Copycat Crumbl Buckeye Brownie Cookies
Add Preferred SourceIf you’re a fan of the irresistible pairing of peanut butter and chocolate, these Copycat Crumbl Buckeye Brownie Cookies are about to become your new obsession. Inspired by the viral Crumbl treat, these indulgent cookies have a chewy, brownie-style base, a fluffy peanut butter topping, and a luscious layer of chocolate ganache. It’s like a Reese’s cup and a brownie had a bakery-quality cookie baby.
Whether you’re hosting a celebration or just craving something rich and satisfying, these cookies always deliver. They’re visually impressive, delightfully rich, and get even better with time which makes them ideal for events or just a weekend baking project. If you love classic flavors with a gourmet twist, this cookie will hit every mark. One batch likely won’t be enough!
Ingredients
For the Brownie Cookie Base:
- Butter – You can use salted or unsalted butter. If you’re using salted, skip the additional salt.
- Light brown sugar – Or use dark brown sugar for a richer taste.
- Granulated sugar – Just regular white sugar.
- Eggs – Large or extra large eggs.
- Vanilla extract – I usually use artificial vanilla. Nobody can taste the difference!
- All-purpose flour – No need to sift it. I usually whisk it to lighten it up a bit.
- Dutch-processed cocoa powder – Dutch-processed has a richer, more chocolately flavor.
- Baking soda – Make sure it’s not expired for the best rise.
- Salt
- Semi-sweet chocolate chips – Or dark chocolate chips. Whichever you prefer.
For the Peanut Butter Layer:
- Unsalted butter – Now you want to use unsalted butter because peanut butter can be salty.
- Creamy natural peanut butter – I cook with natural peanut butter so that the added oils don’t separate.
- Powdered sugar – No need to whisk, the little lumps will smooth out as you mix it.
- Vanilla extract – Again, artificial vanilla is fine.
For the Ganache:
- Semi-sweet chocolate chips
- Heavy whipping cream
How To Make Buckeye Brownie Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Begin by preheating your oven to 350°F. Line a couple of baking sheets with parchment paper to ensure the cookies bake evenly and release cleanly. In a mixing bowl, combine the melted butter, brown sugar, and white sugar, stirring until the mixture is smooth and glossy. Then mix in the vanilla and eggs until fully blended and velvety.
In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda. Gradually add this dry mix into the wet ingredients until a thick dough comes together. Stir in the chocolate chips gently to avoid overmixing.
Use a large cookie scoop. I like this tool because it keeps all the cookies uniform in size, so they bake evenly and look professional. Space the dough balls a couple of inches apart on the trays. Bake for 11 to 12 minutes, just until the centers are set but still slightly soft. Remove from the oven and let them cool completely on a wire cooling rack, which I always use because it allows airflow under the cookies and prevents soggy bottoms.
To make the peanut butter layer, beat together the butter and peanut butter until creamy. Add vanilla, then slowly incorporate the powdered sugar. Beat the mixture until it becomes light and fluffy.
Next, make the ganache. Combine the chocolate chips and heavy cream in a microwave-safe container. Microwave for 1 minute, then stir. Continue heating in 15-second bursts, stirring between each, until smooth and glossy. Let it rest for a few minutes so it thickens to the perfect consistency for spreading.
To assemble, spread the peanut butter mixture over each cooled cookie using an offset spatula. This is one of my favorite kitchen tools because it gives you precision and control when applying layers. Then top each cookie with a spoonful of ganache and gently smooth it over the surface. Let the cookies sit at room temperature for 15 minutes so the ganache can firm up before serving.
Chef Jenn’s Tips
- Swap in crunchy peanut butter for extra texture.
- A pinch of flaky sea salt over the ganache gives a beautiful, elevated finish.
- Refrigerate cookies for 20 minutes before adding the ganache if you want a more stable peanut butter layer.
Serving Suggestions
These cookies are incredibly rich and pair perfectly with a tall glass of milk, your favorite coffee, or a scoop of vanilla bean ice cream for an indulgent dessert experience.
Storage
Keep leftovers in a sealed container at room temperature for up to three days, or refrigerate them for up to a week. You can also freeze the cookies 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 light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup cocoa powder Dutch-processed
- 1 teaspoon baking soda
- 1 teaspoon salt omit if using salted butter
- 2 cups semi-sweet chocolate chips
For the Peanut Butter Filling:
- ½ cup unsalted butter room-temperature
- 1 cup creamy peanut butter natural preferred, without added oils
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream room temperature
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Combine melted butter, sugars, vanilla, and eggs until smooth.
- Whisk dry ingredients separately and blend into the wet mix. Stir in chocolate chips.
- Scoop dough, space 2 inches apart, and bake for 11–12 minutes. Cool completely.
- For the filling, beat together butter, peanut butter, vanilla, and powdered sugar.
- Make ganache by microwaving chocolate chips with cream in 30-second bursts until glossy.
- Assemble by spreading peanut butter mixture on each cookie, then topping with ganache. Let sit before serving.
Notes
Chef Jenn’s Tips
- Swap in crunchy peanut butter for extra texture.
- A pinch of flaky sea salt over the ganache gives a beautiful, elevated finish.
- Refrigerate cookies for 20 minutes before adding the ganache if you want a more stable peanut butter layer.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
