Giant Cosmic Brownie Cookies
These Giant Cosmic Brownie Cookies will bring back all the nostalgia. They’re crisp on the edges, soft and chewy on the inside, and packed with rich brownie flavor, melty chocolate chips, and topped with rainbow candy chips for the ultimate bakery-style cookie at home.
WHY YOU’LL LOVE THESE COSMIC BROWNIE INSPIRED COOKIES
• Thick & bakery-style with soft, chewy centers.
• Rich chocolate flavor inspired by classic Cosmic Brownies.
• Packed with melty chocolate chips and colorful rainbow candy chips.
• Crisp edges with a soft, fudgy center in every bite.
• Easy no-chill cookie recipe made with simple ingredients.
INGREDIENTS FOR THIS COSMIC BROWNIE COOKIE RECIPE
Let’s take a look at the ingredients needed for these giant chocolate cookies! A lot of basic chocolate cookie ingredients needed here – with the addition of rainbow candy chips turn these into cosmic brownie cookies!
- Butter: Butter adds richness and creates soft, chewy cookies. I usually use cold butter for giant cookies, but room-temperature is needed for this recipe. Room-temperature butter helps promote spreading, balancing the cocoa powder which can cause a slower spread.
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. Sugar allows the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. This ingredient helps keep giant cookies soft and gooey in the center, and key for rich flavor.
- Egg + Egg Yolk: The whole egg provides structure and moisture, and the extra yolk adds richness.
- Vanilla Extract + Salt: Vanilla and salt add flavor, balance sweetness, and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies. This recipe can be made gluten-free by switching 1:1 with gluten-free flour.
- Natural Cocoa Powder: Provides a deep, rich chocolate flavor for perfectly fudgy cookies.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: We need both! Baking soda helps cookies spread and brown, and baking powder gives them lift and keeps them ultra thick.
- Mini Chocolate Chips + Chocolate Chips: Adds layers of texture and richness throughout the cookie. Add-ins like chocolate chips are a must for giant, thick cookies — they help the dough hold its shape and keep the cookies from spreading too much as they bake.
- Rainbow Candy Chips: Rainbow candy chips add the classic cosmic brownie look and a fun pop of color to these giant chocolate cookies. They add a slight crunch on top while making the cookies look just like nostalgic cosmic brownies!
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
- Giant Funfetti Cookies
- 12 Giant Cookie Recipes
- Giant Snickerdoodle Cookies
- Giant Peanut Butter Cookies
- Giant Red Velvet Cookies
- Giant Monster Cookies
- Giant Cookie Monster Cookies
TIPS AND TRICKS FOR GIANT COOKIES
- Whisk Dry Ingredients: Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! Unfortunately, this common mistake can cause flatter cookies.
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes keeps the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour!
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey, soft, and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.5 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake. Pinch the tops slightly to give a rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven beeps too early, and needs about 10 more minutes to heat to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for 1–2 hours to finish setting before enjoying.
These Giant Cosmic Brownie Cookies are the perfect mix of rich chocolate flavor and childhood nostalgia. Whether you’re baking for a party, an after school treat, or just because, these will disappear fast. One bite of the fudgy center and rainbow candy chips will take you right back to your favorite lunchbox treat – only better, bigger, and freshly baked right at home!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
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Giant Cosmic Brownie Cookies
- Total Time: 1 hour (with cooling time)
- Yield: 6 giant cookies 1x
Description
If Cosmic Brownies were your favorite childhood treat, these Giant Cosmic Brownie Cookies will bring back all the nostalgia. They’re crisp on the edges, soft and chewy in the center, and packed with rich brownie flavor, melty chocolate chips, and topped with rainbow candy chips for the ultimate bakery-style cookie at home.
Ingredients
- 3/4 Cup Unsalted Butter (room temperature)
- 3/4 Cup Brown Sugar (light or dark)
- 1/2 cup Granulated Sugar
- 1 Egg Yolk
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 1 3/4 cups All-Purpose Flour
- 1/2 cup Cocoa Powder (see notes)
- 1 Teaspoon Corn Starch
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 3/4 Cup Mini Chocolate Chips
- 1/2 cup Chocolate Chips
- 1/2 cup Rainbow Candy Chips
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, cocoa powder, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add room temperature butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Chocolate Chips: Add the mini and regular chocolate chips and pulse the mixer a few times until evenly distributed.
- Rainbow Candy Chips: Shape each cookie into tall mounds and roll tops in the rainbow candy chips.
- Shape the Cookies: Re-shape cookies if needed after rolling – pinching the tops a few times for a rustic bakery-style look. Place on the prepared parchment lined baking sheet. These cookies weighed about 5.7 oz each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size. 13 minutes seems to be the sweet spot for me!
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for 1–2 hours to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
Note: This recipe is written for natural cocoa powder; if you use Dutch-processed cocoa, the dough may be a bit drier, so add 1–2 teaspoons of milk or cream until it comes together smoothly.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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