Bright, fun, and super tasty, these amazing Cosmic Brownie Cookies are out of this world! With a rich chocolate flavor, they have a fudgy brownie cookie base topped with smooth chocolate ganache and candy-coated rainbow chips!
Well, now here is the Galaxy in cookie form! Oh how I wish I had made these cookies for my boys when they were young. They loved all things space and these cookies would have increased their imagination. To infinity and beyond!
All jokes aside, these fudgy brownie cookies are decadent and so colorful, and kids love helping out to make them.
Cosmic Brownie Cookies are perfect for birthday parties, movie nights, or your holiday cookie tray!
They're an easy copycat version of the popular Crumbl Cosmic Brownie Cookies, and they're so delicious.
Ready in just 25 minutes, you can have the Crumbl Cosmic experience at the drop of a hat!
Wet Ingredients. Butter, Vanilla Extract, Egg, Heavy Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Dutch Process Cocoa Powder
Candy. Rainbow-Coated Chocolate Chips, Semi-Sweet Chocolate Chips
TIP: The candy-coated sprinkles I've used are Wilton's Rainbow Chip Crunch Sprinkles. You should be able to find them at your local grocery store or use something similar to these.
Feel free to use Mini M&M's candies or any bright colored sprinkles.
How to Make Cosmic Brownie Cookies
Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
Add Egg and Vanilla Extract and continue to cream.
Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder, a little at a time until fully combined.
Use a size #24 cookie scoop or a 3 tablespoon scoop. Scoop cookie dough and place the cookie dough balls onto a parchment lined baking sheet at least 2 inches apart.
Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
Remove from oven when edges are set and the center is no longer glossy.
Allow cookies to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Smooth Ganache Frosting
Put the chocolate chips in a microwave-safe bowl and melt them in the microwave for 30 seconds. Stir the chocolate, heat it for a further 30 seconds, and stir again. If additional time is needed, heat for 15 seconds and then stir.
Add in the Heavy Whipping Cream and Vanilla Extract, and stir the chocolate mixture until smooth.
Frost the top of each cookie by dipping it into the ganache, or spooning it on top.
Make sure to coat the entire top of the cookie for the best sprinkle coverage.
Immediately sprinkle cosmic brownie sprinkles on top!
Troubleshooting: If sprinkles slide off warm ganache, allow the ganache to cool slightly on the cookie before adding sprinkles. It truly makes all the difference.
Let the ganache cool and harden, setting the sprinkles in place.
Storage & Freezing
Storage: Store these cookies in an airtight container for up to 7 days. They are best if enjoyed within 2-3 days.
Freezing: Cosmic Brownie Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Butter: I use salted butter in my recipes. If you use unsalted butter, add a pinch of salt to the cookie dough.
- Change the cookie base. You can make these Cosmic Cookies with other chocolate cookies as the base if you wish! Try my Chocolate Oatmeal Cookies or Chocolate Pudding Cookies for a chocolate flavor. Or these Strawberry White Chocolate Chip Cookies for pink cookies, or my Pistachio Pudding Cookies for green cookies! You can use the recipes with or without the chocolate chips.
- Topping. Make a simple icing mix instead of the ganache for a different flavor, or use white chocolate for the ganache. You could alternatively top the cookies with a Buttercream Chocolate Frosting, Cream Cheese Frosting, or the Rainbow Chip Frosting if you prefer, then decorate them with sprinkles.
- Changing the colors. If you use a light-colored topping instead of a dark chocolate ganache, you can add some drops of food coloring to change its color to match your special occasion or event.
- Chips. I've used Rainbow Candy Coated Sprinkles, but you can use Rainbow Coated Mini Chocolate Chips, non-pareil rainbow sprinkles, rainbow mini M&Ms, or even mini Reese's Pieces for a peanut butter flavor and different color.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
Room Temperature Ingredients.
The Butter should be softened by allowing it to sit on the counter for 1 hour prior to mixing cookie dough. It will still be chilled but will allow a finger impression when pressed. Butter that is too soft has become mush and won't mix well.
Baking with eggs that are at room temperature also helps when mixing cookie dough. The ingredients will cream together more easily, creating a lighter cookie!
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie dough scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide to make sure you get the best cookies every time!
Have you tried this Cosmic Brownie Cookies recipe?
Let me know what you think of this Crumbl copycat recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Delicious Cookie Copycat Recipes
- Gideon's Bakehouse Copycat Coffee Cake Cookies
- Mrs Fields Oatmeal Raisin Copycat Cookies
- Toffeedoodle Starbucks Copycat Cookies
- Gideon's Bakehouse Chocolate Chip Cookies Copycat
- Swig Sugar Cookie Copycat
- Bride of Frankenstein Gideon's Bakehouse Copycat Cookies
- Pink Velvet Crumbl Cookie Copycat Recipe
Cosmic Brownie Cookies
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
- ⅔ Cup Heavy Cream
- 1 Cup Semi Sweet Chocolate Chips
- ¼ teaspoon Vanilla Extract
- ¼ Cup Rainbow Coated Chips
- Preheat oven to 350 Degrees F. Line Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather Ingredients and measure using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough and placing on parchment lined baking sheet at least 2 inches apart.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow cookies to cool on baking sheet for a few minutes before moving to a cooling rack.
- In a separate bowl melt chocolate in microwave for 30 seconds and stir chocolate. Add additional 30 seconds and stir. If additional time is needed heat for 15 seconds and then stir.
- Add in Heavy Whipping Cream and Vanilla Extract and stir until smooth
- Frost tops of cooled cookies and immediately sprinkle cosmic brownie sprinkles on top.
StorageStorage: Store these cookies in an airtight container for up to 7 days. They are best if enjoyed within 2-3 days. Freezing: Cosmic Brownie Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together. Room Temperature Ingredients Butter should be softened by allowing to sit on counter for 1 hour prior to mixing cookie dough. Butter will still be chilled but will allow a finger impression when pressed. Butter that is too soft has become mush. Baking with eggs that are room temperature also helps for when mixing cookie dough together. Ingredients will cream easier creating a lighter cookie! Troubleshooting If sprinkles slide off warm ganache, allow the ganache to cool slightly on the cookie before adding sprinkles. It truly makes all the difference.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.