You may be familiar with Little Debbie’s Cosmic Brownies (they were definitely a favorite of mine growing up!). Well, these cookies are a leveled up version of those brownies. The cookie base is a cross between a cookie and a brownie, while the topping is a deliciously smooth and creamy chocolate glaze and a big sprinkle of rainbow chocolate bits.
About the cookie
This copycat crumbl cookie is a brownie-like chocolate cookie base topped with chocolate glaze and rainbow chocolate bits. Each cookie is huge (over 5 ounces each!).
Important Ingredients
Okay, okay. Every ingredient is important in this recipe. But below are a few of the ones that play a big role in making these cookies successful and delicious.
Vegan chocolate: This adds a fudgy, brownie-like texture to the cookies.
Vegan butter: This is the base of almost all of my vegan cookies. It’s important to use butter sticks in this recipe. You’ll also use it for the frosting.
All-purpose flour: This gives these cookies structure, however packing the flour into your measuring cup can lead to dry cookies. Use the spoon and level method or weigh your flour for success.
Cocoa powder: This gives these cookies a rich chocolate flavor. You should use the same method you use for measuring flour to ensure you don’t use too much.
Rainbow chocolate bits: You can find vegan rainbow chocolate bits at Sweetapolita, or you can use a combination of vegan mini chocolate chips and rainbow sprinkles.
Copycat Crumbl Cosmic Brownie Cookies
Ingredients
Cookies
- 1/4 cup (42 g) vegan chocolate chips or chopped chocolate
- 1/2 cup (113 g) vegan butter*, cold and cubed
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) packed light brown sugar
- 2 tbsp (30 ml) nondairy milk
- 1 tsp pure vanilla extract
- 1 1/2 cups (187 g) all-purpose flour (measured correctly*)
- 1/3 cup (33 g) cocoa powder (measured correctly*)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Fudge Glaze
- 2 tbsp (28 g) vegan butter
- 1/4 cup (42 g) vegan chocolate chips or chopped chocolate
- 1/2 cup (62 g) powdered sugar
- 2 tbsp (12 g) cocoa powder
- 2 tbsp (30 ml) soy milk
- 1/2 tsp pure vanilla extract
For topping
- 2 tbsp vegan rainbow chocolate bits or 1 tbsp vegan sprinkles + 1 tbsp vegan mini chocolate chips
Instructions
- Make the cookies: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the chocolate in the microwave in 15- or 30-second intervals, then set aside to cool slightly.
- Add the cubed butter, sugar, and brown sugar to a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Beat with a hand mixer or the stand mixer until creamed.
- Add the milk and vanilla extract. Beat again until well combined. Beat in the cooled chocolate.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined.
- Split the dough into five equal pieces and roll into balls. Place on the baking sheet, leaving room in between each.
- Bake for 11-13 minutes. Set aside to cool completely.
- Make the glaze: Add all ingredients, minus vanilla extract, to a saucepan over medium heat. Whisk often until the mixture is melted and smooth.
- Remove from heat and whisk in the vanilla. Allow to cool slightly.
- Assemble the cookies: Top each cookie with some glaze. Top with some chocolate bits. Enjoy!
Notes
- Vegan butter: Opt for butter in stick/block form rather than from the tub.
- Measuring flour and cocoa powder: Flour and cocoa powder should be measured using the spoon and level method or by weighing them.
