Peanut butter and chocolate are two of my favorite flavors together. No matter how you combine them whether in a brownie, dessert, cookie, or cupcake, it’s just magic. A few weeks ago, Crumbl reminded me of how much I love making Buckeye Brownie Cookies when they debuted their own version again. A dark chocolate brownie cookie topped with a thick peanut butter layer and finished off with a layer of chocolate ganache.
When you are eating these beauties you won’t be able to decide if you are eating a cookie, candy or brownie. This is like an all-in-one cookie. SO GOOD.
These cookies are PERFECT for the upcoming holidays. Make them for a Cookie Exchange Party, a holiday get together, to give to you neighbors and friends or just to enjoy with your family.
If you want to check out some of the other copycat cookie flavors, may we suggest you start with these: Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, Pink Confetti Cake Cookies, Galaxy Brownie Cookies, Chocolate Cake Cookies, Cookies and Cream Milkshake Cookies or the Churro Cookies.
MINI IS THE PERFECT SIZE
With all the richness of the chocolate and peanut butter in these cookies, they are hands down the best if made in mini size. Yes, Crumbl is known for their GIANT cookies. They are so big, in fact, they list them as 3.5-6.5 servings in their stores. We don’t play that way.
For us – one serving = one cookie!
It’s just how we roll.
This cookie recipe makes 24 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three or four bites and it’s gone. Have two or three, no one is judging! I would assume Crumbl uses at least 1/4 of a cup of cookie dough for each cookie and I suggest just about 1 tablespoons in order to make them a more manageable size.
If you prefer GIANT cookies, make only 10-12 cookies with this recipe. If you prefer smaller cookies, make 24 with the dough. So, you do you.
BUCKEYE BROWNIE COOKIES INGREDIENTS
BROWNIE COOKIES
- Butter – salted or unsalted will work.
- Granulated Sugar
- Brown Sugar – dark or light brown sugar will work
- Egg
- Vanilla Extract – use the REAL extract and not the imitation
- Flour – all-purpose works best
- Baking Soda
- Salt
- Chocolate Chips – this is for the ganache so use semi-sweet or dark (whatever you prefer)
PEANUT BUTTER LAYER
- Creamy Peanut Butter
- Butter – salted or unsalted
- vanilla extract
- powdered sugar
CHOCOLATE LAYER
- Semi-sweet chocolate chips
HOW TO MAKE BUCKEYE BROWNIE COOKIES
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Add in flour, cocoa, salt and baking soda. Mix until all combined.
5. Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Place 12 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1″ thickness.
6. Bake at 350 degrees for 8 minutes. (NOTE: If you are making giant cookies – cook for up to 12 minutes)
7. Remove cookies from over and let cool on baking tray for 10 minutes before removing to cooling rack.
8. Make the peanut butter layer while the cookies are cooling. Combine peanut butter, butter, powdered sugar and vanilla in a medium bowl and mix until it is a thick dough.
9. Divide the peanut butter mixture into 24 balls and top each cooled cookie with a peanut butter ball. Slightly press down on the peanut butter ball to flatten into a disc.
10. Melt the chocolate chips in the microwave in 30 second intervals until completely melted. Spoon 1-2 tsp of melted chocolate on the top of each cookie and slightly spread.
11. Store these cookies in an airtight container at room temperature (4 days) OR my preferred method of storing is to store them in the refrigerator for up to a week.
A dark chocolate base (brownie or cookie), topped with a peanut butter and sugar layer and finished with a semi-sweet ganache.
In an airtight container, they can last up to 4 days at room temperature, 7 days kept in a refrigerator or up to 3 months frozen.
Buckeye Brownie Cookies
Ingredients
Brownie Cookies
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/4 cups flour
- 1/2 cup dark cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Peanut Butter Layer
- 1 tbsp butter softened
- 1/2 tsp vanilla extract
- 1/2 cup peanut butter creamy
- 1/2 cup powdered sugar
Chocolate Layer
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Add in flour, cocoa, salt and baking soda. Mix until all combined.
- Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Place 12 cookie dough balls on each baking sheet. Slightly flatten dough balls into discs about 1" thickness.
- Bake at 350 degrees for 8 minutes. (NOTE: If you are making giant cookies – cook for up to 12 minutes)
- Remove cookies from over and let cool on baking tray for 10 minutes before removing to cooling rack.
- Make the peanut butter layer while the cookies are cooling. Combine peanut butter, butter, powdered sugar and vanilla in a medium bowl and mix until it is a thick dough.
- Divide the peanut butter mixture into 24 balls and top each cooled cookie with a peanut butter ball. Slightly press down on the peanut butter ball to flatten into a disc.
- Melt the chocolate chips in the microwave in 30 second intervals until completely melted. Spoon 1-2 tsp of melted chocolate on the top of each cookie and slightly spread.
- Store these cookies in an airtight container at room temperature (4 days) OR my preferred method of storing is to store them in the refrigerator for up to a week.
Nutrition
