Cosmic cookies are the cookie version of everyone’s favorite lunchbox treat! These chewy chocolate cookies are topped with a fudge frosting and colorful candies.

Recipe: https://sugarspunrun.com/cosmicbrown...

Ingredients
Cookie
1 cup unsalted butter, melted (226g)
½ cup natural cocoa powder (50g)
1 cup granulated sugar (200g)
¾ cup light brown sugar, firmly packed (150g)
1 large egg + 1 large egg yolk, room temperature preferred
1 teaspoon vanilla extract
2 ¼ cups allpurpose flour (280g)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Frosting
1 cup semisweet chocolate chips (170g)
⅔ cup milk chocolate chips (113g)
6 Tablespoons heavy cream (88ml)
1 teaspoon vanilla extract
⅛ teaspoon salt
2 Tablespoons candy coated chips

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Instructions
00:00 Introduction
Cookies
00:23 Combine melted butter and cocoa powder in a large mixing bowl and whisk until well combined.
01:33 Add sugars, egg, egg yolk, and vanilla extract and stir well.
02:37 In a separate, mediumsized bowl, whisk together flour, baking powder, baking soda, and salt.
03:03 Gradually add the dry ingredients to the wet ingredients, stirring until completely combined. I usually add the flour mixture in 4 parts, adding too much at once can make the dough difficult to stir and absorb the flour, as it is a more dry dough.
03:35 Cover dough with plastic wrap and chill in the refrigerator for 30 minutes. While dough is chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
04:08 Once chilled, scoop dough by 2 Tablespoon sized scoops and roll between your palms to form a smooth ball. Place on baking sheet, spacing cookies at least 2” (5cm) apart.
04:52 Bake in center rack of 350F (175C) preheated oven for 910 minutes. Within a minute of removing from the oven, use a flat surface (I use a 1cup measuring cup or the bottom of a glass) to gently press down on the cookies, gently flattening the surfaces.
05:13 Allow cookies to cool on baking sheet for 510 minutes before removing to a cooling rack to cool completely before frosting.
Prepare the Frosting
05:25 In a mediumsized, microwavesafe mixing bowl, combine chocolate chips and heavy cream and microwave on high for 25 seconds. Remove from the microwave and whisk chocolate and cream together. If chocolate is not melted, return to microwave for another 10 seconds. Whisk again, If chocolate is still not melted, continue microwaving in 5 second increments until chocolate is fully melted and mixture is combined and smooth.
06:16 Add vanilla extract and salt, whisk to combine. Allow frosting to cool and thicken for 510 minutes before proceeding.
06:33 Once frosting has thickened enough to be spreadable and cookies are completely cooled, scoop 23 teaspoons of frosting on top of each cookie and spread evenly. Immediately sprinkle with candy chips.

Notes
Storing
Store in an airtight container at room temperature for up to 5 days.

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