The BEST soft, fudgy, and chewy brownie cookies inspired by Little Debbie's cosmic brownies! Enjoy chilled for the perfectly fudgy & dense texture.
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Why I Love These Cosmic Brownie Cookies
- Super Fudgy & Dense: just like my copycat cosmic brownies, these cookies have a thick, dense, and super fudgy texture. The use of dark cocoa powder & the addition of a tiny bit of corn syrup helps give it this iconic chewy texture.
- Easy to make: these double fudge cookies are one of those cookies that look fancy but are actually easy to whip up! The ganache comes together quickly using the microwave (no stovetop needed!). No need to run to Crumbl next time you're craving one of these bad boys.
- A crowd favorite: Whether you're making them giant or scooping them into smaller, bite-sized cookies for holiday platters (see how I make them Christmas-themed below!), these are one of those cookies that everyone loves.
Ingredient Notes
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Rainbow chip sprinkles: You can find these at Michaels, Amazon, or one of my favorite budget-hacks is to get a box of Pillsbury Funfetti brownie mix (at most grocery stores!) and use the packet inside. You can then just keep the brownie mix for another time.
- Light corn syrup: We're using a small amount of corn syrup to create a chewy, dense, fudgy cookie. Omitting it will not result in the ideal texture, so I highly recommend using it (ps. light corn syrup is not the same as high fructose corn syrup!). You can find this in the baking aisle (Karo or generic brand works). If you can't find it where you live, you can try using thick honey or light molasses to achieve a similar texture (it won't be exact). Or you can use 1 tablespoon of milk but keep note that the cookies will likely end up puffier and won't have the same chewy, dense, fudgy texture.
- Heavy cream: In order to get a thick chocolate ganache that "hardens", you'll want to use heavy cream (also known as "heavy whipping cream" at grocery stores).
- Chocolate chips: I use semi-sweet chocolate chips but if you want a more subtle chocolate flavor, you can use milk chocolate chips.
Where to buy the sprinkles?
I get my rainbow chip sprinkles on Amazon! It's a big, bulk-sized bag that will last you for a while! It also comes with a resealable bag for easy storing.
And! You can use them on my other cosmic recipes: Homemade Cosmic Brownies or even just use as an ice cream topping on my No Churn Chocolate Ice Cream!
How to Make Cosmic Brownie Cookies
This is just an overview showing step-by-step photos, jump to full recipe card with exact instructions.
Step 1: Make Cookie Dough
In a large bowl, use an electric mixer to mix together cookie dough. Dough should be thick and similar to a play-doh consistency, as shown below.
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar(½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.
Tip: Using softened butter is important here! If your butter is straight from the fridge, microwave for 10 seconds to slightly soften.
Step 2: Scoop, Flatten, Bake
Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy. Bake at 350°F for 11-12 minutes, then allow cookies to fully cool before topping.
Tip: Baking on a parchment-lined, light-colored metal pan will allow your cookies to bake evenly without overbrowning. This is the trick to soft, chewy cookies!
Step 3: Decorate
After the cookies are cooled, spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles.
Jump to full recipe card with exact instructions to make the ganache.
Step 4: Refrigerate & Enjoy!
Refrigerate the frosted cookies to help the ganache set. Chilling will also help them become even better & fudgier! You can also keep them at room temperature for up to 2 days, if desired.
Tips & Variations
- Make it holiday themed! Pick out the red, pink, and green rainbow chip sprinkles (shown below!) to make them Christmas-themed!
- Top with mini m&m's or sprinkles: Don't have rainbow chip sprinkles? You can also top with mini m&m's or any sprinkles of your choice!
- Have extra ganache? If you end up with a little extra chocolate ganache, stick in a ziploc bag in the freezer and then add to hot cocoa!
Frequently Asked Questions:
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Fudgy Cosmic Brownie Cookies (TikTok Viral!)
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup Fun fact: this is not the same thing as high fructose corn syrup!
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark cocoa powder I use Hershey's Special Dark
- 1 ¼ cup all-purpose flour
Toppings:
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- rainbow chip sprinkles
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Instructions
- Preheat oven to 350°F.
- In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter (½ cup, 1 stick), light brown sugar (½ cup), and granulated sugar (¼ cup) for 2 minutes until light and fluffy.
- Add the egg (1 large), vanilla extract (1 teaspoon), and light corn syrup (2 tablespoons) and mix on low speed until combined. Scrape down the sides of the bowl so everything can combine.
- Add in baking soda (¼ teaspoon) and salt (¼ teaspoon) and mix for another 5-10 seconds until combined.
- Lastly, add dark cocoa powder (½ cup) and all-purpose flour (1 ¼ cups) and mix on medium until combined.
- Scoop dough into ¼ cup (4 tablespoons) sized scoops (I use this stainless steel cookie scoop!), roll into balls, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy.
- Bake at 350°F for 11-12 minutes. Do not overbake. The centers may look a tiny bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking.Allow to fully cool before decorating.
To Make Chocoalte Ganache:
- In a medium-sized, heat-safe bowl (cereal bowl sized), place semi-sweet chocolate chips (¾ cup).
- In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (¼ cup) in the microwave for 30-45 seconds, or until it begins to bubble (it's important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it's heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.
- Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips (do not stir yet!). Use a fork to press down the chips so that they're fully covered with the cream.Allow to sit for about 3 minutes, then use a fork to stir; it will be thick and will likely look like it's not going to mix together but keep at it until smooth & creamy.If your mixture doesn't melt down, microwave in 10 second increments at 50% power, stirring in between each increment until smooth.
To decorate:
- Spoon 1 tablespoon of chocolate ganache on each cookie and top with rainbow chip sprinkles. Place in refrigerator for 30-60 minutes to help the ganache harden.
- I recommend refrigerate the cookies as they get even better & fudgier when chilled! You can also keep them at room temperature for up to 2 days, if desired.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Smaller cookies: For smaller cookies, use a 2-tablespoon scoop and bake for 8-10 minutes.
- Cocoa Powder: I use and recommend Hershey's Special Dark Cocoa powder to give them a moist, rich flavor. You can substitute for regular unsweetened cocoa powder, just note that your cookies will have a puffier texture and won't have the iconic brownie taste.
- Rainbow chip sprinkles: You can find rainbow chip sprinkles at Michaels, Amazon, or one of my favorite budget-hacks is to get a box of Pillsbury Funfetti brownie mix (at most grocery stores!) and use the packet inside. You can then just keep the brownie mix for another time.
Hi! I’ve made these cookies before and they came out perfect. But this time, I followed the directions exactly (real butter) and the cookies came out so soft this time. It wasn’t thick at all. Do you have any help to give ?
So sorry for the delay in my reply (been in a black hole working on my cookbook!). Hmm, my best guess is that you might have accidentally undermeasured the flour? Or used a different brand of butter (although this shouldn't have drastically changed the texture). This is hard to pinpoint, especially if it worked perfectly for you once!
This recipe was a big hit! Yummy
Thank you so much for leaving a review!!
I made the smaller version, but didn't read the time under notes, so they came out a little overbaked. However, the taste is spot on to cosmic brownies and plan to make again.
Thank you so much for leaving a review, Tina!
These cookies were so delicious! My whole family of chocolate lovers loved them!
Thank you so much for leaving a review, Elaine!
The cookies weee very good
Thank you so much for leaving a review!
Can you freeze the cookie or dough?
I've frozen the baked cookies before and they work great! I haven't frozen just the dough but I'd lean towards not freezing since it's a thick dough that may have trouble baking without turning them hard.
Super easy to follow and taste is amazing! The Grands loved them!
Thank you so much for leaving a review, Patti!
So good! Just made these tonight with my daughter and we are both very happy how they turned out!
Thank you so much for leaving a review, Mae!
these cookies are SO GOOD!!! I made them little sheep cookies because I did not have the cosmic brownie bits. would 100 percent recommend these cookies
So happy to hear you enjoyed this recipe, Livian! Thank you so much for leaving a review!
Perfect recipe! Super easy to follow and turned out amazing!!
Thank you so much for leaving a review, Jada! I really appreciate it!
they came out dry
If they were dry, it was likely because of overmeasuring the flour. This is a thick dough, so you want to make sure to not pack the flour down but is instead do a gently scoop & level.
Just wondering if you think I could substitute gluten free flour in this recipe?
I think you could! If the dough seems dry, add a little more corn syrup. Report back if you make them GF!
Saw this on tik tok looking for a copycat cosmic brownie crumbl cookie recipe because the closest crumbl store was 2 hours away and didn’t want to make the drive. Just made these and they were good!!! Rich dark chocolate taste!
Thank you so much for leaving a review, Darlene! I really appreciate it!
Can I use a Hershey bar instead?
It won't melt down as well but you could use it in a pinch!
Super detailed recipe with a delicious product!
Thank you so much for leaving a review, Sophia!
Would cocoa Barry extra brute cocoa powder be similar to the hersheys dark? I have that on hand.
I haven't tried that particular one but it should work just fine!