The Best Copycat Cosmic Brownie Cookies
These Copycat Cosmic Brownie Cookies are like Crumbl Cookies but BETTER. Super fudgy like a brownie but soft and chewy with crisp outer edges and an addictive crackly top, finished off with an insanely rich chocolate ganache topping and candy-coated chocolate sprinkles. Like the Cosmic Brownies of our childhood but SO MUCH BETTER!!
Servings: 20 cookies
Ingredients
For the Cookies:
- 8 Tbsp (1 stick) unsalted butter
- 1 cup milk chocolate chips
- 1/4 cup cocoa powder I used Dutch process, but unsweetened works
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar, lightly packed
- 2 large eggs
- 1 Tbsp light corn syrup
- 2 tsp pure vanilla extract
- 1 cup +2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Topping:
- 1/4 cup heavy whipping cream
- 3/4 cup milk chocolate chips
- 1/4 cup candy-coated chocolate sprinkles like by Wilton brand, can substitute mini M&M's
Instructions
- Preheat oven to 350° degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium saucepan, add the butter and milk chocolate chips and cook over medium-low heat, stirring constantly, until smooth and melted. Remove from the heat and stir in the cocoa powder to combine. Let cool about 5 minutes.
- Meanwhile, in the bowl of a stand mixer, cream together the granulated sugar, brown sugar, eggs, corn syrup, and vanilla extract with the paddle attachment until frothy and combined, about 1 minute. With the mixer on low, slowly pour in the melted chocolate mixture to combine. Lastly, add in the flour, baking powder, and salt and mix until combined. The cookie "dough" will be more like a batter - quite looser than your standard dough. This is normal! If you're really freaked out about it being so loose, let it stand slightly for about 15 minutes and it should thicken up some more. Otherwise, it's perfectly fine to start scooping the loose batter right away.
- Using a large cookie dough scoop (about 1.5-2 Tablespoon size) drop heaping mounds of batter 3" apart on the baking sheets. I got about 5 mounds per sheet (2 rows of 2 plus 1 in the middle). It's important to give them space as this dough is looser and spreads some. Bake for 12 minutes, rotating the pans halfway through baking time to ensure even cooking. Immediately upon pulling them from the oven, take a large biscuit cutter (larger than the cookies) and twirl the biscuit cutter around the cookie to reshape it into a circular shape. Likewise, you can take an offset spatula or butter knife to tuck in the hot edges to reshape. This just makes them look more rounded and even. Cool on the baking sheets about 15 minutes, then transfer to wire racks to cool completely.
- For the ganache: In a microwave safe bowl, add the heavy cream and microwave on HIGH power for 45 seconds or until hot. Add the milk chocolate chips to the bowl and stir briefly to coat the chocolate chips with the hot heavy cream. Let stand about 3 minutes, then use a whisk or rubber spatula to stir until melted and smooth.
- Using a Tablespoon, drop Tablespoonfuls of the ganache onto each cooled cookie and spread out like a frosting. Top with the candy-coated chocolate sprinkles. Allow ganache to set before storing, or you may serve straight away.
Notes
You can find candy-coated chocolate sprinkles at Jo-Ann craft store, some grocery stores, most places that sell Wilton brand products, and Amazon. In a pinch, miniature M&M's work great!