Cosmic Cookies Recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

First, make the cookies. Preheat the oven to 350°F. Line two sheet pans with parchment paper. In a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg and vanilla extract. Beat on medium-high until the mixture is fluffy and pale in color, about 2 minutes. Stop the mixer and scrape down the bowl, then add the flour, cocoa powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain. Use a 1 1/2-ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Roll the dough in your hands to smooth the edges, then place 2 inches apart on the prepared sheet pans. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. Remove the sheet pans from the oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely, about 25 minutes more. Once the cookies have cooled, make the ganache. In a medium microwave-safe bowl, add the cream. Microwave until the cream is hot to the touch but not boiling, 30 to 45 seconds. Add in the chocolate chips and let sit for 1 minute, then use a spoon to stir the mixture together until smooth and glossy. Use a small offset spatula or a spoon to frost each cookie with about 1 tablespoon of the ganache, spreading it in an even circle around the top of the cookie. Sprinkle with the rainbow candy-coated chocolate chips, then place the cookies back on the cooling rack for the ganache to set, about 30 minutes.

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