These copycat Crumbl cosmic brownie cookies are a chocolate lovers’ delight! They are colorful, fun, and full of decedent chocolate flavor and are a modern riff on nostalgic Little Debbie Cosmic Brownies! Cosmic brownie lovers are going to go crazy for these cosmic brownie cookies! If you're looking for more delicious cookie inspo, you'll have to try my Kitchen Sink Cookies, Chili’s Skillet Cookie, and Chai Spiced Snickerdoodle, too!
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👩🏽🍳Why This Recipe Works
- Fun and easy: These brownie cosmic cookies are super simple to make and extremely kid-friendly. Because of their fun colors and chocolate flavor, kids will love them!
- Decedent and delicious: The smooth chocolate ganache used for these delicious chocolate brownie cookies offers an irresistible fudge taste that’s far better than your average chocolate frosting!
- Pure, nostalgic fun: Little Debbie snacks are the epitome of nostalgia and comfort. This riff on those classic snacks will take you back to elementary school snack time, but better!
- A delicious copycat recipe: Crumbl cookies are all the rage these days - for all the right reasons. These cookies are an easy copycat version of their iconic recipe, and you won't have to wait for them to be on their menu!
🥘Ingredients
- Dark chocolate brownie mix - This is an excellent shortcut for the pre-mixed dry ingredients of brownies; I recommend using a high-quality brownie mix like Ghiradelli!
- All purpose flour - This is needed to thicken the brownie mix to give it more of a cookie dough texture.
- Semi-sweet chocolate melting discs - These melt the best for a ganache, unlike chocolate chips which are generally meant to hold their shape while baking.
- Heavy whipping cream - Heavy whipping cream is traditionally used to make a ganache due to the fat content in the cream. You will not get the same results with milk or lower fat content dairy.
- Chocolate teenies - These are the candy sprinkles that most closely resemble the classic cosmic brownie snack. However, you can use others for your homemade cosmic brownie cookies!
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- Vegetable oil: Melted butter or avocado oil will work too.
- Semi-sweet chocolate melting discs: You can also use milk chocolate or a bar of chocolate cut into chunks.
- Chocolate teenies: Any sprinkles you have on hand will work just fine.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Preheat oven - Preheat the oven to 375°F.
In a microwave-safe bowl, heat the heavy cream in 30 second increments in the microwave, until the cream is hot.
Pour the hot cream over the chocolate discs in a medium-sized mixing bowl, and whisk or stir vigorously to melt the chocolate into a smooth ganache. Cover the bowl with plastic wrap, and refrigerate to let the ganache thicken. [photo 3]
Add the ingredients for the cookie dough to a stand mixer, or to a mixing bowl. Mix together with a paddle attachment or with a rubber spatula, until the mixture resembles a thick cookie dough.
Using a 1 ½ tablespoon ice cream scoop, portion out the cookie dough into 12 balls. Scoop out the dough onto a lined or greased baking sheet. Flatten the cookies gently with your fingers, and press down an indent into the centre of the cookie. [photos 1 & 2]
Bake cookies for 10-12 minutes. They should spread out, and still be very soft to the touch. You will also find that the baked cookies should start to crackle on the top.
Let the cookies cool for 10-15 minutes out of the oven. Spoon over the cooled and thickened chocolate ganache onto the cookies, especially in the middle. Top with the chocolate candies, and let the cookies cool to allow the ganache to set. [photo 4]
💭 Expert Tips
For perfectly round cookies, shape the cookies while they are still warm with a glass. Shift the edges of the cookies in the glass, for a perfectly round shape.
Underbake the cookies. If you like fudgey brownies, I recommend ensuring that you take the cookies out when they are just starting to solidify, but still very soft. They will continue to firm up while they cool, and this will ensure a fudgey centre.
For the best results, use a silicone mat on your baking sheets. The silicone mat heats evenly, and ensures a smooth bottom with no sticking.
🍽 Make Ahead & Storage
Make Ahead Instructions
- These delicious Cosmic Brownie Cookies can be made up to a day in advance and stored at room temperature to retain moisture. See proper storage instructions below.
Storing Leftovers
- Store leftover cosmic brownie cookies in an airtight container at room temperature and they will last up to two days.
- If you’re hoping to make them last longer, store them in an airtight container and place them in the refrigerator. This will keep them up to a week. However, you might notice they don’t hold the same moisture as freshly baked batch. Keep a piece of break in the airtight container to absorb as much extra moisture as it can.
- Store in an airtight container and place in the freezer if you’re looking to make them last up to three months.
⭐ Recipe FAQs
I find chocolate teenies are best to use in cosmic brownie cookies simply because they are most similar to what the original cosmic brownies use. However, regular rainbow sprinkles also work. Some even opt to use mini m&m’s!
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Crumbl Cosmic Brownie Cookies {Boxed Mix}
Ingredients
- 20 oz Dark chocolate brownie mix
- 2 Large eggs
- ¼ cup Vegetable oil
- ¼ cup All purpose flour
For the Ganache
- 10 oz Semi-sweet chocolate melting discs
- 10 oz Heavy whipping cream
- ¼ cup Chocolate teenies
Equipment
Instructions
- Preheat the oven to 375°F.
- In a microwave-safe bowl, heat the heavy cream in 30 second increments in the microwave, until the cream is hot.
- Pour the hot cream over the chocolate discs in a medium-sized mixing bowl, and whisk or stir vigorously to melt the chocolate into a smooth ganache. Cover the bowl with plastic wrap, and refrigerate to let the ganache thicken.
- Add the ingredients for the cookie dough to a stand mixer, or to a mixing bowl. Mix together with a paddle attachment or with a rubber spatula, until the mixture resembles a thick cookie dough.
- Using a 1 ½ tablespoon ice cream scoop, portion out the cookie dough into 12 balls. Scoop out the dough onto a lined or greased baking sheet. Flatten the cookies gently with your fingers, and press down an indent into the centre of the cookie.
- Bake the cookies for 10-12 minutes. They should spread out, and still be very soft to the touch. You will also find that the cookies should start to crackle on the top.
- Let the cookies cool for 10-15 minutes out of the oven. Spoon over the cooled and thickened chocolate ganache onto the cookies, especially in the middle. Top with the chocolate candies, and let the cookies cool to allow the ganache to set.
Notes
- For perfectly round cookies: Shape the cookies while they are still warm with a glass. Shift the edges of the cookies in the glass, for a perfectly round shape.
- Underbake the cookies: If you like fudgey brownies, I recommend ensuring that you take the cookies out when they are just starting to solidify, but still very soft. They will continue to firm up while they cool, and this will ensure a fudgey centre.
- For the best results: Use a silicone mat on your baking sheets. The silicone mat heats evenly, and ensures a smooth bottom with no sticking.
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