Description
These Gluten-Free Cosmic Brownie Cookies are rich, fudgy, and topped with a creamy chocolate ganache and colorful sprinkles, making them a perfect treat for any chocolate lover. They are gluten-free, easy to make, and sure to satisfy your sweet tooth.
Ingredients
6 tablespoons butter (85 grams), cut into cubes
8 ounces dark chocolate chips (1 1/3 cups, 226 grams)
½ cup light brown sugar (100 grams)
⅓ cup granulated sugar (67 grams)
2 large eggs
1 teaspoon vanilla extract
⅓ cup gluten-free measure-for-measure flour (40 grams, weighed or scooped and leveled)
¼ cup Dutch-processed cocoa powder (25 grams)
½ cup mini chocolate chips (120 grams/4.2 oz)
6 ounces dark chocolate chips (1 cup, 170 grams)
1 cup heavy whipping cream (8 oz, 237 ml)
¼ cup rainbow bit sprinkles (gluten-free)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Melt Butter & Chocolate: In a microwave-safe bowl, combine butter and 8 ounces of dark chocolate chips. Microwave in 15-20 second intervals on low heat, stirring in between, until the chocolate is smooth. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla: In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium speed for 2-3 minutes, until the mixture is lighter in color, doubled in volume, and the sugar is almost completely dissolved.
- Add Chocolate Mixture: Pour the cooled chocolate mixture into the egg mixture and mix until combined.
- Add Dry Ingredients: Add the gluten-free flour, cocoa powder, baking powder, and salt, and mix until just combined. The dough should resemble thick brownie batter.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the dough until evenly distributed.
- Scoop & Bake: Using a medium cookie scoop (about 1 ½ tablespoons of dough per cookie), place 6-8 cookies per baking sheet. Ensure there’s enough space between cookies for spreading. Bake for 9-11 minutes, or until set on the outside with a slightly shiny center. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare Ganache: In a microwave-safe measuring cup or small saucepan, heat the heavy cream until it just begins to boil. Remove from heat, then add 6 ounces of chocolate chips and let sit for 5-10 minutes without stirring. Stir until smooth and glossy. Let the ganache cool for 2-3 minutes to thicken slightly.
- Frost & Decorate: Working with a few cookies at a time, spoon 2-3 teaspoons of ganache onto each cookie. Use an offset spatula to spread it into a circle, leaving a small border. Top with rainbow sprinkles.
- Set & Serve: Allow the cookies to set at room temperature, which may take a few hours, or speed up the process by chilling them. Once the ganache has set, enjoy your delicious cookies! Store leftovers in an airtight container at room temperature for 2-3 days, or freeze them for up to 2 months.
Notes
- For variations, you can use different sprinkles, mini M&Ms, or crushed-up candy bars.
- Chopped nuts like walnuts, pecans, or almonds can be added for extra crunch.
- For a vegan option, use a flax egg, dairy-free butter, and dairy-free chocolate chips.
- Cookies can be stored at room temperature for 2-3 days or frozen for up to 2 months.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 35mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 40mg