powder

teaspoon baking soda

teaspoon salt

(12 Tbsp; 170 grams) unsalted butter, softened to room temperature

(240 grams) confectioners’ sugar

Tablespoons (30 grams) unsweetened natural or Dutch-process cocoa powder

Tablespoons (45 milliliters) heavy cream

salt

(43 grams) sprinkles (such as these or these)

Make the cookies

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Remove cookie dough from the refrigerator. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.) Scoop dough, 1 heaping Tablespoon (about 28–30g) of dough each, and roll into balls, and arrange 2–3 inches apart on the baking sheets.

Bake the cookies for 12–13 minutes or until the edges appear set. Tip: If they aren’t really spreading by minute 10, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.

Cool cookies for 10 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.

Make the frosting: 

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners&#8217; sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.

Spread the frosting on the cooled cookies with a knife or an offset spatula. Top evenly with sprinkles.

Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting &#8220;soft-sets&#8221; on the cookies after a few hours, meaning it will slightly dry on top.

WARNING: consume these cookies with a glass of milk or strong coffee.  These are super rich, chocolatey and sweet in the best way! I followed the recipe exactly.  Mine did not turn out as soft as lofthouse cookies, I  like Sally’s comparison to cosmic brownies in cookie form.  They were firm on the exterior and soft and good chew on the interior.  Even though I frosted generously I had extra so I’m freezing it for future use (not a bad thing!) Thanks Sally these cookies really hit the chocolate spot!

Not sure what I did wrong. I chilled for 3 hours and I use an oven thermometer. First batch was completely overdone at 10 minutes, second batch was perfect and done at 7/8 minutes.

14yo Daughter: “Dad, these cookies are too good for us to take to any holiday parties. No one else comes close to making any cookies that taste as good as these!”

Our family has now decided that we now have to have two different kinds of cookies: Shareable and IFO (immediate family only). These cookies are the first to fall into the second group. They are so delicious that they can only be served to the immediate family. Thank you Sally and team for such a great recipe!

Just finished baking this recipe. Very easy &amp; really good. Mine flattened a lot after cooking. I wonder if I did something wrong? (They are still good!)

They're not as dissolve-in-your-mouth as Lofthouse cookies, but I don't mind at. all. They're super easy to make. The effort to outcome ratio is amazing. Definitely going to go into regular rotation!

These just did not work for me. I've cooked dozens of Sally's recipes, and several numerous times, but this isn't one I'll do again. They came out flat &amp; I've never had that problem with cookies. Refrigerated the dough overnight &amp; again after they were shaped, used a scale to measure both the ingredients and the dough balls, parchment paper and good quality pans that have never failed me in the past, new baking soda, and double checked to make sure I used natural &amp; not Dutch cocoa powder.  They were intensely chocolately, but in a kind of weird almost dry/chalky way even though they remained soft. The chocolate buttercream was great. I look forward to trying many more of Sally's recipes as I usually have great suucess with them!

Initially I would have rated these 2 stars - baked a lot flatter than pictured despite weighing everything, following instructions to the T. The flatter crispier cookie with the soft buttercream icing was too much contrast for my preferences. And they just tasted sweet but not super chocolatey. Then after a few days in the tin I’m amending my rating to 4.5 stars! The cookies softened and the icing dried a bit so now both feel more in sync and it’s an enjoyable eat. They have been well received by others who have tried them and my chocoholic 3 year old is a big fan.

Just wanted to say I love this recipe! I added 1/2 tsp of peppermint extract and 1/4 tsp of espresso powder and then I dressed them with peppermint buttercream! Delicious peppermint mocha cookies!

Loved the cookie base but found the frosting much too sweet and unremarkable so I added some espresso and that really helped.

These cookies are easy to make.  They freeze well and are really tasty.  I’ll make these again for sure.

These were a winner in my house! I don’t like American buttercream so I frosted these with Sally’s Swiss meringue buttercream and they were marshmallow-y and yummy. I only made 1/3 of the buttercream recipe and it was the perfect amount to frost all the cookies

Oh my! This recipe is SO good! Just like you said, a frosted brownie. Chewy in the inside, a slight crisp to the edge. My husband is making an ice cream sandwich with 2 of them right now. My only complaint is to myself in that I did not make a double batch! I'm taking them to an event tomorrow and they will go fast! Thanks Sally! I just may make these again next weekend!

Just made these today, and wow!  Very nice!  The cookies came out almost brownie soft.  They are sooo tasty!  The added frosting on top, really does it.  It’s just chocolate, over beautiful chocolate.  One of my favs for sure.

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