Brownie Sundae Cookies (crumbl Copycat Recipe!)

A brownie-cookie with vanilla mousse, chocolate drizzles, sprinkles and a maraschino cherry on top.

5 from 1 vote

Brownie Sundae Cookies (crumbl Copycat Recipe!)

Try my easy copycat recipe for Crumbl's Brownie Sundae Cookies! The brownie-cookies are topped with a creamy vanilla mousse, warm fudge drizzle, sprinkles, and of course, a cherry on top! The recipe makes 8 giant Crumbl-size (4" diameter) cookies. I use an elevated brownie mix to keep things super easy (but adding a little melted chocolate makes it extra-delicious).

Note: Crumbl’s Brownie Sundae Cookie has been through a few revisions and this Brownie Sundae Cookies copycat recipe mimics the older edition most closely! Rather than bake up bricks of brownies, my recipe mimics the cookie-shaped brownie.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: brownie cookie with vanilla mousse, brownie cookies, brownie sundae cookie, crumbl copycat cookies, crumbl copycat recipe

Servings: cookies

Calories: 382kcal

Ingredients

Brownie Cookies

4 ounces dark chocolate bar (I’ve only tested this recipe with bar chocolate, not chips)
5 tablespoons vegetable oil
1 box brownie mix (mix must be 18.3-18.4 ounces)
2 large eggs (eggs must be room temperature)
1 teaspoon vanilla extract

Vanilla Mousse

1 ½ cups heavy cream
3 tablespoons instant vanilla pudding mix (about 1 ounce)
1 ½ tablespoons powdered sugar
¼ teaspoon vanilla extract

Toppings:

3 tablespoons thick fudge sauce (see notes)
sprinkles
maraschino cherries

Instructions

Brownie Cookies:

Preheat oven to 350°F. Line a large baking sheet with parchment paper.
In a large microwave-safe bowl, microwave the chocolate and oil in 20-second intervals, stirring in between until melted and smooth. Let cool 5 minutes.
Whisk in the eggs and vanilla extract. Whisk briskly for 90 seconds. This helps achieve the pretty crackles on top of the cookies!
Add the brownie mix and use a spatula to fold it in until dough is thick and smooth.
Use a 1/3 cup measuring cup or scoop to scoop eight dough balls. Shape each scoop with your hands into a large thick disk (about 1” high). Allow 3” between each scoop to prevent the cookies from fusing during baking. I was able to fit six cookies on one baking sheet.
Check notes for information on how and why to bake a test cookie!
Bake one sheet at a time for 15-17 minutes until the cookies are puffed and crackled on the edges. Note: the cookies will appear to be quite gooey, but they harden up as they cool. If you keep baking, they will be too hard once cool.
An instant-read thermometer can be helpful. So long as the cookies measure at least 165°F, you can pull them from the oven and let them cool. Allow cookies to cool completely before topping.

Vanilla Mousse:

Whisk together the heavy cream, pudding mix, sugar, and vanilla extract gently for 1-2 minutes until the pudding mix is dissolved. Then use a hand mixer on low speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks. Don't over-whip! Store in fridge until cookies are cool enough to frost.

Decorating:

Scoop 3 tablespoons (I use a cookie scoop for this) of vanilla mousse per cookie and place in the center of the cooled cookies. Drizzle with hot fudge sauce (slightly warmed so that you can drizzle it!) using a spoon or piping bag. Top with plenty of sprinkles and a cherry on top!

Notes

Brownie Mix: ONLY add the ingredients and follow the steps that I outline in the recipe!

Test Cookie: Brownies can be hard to determine when they are done baking. I suggest baking a test cookie to get the timing right before baking the full batch.

The cookies should be puffed, crackled on the outer edges and look gooey, but not raw. Don't bother with a toothpick as it will come out gooey even after the cookies are done. This should be about 15-17 minutes.

Allow the test cookie to cool for at least 15 minutes before checking it. They harden up as they cool! Also consider double-checking the interior temp with a food thermometer if you are concerned about raw dough.

Eggs: Allow the eggs to sit at room temperature for 30 minutes before baking.

Fudge Sauce: I prefer using a thick fudge sauce that requires heating to become pour-able (like Smucker’s in the glass jar or Mrs. Richardson’s). Thinner sauces will slide off the cookie.

Making Ahead: Keep components separate until ready to eat for best results. If you have a large enough container you can also save decorated cookies in the fridge for up to 5 days.

Freezing Cookies: If you need to freeze cookies that are leftover and already decorated, you can, but be warned that the mousse will get a little squished and they won’t look as neatly decorated. Keep in the freezer for up to 1-2 months.

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