Cosmic brownie cookies are one of my favorite desserts to make for the chocolate lovers in my life. These double chocolate cookies coated in chocolate ganache and rainbow chips are equal parts nostalgic and delicious. My friends always get a kick out of the retro rainbow chips, and everyone loves the rich chocolate flavor of these Crumbl copycat cosmic brownie cookies.
Crumbl Copycat Cosmic Brownie Cookies Recipe
Cosmic brownies were one of my favorite snacks growing up, and when Crumbl Cookies made their cookie version, I was obsessed. I’ve had plenty of luck making brownie mix cookies, but I wanted to try making these cosmic brownie cookies from scratch to get the right texture. And it turned out perfectly!
These soft, fudgy cookies are stuffed with chocolate chips and coated with chocolate ganache…My mouth is watering just thinking about them. The colorful rainbow chips are the icing on the cake, making these cookies look just like a classic cosmic brownie. So fun!
Unfortunately, I had a bit of a hard time finding those signature rainbow chips in stores. However, I found rainbow candy-coated chocolate chips online on both Amazon and Nuts.com. But if you can’t find them, you can use mini M&M’s or regular rainbow sprinkles instead. I think the round confetti kind work best.
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Make-Ahead Tip
The cookie dough can be made in advance and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. If baking from frozen, I recommend adding an additional 1-2 minutes to the final bake time.
Cosmic Brownie Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Ingredients
For the Cookies
- 1 cup unsalted butter melted (2 sticks)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup unsweetened cocoa powder *
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- ¼ cup rainbow candy-coated chocolate chips for topping**
Instructions
For the Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, sugars, and cocoa powder until well-combined.1 cup unsalted butter, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup unsweetened cocoa powder
- Add in the eggs and vanilla extract and beat until incorporated.2 large eggs, 1 teaspoon pure vanilla extract
- In a separate bowl, whisk the flour, baking powder, and salt together.2 cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking powder
- Add the dry ingredients to the wet ingredients and beat until incorporated.
- Fold in the chocolate chips with a rubber spatula.½ cup semisweet chocolate chips
- Let the dough chill in the refrigerator for 15 minutes.
- Use a cookie scoop to portion the dough. Roll the dough portions between your palms until rounded, then place them on the prepared baking sheet. Slightly press down on each cookie ball with the palm of your hand to flatten.
- Bake for 9-11 minutes.
- Let cool before coating with ganache.
For the Chocolate Ganache
- Place the chocolate chips in a bowl.1 cup semisweet chocolate chips
- Heat the heavy cream for 1-2 minutes in a microwave or on the stove.½ cup heavy cream
- Once heated, pour the cream over the chocolate chips.
- Gently stir until the chocolate has melted and the mixture is smooth and creamy.
- Spoon about 1 tablespoon of ganache over each cooled cookie.
- Sprinkle rainbow chips over the ganache.¼ cup rainbow candy-coated chocolate chips
- Let the ganache set before enjoying!
Notes
- Measure the flour using the spoon-and-level method to prevent using too much flour. Too much flour could lead to dry cookies.
- Don’t overmix the cookie dough; otherwise, the cookies will come out tough and dry.
- Take care not to overbake the cookies. They should be set on the sides but not completely in the middle.
- Let the cookies cool on the baking sheet; this will help them continue to cook through.
- Frost the cookies once they are fully cooled; otherwise, the ganache will melt off.
- Sprinkle the candy-coated chocolate chips on top while the frosting is still wet; otherwise, they won’t stick.
How to Make Cosmic Brownie Cookies Step-by-Step
Prep: Gather the list of ingredients for these cosmic brownie cookies. Preheat your oven to 350°F, line a baking sheet with parchment paper, and set aside. Melt the butter and bring the eggs to room temperature.
Mix the Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of melted unsalted butter, ¾ cup of granulated sugar, ½ cup of brown sugar, and ½ cup of cocoa powder until well combined. Add in 2 large eggs and 1 teaspoon of vanilla extract and beat until incorporated. In a separate bowl, whisk 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and ½ teaspoon of baking powder together. Add the dry ingredients to the wet ingredients and beat until incorporated. Fold in ½ cup of semisweet chocolate chips with a rubber spatula. Let the dough chill in the refrigerator for 15 minutes.
Portion the Cookies: Use a cookie scoop to portion the dough. Roll the dough portions between your palms until rounded, then place them on the prepared baking sheet. Slightly press down on each cookie ball with the palm of your hand to flatten.
Bake the Cookies: Bake the cookies in the preheat oven for 9-11 minutes. Let cool before coating with ganache.
Make the Ganache: Place 1 cup of semisweet chocolate chips in a bowl. Heat ½ cup of heavy cream for 1-2 minutes in a microwave or on the stove. Once heated, pour the cream over the chocolate chips and gently stir until the chocolate has melted and the mixture is smooth and creamy. Spoon about 1 tablespoon of ganache over each cooled cookie.
Decorate the Cookies: Sprinkle ¼ cup of rainbow candy-coated chips over the ganache. Let the ganache set before enjoying!
How to Store
Store cosmic brownie cookies in an airtight container in the refrigerator for up to 5 days or freeze in a single layer on a lined baking sheet until solid, about 1-2 hours, then transfer to an airtight container or Ziplock bag with parchment paper between each cookie to store for up to 1 month. Let thaw on the counter before enjoying.
More Cookie Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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