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Delicious Recipe
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★★★★★

5.1 from 22 reviews

These Brownie Sundae Cookies are a decadent Crumbl copycat recipe featuring a rich chocolate brownie cookie base topped with a fluffy vanilla mousse frosting and decadent hot fudge ganache. Finished with rainbow sprinkles and maraschino cherry, they perfectly mimic a classic sundae in cookie form. Soft, fudgy, and indulgently creamy, these cookies make for an impressive dessert treat.

Ingredients

Scale

Chocolate Brownie Cookie Base

  • 1–1/2 cups (3 sticks) unsalted butter, softened
  • 3 large eggs, room temperature
  • 3–3/4 cups (450g) all-purpose flour
  • 1 cup (100g) Dutch processed cocoa powder
  • 2 tablespoons (15g) cornstarch
  • 1 tablespoon (5g) milk powder
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1–1/2 cups (319g) brown sugar, light or dark
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon espresso powder
  • 2 tablespoons corn syrup
  • 1 tablespoon pure vanilla extract
  • 1–1/2 cups semi-sweet chocolate chips

Vanilla Mousse Frosting

  • 6 oz. (170g) cream cheese, room temperature
  • 2 ½ cups heavy whipping cream, icy cold
  • 6 tablespoons instant vanilla pudding mix
  • 1 cup (120g) powdered sugar
  • 1 teaspoon pure vanilla extract

Hot Fudge Topping

  • ¼ cup heavy cream
  • 1 cup (170g) Ghirardelli semi-sweet chocolate chips
  • 1 teaspoon Karo syrup
  • Rainbow sprinkles, for decorating
  • 30 maraschino cherries with stems, for topping

Instructions

  1. Prepare the Brownie Cookie Base: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, cornstarch, milk powder, baking powder, and salt until well combined.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, and espresso powder on medium speed until fluffy and creamy, about 3-4 minutes. Scrape down sides as needed.
  3. Add Eggs and Flavorings: Add eggs one at a time, beating well after each addition. Then mix in corn syrup and vanilla extract until combined.
  4. Incorporate Dry Ingredients: Add the flour mixture in two additions, mixing just until incorporated each time. Be careful not to overmix. Fold in the semi-sweet chocolate chips evenly.
  5. Shape and Bake Cookies: Using a large cookie scoop (about 3 tablespoons), scoop dough balls and roll them by hand. Place six per baking sheet with space between. Flatten each ball gently to about ¾-inch thick. Bake for 12-14 minutes until centers puff and no longer look glossy. Cool on baking sheets.
  6. Make Vanilla Mousse Frosting: With a stand mixer, beat room temperature cream cheese until light. Add vanilla pudding mix and powdered sugar; mix until combined. Incorporate vanilla and icy cold heavy cream, beating on medium speed until light, fluffy, and smooth. Adjust consistency with extra cream or powdered sugar as needed for piping.
  7. Pipe Frosting on Cookies: Transfer frosting to a piping bag fitted with a large round tip. Once cookies reach room temperature, pipe frosting onto the top in a circular motion evenly covering each cookie. Chill cookies to set the frosting.
  8. Prepare Hot Fudge Ganache: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and melted. Stir in Karo syrup until glossy.
  9. Decorate Cookies: Spoon about 2 tablespoons of warm hot fudge ganache over each frosted cookie, swirling gently with the back of a spoon for a smooth finish. Immediately sprinkle with rainbow sprinkles and top each cookie with a maraschino cherry with stem.
  10. Final Chill and Serve: Refrigerate the decorated cookies until ready to serve. These Brownie Sundae Cookies are best enjoyed chilled for the perfect balance of soft cookie, creamy frosting, and warm fudge topping.

Notes

  • Be sure not to overbake the cookies to ensure they stay soft and fudgy.
  • Room temperature eggs and butter help achieve a creamy, well-incorporated dough.
  • The frosting requires icy cold cream to whip properly and hold structure.
  • If frosting is too thin, add powdered sugar a little at a time until desired consistency is reached.
  • Use a large cookie scoop to keep cookie size consistent for even baking.
  • Store frosted cookies refrigerated and consume within 3-4 days for best freshness.
  • For a stronger coffee flavor, increase the espresso powder slightly in the cookie dough.

Nutrition

Keywords: Brownie Sundae Cookies, Crumbl Copycat, Chocolate Cookies, Sundae Cookies, Vanilla Mousse Frosting, Hot Fudge Ganache, Dessert Cookies

Find it online: https://victoriablair.com/brownie-sundae-cookies-crumbl-copycat/