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!"
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!
BROWNIE SUNDAE COOKIE RECIPE VARIATIONS:
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!
WANT TO TRY MORE CRUMBL COOKIE COPYCAT RECIPES?
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
30 maraschino cherries with stems
HOW I MAKE THESE:
YIELD: Makes 30 (four-inch) cookies
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.
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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