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A chocolate cookie topped with chocolate ganache and rainbow chips.
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Crumbl Cosmic Brownie Cookies

These Crumbl Cosmic Brownie Cookies feature a rich chocolate cookie. The edges are slightly crisp and the centers are thick, moist, and fudgy. The cookies are topped with a chocolate ganache and candy coated sprinkles.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14 cookies
Calories 419kcal

Ingredients

  • 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

Topping

Instructions

  • 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!

Notes

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! The cookies will continue to bake a little bit from the residual heat while they are resting on the baking sheet. 
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
You can make the cookies ahead of time and store them in the fridge since they will last up to 5 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. Freeze for up to 2 months. For best results, individually wrap the cookies then store in the airtight container. 

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 267mg | Potassium: 228mg | Fiber: 4g | Sugar: 33g | Vitamin A: 533IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg