This decadent Cosmic Brownie Crumbl Cookie Recipe starts with a rich brownie cookie with crisp edges and a soft center. Topped with sweet chocolate ganache and rainbow chocolate chip sprinkles, it’s a fun, gourmet cookie recipe you’ll love!
There’s nothing better than a cosmic brownie, unless it’s a cosmic brownie cookie from Crumbl. But you don’t have to go to Crumbl to get one of these amazing cookies – you can make your own, right in your own kitchen with this copycat Crumbl cookie recipe. And it’s actually super easy!
This recipe features an airy-yet-moist cookie dough and a rich ganache topping. They also sport cute rainbow chocolate chips on top for even more chocolate flavor, and that cute cosmic brownie look. If you’re a chocolate lover, you have to try these!
(Want more Crumbl? Try this Crumbl Cookies Buckeye Brownie Copycat!)
What’s special about Crumbl cookies? Everything! Their constantly-updating menu of oversized, gourmet cookies has made them famous – not to mention their viral Tik Tok videos. Crumbl comes out with a new set of cookie flavors every week, routinely introducing whole new cookie concepts, and bringing back old favorites. This cosmic brownie Crumbl cookie recipe is one of their best!
Recipe Ingredients
Although this is a super-special treat with loads of chocolate flavor, the ingredients are simpler than you might think! Here’s what you’ll need to make my cosmic brownie Crumbl cookie recipe.
For the Cookie Base
- Flour: All-purpose flour is fine here.
- Cocoa Powder: Regular cocoa powder, or substitute dark cocoa powder for an even more intense, dark chocolate taste.
- Baking Powder: Make sure to use baking powder, not baking soda!
- Cream of Tartar: Adding cream of tartar will help the cookie dough stay light and airy, while still being rich.
- Butter: Using salted butter adds just the right amount of salt to the cookie dough.
- Chocolate Chips: Semi-sweet chocolate chips.
- Sugar: A mix of brown sugar and regular granulated sugar gives the cookies a warm flavor and additional moisture.
- Vanilla: You can use pure vanilla extract, or use vanilla bean paste for a stronger vanilla taste.
- Eggs: Large, whole eggs.
For the Chocolate Topping:
- Chocolate Chips: You’ll need additional semi-sweet chocolate chips for the ganache topping.
- Heavy Cream: Also known as heavy whipping cream.
- Rainbow Chocolate Chips: If you can’t find these, mini M&Ms make a good substitute.
While you might think that the filling is what makes this Crumbl cookie recipe special, once you taste them, the cookie base might just steal the show. Here’s how to make them:
- Get Ready to Bake. To start, you will need to preheat your oven to 350°F, and line a baking sheet with parchment paper.
- Combine the Dry Ingredients. Next, in a mixing bowl, whisk the flour, cocoa powder, baking powder, and cream of tartar together. Set this mixture aside for now.
- Melt the Chocolate Chips and Butter. Set a saucepan over medium heat, and add the butter and semi-sweet chocolate chips. Let these ingredients melt, stirring to make a smooth, shiny mixture. Then remove the saucepan from the heat and set it aside.
- Beat the Eggs, Sugars, and Vanilla. In a large mixing bowl (I use a stand mixer and whisk attachment for this), beat the eggs, vanilla, brown sugar, and granulated sugar for 3-5 minutes. This mixture will become airy and double in size.
- Add the Melted Chocolate and Dry Ingredients. Change the whisk attachment to a paddle attachment, and slowly beat in the butter and chocolate mixture. Once these two mixtures are combined, add the dry ingredients. Beat until just combined – Do not over mix, or the cookies won’t have a good texture.
- Shape the Cookies. Using a large cookie scoop, measure the cookie dough into 10 even-sized balls, each one using about 3 tablespoons of dough. Place them on the parchment-lined baking sheets as you go. When they’re all placed on the baking sheet, use the bottom of a glass or a measuring cup to press the cookies flat. They should be about ½ inch thick.
- Bake! Bake the cookies for 10 minutes, or until the edges are set. Then take them out of the oven and allow them to cool completely before adding the filling.
- Top the Cookies. Place the chocolate chips and cream in a microwave-safe bowl. Heat in 30-second increments, stirring every 30 seconds, until the chocolate is fully melted and smooth.1 1 tablespoon of chocolate on top of each cooled cookie. Sprinkle immediately with rainbow chips. Enjoy!
This rich, decadent cookie recipe is sure to be a hit! And these helpful will ensure that your Crumbl copycat cookies turn out perfectly. Enjoy!
- Shaping: Make sure to flatten the cookie dough before baking, or they will not flatten like in the photos.
- Butter: If you want to use unsalted butter, add 1/2 teaspoon of salt to the cookie dough. The salt is important for bringing out the chocolate flavors while cutting the sweetness.
- Heavy Cream: This helps the ganache harden. If you use half and half or another substitute, you may find yourself with a ganache that is runny or overly soft.
You can store these cookies for up to three days in an airtight container at room temperature. To avoid smudging the ganache filling, keep them in a hard-sided airtight container, or place them on a cake stand or other lidded platter.
If you want to freeze your copycat Crumbl cookies, I recommend freezing them without the chocolate filling. The cookies without filling will freeze just fine for three months, and maybe even longer. To keep their shape, try freezing them in an airtight container in layers, with a sheet of parchment or wax paper between each layer of cookies.
Ingredients
For the Cookies
- 2 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon cream of tartar
- 1 stick, 8 tablespoons salted butter
- 1 cup semi-sweet chocolate chips
- ⅔ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
For the Chocolate Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ¼ cup heavy cream
- Rainbow Chocolate Chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk to combine the flour, cocoa powder, baking powder, and cream of tartar.
- In a saucepan over medium heat, melt the butter and semi-sweet chocolate chips, stirring until chocolate chips are all melted and well incorporated. Remove from heat and set aside.
- In the bowl of a stand mixer, fitted with the whisk attachment, add the eggs, vanilla, brown sugar, and granulated sugar and whisk for 3-5 minutes, until the mixture is airy and has doubled in size.
- Change the whisk attachment to the paddle attachment. Slowly add the butter and chocolate mixture to the egg mixture. Once combined, add the dry ingredients to the stand mixer and mix until just combined. Do not over mix.
- Using a large cookie scoop, scoop 10 even-sized balls (about 3 tablespoons of dough) on the parchment-lined baking sheets. Using the bottom of a glass or measuring cup, press the cookies flat, about ½ inch thick
- Bake cookies for 10 minutes, until the edges are set, remove, and allow to cool completely.
- To make chocolate topping: Add the chocolate chips and cream to a microwave-safe bowl. Heat in 30-second increments, stirring every 30 seconds, until the chocolate is fully melted and smooth. Scoop 1 tablespoon of chocolate on top of each cooled cookie. Sprinkle immediately with rainbow chips. Enjoy!
Notes
- Storage: You can store these cookies for up to three days in an airtight container at room temperature. To avoid smudging the ganache filling, keep them in a hard-sided airtight container, or place them on a cake stand or other lidded platter.
- Shaping: Make sure to flatten the cookie dough before baking, or they will not flatten like in the photos.
- Butter: If you want to use unsalted butter, add 1/2 teaspoon of salt to the cookie dough. The salt is important for bringing out the chocolate flavors while cutting the sweetness.
- Heavy Cream: This helps the ganache harden. If you use half and half or another substitute, you may find yourself with ganache that is runny or overly soft.
Nutrition
More Fun Chocolate Desserts
- Best Chocolate Cake
- Reese’s Peanut Butter Pie
- S’Mores Cookies Recipe
- Millionaires Shortbread
- Chocolate Eclair Cake
- Chocolate Peanut Butter Cake
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