These brownie-style cookies have a cosmic flair–they’re like the store-bought treat, only tastier!

You’ll love these easy and fun cosmic brownie cookies. They’re a homemade treat that disappears fast!

cosmic brownie cookies on a lined baking sheet

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Back when I was in high school, the Little Debbie company introduced a new snack to the world—Cosmic Brownies!

These chocolate brownies were topped with an icing of fudge and a colorful array of sprinkles.

Initially developed as a nod to the cosmic bowling trend that was popular at the time, these brownies have become a fan-favorite in the years since their debut in 1999.

Not only are cosmic brownies a fun snack on their own, but they’ve been the inspiration behind many homemade snacks, too!

These cosmic brownie cookies take everything you love about the store-bought treat and incorporate it into a decadent homemade dessert you won’t be able to top raving about.

They’re similar to the Crumbl Cookies version, but far less expensive!

four Cosmic Brownie inspired cookies stacked together

Homemade Cosmic Brownie Inspired Cookies

These cookies start with a rich and chocolatey base cookie, which on its own is quite a treat.

But when it’s topped with a chocolate ganache and the iconic rainbow sprinkles, it becomes a can’t-stop-at-just-one favorite.

The nice thing about this recipe is that it uses common pantry staple ingredients, so you know exactly what’s in your dessert.

So grab some of these fun sprinkles and let’s get baking!

More Brownie Recipes:

parchment lined baking sheet with cosmic brownie cookies on it

How to Make Cosmic Brownie Cookies

It’s easier than you think to make these Little Debbie-inspired cookies.

Ingredients You’ll Need:

For the Cookies:

Butter
Granulated sugar
Brown sugar
Vanilla extract
Eggs
All-purpose flour
Unsweetened dark cocoa powder
Cornstarch
Baking soda
Salt

For the Topping:

Semi-sweet chocolate chips
Heavy cream
Cosmic brownie sprinkles

copycat crumbl cosmic brownie cookies on parchment

How to Make Them:

Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat together butter, both kinds of sugar, and vanilla extract until combined.

You can also use a large mixing bowl with an electric hand mixer, or mix by hand with a spatula.

bowl of a stand mixer containing brown and white sugar, melted butter, and vanilla extract

Add eggs and mix just until incorporated, scraping down the sides of the bowl as needed.

eggs mixed into sugar mixture in the mixing bowl

Whisk dry ingredients. In a separate medium mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.

dry ingredients in a small mixing bowl with a whisk

Add dry ingredients. With the mixer on low speed, gradually add the flour mixture into the wet ingredients, mixing just until incorporated.

dry ingredients being mixed into the wet ingredients.

Roll dough. Roll the cookie dough into 1-inch balls and place on a lined baking sheet, each about 2 inches apart.

Place the baking sheets into the refrigerator to chill for 30 minutes. Meanwhile preheat the oven.

two photos; one shows cookie dough in mixing bowl, the other shows balls of cookie dough on a lined baking sheet

Bake. Remove the baking sheets from the refrigerator and transfer to preheated oven. Bake for about 9-10 minutes, then remove from oven.

Allow cookies to remain on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Prepare fudge icing. Combine chocolate chips and heavy cream in a microwave-safe bowl.

Microwave for about 30 seconds, then stir well.

If needed, continue heating in 15-second intervals, stirring after each, until chocolate chips are melted completely and the icing is smooth.

two photos; one shows a bowl with chocolate chips and heavy cream in it, the other shows the ingredients melted together into a chocolate fudge icing

Frost the cookies. Spread the icing over the tops of the cookies, spreading outward over the surface. Top each cookie with sprinkles and serve.

one photo shows icing being spread on to the tops of cookies, the other shows cosmic sprinkles on the icing.

Notes and Adaptations:

Feel free to use regular unsweetened cocoa powder if you don’t have dark cocoa powder on hand.
These sprinkles are perfect for the cookies!
Store cookies in an airtight container at room temperature.

cosmic brownie fudge cookies on a baking sheet, surrounded by sprinkles

Recommended Equipment:

Yield: Approx. 18 Cookies

Cosmic Brownie Cookies

Name: Cosmic Brownie Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 18
Cuisine: American
Ingredients: 1 cup butter, melted; 1 ¼ cup granulated sugar; ¾ cup brown sugar, packed; 2 teaspoons vanilla extract; 2 large eggs; 1 2/3 cups all-purpose flour; 1 cup unsweetened dark cocoa powder; 2 teaspoons cornstarch; 1 teaspoon baking soda; ½ teaspoon salt; 8 ounces semi-sweet chocolate chips; ¾ cup heavy cream; Cosmic brownie sprinkles

These Cosmic Brownie cookies are like your favorite store-bought snack, only in a tastier, decadent homemade form!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

For the Cookies:

1 cup butter, melted
1 ¼ cup granulated sugar
¾ cup brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 2/3 cups all-purpose flour
1 cup unsweetened dark cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt

For the Topping:

8 ounces semi-sweet chocolate chips
¾ cup heavy cream
Cosmic brownie sprinkles

Instructions

In the bowl of a stand mixer fitted with the paddle or whisk attachment, combine melted butter, brown and white sugars, and vanilla extract. Mix on medium speed until well-combined.
Add eggs to the mixing bowl and mix on low speed until incorporated.
In a separate mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt.
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until incorporated into a cookie dough.
Scoop dough out into 1-inch balls and place onto parchment-lined baking sheets, leaving about 2 inches in between.
Transfer baking sheets to the refrigerator and chill the cookie dough for 30 minutes. While the dough chills, preheat oven to 350F.
Remove baking sheets from refrigerator and bake in preheated oven for 9-11 minutes.
Remove baking sheets from oven and let cookies cool on the pans for about 5 minutes, then remove to wire racks to cool completely.
While the cookies are cooling, prepare the fudge icing by combining chocolate chips and heavy cream in a small, microwave-safe mixing bowl.
Microwave for 30 seconds, then stir well. Continue microwaving in 15-second increments, stirring well after each, until the chocolate chips are completely melted and the icing is smooth.
Spoon chocolate over the top of each cookie, spreading evenly. Sprinkle cosmic sprinkles over the wet icing and let set.

Notes

Feel free to use regular unsweetened cocoa powder if you don’t have dark cocoa powder on hand.
These sprinkles are perfect for the cookies!
Store cookies in an airtight container at room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 59mgSodium: 231mgCarbohydrates: 44gFiber: 2gSugar: 30gProtein: 4g

Nutrition information is automatically calculated and is not guaranteed for accuracy.