Description
These Cosmic Brownie Cookies combine the rich, fudgy flavor of brownies with the fun, colorful crunch of sprinkles for a delightful treat. Soft in the center and slightly crisp on the edges, these cookies are perfect for any occasion and easy to make in just under half an hour.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
Add-ins
- 1/2 cup chocolate chips
- 1/4 cup colorful sprinkles
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.
- Cream butter and sugar: In a large bowl, beat together the softened butter and sugar using a mixer or by hand until the mixture is light, fluffy, and pale in color, which ensures a tender cookie texture.
- Add egg and vanilla: Beat in the egg and vanilla extract thoroughly until the mixture is smooth and well combined, providing moisture and flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cocoa powder to distribute ingredients evenly and avoid clumps.
- Mix dry ingredients into wet: Gradually add the dry mixture to the wet ingredients, stirring gently and just until all the flour is absorbed to avoid overmixing, which can toughen the cookies.
- Fold in chocolate chips and sprinkles: Gently incorporate the chocolate chips and colorful sprinkles into the dough to ensure they are evenly spread throughout the cookies.
- Shape the cookies: Using a tablespoon, scoop out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with your hand or the back of a spoon to help them bake evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges are set but centers remain soft, giving the cookies a chewy, brownie-like texture.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving to allow them to set properly and avoid breaking.
Notes
- You can substitute unsweetened cocoa powder with Dutch-processed cocoa for a smoother taste.
- Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a festive twist, swap the sprinkles for mini crushed peppermint during the holidays.
