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Buckeye Brownie Cookies

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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.

Crumbl Buckeye Brownie Cookies

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

Buckeye 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 COOKIE layer

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.

Buckeye Brownie Cookie Steps

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.

buckeye brownie cookies on a tray

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.

Buckeye Cookies with Peanut Butter

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.

Buckeye Cookies with Chocolate

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.

Crumbl Buckeye Cookies
Crumbl Brownie Buckeye cookies
Buckeye Brownie Cut in Half
What’s in a Buckeye Brownie?

A dark chocolate base (brownie or cookie), topped with a peanut butter and sugar layer and finished with a semi-sweet ganache.

How long can Buckeye Brownie Cookies last?

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 Cut in Half

Buckeye Brownie Cookies

Hollie Schultz
A dark chocolate brownie cookie topped with a thick peanut butter layer and finished off with a layer of chocolate ganache.
No ratings yet
Prep Time 10 mins
Cook Time 9 mins
Cookie Assembly 10 mins
Total Time 29 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 163 kcal

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

Calories: 163kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 78mgPotassium: 104mgFiber: 1gSugar: 12gVitamin A: 145IUCalcium: 16mgIron: 1mg
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