Calling all chocolate enthusiasts! Our Gluten-Free Cosmic Brownie Cookies recipe is an absolute dream come true. These delectable brownie cookies boast a rich, fudgy texture and are infused with the beloved, nostalgic flavors of a classic cosmic brownie, all in a delightful gluten-free package.
If you’re experiencing an undeniable chocolate craving, you’ve landed in the perfect spot! These gluten-free brownie cookies offer everything you’re looking for and more. Imagine the deep, satisfying chewiness of your favorite brownie, transformed into a perfectly portioned cookie, complete with those iconic colorful sprinkles and a luscious chocolate ganache. This recipe doesn’t just promise to satisfy; it delivers a delightful journey back to childhood memories, made accessible for everyone following a gluten-free diet.
These Nostalgic Cookies Hit All The Right Notes
Crafted to perfectly mimic the classic Cosmic Brownies, these brownie cookies are infused with all the nostalgic flavors you adore, expertly made gluten-free and, of course, in a convenient cookie form!
šŖ Unforgettable Texture: These cosmic cookies are truly brownies in cookie form, featuring shiny, crinkly tops that hint at their delightful fudgy centers. Once topped with smooth chocolate ganache and vibrant candy-coated chocolate sprinkles, they reach peak perfection. Every bite offers a satisfying chew that makes them utterly irresistible.
š« Intense Chocolate Flavors: Prepare for seriously fudgy, rich chocolate flavor! The base is a deep chocolate brownie cookie, studded with mini chocolate chips, then generously coated with glossy chocolate ganache, and finally adorned with more chocolatey sprinkles. These cookies are undeniably made for true chocolate lovers who appreciate a multi-layered cocoa experience.
š” Essential Baking Tips: Achieving the perfect fudgy texture in these cookies heavily relies on accurate flour measurement. For best results, always weigh your gluten-free flour. Additionally, ensure you beat the eggs and sugars for the full recommended time; this critical step is key to developing that signature shiny, crackly top and an incredibly tender crumb. Follow these tips, and you’re guaranteed stellar results!
Happy baking! xo, Emily
Ready to bake a batch of these extraordinary gluten-free cosmic brownie cookies? Here’s everything you’ll need to get started on this delicious adventureā¦
Gather Your Ingredients for Gluten-Free Cosmic Brownie Cookies
- ā”ļøButter. You can use either unsalted or salted butter for this recipe; both will yield delicious results. While some might consider it unconventional, I personally lean towards salted butter as it subtly enhances the overall chocolate flavor. Ensure your butter is at room temperature for optimal mixing.
- ā”ļøChocolate Chips. For an intensely rich and deep chocolate flavor, I highly recommend using dark chocolate chips in this recipe. Semi-sweet chocolate chips can work as a substitute if needed, but avoid milk chocolate chips as they won’t provide the desired depth. Look for high-quality chocolate chips without added stabilizers, which ensures they melt smoothly into a glossy, luxurious mixture. Brands like Guittard or Enjoy Life are excellent choices.
- ā”ļøEggs. A crucial component, two large eggs are essential for dissolving the sugar and achieving the iconic shiny, crinkly tops that characterize these fudgy brownie cookies. The whipping process with the sugar introduces air, which contributes to their signature appearance and tender texture.
- ā”ļøBrown Sugar & Granulated Sugar. This recipe calls for a balanced blend of light brown sugar and granulated sugar. The brown sugar contributes to a wonderfully moist and chewy texture, while the granulated sugar helps create that desirable crackly top, resulting in perfectly fudgy brownie cookies with every batch.
- ā”ļøVanilla Extract. A must-have in nearly all chocolate baked goods, pure vanilla extract enhances the deep chocolate notes, adding a layer of complexity and warmth to the overall flavor profile of these cosmic brownie cookies.
- ā”ļøGluten-Free Flour. For these exceptional gluten-free cosmic cookies, we enthusiastically recommend King Arthur Measure-For-Measure Gluten-Free Flour. It consistently delivers reliable results. If you opt for a different 1:1 gluten-free flour blend, it is absolutely essential that it contains xanthan gum. Without it, the cookies may not achieve the correct structure, spread, and fudgy consistency.
- ā”ļøDutch-Processed Cocoa Powder. To achieve the rich, dark color and intense chocolate flavor characteristic of classic cosmic brownies, Dutch-processed cocoa powder is indispensable. Regular natural cocoa powder has a milder flavor and lighter color, which would not yield the desired result here. Look for labels like “dark cocoa powder” or “alkalized cocoa powder” to ensure you have the correct type.
- ā”ļøBaking Powder. A small amount of baking powder is included to provide just the right lift and spread, preventing the cookies from becoming too dense. To ensure your baking powder is still active, you can perform this quick test.
- ā”ļøSalt. A pinch of salt is vital for balancing the sweetness and enhancing the complex chocolate flavors in the cookies, bringing out the best in every ingredient.
- ā”ļøMini Chocolate Chips. These are folded into the brownie batter to add an extra burst of chocolatey goodness and texture. It’s crucial to use mini chocolate chips rather than regular-sized ones, as larger chips can create uneven surfaces that make frosting the cookies smoothly much more challenging.
- ā”ļøHeavy Cream. For the irresistibly glossy chocolate ganache frosting, heavy whipping cream is a non-negotiable ingredient. Its high fat content is essential for creating a smooth, rich, and stable ganache. Do not attempt to substitute with half-and-half or milk, as they lack the necessary fat for proper emulsification and texture.
- ā”ļøRainbow Bit Sprinkles. These iconic sprinkles, also known as confetti chips, rainbow candy-coated chips, or rainbow bit chips, are the signature topping for cosmic brownies. Essentially, you’re looking for small, candy-coated chocolate sprinkles or chips that provide both vibrant color and a delightful texture. We love the gluten-free rainbow bit sprinkles from Sweetapolita. If these are hard to find, colorful rainbow quins, your favorite gluten-free rainbow sprinkles, or even mini M&M’s can be used as fun alternatives.
How To Make Gluten-Free Cosmic Brownie Cookies, Step By Step
For precise ingredient quantities, detailed instructions, and additional tips, please refer to the comprehensive recipe card located at the bottom of this page.
Baking the Fudgy Brownie Cookies
- Preheat Oven & Prepare Baking Sheets. Begin by preheating your oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking. Set these aside while you prepare the dough.
- Melt Butter & Chocolate. In a microwave-safe bowl, combine the cubed butter and 8 ounces of dark chocolate chips. Heat this mixture in short intervals of 15-20 seconds on low power, stirring thoroughly after each interval. Continue until the chocolate is completely melted, smooth, and beautifully glossy. Allow the mixture to cool slightly to prevent cooking the eggs in the next step.
- Whip Eggs, Sugars & Vanilla. In a separate large mixing bowl, combine the light brown sugar, granulated sugar, large eggs, and vanilla extract. Using a handheld mixer (or a stand mixer if preferred), beat this mixture on medium speed for a full 2-3 minutes. The goal is for the mixture to become significantly lighter in color, noticeably doubled in volume, and for the sugar to be almost completely dissolved. You can test this by rubbing a small amount between your fingers; there should be virtually no gritty sugar crystals left. This extended whipping is a critical step for achieving the signature shiny, crackly tops on your cosmic brownie cookies.
- Combine Chocolate & Egg Mixture. Once the melted chocolate mixture has cooled slightly, carefully pour it into the whipped egg and sugar mixture. Gently fold them together until just combined. Be careful not to overmix at this stage; you want to maintain the air incorporated into the eggs.
- Incorporate Dry Ingredients. Now, add the gluten-free flour, Dutch-processed cocoa powder, baking powder, and salt to the wet ingredients. Mix until they are just combined, being careful not to overmix, which can lead to tough cookies. At this point, your cookie dough should have a thick, luxurious consistency, very similar to a rich brownie batter.
- Fold In Mini Chocolate Chips. Gently fold the mini chocolate chips into the cookie dough until they are evenly distributed throughout. Remember, using mini chips is important here to ensure the cookie surface remains relatively smooth for frosting.
- Scoop & Bake Cookies. Working in batches, use a medium cookie scoop (approximately 1.5 Tablespoons in size) to portion out 6-8 cookie dough balls onto each prepared baking sheet. Ensure there is ample space between each cookie, as they will spread during baking. Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set and the centers still look slightly shiny and fudgy. Overbaking will result in drier cookies, so keep a close eye on them ā mine are often perfect at 10 to 10 1/2 minutes. Repeat this process until all cookies are baked.
- Cool Cookies Completely Before Frosting. After baking, allow the cookies to cool on the baking sheet for 1-2 minutes before carefully transferring them to a wire rack. It is crucial for the cookies to cool completely on the wire rack before you attempt to frost and decorate them. Rushing this step will cause your ganache to melt and slide off.
Frosting & Decorating Your Cosmic Brownie Cookies
- Prepare the Chocolate Ganache. In a microwave-safe liquid measuring cup or a small saucepan, heat the heavy cream until it just begins to boil around the edges. Be attentive, as cream can quickly boil over. Remove from heat and immediately add the 6 ounces of dark chocolate chips. Let this mixture sit undisturbed for 5-10 minutes. This allows the residual heat from the cream to melt the chocolate thoroughly. After resting, stir the mixture gently in one direction for 1-2 minutes until the chocolate is fully melted and the ganache is smooth, glossy, and beautifully emulsified. Allow the ganache to cool for an additional 2-3 minutes to thicken slightly, making it easier to work with.
- Frost Cookies in Small Batches. Once the cookies are completely cool, work with just a few at a time to frost them. Spoon approximately 2-3 teaspoons of the slightly thickened ganache onto the center of each cookie. Use an offset spatula or the back of a spoon to gently spread the ganache into an even circle. I find it helpful to leave a small, clean border around the edge of the cookie to prevent the ganache from spilling over the sides and creating a neater finish.
- Add Rainbow Sprinkles. Immediately after frosting each cookie (while the ganache is still wet), carefully sprinkle a generous amount of your rainbow bit chips on top. The sprinkles will adhere best to fresh ganache. Continue this process, frosting and sprinkling a few cookies at a time, until all your cosmic brownie cookies are beautifully decorated. You may have a small amount of ganache leftover depending on how generously you apply it.
- Allow Cookies to Set. For the best presentation and ease of handling, allow the frosted and decorated cookies to set completely. This can take a few hours at room temperature, giving the ganache time to firm up. If you’re short on time, you can carefully chill the cookies in the refrigerator for about 20-30 minutes to speed up the setting process.
- Serve & Store. Once your gluten-free cosmic brownie cookies are fully set, they are ready to be enjoyed! Store any leftover cookies in a single layer in an airtight container at room temperature for up to 2-3 days to maintain their freshness and fudgy texture. For longer storage, you can freeze them in a single layer for up to 2 months; simply thaw at room temperature before serving.
FAQ + Tricks For The Best Gluten-Free Cosmic Brownie Cookies
š” The Golden Rule: Measure Flour Correctly! This cannot be stressed enough: adding even an extra tablespoon or two of gluten-free flour can drastically alter the spread and texture of your cookies, potentially making them dry or cakey instead of fudgy. For the most accurate and consistent results, always weigh your flour using a kitchen scale. If you don’t have a scale, use the “scoop and level” method: gently spoon the flour into your measuring cup until it overflows, then level it off with a straight edge. Never scoop directly with the measuring cup, as this compacts the flour and adds too much to the recipe.
For Flatter Cookies (If Desired). If you find that your cookies arenāt baking quite as flat as you’d like, or if you simply prefer a wider, thinner cookie, you can gently pat down the cookie dough balls slightly with your fingertips before placing them in the oven to bake. This helps encourage a greater spread.
Donāt Rush The Eggs & Sugar! The step where you beat the eggs and sugars together for the full 2-3 minutes is absolutely crucial. This process properly dissolves the sugar and incorporates air, which is the secret to achieving those coveted shiny, crinkly tops that are characteristic of truly great brownie cookies. Don’t cut this step short!
Storing & Freezer Tips. To keep your delicious gluten-free cosmic brownie cookies fresh, store any leftovers in a single layer within an airtight container at room temperature. They will maintain their quality for 2-3 days. For longer storage, these cookies freeze beautifully! Place them in a single layer in an airtight freezer-safe container or bag, and they’ll keep well for up to 2 months. Thaw at room temperature when you’re ready to enjoy them again.
What Kind of Sprinkles Should I Use For Cosmic Brownie Cookies? The authentic look of cosmic brownies comes from “rainbow bit chips,” which are essentially small, candy-coated chocolate sprinkles. These offer a delightful crunch and vibrant color. Finding gluten-free brands can sometimes be a challenge, but we highly recommend these gluten-free rainbow bit chips from Sweetapolita. If you can’t get your hands on them, don’t worry! You can use rainbow quins, your favorite gluten-free rainbow sprinkles, or even mini M&M’s for a similar fun and colorful effect.
Can I make these dairy-free? While this specific recipe calls for butter and heavy cream, you can often adapt it. For the butter, use a high-quality vegan butter stick (like Miyoko’s Kitchen). For the chocolate chips, choose dairy-free dark chocolate chips (Enjoy Life is a great option). The heavy cream for the ganache can be replaced with full-fat canned coconut cream (refrigerated overnight, scoop out the thick cream only). Be aware that texture and flavor might slightly vary.
Why are my cookies dry or cakey? The most common culprit for dry or cakey gluten-free brownie cookies is over-measurement of flour or overbaking. Ensure you’re measuring your gluten-free flour precisely (preferably by weight). Also, keep a close eye on the baking time; these cookies are best when slightly underbaked, maintaining their fudgy core.
Can I use regular all-purpose flour instead of gluten-free? This recipe has been specifically developed for gluten-free flour blends that contain xanthan gum. Substituting with regular all-purpose flour would drastically change the cookie’s structure and texture, as wheat flour behaves very differently. For best results and to ensure the fudgy, chewy outcome, stick to a high-quality 1:1 gluten-free measure-for-measure flour blend with xanthan gum.
Can I double the recipe? Yes, this recipe can be doubled! Just ensure you have adequately sized bowls and baking sheets. When doubling, make sure to beat the eggs and sugars for the full 2-3 minutes, even with larger quantities, to get those perfect crinkly tops.
More Fun Cookie Recipes To Try
Gluten-Free Monster Cookies
Gluten-Free Oatmeal Cream Pies
Gluten-Free Dirt Cake Cookies (Like Crumbl!)
Thin & Crispy Gluten-Free Chocolate Chip Cookies (Like Tateās!)
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Tell me all about it! Leave a star rating below when you try our Gluten-Free Cosmic Cookies recipe. I canāt wait to hear how it goes!
Gluten-Free Cosmic Brownie Cookies
5 from 2 votes
Author: Emily Dixon, Sweets & Thank You
Our Gluten-Free Cosmic Brownie Cookies recipe was MADE for chocolate lovers! These brownie cookies have a satisfying fudgy texture, packed with all the nostalgic flavor of a classic cosmic brownie.
Prep Time: 35 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
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Servings: 20-22 Cookies
Equipment
- 1 Medium Cookie Scoop (1 1/2 Tablespoons)
- 2 Cookie Sheets
- 2 Sheets Parchment Paper
- 1 Microwave-Safe Bowl
- 1 Large Mixing Bowl
- 1 Offset Spatula
- 1 Handheld Mixer (Can use stand mixer, if preferred)
Ingredients
For The Brownie Cookies
- 6 Tablespoons Butter (85 grams), cut into cubes
- 8 ounces Dark Chocolate Chips (1 1/3 cups, 226 grams)
- Ā½ cup Light Brown Sugar (100 grams)
- ā cup Granulated Sugar (67 grams)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ā cup Gluten-Free Measure-For-Measure Flour* (40 grams, weighed or scooped and leveled)
- Ā¼ cup Dutch-Processed Cocoa Powder (25 grams)
- Ā½ cup Mini Chocolate Chips (120 grams/4.2 oz)
For The Chocolate Ganache & Decoration
- 6 ounces Dark Chocolate Chips (1 cup, 170 grams)
- 1 cup Heavy Whipping Cream (8 oz, 237 ml)
- Ā¼ cup Rainbow Bit Sprinkles* (Gluten-Free!)
Instructions
For The Brownie Cookies
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
- Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
- Add Chocolate To Egg Mixture. Pour cooled chocolate mixture into the egg mixture and mix to combine.
- Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
- Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
- Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
- Cool Cookies Completely Before Frosting. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Let all cookies cool completely before frosting and decorating.
To Frost & Decorate The Cookies
- Make Ganache. In a microwave-safe liquid measuring cup or small saucepan, heat cream until just boiling. Watch carefully, since cream can bubble over! Remove from the heat or set aside and add 6 ounces of chocolate chips and let this mixture sit 5-10 minutes WITHOUT stirring to let the chocolate melt. Then, stir in one direction 1-2 minutes, or until the chocolate is smooth and the ganache looks smooth and glossy. Let the ganache cool another 2-3 minutes before using to allow it to thicken slightly.
- Working A Few at a Time, Frost Cookies. Working just a few cookies at a time, add 2-3 teaspoons of the ganache to the center of each cookie, then use an offset spatula to smooth the ganache into a circle. I like to leave a small border near the edge of the cookies so the ganache doesn’t spill over the sides.
- Add Sprinkles. Carefully add rainbow chip sprinkles on top of the ganache. Repeat this process, working a few cookies at a time, until all cookies are frosted and decorated. (You may have leftover ganache.)
- Let Cookies Set. Then, let the cookies set. This can sometimes take a few hours at room temperature, but can be sped up by chilling the cookies, if desired.
- Serve & Store. Enjoy cookies once set. Store leftover cookies in a a single layer in an airtight container 2-3 days at room temperature, or freeze in a single layer up to 2 months.
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another 1:1 gluten-free flour blend, be SURE it contains xanthan gum or the cookies will not turn out properly.
- MEASURE FLOUR CORRECTLY! Adding even an extra Tablespoon or two of flour will drastically impact the spread of your cookies. Weigh the flour with a kitchen scale for best results, or use the scoop and level method to spoon flour into the measuring cup rather than scooping WITH the measuring cup, which packs too much flour into the recipe.
- For Flatter Cookies. If your cookies arenāt baking flat enough for your taste, or you simply want a wider spread, you can gently pat down the cookie dough balls slightly with your fingertips before baking.
- Donāt Rush The Eggs & Sugar! Make sure to beat the eggs and sugar the full 2-3 minutes to properly dissolve the sugar. Itās the key to the shiny, crinkly tops weāre going for!
- Cocoa Powder. Be sure to use Dutch process cocoa powder sometimes labeled dark cocoa powder or alkalized cocoa powder for this recipe. Regular cocoa powder (natural cocoa powder) will have too weak a flavor.
Video
A video tutorial for these Gluten-Free Cosmic Brownie Cookies is coming soon!
Course: Cookies, Dessert
Cuisine: American
Diet: Gluten Free
Keyword: brownie cookies, cosmic brownie cookies, cosmic cookies
Find the recipe: sweetsandthankyou.com/cosmic-brownie-cookies/