Crumbl Cosmic Brownie Cookies
These copycat Crumbl Cosmic Brownie Cookies are literally out of this world! 😂 But seriously, the chocolate cookies are rich in flavor and moist and brownie-like in texture. Topped with a smooth chocolate ganache and colored candy pieces, these cookies look and taste just like Little Debbie Cosmic Brownies!
Looking for more copycat Crumbl cookie recipes? Then you’ve come to the right place! For more dessert recipe-inspired Crumbl cookies, try my Better than Sex Cookies, Mint Chip Ice Cream Cookies, and Oreo Sandwich Cookies!
Why This Recipes Works
- Look and taste like Little Debbie Cosmic Brownies. I love the Little Debbie Brownies (I even made a homemade cosmic brownies recipe)! Well, these cookies taste like cosmic brownies! They are rich and chocolatey, moist and have that smooth ganache on top and the iconic coated candies!
- Better than Crumbl’s Galaxy Brownie Cookies. I’m telling you, the more I try Crumbl’s cookies, the more I’m disappointed with how dry and flavor-less their cookie bases are! These cosmic brownie cookies have a cookie base that is rich in chocolate flavor and moist in texture.
- Rich chocolate flavor. Using Dutch-processed cocoa is the key to getting a nice chocolate flavor that really comes out. Dutch-processed cocoa powder has a richer chocolate flavor than natural cocoa powder. It also produces a fudgier baked good than if using natural cocoa powder. This is how we get such a nice chocolate flavor and nice brownie-like texture.
- Perfect cookie size. I’ve found that using a 1/4 cup to measure out cookie dough is the perfect size! Crumbl’s cookies are really big in my opinion and sometime big cookies can have a harder time baking evenly. These cookies are the perfect size and bake up beautifully!
- Cornstarch: Using cornstarch in the cookie dough makes the cookies tender and chewy.
- Corn Syrup: Adding even a little bit of corn syrup to cookies will make them stay softer longer!
- Dutch-Processed Cocoa: This cocoa powder will give a deliciously rich chocolate flavor since Dutch-processed cocoa powder isn’t acidic at all. Since there is no acid, the cocoa powder won’t react with the baking soda, making it so these cookies are more brownie-like and less cake-like.
- Brown Sugar: You know a cookie will be more moist when there is more brown sugar than the granulated sugar.
- Baking Soda: The baking soda will give us some rise to the cookies, but since we are using Dutch-processed cocoa powder, the cookies won’t puff up like cake — which is a good thing!
- Candy Coated Sprinkles: You may also see these referred to as candy-coated chips. You can find them on Amazon or sometimes at your local craft store. Using the candy-coated chips will give you the most iconic Little Debbie Cosmic Brownie look, but if you have a hard time finding it you can use mini M&Ms or colored sprinkles as substitutes.
- Cream the butter and sugars. Using a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract. Mix until combined.
- Add the dry ingredients. Mix until the dough comes together.
- Form into balls. Using a ¼ cup, portion the dough into round balls. Place the balls on a baking sheet lined with parchment paper. Using the palm of your hand gently press down on each ball slightly to create a thick disk. Place 6 per cookie dough balls per baking sheet.
- Bake at 350°F for 10 minutes or until the edges are set and the center is no longer shiny. Remove from oven and let the cosmic brownie Crumbl cookies cool on the baking sheet for 5 minutes.
- Make the chocolate ganache topping. Place the chocolate chips in a medium-sized heat-proof bowl. In a separate microwave safe bowl, heat the heavy cream on high for 1-1.5 minutes or until boiling. Pour the hot cream over the chocolate chips. Don’t stir! Let sit for 2-3 minutes. Then gently whisk the chocolate and cream until smooth.
- Decorate. Spoon 1-2 tablespoons of the ganache over each cookie and sprinkle with the candy-coated chips. Enjoy warm!
Don’t over mix the cookie dough or else the dough will get tough and it will affect how the cookies bake.
Don’t over bake! Remember, the cookies will continue to bake a little bit from the residual heat while they are resting on the baking sheet.
Be sure your oven is at the right temperature. Using an oven thermometer is helpful since some ovens will run hotter or cooler.
Chocolate Ganache: Don’t mix until the chocolate chips have sat in the hot cream for a few minutes. Mixing prematurely can cause the ganache to be grainy-looking.
Make Ahead, Storing, and Freezing
Store the cookies in an airtight container in the fridge for up to 5 days. The cookies should be stored in the fridge due to the heavy cream in the ganache.
You can make the cookies ahead of time and store them in the fridge since they will last a few days.
Freeze the cookie dough balls by flash freezing on a baking sheet in the freezer. Then transfer to a Ziplock bag or airtight container and store in the freezer for 2-3 months. Remove from the freezer and let thaw in the fridge overnight. Bake according to the instructions.
If you want to freeze the baked cookies, I would freeze them without the ganache. The ganache won’t hold up very well in the freezer due to the heavy cream in it. Let the cookies cool completely before storing in an airtight container in the freezer. Freeze for up to 2 months. For best results, individually wrap the cookies then store in the airtight container.
I think the name comes from the colorful pieces of candy on the cookies or brownies that makes it look a bit like the galaxy.
You don’t need to chill the dough. Chilling cookie dough helps prevent cookies from over spreading in the oven and can help the flavors to develop more. If you would like to try chilling this dough, you can. Let me know how they go!
I would recommend using the cocoa powder listed. Since different cocoa powders have different make ups, the ingredients and proportions are tailored to that specific cocoa powder. For example, since Dutch-processed cocoa powder isn’t acidic, it won’t react to the baking soda in this recipe. But if you were to use a cocoa powder that is acidic, it would react with the baking soda and the cookies would be more puffed up and cake like.
More Crumbl Cookie Recipes
- Crumbl Biscoff White Chip Cookies
- Crumbl Cookies and Cream Milkshake Cookies
- Crumbl Sugar Cookies
- Crumbl Hazelnut Churro Cookies
Crumbl Cosmic Brownie Cookies
- 1 cup unsalted butter - softened to room temperature
- 1 cup light brown sugar - packed
- 3/4 cup granulated sugar
- 2 large eggs - at room temperature
- 1 1/2 tablespoons light corn syrup - (light Karo)
- 3 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 1 cup dutch process cocoa powder - use dutch process for the deep cocoa flavor
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup heavy cream
- 1 cup semi sweet chocolate chips - 167 grams or about 6 oz
- rainbow coated chips - for sprinkling over the ganache
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined.
- Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
- Using a ¼ cup measuring spoon portion the dough into round balls. Place the balls on the baking sheet. Using the palm of your hand gently press down on each ball just slightly until it creates a very thick disk. Place 6 per cookie dough balls per baking sheet.
- Bake for 10 minutes or until edges are set and the center is no longer shiny.
- Remove from oven and let cool on baking sheet for 5 minutes.
- While cooling make the chocolate ganache topping.
- Place the chocolate chips in a medium sized heat proof bowl. In a microwave safe bowl heat the heavy cream on high for 1-1.5 minutes or until boiling.
- Pour the hot heavy cream over the chocolate chips and let sit for 2-3 minutes.
- Gently whisk the chocolate and cream until smooth.
- Spoon 1-2 tablespoons of the ganache over each cookie, sprinkle with the candy coated chips. Enjoy warm!