BROWNIE SUNDAE COOKIES (Crumbl Copycat)

Brownie Sundae Cookies (Crumbl Copycat)

Get ready to indulge your senses with my Crumbl-inspired Brownie Sundae Cookies! One bite and you'll experience an irresistible rich brownie cookie paired with fluffy vanilla mousse, a swirl of gooey hot fudge, colorful rainbow sprinkles and crowned with a delightful maraschino cherry on top - all the classic flavors of an old-fashionied ice cream sundae!  These decadent brownie cookies are soft and chewy, with a slightly crispy texture on the outside - and the silky Vanilla Mousse Frosting is just like your favorite rich and creamy vanilla ice cream!  I've never had a better chocolate brownie cookie in my life!

These cookies are not only visually stunning and easy to make, but also incredibly delicious, making them the ideal treat for any special occasion. Whether you're looking to impress guests or simply treat yourself to a sweet indulgence, these cookies will never disappoint!  This is my mouthwatering Crumbl copycat recipe that family and friends have declared "BETTER THAN CRUMBL!"

Brownie Sundae Cookies (Crumbl Copycat)

TIPS & TRICKS FOR THE BEST GOURMET BROWNIE SUNDAE COOKIES:

For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!

• Butter:   I recommend using a good quality unsalted butter for this recipe.  I use Kerrygold or Land O Lakes Unsalted Butter and avoid generic/bargain brands of butter, which often contain water.  Make sure that the butter is softened for your cookie dough. 
• Brown Sugar & Granulated Sugar:  For the best flavor, this recipe uses a mixture of sugars. I recommend Domino Pure Cane Sugar and Domino Pure Cane Dark Sugar. For caramel-like sweetness, I use dark brown sugar, but you can use light brown sugar as well!
• Eggs:  For the best cookie dough, always use large eggs, and at room temperature.  
• Pure Vanilla Extract:  Always use pure vanilla extract for the best flavor in cookies.  For something different you can also use Vanilla Bean Paste for an extra depth of flavor in this recipe.  
• Flour:  King Arthur All Purpose Unbleached Flour is my favorite for cookies (it contains more gluten than other brands).  Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
• Milk Powder:  The secret ingredient in these cookies! Adding just a tablespoon of nonfat milk powder to your flour, baking powder, baking soda and salt, before you combine them with softened butter, sugar and eggs, adds depth to baked goods.  Milk powder, which is also called powdered milk (and should not be confused with malted milk powder) is essentially milk in its most concentrated form. It adds fat, protein and flavor in a way that doesn’t mess with the liquid portion of your baking, and adds a bonus layer of richness, sweetness and creaminess to pretty much anything you bake.  
• Baking Powder:  Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands. 
• Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies.  Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.  

BROWNIE SUNDAE COOKIE RECIPE VARIATIONS:

• STRAWBERRY BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Strawberry Topping, and top with a fresh strawberry (rather than maraschino cherry).
• BUTTERSCOTCH BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Butterscotch Ice Cream Topping.
• RASPBERRY BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Fresh Raspberry Sauce (outlined in my Raspberry Cheesecake Cookie recipe).
• MARSHMALLOW HOT FUDGE BROWNIE SUNDAE COOKIES: Add a dollop of Marshmallow topping on top of the Vanilla Mousse Frosting before drizzling with the Hot Fudge Topping.
• CAN I MAKE GLUTEN-FREE BROWNIE SUNDAE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Most instant pudding mix brands and flavors are also gluten free - but double check the brand you use!

Brownie Sundae Cookies (Crumbl Copycat)

SECRETS FOR THE BEST BAKERY STYLE COOKIES:

With these tips and tricks, you'll be well on your way to creating delicious bakery-style cookies in no time!

• WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS:  If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!
• USE QUALITY INGREDIENTS: The quality of the ingredients you use can make a huge difference in the taste and texture of your cookies. Use real butter, high-quality chocolate, and fresh ingredients for the best results.
• CHILL YOUR COOKIE DOUGH: Chilling your dough for at least 30 minutes before baking will help your cookies retain their shape and prevent them from spreading too much.
• USE A COOKIE SCOOP: Using a cookie scoop will make your cookies more uniform in size and ensure they bake evenly. For this recipe I use a 3-tablespoon large cookie scoop.
• DON'T OVERMIX YOUR COOKIE DOUGH: Overmixing your dough can lead to tough, dry cookies. Mix until just combined, and don't overdo it.
• PAY ATTENTION TO BAKING TIME: Keep an eye on your cookies while they're baking, and take them out of the oven as soon as they're lightly golden brown on the edges. Overbaking will result in dry, crumbly cookies.
• LET YOUR COOKIES COOL: Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and prevent them from falling apart.
• EXPERIMENT WITH FLAVORS: Don't be afraid to experiment with different flavors and mix-ins to create your own unique cookie recipe. Try different fruits, adding nuts, dried fruit, or spices to mix things up and create gourmet flavors!

Brownie Sundae Cookies (Crumbl Copycat)

WANT TO TRY MORE CRUMBL COOKIE COPYCAT RECIPES?

• Crumbl Peach Sugar Cookies with Trolli Peachie O's (copycat recipe)
• Raspberry Cheesecake Cookies (Crumbl Copycat)
• Galaxy Brownie Cookies (Crumbl Copycat)
• Blueberry Cheesecake Cookies (Crumbl Copycat)
• Mint Chocolate Chip Ice Cream Brownie Cookies (Crumbl Copycat)
• Crumbl Butterfinger Cookies (copycat recipe)
• Crumbl Brownie Batter Cookies (copycat recipe)
• Crumbl Confetti Cake Cookies (copycat recipe)
• Crumbl Chocolate Cake Cookies (copycat recipe)
• Crumbl Banana Cream Pie Cookies (copycat recipe)
• Crumbl Caramel Shortbread Twix Cookies (copycat recipe)
• Crumbl Muddy Buddy Cookies (copycat recipe)
• Crumbl Blueberry Muffin Cookies (copycat recipe)
• Crumbl Chocolate Chip Cookies (copycat recipe)

Brownie Sundae Cookies (Crumbl Copycat)

BROWNIE SUNDAE COOKIES (Crumbl Copycat)

Get ready to indulge your senses with my Crumbl-inspired Brownie Sundae Cookies! Irresistible rich brownie cookies paired with fluffy vanilla mousse, a swirl of gooey hot fudge, colorful rainbow sprinkles and crowned with a delightful maraschino cherry on top - all the classic flavors of an old-fashionied ice cream sundae!  These decadent brownie cookies are soft and chewy, with a slightly crispy texture on the outside - and the silky Vanilla Mousse Frosting is just like your favorite rich and creamy vanilla ice cream! So fast and easy to make, with a no-chill dough, it’s easy to see why these are always a favorite for special occasions and everyday treats!

Brownie Sundae Cookies (Crumbl Copycat)

INGREDIENTS:
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
30 maraschino cherries with stems
 
HOW I MAKE THESE: 

1. Set eggs and butter out to come to room temperature (this helps them incorporate into the cookie dough better).
2. Preheat oven to 350 degrees.  Line baking sheets with parchment paper; set aside.
3. PREPARE BROWNIE COOKIE BASE:  In a medium bowl, whisk together the flour, cocoa powder, cornstarch, milk powder, baking powder and salt until well combined; set aside.
4.  In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, both sugars and espresso powder on medium speed until completely creamy and fluffy (about 3-4 minutes). 
5. Scrape down the sides and add in the eggs one at a time, beating well between until each is fully mixed in.
6. Add corn syrup and vanilla extract; beat until well blended.
7. Scrape down the sides and add in the flour mixture, ½ at a time, mixing just until blended; add remaining flour mixture and again mix just until blended. 
8. Fold in the chocolate chips and stir until evenly mixed.  This cookie dough will be really soft and creamy!
9. Using a large cookie scoop (3 Tablespoon size), scoop out cookie dough and roll into a ball with your hands.  Repeat with remaining dough.
10. Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake. 
11. Flatten the cookie dough balls by pressing gently with your hand to about ¾-inch thickness.
12. Bake for 12-14 minutes or until the centers of the cookies have puffed up and are no longer glossy.  Every oven is a little bit different, so watch your first batch when baking and time accordingly.  DO NOT OVERBAKE, as these will lose their softness. 
13. Remove from oven and allow cookies to cool on the baking sheets.
14. PREPARE VANILLA MOUSSE FROSTING: In the bowl of a stand mixer fitted with a paddle attachment, add room temp cream cheese, beating until light and fluffy.
15. Add vanilla pudding mix and powdered sugar and slowly mix until well blended.  Add vanilla extract and ICY COLD half & heavy cream and beat on medium until light, fluffy and well combined, scraping down the sides of the bowl as necessary.
16. Add additional heavy cream, 1 tablespoon at a time, until frosting is piping consistency.  If your frosting is too thin, add a little bit of powdered sugar and beat until light and fluffy. 
17. FROST & DECORATE:  Spoon frosting into a large piping bag fitted with a large round tip. 
18. Once cookies have reached room temperature, pipe the frosting onto cookies, starting in the center of the cooking and piping in a circular motion until the cookie is covered evenly. Chill cookies.
19. PREPARE HOT FUDGE GANACHE:  In a microwave-safe bowl, add the chocolate chips and the heavy cream and microwave in 30-second intervals. Stir in between and repeat the process until the mixture is fully melted and smooth. Add the Karo syrup and gently whisk or stir the mixture until smooth.   
20. FROST & DECORATE:  Spoon 2 tablespoons of the Hot Fudge Ganache over each cookie, giving the top a gentle swirl with the back of your spoon for a nice, smooth finished look.
21. Immediately sprinkle with rainbow sprinkles and top each cookie with a whole maraschino cherry (with stem).
22. Once the cookies have been frosted and decorated, chill in the fridge until ready to serve.  These cookies are best served chilled. 

YIELD:  Makes 30 (four-inch) cookies

RECIPE VARIATIONS:

• STRAWBERRY BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Strawberry Topping, and top with a fresh strawberry (rather than maraschino cherry).
• BUTTERSCOTCH BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Butterscotch Ice Cream Topping.
• RASPBERRY BROWNIE SUNDAE COOKIES: Replace the Hot Fudge Topping with Fresh Raspberry Sauce (outlined in my Raspberry Cheesecake Cookie recipe).
• MARSHMALLOW HOT FUDGE BROWNIE SUNDAE COOKIES: Add a dollop of Marshmallow topping on top of the Vanilla Mousse Frosting before drizzling with the Hot Fudge Topping.
• CAN I MAKE GLUTEN-FREE BROWNIE SUNDAE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. Most instant pudding mix brands and flavors are also gluten free – but double check the brand you use!

RECIPE NOTES: 

WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS:  If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE.  You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking.  Take this from someone that bakes A LOT!

VANILLA PUDDING POWDER:  Make sure to use instant vanilla pudding powder – this will help stabilize the Vanilla Mousse Topping and add vanilla flavor. 

TO KEEP THESE COOKIES SOFT:  These cookies will stay soft and fresh for up to 5 days in an air-tight container kept in the refrigerator. 

MAKE AHEAD TIP:  You can bake the cookies and freeze UNFROSTED in an airtight container for up to 2 months – simply defrost and then frost and decorate before you plan on serving. 

HOW TO THAW FROSTED COOKIES:  To keep your cookies from getting soggy and frosting from losing its shape and texture, remove from the freezer and place the unopened container in the refrigerator overnight to thaw.  Cookies that are not frosted can also thaw overnight UNOPENED on your kitchen countertop. 
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FOR PARTIES:  Because of the chilled mousse frosting, hot fudge topping and whole cherry, this is one of the few cookies that I recommend NOT be bagged individually for parties. If you need to package separately, I recommend using 4”-inch clear cookie boxes.

Original recipe created by Snowflakes & Coffeecakes; published July 2023.
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