Cosmic Brownie Cookies
Remember Little Debbie Cosmic Brownies ? Thick and chocolatey brownies topped with a chocolate frost and sugarcoat coated cocoa sprinkles ? They are pretty much a symbol of my Jr High years ! And this Crumbl copycat is a following level Cosmic Brownie in cookie form and it is OH SO good !
These decadent cocoa cookies are soft and chewy, with a slightly crisp texture on the outside. Topped with a chocolate ganache and cocoa rainbow candy bits, you might be tempted to call this cookie death by cocoa. But after eating a couple of these bad boys I can tell you, they entirely made me stronger !
Ingredients In Cosmic Brownie Cookies
For the Cookie
- Butter- Make sure your butter is room temperature so that it creams well with the sugars.
- Granulated Sugar
- Brown Sugar- The combination of sugars will give you the perfect cookie texture and will help keep your cookie soft.
- Eggs
- Corn Syrup- This helps achieve that super fudgey brownie like texture in the cookie.
- Vanilla
- Flour- Just plain old all purpose flour will do the trick.
- Dutch Processed Cocoa Powder- The Dutch processed will give you a deeper chocolate flavor so that is what I prefer, but if you don’t have any on hand you could just regular cocoa.
- Corn Starch- This will help the cookies extra soft, even days after baking!
- Baking Soda
- Salt
For the Fudge Glaze
- Heavy Cream
- Semi Sweet Chocolate Chips
- Candy Coated Chocolate Chips- This is for the topping, I found mine next to the ice cream toppings or you can get them at Hobby Lobby. But if you can’t find any, feel free to use mini M&M’s or just regular sprinkles.
How To Make Cosmic Brownie Cookies
In a stand mixer, cream the butter in concert with the 2 types of sugar until light in discolor and downy in texture. Add in the eggs, corn syrup and vanilla and beat again until combined .
following add in your dry ingredients, flour, cocoa powderize, corn starch and salt and mix until a boodle ball forms. The Dough will be soft and about satiny smooth in texture. Be careful not to overmix. Overmixing will cause your cookies to dry out .
Divide the dough into 12 equal parts. I like to use a half cup to scoop out the dough. Each dough ball should be slenderly less than 1/2 cup .
Roll each part into a testis and then flatten it slenderly with your hand so that each ball looks like a field hockey puck. place 6 boodle portions onto a parchment or silicone lined cookie tray .
Bake at 350 degrees for 15-17 minutes. The cookie will begin to crack and crinkle. You will know it is done when the centers have puffed up and nobelium longer look wet .
How to make Chocolate Ganache Fudge Glaze
While the cookies are baking, make your ganache clear by measuring our the heavy cream into a microwave safe stadium. Heat the skim in the microwave for a hour and a half or until the the cream in seethe .
Remove the cream from the microwave and pour the chocolate chips into the bowl. Using a spoon stir the chocolate chips so that they are evenly coated in the cream. Set the chocolate chips aside for 3 minutes allowing the chocolate to melt in the cream .
When 3 minutes are up whisk and stir the chocolate chips into the cream until the ganache is nice and fluent .
One you have removed the cookies from the oven allow them to cool on the pan for 10 minutes. then spread a spoon of ganache on crown of each cookie and top with candy sprinkles while the ganache is placid wet .
How to serve and store your cookies
While these cookies are best serve warm, they are still great at board temperature or even chilled. Which is perfect because they will save for 3 days at room temperature or up to a week in the electric refrigerator !
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More Crumbl Copycat Recipes
Crumbl Cosmic Brownie Cookies
Cosmic Brownie Cookies are a super fudgey cookie topped with a thick fudge glaze and colored chocolate chips on top. This is a Crumbl Cookies copycat recipe that will change everything!
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Pin
Prep Time:
30
minutes
Cook Time:
15
minutes
Chill Time:
30
minutes
Servings:
24
servings (12 cookies)
Calories:
375
kcal
author :
Ingredients
Cookies
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown university sugar
- 1/2 cup granulated boodle
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla extract
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa powder
- 1 tbsp cornstarch
- 2 tsp baking sodium carbonate
- 1 tsp salt
Toppings
- 2/3 cup heavy cream
- 2 cups semifinal fresh chocolate chips
- 1/3 cup rainbow coated chocolate chips
Instructions
-
Preheat the oven to 350°.
-
Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
-
Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
-
Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
-
Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You’ll want to use a little less than 1/2 cup of dough to have 12 cookies.
-
Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
-
Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
-
While the cookies are baking in the oven, make the fudge frosting by measuring out the heavy cream into a microwave save bowl.
-
Microwave the cream for 1 1/2 minutes or until it is boiling.
-
Remove the bowl from the microwave and add in the chocolate chips. Use a spoon and push the chocolate chips around so they are all covered by the heavy cream.
-
Allow the chocolate chips to sit in the hot cream for 3 minutes.
-
After the 3 minutes is up, use a whisk and stir the chocolate chips into the heavy cream until smooth. Set aside and let it cool while the cookies finish baking.
-
Once the cookies are out of the oven, let them cool on the pan for about 10 minutes and then spoon the frosting onto the top of each cookie and sprinkle with the candy coated chocolate chips while the icing is still wet.
-
Serve warm.
Notes
Cookies store really well in the fridge and can be made a few days in advance if needed.
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Nutrition
Calories:
375
kcal
|
Carbohydrates:
45
g
|
Protein:
5
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
307
mg
|
Potassium:
196
mg
|
Fiber:
3
g
|
Sugar:
25
g
|
Vitamin A:
489
IU
|
Vitamin C:
1
mg
|
Calcium:
39
mg
|
Iron:
3
mg
