Ganache-Stuffed Cosmic Brownie Cookies Recipe
If you’re a fan of indulgent, chocolate-filled treats, these Ganache-Stuffed Cosmic Brownie Cookies will take your dessert game to the next level. These decadent cookies are inspired by nostalgic cosmic brownies, but with a gooey twist—each cookie is stuffed with rich chocolate ganache, making every bite a delightful surprise. Topped with colorful sprinkles, these cookies are as fun as they are delicious!
Ingredients
For the Ganache:
- 3.5 oz (100g) good quality chocolate (mix of 35% milk and 57% semisweet)
- 1/4 cup (60g) heavy cream
For the Cookies:
- 2 cups (250g) all-purpose flour
- 6 tablespoons (40g) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 oz (110g) good quality semisweet chocolate (50-60%)
- 3/4 cup (1 1/2 sticks/170g) unsalted butter, room temperature
- 1 cup (220g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Rainbow bit chips or sprinkles, for topping
Directions
- Make the Ganache:
- Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it begins to bubble, but don’t let it boil.
- Pour the hot cream over the chocolate and let it sit for 30 seconds. Then, whisk until the chocolate is fully melted and the mixture is smooth.
- Allow the ganache to cool for 20-30 minutes, or until it thickens to a peanut butter-like consistency.
- Scoop or pipe teaspoon-sized portions of the ganache onto a parchment-lined baking sheet to form about 24 flat rounds. Freeze the ganache rounds for at least 30 minutes to allow them to set.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Melt the semisweet chocolate in a double boiler or microwave in 20-second increments at 50% power. Stir between increments until smooth. Set aside to cool slightly.
- In a stand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the vanilla extract and cooled melted chocolate.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press plastic wrap onto the surface of the dough and refrigerate for 20-30 minutes.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Divide the dough into small balls (around 1 1/2 tablespoons each). Flatten each ball into a pancake shape.
- Place a frozen ganache round in the center of the flattened dough ball, then top with another piece of dough. Seal the edges and roll the cookie dough into a ball or puck shape.
- Press the top of each cookie dough ball into rainbow sprinkles, then place them on the prepared baking sheet. Make sure to leave about 3-4 inches of space between each cookie for spreading.
- Bake the Cookies:
- Bake the cookies for 9-11 minutes, or until the tops are puffed and no longer shiny.
- While the cookies are still soft, use a large round cookie cutter to gently swirl around each cookie, creating a perfectly round shape.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Ganache Freezing: Make sure the ganache rounds are fully frozen before placing them in the cookie dough. This helps keep the ganache from melting too quickly inside the cookies.
- Chocolate Quality: Use high-quality chocolate for the ganache and the cookie dough for the best flavor.
- Perfect Cookie Shape: The cookie cutter swirl trick helps create perfectly round cookies, but it’s optional if you prefer a more rustic look.
Nutritional Information:
- Calories per serving: 320 kcal
- Servings: 12-14 cookies
Time Breakdown:
- Prep Time: 40 minutes
- Cooking Time: 9-11 minutes
- Total Time: 1 hour
These Ganache-Stuffed Cosmic Brownie Cookies are perfect for chocolate lovers and make a fun treat for parties, holidays, or anytime you’re craving a rich, chocolatey dessert. The crispy outer cookie contrasts beautifully with the soft, fudgy ganache center, and the rainbow sprinkles add a playful pop of color.
Ganache-Stuffed Cosmic Brownie Cookies
- Total Time: 1 hour
- Yield: 12-14 1x
Description
These Ganache-Stuffed Cosmic Brownie Cookies are the ultimate treat for chocolate lovers. The rich, fudgy brownie cookies are filled with a creamy chocolate ganache center that melts in your mouth with every bite. Topped with colorful rainbow sprinkles, they bring a fun, nostalgic twist that takes these cookies to the next level.
Ingredients
For Ganache:
3.5 oz (100g) good quality chocolate (mix of 35% milk and 57% semisweet)
1/4 cup (60g) heavy cream
For Cookies:
2 cups (250g) all-purpose flour
6 tablespoons (40g) Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz (110g) good quality semisweet chocolate (50-60%)
3/4 cup (1 1/2 sticks/170g) unsalted butter, room temperature
1 cup (220g) packed brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
Rainbow bit chips or sprinkles, for topping
Instructions
Make the ganache: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat the cream until it begins to bubble (but don’t let it boil). Pour the cream over the chocolate. Let sit for 30 seconds, then whisk until smooth. Cool the ganache for about 20-30 minutes, until thickened to a peanut butter-like consistency.
Scoop or pipe teaspoonfuls of ganache onto a parchment-lined baking sheet to form about 24 flat rounds. Freeze the ganache rounds for at least 30 minutes until set.
Prepare the cookie dough: Whisk together flour, cocoa powder, baking soda, and salt. Melt the semisweet chocolate in a double boiler or microwave (using 50% power in 20-second increments). Let cool slightly.
In a stand mixer, beat butter and sugars on medium-high speed for 2-3 minutes until fluffy. Add eggs one at a time, mixing well after each addition. Scrape down the bowl, then mix in vanilla and cooled chocolate.
Gradually add the dry ingredients and mix until just combined. Press plastic wrap on the surface of the dough and refrigerate for 20-30 minutes.
Assemble the cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper. Divide the dough into small balls. Flatten each ball into a pancake shape. Place one frozen ganache piece in the center of a flattened dough ball, then top with another. Seal the edges and roll into a flattened ball or puck shape.
Press the top of each cookie dough ball into sprinkles, then place them on the baking sheet (leave 3-4 inches between cookies).
Bake the cookies: Bake for 9-11 minutes until the tops are puffed and no longer shiny. Use a large round cookie cutter to swirl around each cookie while still soft to make them perfectly round.
Let cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prep Time: 40 minutes
- Cook Time: 9-11 minutes
Nutrition
- Calories: 320