Crumbl Copycat Buckeye Brownie Cookies
If you’ve ever craved the classic chocolate-and-peanut-butter combo but wanted something a little more decadent, these Crumbl Copycat Buckeye Brownie Cookies are going to blow your mind. They start with a rich, brownie-like cookie base, get slathered with creamy peanut butter filling, and are topped off with a silky chocolate ganache. One bite and you’ll know exactly why these went viral; they are the best of fudge brownies, peanut butter cups, and gourmet bakery cookies all in one.
I love these cookies for parties, potlucks, or whenever you want to spoil your family with a treat that looks like it came straight from the bakery case. Plus, they store beautifully and taste even better the next day.
If you love brownies and cookies, then these decadent treats are for you. Be warned: you may want to make a double batch because they’ll disappear quickly!
Ingredients
For the brownie cookie base:
- Unsalted butter
- Brown sugar – I use light brown sugar in this recipe.
- Sugar – White granulated sugar.
- Eggs – Large or extra large eggs are fine.
- Vanilla
- All-purpose flour – No need to sift!
- Cocoa powder – I cook with Dutch process cocoa powder. It has a richer, more chocolatey flavor.
- Salt – If you use salted butter, skip adding this salt.
- Baking soda – Ensure your baking soda isn’t expired! More cookies flop from expired baking powder and baking soda than you might imagine!
- Semi-sweet chocolate chips – You can use dark chocolate chips if you prefer.
For the peanut butter filling:
- Unsalted butter
- Creamy peanut butter – I like to use an all-natural brand. Some brands have added oil, which can separate and make your cookies a mess.
- Powdered sugar – No need to sift. Any small clumps will get smoothed out during mixing.
- Vanilla – You can use pure or artificial vanilla; up to you!
For the chocolate ganache:
- Semi-sweet chocolate chips – You can use dark chocolate chips, too.
- Heavy whipping cream – At room temperature.
How To Make Buckeye Brownie Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
First, preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Get your stand mixer ready with the paddle attachment, or use a large mixing bowl and a handheld mixer.
Melt the butter in a microwave-safe bowl, then let it cool slightly so it doesn’t scramble the eggs. In the bowl of your stand mixer, combine the brown sugar, granulated sugar, and melted butter. Beat until smooth and creamy, scraping down the sides with a silicone spatula as needed.
Add the vanilla and eggs, mixing until fully incorporated. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix on low speed just until combined.
Fold in the chocolate chips gently with a spatula to keep the dough rich and chunky.
Use a large cookie scoop to portion the dough into balls and place them on the prepared baking sheets, leaving two to three inches of space between each one.
Bake in the preheated oven for about eleven to twelve minutes or until the centers look set but still soft. Cool the cookies completely on a wire rack before moving on to assembly.
In the clean bowl of your stand mixer, beat together the softened butter and creamy peanut butter until light and smooth. Add the vanilla and powdered sugar, starting on low so you don’t get a sugar cloud in your kitchen. Whip until the mixture is thick and fluffy, about two to three minutes.
Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave for one minute, then stir well. If needed, heat another fifteen to thirty seconds and stir until the chocolate is fully melted and glossy. Let it cool for a few minutes so it thickens slightly but is still pourable.
Let the cookies sit at room temperature for about fifteen minutes so the ganache can firm up before serving.
Chef Jenn’s Tips
- Feel free to use crunchy peanut butter if you like a little texture.
- Sprinkle a bit of flaky sea salt over the top of the ganache for a gourmet finish.
- Chill the cookies for twenty minutes if you want the peanut butter layer to set up more firmly before adding the ganache.
Recommended
Serving Suggestions
Pair these rich, bakery-style cookies with a glass of cold milk, a cup of strong coffee, or a scoop of vanilla ice cream for the ultimate indulgence.
Storage
Keep leftover cookies in an airtight container at room temperature for up to three days or in the fridge for up to seven days. You can also freeze them for longer storage; just thaw at room temperature before serving.
Crumbl Copycat Buckeye Brownie Cookies
Ingredients
For the brownie cookie base:
- 1 cup unsalted butter melted
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs .
- 1 teaspoon vanilla
- 1 ¾ cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
For the peanut butter filling:
- ½ cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
For the chocolate ganache:
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Make the brownie cookie base by beating together melted butter, sugars, vanilla, and eggs.
- Mix in dry ingredients and fold in chocolate chips.
- Scoop the dough into balls, place 2 inches apart on your prepared baking sheets. Bake for eleven to twelve minutes. Let the cookies cool completely.
- For the peanut butter filling, beat together peanut butter, softened butter, vanilla, and powdered sugar until smooth.
- Make the ganache by microwaving chocolate chips and heavy cream in 30-second intervals, stirring between each interval, until smooth and glossy.
- To assemble, spread peanut butter filling over each cooled cookie, then spoon ganache on top. Let it sit before serving.
Notes
Chef Jenn’s Tips
- Feel free to use crunchy peanut butter if you like a little texture.
- Sprinkle a bit of flaky sea salt over the top of the ganache for a gourmet finish.
- Chill the cookies for twenty minutes if you want the peanut butter layer to set up more firmly before adding the ganache.
