Crumbl Copycat Cosmic Brownie Cookies
Fudgy, brownie-like cookies crowned with glossy chocolate ganache and a confetti of rainbow chips. Ready in under 30 minutes, they're a party-worthy treat for birthdays, bake sales, and cookie swaps.
Servings: 16 cookies
Ingredients
- 1 cup (227g) salted butter room temperature
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 Tablespoons light corn syrup
- 2 ½ cups (353g) all-purpose flour
- 1 cup Hershey's Special Dark cocoa powder
- 1 teaspoon baking soda
- 1 Tablespoon cornstarch
- ½ teaspoon salt
Ganache
- 1 ½ cups semisweet chocolate chips
- ½ cup heavy cream
- rainbow chip sprinkles
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar for 2-3 minutes until creamy and light.1 cup (227g) salted butter, 1 cup (200g) light brown sugar, ½ cup (100g) granulated sugar
- Add the eggs and vanilla. Mix again on medium speed until combined, stopping to scrape the bottom and sides of the bowl.2 large eggs, 2 teaspoons pure vanilla extract, 2 Tablespoons light corn syrup
- Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix on medium-low speed just until combined and no streaks of flour remain.2 ½ cups (353g) all-purpose flour, 1 cup Hershey's Special Dark cocoa powder, 1 teaspoon baking soda, 1 Tablespoon cornstarch, ½ teaspoon salt
- Use a large ¼ cup cookie scoop (4 Tablespoons) to portion the dough into large mounds, then roll them into balls. Press to flatten slightly into pucks roughly ½" thick and space them a few inches apart on the prepared baking sheets, no more than 6 per baking sheet. Bake for 11-12 minutes until set around the edges but do not overbake. The centers may even still look slightly doughy or wet but they will continue to bake and set up on the hot pan. Let cool completely.
- Heat the cream until it bubbles, then pour over the chocolate chips. Let sit for 5 minutes. Stir until smooth.1 ½ cups semisweet chocolate chips, ½ cup heavy cream
- Spoon 1 Tablespoon of the ganache onto each cookie and sprinkle with rainbow chips. Let set up completely in the fridge before serving.rainbow chip sprinkles
Notes
- For smaller cookies, use a 2 Tablespoon scoop and bake for 8-10 minutes.
Storage & Make Ahead
- Store: Store frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If you need to stack them, place parchment paper between the layers to keep the ganache neat.
- Freeze: Freeze unfrosted cookies in a single layer on a baking sheet, then transfer them to a ziplock bag once solid. They'll keep for up to 3 months.
- Reheat: Warm a cookie in the microwave for 5-10 seconds for a softer, gooier center. Thaw frozen cookies at room temperature first, then add the ganache.
- Make Ahead: Bake the cookies up to 3 months ahead and freeze them unfrosted. When you're ready to serve, thaw them, spoon on the ganache, add the rainbow chips, and chill until set.
Nutrition
Calories: 703kcal | Carbohydrates: 103g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 415mg | Potassium: 222mg | Fiber: 3g | Sugar: 73g | Vitamin A: 827IU | Vitamin C: 0.01mg | Calcium: 64mg | Iron: 5mg
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