Cosmic Brownie Cookies are a super fudgey cookie topped with a thick fudge glaze and colored chocolate chips on top. This is a Crumbl Cookies copycat recipe that will change everything!
Cosmic Brownie Cookies
Remember Little Debbie Cosmic Brownies? Thick and chocolatey brownies topped with a chocolate frosting and candy coated chocolate sprinkles? They are pretty much a symbol of my Jr High years! And this Crumbl copycat is a next level Cosmic Brownie in cookie form and it is OH SO GOOD!
These decadent chocolate cookies are soft and chewy, with a slightly crispy texture on the outside. Topped with a chocolate ganache and chocolate rainbow candy bits, you might be tempted to call this cookie death by chocolate. But after eating a couple of these bad boys I can tell you, they only made me stronger!
Ingredients In Cosmic Brownie Cookies
For the Cookie
- Butter- Make sure your butter is room temperature so that it creams well with the sugars.
- Granulated Sugar
- Brown Sugar- The combination of sugars will give you the perfect cookie texture and will help keep your cookie soft.
- Corn Syrup- This helps achieve that super fudgey brownie like texture in the cookie.
- Flour- Just plain old all purpose flour will do the trick.
- Dutch Processed Cocoa Powder- The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch- This will help the cookies extra soft, even days after baking!
- Baking Soda
For the Fudge Glaze
- Heavy Cream
- Semi Sweet Chocolate Chips
- Candy Coated Chocolate Chips- This is for the topping, I found mine next to the ice cream toppings or you can get them at Hobby Lobby. But if you can’t find any, feel free to use mini M&M’s or just regular sprinkles.
How To Make Cosmic Brownie Cookies
In a stand mixer, cream the butter together with the 2 types of sugar until light in color and fluffy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined.
Next add in your dry ingredients, flour, cocoa powder, corn starch and salt and mix until a dough ball forms. The Dough will be soft and almost silky smooth in texture. Be careful not to overmix. Overmixing will cause your cookies to dry out.
Divide the dough into 12 equal parts. I like to use a half cup to scoop out the dough. Each dough ball should be slightly less than 1/2 cup.
Roll each portion into a ball and then flatten it slightly with your hand so that each ball looks like a hockey puck. Place 6 dough portions onto a parchment or silicone lined cookie tray.
Bake at 350 degrees for 15-17 minutes. The cookie will begin to crack and crinkle. You will know it is done when the centers have puffed up and no longer look wet.
How to make Chocolate Ganache Fudge Glaze
While the cookies are baking, make your ganache topping by measuring our the heavy cream into a microwave safe bowl. Heat the cream in the microwave for a minute and a half or until the the cream in boiling.
Remove the cream from the microwave and pour the chocolate chips into the bowl. Using a spoon stir the chocolate chips so that they are evenly coated in the cream. Set the chocolate chips aside for 3 minutes allowing the chocolate to melt in the cream.
When 3 minutes are up whisk and stir the chocolate chips into the cream until the ganache is nice and smooth.
One you have removed the cookies from the oven allow them to cool on the pan for 10 minutes. Then spread a spoonful of ganache on top of each cookie and top with candy sprinkles while the ganache is still wet.
How to serve and store your cookies
While these cookies are best served warm, they are still great at room temperature or even chilled. Which is perfect because they will save for 3 days at room temperature or up to a week in the fridge!
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More Crumbl Copycat Recipes
- Snickerdoodle Cupcake Cookies
- Chocolate Heath Cake Cookies
- Cookies and Cream Milkshake Cookies
- Crumble Chocolate Chip Cookies
- S’mores Brownie Cookies
Crumbl Cosmic Brownie Cookies
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla extract
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2/3 cup heavy cream
- 2 cups semi sweet chocolate chips
- 1/3 cup rainbow coated chocolate chips
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- While the cookies are baking in the oven, make the fudge frosting by measuring out the heavy cream into a microwave save bowl.
- Microwave the cream for 1 1/2 minutes or until it is boiling.
- Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.
- Allow the chocolate chips to sit in the hot cream for 3 minutes.
- After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Set aside and let it cool while the cookies finish baking.
- Once the cookies are out of the oven, let them cool on the pan for about 10 minutes and then spoon the frosting onto the top of each cookie and sprinkle with the candy coated chocolate chips while the icing is still wet.
- Serve warm.