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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 on a black cookie cooling rack

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!

cosmic brownie cookie cut in half with a bite taken out

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.
  • Eggs
  • Corn Syrup- This helps achieve that super fudgey brownie like texture in the cookie.
  • Vanilla
  • 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
  • Salt

For the Fudge Glaze

Chocolate brownie cookies on a cookie cooling rack with cosmic brownies by them

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.

chocolate cookie dough in a ball on a baking sheet

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.

cosmic brownie cookie by a glass of milk

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!

How to make Smaller, catering sized Cosmic Brownie Cookies

If you are looking for a smaller batch of cosmic brownie cookies or one that has instructions for the catering sized, one cookie per person recipe- look no further! Follow this recipe on my sister site for catering sized Crumbl Cosmic Brownie Cookies.

pin image for Crumbl cosmic brownie cookies

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5 from 41 votes

Crumbl Cosmic Brownie Cookies

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!
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Servings: 24 servings (12 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.



Cookies store really well in the fridge and can be made a few days in advance if needed. 


Calories: 375kcal | Carbohydrates: 45g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 307mg | Potassium: 196mg | Fiber: 3g | Sugar: 25g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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Recipe Rating


  1. 5 stars
    I was so excited that they looked just like the picture. Tasted better the next day. My grown kids absolutely loved them. Looking forward to making them again! This is definately a keeper,

  2. 5 stars
    These are delicious!! Is there anyway to pack individually so the ganache topping isn’t ruined or stuck to the celo baggies?!
    Thanks for the recipe!