Buckeye Brownie Cookies are the perfect chocolate peanut butter treat! Fudgy chocolate cookies are topped with homemade buckeye candies in this easy recipe.
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Why These Copycat Crumbl Cookies Are Best
A while back, the Crumbl Cookie chain introduced their Buckeye Brownie Cookies. You may remember their cookie dough cookies we made too!
- Our copycat Buckeye Brownie Cookies are just as good as the original.
- Easy to make with simple ingredients.
- Rich, decadent and ultra satisfying chocolate-peanut butter flavor.
If you’re looking for new chocolate peanut butter cookie idea, these Buckeye cookies are a must try! Add them to your regular rotation of treats along with our Buckeye Bars and classic Buckeye Brownies.
To make this copycat Crumbl cookies recipe, you’ll need ingredients for both the cookie base and the homemade buckeyes themselves.
The cookie is made from a familiar combination of dry and wet baking ingredients, including these essentials.
- Melted butter and vegetable oil – provide fats that give the cookie rich flavor, a soft crumb and the perfect chewy texture.
- Unsweetened cocoa powder – gives the cookies their deep chocolate brownie flavor. Use a good quality brand for best results.
- Vanilla extract – enhances the chocolatey flavor. This homemade vanilla extract is delicious in all my chocolate recipes.
For the Buckeyes, you will need:
- Creamy peanut butter – Shelf stable peanut butter (like Jif, Skippy or generic brands) will give you the best structure and texture.
- Powdered sugar – for sweetness and a soft, fluffy consistency.
- Unsalted butter
- Semi-sweet chocolate chips – For melting and spooning over the peanut butter balls.
To make Crumbl buckeye brownie cookies, start by making an easy cookie batter.
Chill the dough! Chilling is an important step because it prevents the cookies from spreading too thin as they bake.
This means super chewy cookies, just the way we like ’em!
Roll into cookie balls. Once the dough is chilled, roll it into 12 equally sized balls. Flatten them slightly, then bake for 10 minutes or so.
Make the Buckeye topping. Beat together the peanut butter, powdered sugar and butter. Shape the mixture into 12 balls and refrigerate until the cookies are ready.
After baking and cooling the cookies slightly, press a peanut butter ball onto the top of each one. Spoon chocolate ganache over the peanut butter balls.
Let the chocolate set for a few minutes until firm. Pour yourself a big glass of milk and enjoy!
Tips and Tricks
- Underbaked cookies are best here. It’s best to take the cookies out of the oven while they’re still soft and doughy. They will set a bit more as they cool but stay pillowy soft.
- Store in an airtight container. They keep well for about 7 days.
- Don’t forget to chill! I know I said it before, but it bears repeating. Chilling the cookie dough, even for 30 minutes, helps the cookies stay thick. If you skip the chilling, your Buckeye Brownie Cookies will spread very thin as they bake. Avoid the tragedy of a flat cookie by giving them some chill time!
These copycat Crumbl cookies get their name from the peanut butter balls on top. Buckeyes are popular candies in the midwest, made from a peanut butter filling that’s rolled into balls and dipped in melted chocolate.
In this recipe, the buckeyes are pressed into a chocolate brownie-like cookie for an extra satisfying sweet treat!
Yes, you can freeze these cookies with good results for up to 3 months. Make sure to store them in an airtight freezer-safe container to keep them fresh.
Natural peanut butter does not work as well for buckeyes. Most varieties do not contain stabilizers, which means the oils from the peanut butter tends to separate from the other ingredients. This results in a greasy, crumbly peanut butter mixture that does not work well for Buckeyes.
Absolutely! Milk chocolate chips are a great alternative to the semi-sweet morsels if you prefer the flavor.
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Buckeye Brownie Cookies
For the Cookie Base
- ¼ cup granulated sugar
- ¾ cup light brown sugar packed
- ½ cup unsweetened cocoa powder
- ½ cup unsalted butter melted
- 3 Tablespoons vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
For the Buckeyes
- ½ cup peanut butter
- 1 cup powdered sugar
- 1 Tablespoons unsalted butter softened
- ½ cup semi-sweet chocolate chips
- In a large mixing bowl, combine the sugar, brown sugar, cocoa powder, melted butter, and vegetable oil. Beat for about 2 minutes, then add egg and vanilla extract.
- Add the flour, baking powder, and salt to the butter mixture, stirring just until combined.
- Chill dough for about 30 minutes.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or silicone baking mat.
- Remove cookie dough from refrigerator and roll dough into 12 equal sized cookie dough balls. Place on baking sheet.
- Flatten cookie dough balls to 1/4 inch thickness. Bake for 10-12 minutes.
- While the cookies bake, make the filling by beating the peanut butter, powdered sugar, and butter together until well combined. Roll into 12 peanut butter balls. Refrigerate for at least 5 minutes, until ready to use.
- Remove cookies from the oven and use a spoon to make an indent in the center of each cookie (immediately).
- Cool the cookies for about 5 minutes, then place a peanut butter ball into each indentation.
- Melt chocolate chips (either in the microwave or double boiler). Spoon over peanut butter. Allow to set.
- It is better to slightly underbake these cookies so they stay soft.
- Make sure to refrigerate the cookie dough so it doesn’t spread too much as it bakes.
- Store in an airtight container on the counter for up to 7 days.
- Freeze in airtight container for up to 3 months.
- Copycat Crumbl cookie recipe.
Copycat Crumbl Buckeye Brownie Cookies combine two favorite desserts in one easy impressive recipe!