Cookie cake, in any flavor, is truly one of my favorite desserts so I am so excited to share this one with you today! You all have been loving my updated versions of nostalgic treats (like this Hostess Sheet Cake) so I think you’re going to like this! This Cosmic Brownie Cookie Cake is essentially a giant version of the beloved brownie, and it’s so so good! It’s a rich, chewy chocolate cookie topped with a silky ganache and those classic rainbow sprinkles. If you’re a fan of the original, you’re going to want to try this one!
RECIPE TIPS
Cocoa powder: I like to use dark chocolate cocoa powder because I feel it intensifies the chocolate flavor. That’s not required, you can really use any type of cocoa powder you prefer or have in your pantry! If you’d like to try dark chocolate, you can typically find it in your baking aisle at the grocery store. I also like to use Ghirardelli’s!
Sprinkles: What makes these cosmic brownie cookies are the sprinkles. I found them in my local grocery store in the baking aisle, or you can order them here. If you don’t have the sprinkles feel free to use confetti or traditional rainbow sprinkles.
Pan: This recipe calls for an 11 inch springform pan. I found this is the best size for evenly baking and since it’s springform, the bottom releases. If you don’t have this you can also bake this in a round cake pan.
Looking for the cookie version? Click here 🙂
Cosmic Brownie Cookie Cake
Ingredients
For the cookie cake:
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
For the ganache:
- 8 oz semi-sweet chocolate I like to use baking bars but you can use chocolate chips as well!
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ½ cup cosmic brownie sprinkles
Instructions
For the cookie cake:
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Preheat the oven to 350°. Grease an 11 inch springform pan and line the bottom with parchment paper. Scoop cookie dough into the prepared pan and evenly spread to the edges. Bake for 25-30 minutes or until the edges and top are totally set. Remove from the fridge and allow to cool completely.
For the ganache:
- Break the chocolate up into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
- Pour the ganache onto the cooled cookie cake and evenly spread to the edges. Top with sprinkles and serve immediately or wait for the ganache to set.
Oh my gosh this was delicious!! Perfect textural midpoint between cookie and brownie, and the ganache is the perfect topping. I made this for my chocolate-loving fiance’s birthday and he loved it!!
Hi Natalie, so glad to hear you loved the recipe as much as I do!
Hi,
This recipe looks wonderful. I’m wondering if you’re able to adapt to use a rectangle pan. What would be the change in ingredients and bake time?
Thanks!
Yes you definitely can! I typically take off 5 minutes from the original bake time and add more if necessary. You want the edges set up and the center make look a little soft but should not seem raw
What’s the best way to store this if all of it is not eaten?
Can a 8″ round pan work in place of a springform and how would that impact the recipe measurements
Yes an 8 inch cake pan works, watch baking time as you may need to add 3-5 minutes extra!