A chocolatey cookie with a chocolate ganache topping and colorful rainbow chips on top will be a showstopper in not only the presentation but in taste! Chocolate lovers definitely need to try this unique and delicious recipe for copycat Crumbl Cosmic Brownie Cookies.
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Crumbl Cosmic Brownie Cookies
Brownies are always a popular dessert choice. I mean, seriously, who can resist a classic chocolate brownie? I recently visited the famous Crumbl bakery and was swept away by all the delicious cookies staring me in the face. It was so hard to choose just one. But ultimately, I chose their Cosmic Brownie Cookie. So, I had to recreate my own version.
Today, I am turning the classic brownie into a chewy, chocolatey Crumbl cosmic brownie cookie. This copycat cookie is like a brownie, but also has a chocolate ganache and rainbow chips? Now that is a perfect combination. This cosmic cookie is out of this world!
If you’ve ever had cosmic brownie snack cakes, you know what these are like. But this recipe is even better because they are individual cookies and you can control the amount of topping and rainbow chips.
Desserts with ganache are delectable and beautiful. It’s a unique addition to a cookie and with rainbow chips to add beautiful color, Crumbl Cosmic Brownie Cookies are perfect for any occasion!
What You’ll Need for Crumbl Cosmic Brownie Cookies
The ingredients needed for Crumble Cosmic Brownie Cookies are mostly standard for cookie recipes. But there are a few additions that help make the cookies have a brownie-like texture. Here are a few of the unique ingredients:
- Sweet Cream Butter – in the United States, this is regular butter.
- White and Brown Sugar – using both kinds of sugar balances out the texture of the cookies. White sugar will help make the cookies crisp and brown while brown sugar will help make the cookies soft and chewy. Using both gives you the best of both worlds!
- Light Corn Syrup – helps maintain a soft and chewy texture.
- Cocoa Powder – adds the chocolatey flavor and will help activate the baking soda.
- Cornstarch – used to give the cookies the thick and chewy brownie consistency.
For a full list of ingredients plus measurements, keep reading!
Cookie Baking Kitchen Essentials
Brownie Cookies Tips and Tricks
Don’t have cocoa powder? No worries! You can substitute baking chocolate in a pinch. You can also use hot cocoa mix: use 2 teaspoons of hot cocoa mix for every 1 teaspoon of cocoa powder needed.
Fresh out of cornstarch? Quite a few substitutes are available! You can add more flour (3 tablespoons of flour for each tablespoon of cornstarch) or potato starch, arrowroot, xanthan gum, or guar gum in a one-to-one ratio in place of the cornstarch.
Need a substitute for light corn syrup? Your best option is sugar dissolved in warm water. If you want to try another option, honey, light molasses, maple syrup, or agave nectar can all work well. Thankfully, since the cookies will be brown in color anyway, you won’t have to worry about a substitute changing the color of the cookies.
How to Store Cosmic Brownie Cookies
Once the cookies have cooled completely, you can store them in an airtight container at room temperature for up to 5 days or in the refrigerator for a week. If you want to make sure the ganache doesn’t stick, layer wax paper between the cookies.
You can also freeze them for a few months. Just be sure the cookies are cooled completely before freezing.
More Easy Cookie Recipes To Make
Save this Chocolate Brownie Cookies recipe for later. Pin the image below to your favorite Pinterest Board.
A chocolatey cookie with a chocolate ganache topping and colorful rainbow chips on top will be a showstopper in not only the presentation but in taste! Chocolate lovers definitely need to try this unique and delicious recipe for copycat Crumbl Cosmic Brownie Cookies. This easy chocolate cookie recipe is a big hit!
- ½ cup butter (room temperature)
- ½ cup packed light brown sugar
- ½ C white granulated sugar
- 3 large eggs
- 2 tablespoons light corn syrup
- 1 tablespoon pure vanilla extract
- 3 ¾ cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoon baking soda
- 1 teaspoon Kosher salt
- ⅔ cup heavy cream
- 2 cup semi sweet chocolate chips
- ⅓ cup rainbow coated chocolate chips (for garnish)
- Preheat the oven to 350 degrees Fahrenheit. Line the cookie sheets with parchment paper.
- Combine flour, cocoa, cornstarch, baking soda, and salt in a large mixing bowl. Whisk to mix and set aside.
- In a large mixing bowl, cream the butter, white, and light brown sugar using an electric mixer until it becomes light in color and fluffy.
- Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed. Continue beating while adding in the flour mixture until a soft cookie dough begins to form.
- With a large ice cream scooper, scoop dough into your hands and roll into a ball. Place on the cookie sheet about 2 inches apart from the other dough
- Use your hands to flatten the dough into the same size circles.
Bake at 350 degrees for 15-17 minutes.
- Pour the heavy cream into a small pot and bring to a simmer .
- Pour hot cream over the chocolate chips into a small mixing bowl. Use a whisk to combine the heavy cream and chocolate chips until smooth.
- Spoon the warm frosting on each cookie. Immediately sprinkle the rainbow coated chocolate chips on top.