These Cosmic Brownie Cookies are topped with a smooth chocolate ganache and fun rainbow sprinkles! Both kids and adults will love these delicious copycat cookies!
Cosmic Cookies
Cosmic Brownie lovers rejoice, because you are going to love this perfect crumbl cookie copycat recipe. They are just like Little Debbie Cosmic Brownies but in cookie form.
These cosmic brownie cookies are filled with chocolatey goodness and the most colorful rainbow chips on top. Chocolate lovers are going to devour these fudgy brownie cookies.
The brownie cookie is made with cocoa powder, brown sugar, vanilla, and semi-sweet chocolate chips. The smooth ganache glazed on top has a rich chocolate flavor with colorful chocolate candies.
Why You’ll Love this Crumbl Cookie Copycat Recipe:
- Easy-to-make: This Crumble cookie copycat is super simple. Don’t let fancy words like ganache fool you. It’s the easiest topping to make!
- Decadent Chocolate Cookies: These cookies have a chocolate base and a chocolate ganache topping! Plus, if you get chocolate-covered candies for the top, you will have even more chocolate! That’s triple the goodness!
- Nostalgic: If you loved cosmic brownies growing up, these cookies will give you a hit of nostalgia for that delicious treat.
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. Crumbl and Little Debbie are proprietary brands that I want to acknowledge and give credit to.
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How to Make Cosmic Brownie Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cookie Dough: Combine ingredients as directed in the recipe card to make the cookie dough base. Then stir in the chocolate chips and let the dough chill in the refrigerator.
- Scoop: Once chilled, use a cookie scoop to gather the dough and make them into cookie dough balls. Add them to the parchment-lined baking sheets. Slightly press down each.
- Bake: Bake cookies in a preheated oven, and let them cool slightly before frosting.
- Ganache: Place chocolate chips in a bowl and heat heavy cream. Once heated, pour over the chocolate and stir.
- Assemble: Spoon frosting over each cookie and sprinkle rainbow-coated chocolate chips. Let the frosting set before serving and enjoy your cosmic cookies!
Ingredient Notes
- You can buy rainbow candy-coated chocolate chips online from Amazon or Nuts.com. If you can’t find them, you can use mini M&M’s or regular rainbow sprinkles instead.
Cosmic brownie cookies are a riff on the classic Little Debbie Cosmic Brownies. They’re fudge cookies topped with chocolate frosting and candy-coated rainbow sprinkles.
Cosmic Brownies were created in 1999 by Little Debbie to capitalize on the booming cosmic bowling trend.
No, these cookies do not contain any nuts, but you could absolutely add some if you’d like. Chopped walnuts or pecans would be delicious!
While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
Unfortunately, I have not found these specialty candies in grocery stores. However, they are easily found on both Amazon and Nuts.com, or you can always substitute them for mini M&M’s or regular rainbow sprinkles. If you choose to use rainbow sprinkles, I recommend nonpareils for the closest look to the original.
Fun Birthday Treat Cookie
These cosmic brownie cookies make great birthday treats because of their fun, colorful nature. Kids will be drawn to the chocolate and the colors. But have hand wipes on hand because ganache might melt on their fingertips—and I know you don’t want that.
Make Ahead Instructions
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, add an additional 1-2 minutes to the final bake time.
Storage Instructions
Store leftover cosmic brownie cookies in an airtight container in the refrigerator for up to 5 days. Enjoy at room temperature.
Freezing Instructions
Freeze cosmic brownie cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag with parchment paper between each cookie for up to 1 month. Let thaw on the counter before enjoying.
Substitutions
- You can use salted butter in this recipe; simply omit the kosher salt.
- You can use all granulated sugar in this recipe instead of brown sugar.
- You can use any cocoa powder you have on hand.
- For gluten-free cookies, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use milk, semisweet, or dark chocolate chips in these cookies.
- If you can’t find rainbow candy-coated chocolate chips, you can use mini M&M’s or rainbow sprinkles.
Tips for the Best Cosmic Brownie Cookies
- 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.
Homemade Crumbl Cookies
My favorite thing about this copycat Crumbl Cookie recipe is that you can make them anytime! There’s not waiting around for a week when they make your favorite.
Be sure to try our other favorites: German Chocolate Cookies, Frosted Gingerbread Cookies, and Confetti Cake Cookies.
I hope you love this cosmic brownie cookies recipe! Let me know in the comments below how they turned out and how much your loved ones loved them! Unless someone doesn’t like chocolate, I don’t think you can go wrong with these copycat crumbl cookies!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cosmic Brownie Cookies Recipe
Ingredients
For the Cookies
- 1 cup unsalted butter 226 grams, melted (2 sticks)
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 107 grams
- ½ cup unsweetened cocoa powder 42 grams
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups all-purpose flour 240 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ½ cup semisweet chocolate chips 85 grams
For the Chocolate ganache
- 1 cup chocolate chips 170 grams
- ½ cup heavy cream 114 grams
- ¼ cup rainbow candy-coated chocolate chips 43 grams, for topping
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
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 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 frosting over each cooled cookie.
- Sprinkle rainbow chips over the frosting.¼ cup rainbow candy-coated chocolate chips
- Let the frosting set before enjoying!
Notes
- You can use salted butter in this recipe; simply omit the kosher salt.
- You can use all granulated sugar in this recipe instead of brown sugar.
- You can use any cocoa powder you have on hand.
- For gluten-free cookies, swap the all-purpose flour for a gluten-free 1:1 baking flour.
- You can use milk, semisweet, or dark chocolate chips in these cookies.
- If you can’t find rainbow candy-coated chocolate chips, you can use mini M&M’s or rainbow sprinkles.
- 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.
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