Simple Cosmic Brownie Cookies

Inspired by the popular CRUMBL cosmic brownie cookies, I’ve created a new and improved version—Cosmic Brownie Cookies 2.0! These soft, chewy chocolate cookies feature a crispy exterior, a smooth chocolate ganache topping, and are decorated with vibrant candy-coated chocolates. If you’re a chocolate lover, this one’s for you! These brownie cookies are pure magic, and they’ll make everyone around you smile with joy. This recipe is the ultimate treat for all cookie enthusiasts, and I promise it’s even better than the CRUMBL version!

When developing this recipe, I drew inspiration from my Small Batch Brownie Cookie Recipe, which is hands down the best chocolate brownie cookie I’ve ever had. Trust me when I say it’s that good, and that’s why I believe this recipe is a step up from the original CRUMBL cosmic brownie cookies.

Why This Recipe is Better Than CRUMBL Cosmic Brownie Cookies

Let’s be honest—the CRUMBL cosmic brownie cookies don’t really taste like brownies. They’re more like thick cookies than a true brownie. So, I decided to transform your favorite bakery treat into an authentic brownie cookie! Here’s why you need to make this recipe:

• It turns a childhood favorite into a cookie!
• You get a larger batch for much less money.
• Each cookie tastes like a brownie, with a heavenly ganache topping.
• They’re not just delicious—they’re gorgeous too!
• This recipe is quick and easy to make!

Ingredients for Cosmic Brownie Cookies

Here’s what you’ll need to make these amazing brownie cookies:

• Flour – All-purpose flour is key.
• Cocoa powder – Two types of chocolate in one—cocoa powder adds richness.
• Baking powder – Helps the cookies rise slightly.
• Salt – Balances the sweetness.
• Butter – Salted or unsalted; it adds richness.
• Semi-sweet chocolate chips – These will be used for both the cookie dough and the ganache topping.
• Egg – Helps bind the dough.
• Brown sugar & granulated sugar – Adds sweetness and moisture.
• Vanilla extract – Enhances the chocolate flavor.
• Heavy cream – Used for the ganache topping.
• Colored chocolate candies – The perfect finishing touch!

Instructions: How to Make Cosmic Brownie Cookies

1. Prepare the Cookie Dough:

   • Melt the butter and chocolate chips in a medium saucepan over low heat. Set aside.
   • Whisk together the eggs and sugars until light and fluffy, about 3 minutes.
   • Gradually add the melted chocolate mixture while continuing to whisk until fully incorporated.
   • Add the flour, cocoa powder, salt, and baking powder. Gently fold everything together with a spatula until fully combined.

2. Form the Cookies:

   • Using a large cookie scoop or ice cream scoop, portion out dough into 10 equally sized balls. Place them on a lined baking sheet.
   • Bake at 350°F (175°C) for about 10-12 minutes, until set but soft in the center.

3. Shape the Cookies:

   • After baking, use a larger cookie cutter or a glass to gently round out the cookies while they’re still warm, ensuring a thick, round shape.

4. Make the Ganache:

   • In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and fully melted.

5. Assemble the Cookies:

   • Once the cookies have cooled, spoon 2-3 teaspoons of the chocolate ganache onto each cookie. Spread it evenly across the top and sprinkle with colorful candy-coated chocolates.

How to Store Cosmic Brownie Cookies

• Store these cookies in an airtight container in the fridge for up to 6 days, or freeze them for up to 3 months.

Better Than CRUMBL Cosmic Brownie CookiesIf you’re a fan of rich, fudgy brownies, these cookies are your dream come true! Dense, chocolatey, and indulgent, they combine the best of brownies in a cookie form. The smooth chocolate ganache and colorful candy topping add the perfect finishing touch.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10 cookies
Calories: 498 per cookie

Ingredients:

For the Cookies:

• 1 cup + 2 tablespoons all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon baking powder
• Pinch of salt
• 1 stick butter (unsalted)
• 8 oz semi-sweet chocolate chips (high-quality)
• 2 large eggs (room temperature)
• ⅔ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• 6 oz semi-sweet chocolate chips (high-quality)
• ¼ cup heavy cream

For Decoration:

• Rainbow chocolate candies (for topping)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

3. Melt the Butter and Chocolate: In a medium saucepan, melt the butter and chocolate chips over medium-low heat, stirring constantly until fully melted and smooth. Set aside to cool.

4. Mix the Wet Ingredients: In a stand mixer or using a hand mixer, whisk together the eggs, vanilla extract, and both sugars (brown and granulated). Beat on medium-high speed for 3-5 minutes until the mixture becomes light, airy, and has doubled in volume.

5. Combine Wet and Dry Ingredients: Gradually add the melted chocolate mixture to the egg mixture, gently folding it in. Add the dry ingredients to the wet mixture and fold carefully with a rubber spatula until just combined, ensuring not to over-mix.

6. Shape the Cookies: Using a large cookie scoop, drop 10 equally sized cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 minutes.

7. Form Perfect Cookies: After baking, use a large cookie cutter (wider than the cookies) to gently press around the edges to form a perfectly round, thick cookie shape. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

8. Make the Ganache: In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the ganache is fully melted and smooth.

9. Top the Cookies: Scoop 2-3 teaspoons of chocolate ganache onto each cooled brownie cookie. Spread it evenly and top with rainbow chocolate candies.

10. Enjoy: Let the ganache set for a few minutes, then enjoy these delicious cosmic brownie cookies!

Storage:

• Refrigerator: Store cookies in an airtight container for up to 6 days.
• Freezer: For longer storage, freeze cookies in an airtight container for up to 3 months.

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