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5 from 6 votes

Crumbl Copy Cat Buckeye Brownie Cookie

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! 
Course Dessert
Cuisine amercian
Keyword buckeye brownie cookies
Prep Time 30 minutes
Cook Time 15 minutes
Servings 24 1/2 cookie servings (makes 12 cookies)
Calories 551kcal
Author Karli Bitner

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.

Nutrition

Calories: 551kcal | Carbohydrates: 64g | Protein: 9g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 404mg | Potassium: 319mg | Fiber: 4g | Sugar: 42g | Vitamin A: 474IU | Calcium: 46mg | Iron: 3mg