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Cosmic Brownie Cookie Monster Cookies

cosmic brownie cookies - featured image

These Cosmic Brownie Cookie Monster Cookies combine the fudgy nostalgia of cosmic brownies with the playful, chunky fun of Cookie Monster. Packed with chocolate, colorful candy sprinkles, and cookie pieces, they’re the ultimate party treat that’s easy to make and guaranteed to wow any crowd.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 3/4 cup (65g) Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips
  • 1 cup (about 10 cookies) chopped chocolate sandwich cookies (like Oreos)
  • 1/3 cup (60g) cosmic brownie sprinkles (rainbow candy-coated chips)
  • 1/4 cup (40g) rainbow sprinkles (optional)
  • For the Ganache (optional):
  • 1/2 cup (90g) semi-sweet chocolate chips
  • 1/4 cup (60ml) heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Beat in eggs, one at a time, and vanilla extract. Scrape down the sides as needed.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until a thick dough forms.
  6. Fold in mini chocolate chips and chopped chocolate sandwich cookies with a spatula.
  7. Scoop dough into 2-tablespoon balls and place 2 inches apart on prepared baking sheets. Press cosmic brownie sprinkles and rainbow sprinkles on top of each cookie.
  8. Bake one sheet at a time for 10-12 minutes, until edges are set but centers are still soft. Do not overbake.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional Ganache: In a microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 20-second bursts, stirring in between, until melted and smooth. Stir in a pinch of salt. Drizzle over cooled cookies and top with extra cosmic sprinkles.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and chocolate chips, and coconut cream for ganache. Chill dough for thicker cookies. Press extra mix-ins on top before baking for a bakery look. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

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