Organic Cosmic Brownie Cookies
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Indulge in these Organic Cosmic Brownie Cookies that are made without artificial colors! These fudgy chocolate cookies are naturally eggless and topped with chocolate ganache frosting and the iconic candy coated chocolate sprinkles.
If you love chocolate cookies as much as I do, be sure to check out some of my other favorites like Eggless Chocolate Chocolate Chip Cookies, Chocolate Espresso Cookies, or Vegan Gluten Free Chocolate Peanut Butter Cookies.
Table of Contents
What are Cosmic Brownie Cookies?
Cosmic Brownie Cookies are a cookie version of Cosmic Brownies. These fudgy brownies are topped with candy coated chocolate sprinkles and were created my Little Debbie. These brownies came on the scene in 1999 and the rainbow candy coated sprinkles were inspired by the cosmic lights of neon bowling.
Traditional Cosmic Brownies by Little Debbie have all kinds of harmful ingredients like soybean oil, tons of artificial colors, artificial flavors and more. But, when you make these Organic Cosmic Brownie Cookies at home you can use organic ingredients so you can indulge in this nostalgic treat mindfully.
Why You’ll Love This Recipe
Fudgy AF: These organic cookies are so fudgy. Soft chocolate cookies are topped with chocolate ganache frosting for a double chocolate experience chocolate lovers will swoon over.
No Chill Time: These Cosmic Brownie Cookies don’t require any chill time! So you can bake these up quickly.
Eggless Cookies: While most recipes for Cosmic Brownie Cookies have cornstarch in them to make them soft and fudgy, these eggless cookies don’t need it! Cookies without eggs can actually be softer than cookies with eggs! Learn more about eggless baking and get more recipes in my book, Effortless Eggless Baking.
No Artificial Colors: I use organic candy coated chocolate sprinkles from Azure that are free of artificial colors and seed oils.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Be sure your butter is soft.
- Dark Brown Sugar: I use all dark brown sugar in these organic cookies. This makes them extra soft, chewy, and fudgy.
- Yogurt: I use organic Greek yogurt as an egg replacer. You can use plain or vanilla, either works. This makes these organic cookies insanely soft!
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream both inside these cookies and in the chocolate ganache frosting.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich chocolate cookies.
- Baking Powder: I use baking powder because these cookies use Dutch Cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Vanilla Bean: I use organic ground vanilla bean
- Dark Chocolate: I use organic mini dark chocolate chips in these ganache for ease. I love these mini chocolate chips for melting as they have no stabilizers so they melt well, and I don’t need to chop chocolate!
- Candy Coated Chocolate Sprinkles: I use organic candy coated chocolate’s form Azure. These are made with organic ingredients and free of artificial colors and seed oils!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- Baking Sheets: You’ll need two half sheet pans to bake these organic cookies.
- Parchment Paper: I use nontoxic parchment paper as I think cookies bake best with them.
- Heatproof Mixing Bowl: You’ll need a heatproof bowl to make the ganache frosting.
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on low until combined.
Add in the yogurt, heavy whipping cream, flour, cocoa powder, baking powder, salt, and vanilla bean in that order. Mix on low until combined into a cookie dough.
Step 3
Using your hands, form the dough into 12 balls and place on the prepared baking sheets. You’ll have 6 cookies per sheet, space them evenly apart.
Step 4
Bake for 14 to 16 minutes or until the edges look dry. Allow the cookies to cool completely on the baking sheets.
Step 5
To make the frosting: Add the chocolate and cream to a heatproof mixing bowl. Microwave for 30 second intervals, stirring between each one to prevent burning, until the chocolate is completely melted. (You can also do this by melting the chocolate in a double boiler and slowly adding in the cream).
Step 6
Using a butter knife, frost the cookies and add the chocolate coated candy sprinkles on top.
Baker’s Tips
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally.
- Because these are eggless cookies, there’s no worries of underbaking them. So, if you like super fudgy cookies bake at the lower end of the baking time without worry!
- You can make the ganache in the microwave or using a double boiler, either option works just fine.
- Make sure to store these in an airtight container in the fridge because if the ganache frosting.
FAQ’s
Yes, just add 1/4 teaspoon of salt to the dough.
These need to be stored in an airtight container in the fridge because of the ganache frosting.
Craving More?
Organic Cosmic Brownie Cookies
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams dark brown sugar
- 57 grams plain Greek yogurt
- 2 tablespoons heavy whipping cream
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground vanilla bean
Frosting & Topping
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on low until combined.
- Add in the yogurt, heavy whipping cream, flour, cocoa powder, baking powder, salt, and vanilla bean in that order. Mix on low until combined into a cookie dough.
- Using your hands, form the dough into 12 balls and place on the prepared baking sheets. You’ll have 6 cookies per sheet, space them evenly apart.
- Bake for 14 to 16 minutes or until the edges look dry. Allow the cookies to cool completely on the baking sheets.
- To make the frosting: Add the chocolate and cream to a heatproof mixing bowl. Microwave for 30 second intervals, stirring between each one to prevent burning, until the chocolate is completely melted. (You can also do this by melting the chocolate in a double boiler and slowly adding in the cream).
- Using a butter knife, frost the cookies and add the chocolate coated candy sprinkles on top.
- Store in an airtight container in the fridge for up to 5 days.
Video
Notes
Nutrition
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