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This is a Crumbl Copy Cat Recipe- an ultra rich brownie cookie with a peanut butter layer, all covered with melted semi sweet chocolate. This cookie is a chocolate peanut butter lovers dream!
Buckeye Brownie Cookies
There are a few things in life that, in general, people seem to love. Crumbl Cookies? YES! A peanut butter chocolate combo? Absolutely! Brownies? Always! Put the 3 together? You have a Buckeye Brownie Cookie and I am all in and HERE. FOR. IT!
This cookie starts out with a deliciously chewy and chocolaty chocolate cookie base. Honestly, this cookie on its own is insanely good. But we aren’t going to leave this cookie on its own…oh no! We are going to top this amazing cookie with a thick peanut butter fudge and a delicious semi-sweet chocolate topping.
Just imagine if the best peanut butter cup ever also included a brownie layer and you will understand why I ran to my kitchen to perfect this Crumbl copycat. I guarantee you are going to love it!
Ingredients In Buckeye Brownie Cookies
For the Cookie
- Softened Butter- Make sure that your butter is room temperature so that it will cream smoothly with the sugars.
- Granulated Sugar
- Brown Sugar- The combination of sugars will help keep the cookies moist and chewy.
- Eggs
- Corn Syrup- This ingredient helps you get perfect texture.
- Vanilla
- Flour- All Purpose flour will do the trick.
- Dutch Processed Cocoa- I personally love Dutch Cocoa. It has a smooth, dark flavor that is amazingly chocolatey. This is what Crumbl uses in their cookies so if you are looking for a replica, use dutched cocoa! If you are just looking for a delicious cookie, any unsweetened cocoa will work. 🙂
- Cornstarch- The cornstarch helps the cookies stay nice and soft after baking.
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
For the Peanut Butter Layer
- Softened Butter
- Creamy Peanut Butter
- Milk
- Vanilla
- Salt
- Powdered Sugar
- Semi Sweet Chocolate chips- to melt and cover the peanut butter layer with.
How To Make Buckeye Brownie Cookies
Preheat the oven to 350 degrees.
In a stand mixer, cream together the butter and the sugars. Add the eggs, corn syrup and vanilla and mix again until the batter is light and fluffy. Add in the flour, cocoa, salt, cornstarch and baking soda and mix until combined.
Fold in a cup and a half of chocolate chips being careful not to overmix your dough.
Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.
Bake for 15-17 minutes. You will know they are done when the top begins to crinkle and the no longer looks wet.
After removing the cookies from the oven allow the cookies to cool on the pan for about 20 minutes.
While the cookies are cooling, make the peanut butter layer by creaming together the butter and peanut butter until well combined and smooth. Add the vanilla and milk and mix again until smooth and creamy.
Slowly add in the powdered sugar, mixing until it is completely incorporated. You will know it is done when the texture is like a peanut butter playdough.
Roll your peanut butter fudge into a log and divide the mixture into 12 equal sections. Take each section and roll it into a ball and then flatten it with the palm of your hands.
Gently press the flattened peanut butter layer onto the center of each cookie while the cookie is still warm.
Place the remaining cup of chocolate chips in a microwave safe bowl. Heat the chocolate chips in the microwave for 30 seconds at a time, stirring each time until the chocolate is melted.
Pour a spoonful of melted chocolate on top of the peanut butter layer of each cookie.
Serve warm.
How to Store your Cookies
You can store you cookies at room temperature or in the fridge. I personally LOVE these cookies chilled. Either way, you’ll want to store them in an air tight container. They will stay fresh for 3 days at room temperature or for a week in the fridge. These also freeze great! Just freeze in an air tight container, allow them to sit at room temperature for 30 minutes prior to serving or eating. They will stay fresh for up to 3 months in the freezer.
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More Delicious Cookie Recipes
- Cosmic Brownie Cookies
- Birthday Cake Cookies
- Key Lime Pie Cookies
- Chocolate Strawberry Cheesecake Cookies
- Rocky Road Cookies
Crumbl Copy Cat Buckeye Brownie Cookie
Ingredients
Chocolate Cookie
- 1 1/2 cups butter
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 tbsp corn syrup
- 1 tbsp vanilla
- 3 3/4 cup all purpose flour
- 1 cup dutch processed cocoa
- 1 tbsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups semi sweet chocolate chips, divided
Peanut Butter Buckeye Layer
- 1/3 cup butter, softened
- 1 1/2 cups creamy peanut butter
- 1 1/2 tbsp milk
- 1 1/2 tsp vanilla extract
- 1 pinch salt
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Fold in 1 1/2 cup of semi sweet chocolate chips.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Once the cookies are out of the oven, make the buckeye peanut butter layer by first creaming together the butter and peanut butter.
- Add the vanilla, milk and salt, mix until smooth.
- Slowly add in the powdered sugar, mixing until all of the powdered sugar is incorporated. You will have a thick, peanut butter dough-like mixture.
- Gather up the peanut butter mixture and form into a large log. Divide the mixture into 12 equal sections.
- Take each section and roll into a ball and then flatten with the palm of your hands. Gently press the flattened peanut butter layer onto the center of each cookie while still warm.
- Repeat with all cookies.
- Melt the remaining 1 cup of chocolate chips in the microwave by heating the chips in a microwave safe bowl for 30 seconds at a time, stirring after each 30 seconds, until the chocolate is melted.
- Spoon the melted chocolate on top of the peanut butter layer, repeat with the remaining cookies.
- Serve Warm.
I made these tonight and they were amazing! Thank you for sharing!! Can’t wait to try another one of your recipes soon!
Thank you so much for this recipe. I had the store version of this cookie for the first time this week and became obsessed! I made a batch with this recipe for an event and they turned out perfect. Used 1/8 cup scoop to make smaller cookies and cooked them for 11 min. Perfectly chewy and delicious!
I used crunchy peanut butter dough was really dry. I added more peanut butter, butter and milk to get right consistency. They turned out great!
Wow these turned out so amazing! I stretched the yield and ended up making 30 cookies using my normal cookie scoop (about 2 TBSP dough per cookie) and baking for 11-12 min. Even still these are large and decadent. Thanks for the recipe! I will be making again soon.
One of my new favorite cookies! These are dangerous! Love them!
Love making these they weren’t hard
And everyone loved them