Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
Crumbl Cosmic Brownie Cookies are made with rich, chocolatey brownie cookie batter and topped with a fudge ganache and colorful sprinkles, giving them a fun and playful appearance.Jump to Recipe
Cosmic Brownie Cookies
Are you craving a delicious and indulgent treat? Look no further than my homemade Crumbl Cosmic Brownie Cookies! These cookies are the perfect blend of chewy and fudgy, with a rich chocolate flavor that is out of this world. Plus, they’re super easy to make and are sure to satisfy any sweet tooth.
With my recipe, you will be able to make 24 small, catering sized cookies. No need to cut each cookie into 6 portions anymore!
What you’ll need to make Crumbl Cosmic Brownie Cookies
- Salted Butter – If you only have unsalted butter, just add an extra pinch of salt to the dough. Be sure to soften the butter beforehand.
- Brown Sugar
- Granulated Sugar
- Egg + Egg Yolk – Yep, you need one egg and one egg yolk for this recipe.
- Corn Syrup – This isn’t a super common ingredient for most cookies, but this is what gives the cookie that perfect fudgey, almost brownie-like texture that we’re looking for.
- Vanilla Extract
- All Purpose Flour
- Dutch Processed Cocoa Powder – I prefer Dutch Processed Cocoa Powder because of the deeper flavor and color, but regular unsweetened cocoa powder will also work.
- Corn Starch – This is what keeps the cookies extra soft.
- Baking Soda
- Chocolate Chips– We will use semi-sweet chocolate chips in the frosting.
- Heavy Whipping Cream– Heavy cream and the chocolate chips will make that creamy chocolate ganache frosting.
- Rainbow Candy Coated Chocolate Chips– I usually buy mine from Hobby Lobby or my local grocery store carries them next to the ice cream toppings but if you are hoping to snag some on amazon, Here is a listing for Candy Coated Chocolate Chips for you!
How to make small Crumbl Cosmic Brownie Cookies
- First, preheat the oven to 350°F.
- Cream together the butter and sugars until light and fluffy.
- Add in the wet ingredients (eggs, corn syrup and vanilla).
- Scrape the sides and then add in the dry ingredients (flour, cocoa powder, cornstarch and salt).
- The dough will be very soft.
- Portion the cookie dough out into small 1 1/2 tbsp portions, roll into a ball and then flatten slightly so it looks like a hockey puck.
- Arrange on you cookie sheet (line with parchment paper or or a silicone baking mat) and bake for 8-10 minutes.
- Once the the cookies come out of the oven, make the chocolate frosting.
- Heat the heavy cream in the microwave until steaming and then pour over the chocolate chips.
- Allow the mixture to sit for 5 minutes and then whisk smooth.
- Spread onto your warm cookies and top with the candy coated sprinkles.
- Serve warm or chilled.
- Store in the refrigerator.
How to Store Cosmic Brownie Cookies
I prefer to store my cosmic brownie cookies in the fridge because of the heavy cream in the frosting. If you prefer to eat them warm, just pop the entire cookie into the microwave for about 8 seconds before eating.
Once the cookies have been in the fridge, the frosting will set up and then the cookies can easily be stacked without sticking to each other.
How to freeze Crumbl cookies
Freezing Crumbl Cookies is a great way to make them last longer. Simply place the cookies on a cookie sheet and freeze the entire cookie sheet for 1 hour. After the hour, the frostings should be hard which means you can now stack the cookies and place in a zip top bag without them sticking together.
Freeze for up to 3 months.
More Crumbl Cookie Recipes
Crumbl Cosmic Brownie Cookies
- 3/4 cup salted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tbsp corn starch
- 1 tsp baking soda
- 1/2 tsp salt
- 4 oz heavy whipping cream
- 1 cup semi sweet chocolate chips
- 1/3 cup candy coated chocolate chips
- Preheat your oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar and granulated sugar until well combine. Scrape the sides of the bowl.
- Add in the egg and egg yolk, corn syrup and vanilla extract. Mix until well combined.
- Add the all purpose flour, cocoa powder, corn starch, baking soda and salt. Mix until a soft dough forms.
- Portion your dough into small 1 1/2 tbsp portions. Roll into a ball and then flatten slightly so it looks like a hockey puck.
- Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350° for 8-10 minutes or until the cookies spread slightly and the edges start to crack. Pull the cookies out of the oven and let the cool on the pan.
- While the cookies are cooling, make the frosting.
- In the microwave, heat 4 oz of heavy whipping cream (1/2 cup) until boiling (about 30 seconds).
- Once heated, pour the semisweet chocolate chips into the cream and allow them to sit for 5 minutes.
- Stir until smooth, if the chocolate isn't completely melted, microwave the mixture for 15 seconds and then stir smooth.
- Once the cookies are cool and the frostings are thicker and spreadable, spread a generous amount of frosting onto each cookie.
- Immediately sprinkle with the candy coated chocolate chips.
- Store in the refrigerator for up to 5 days or in the freezer for 3 months.