Buckeye Brownie Cookies (Crumbl Copycat Recipe)

Buckeye Brownie Cookies combine fudgy brownie cookies, a creamy peanut butter filling, and a layer of smooth chocolate on top for the ultimate treat. Perfect for holidays, parties, or anytime you’re craving peanut butter chocolate desserts, this recipe is easy, rich, and always a crowd-pleaser.

This buckeye brownie cookie recipe is a Crumbl copycat of their take on the classic buckeye candy – a peanut butter ball dipped in sweet chocolate chips that’s been a longtime Midwest favorite (I’m looking at you, Ohio). My from-scratch cookie version of that nostalgic treat layers a cookie with a rich brownie base, creamy peanut butter filling, and a swirl of melted chocolate on top. It delivers all the same chocolate-peanut butter magic with a soft cookie dough texture and that signature buckeye look we love!

I love how these buckeye brownie cookies hold their shape while still staying soft and chewy in the center. My kids always get excited when I make these – it’s that classic peanut butter chocolate combo they go crazy for.

For more Crumble Copycat recipes, check out my Crumbl Chocolate Oreo Cookies, and these Crumbl Cinnamon Roll Cookies!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Salted Butter – Adds flavor and richness to both the brownie cookies and the peanut butter filling. If using unsalted, just add an extra pinch of salt to the dough and filling.
• Light Brown Sugar – Creates that soft, chewy texture in the cookie dough and adds depth of flavor with its molasses content.
• Granulated Sugar – Helps balance the moisture and gives the edges of the brownie cookies a subtle crispness.
• Large Eggs – Bind everything together and add structure to the brownie cookie dough.
• Pure Vanilla Extract – Enhances all the chocolate and peanut butter flavors; don’t skip it.
• All-Purpose Flour – Gives the cookies structure while keeping the texture soft and thick.
• Cake Flour – A little cake flour lightens the dough just enough to help the brownie cookies stay tender without spreading too much.
• Dutch Process Cocoa Powder – Delivers a deep, rich chocolate flavor and dark color to the cookies. Regular unsweetened cocoa works in a pinch, but the flavor won’t be as bold.
• Baking Powder – Lifts the dough just slightly to keep the cookies from being too dense.
• Cornstarch – Helps create a soft, tender bite and keeps the cookies from over-spreading.
• Salt – Balances the sweetness and makes the peanut butter and chocolate pop.
• Semisweet Chocolate Chips – Stirred into the dough for extra pockets of melted chocolate in every bite. Milk or dark chocolate chips work too.
• Creamy Peanut Butter – Forms the base of the peanut butter mixture. I recommend sticking with a traditional creamy peanut butter (like Jif or Skippy) rather than natural peanut butter for best texture.
• Powdered Sugar – Sweetens and thickens the peanut butter mixture so it holds its shape.
• Milk – Just enough to smooth out the peanut butter mixture without making it runny.
• Milk Chocolate Chips – Melted for the topping to give each cookie that signature buckeye finish. You can swap in semisweet if you prefer less sweetness.

How to Make Buckeye Brownie Cookies

1. Preheat and mix. Beat the butter and sugars in a large bowl until creamy or light. This can be done with a hand mixer or stand mixer, but I don’t recommend making these cookies by hand because the dough will get pretty stiff by the end. Add the eggs and vanilla, mixing until combined.
2. Add dry ingredients. Add both types of flour, the cocoa powder, baking powder, cornstarch, and salt. Mix just until combined once you add the dry ingredients or the cookies will end up more tough and dry.

3. Add chocolate chips. Scrape the bowl again if needed, then stir in the semisweet chocolate chips.
4. Scoop and bake. Use a large cookie scoop to portion ¼ cup of brownie cookie dough per cookie, and space them a few inches apart on the baking sheet. Gently flatten each into a puck shape; I like to chill the dough for 20-30 minutes in the fridge just so they don’t spread too much in the oven. Bake for 10-12 minutes until just set at the edges. The cookies will continue to set up while they rest on the baking sheet for 10 to 15 minutes.

5. Make peanut butter filling. While the cookies bake, mix together all ingredients for the peanut butter mixture.
6. Shape and top. Scoop 2-3 tablespoon-sized portions of the peanut butter filling and press into discs that are just slightly smaller than the tops of the cookies. Place one disc on top of each warm cookie.

7. Finish with chocolate. Carefully melt the milk chocolate in the microwave using short 20 second bursts of heat and stirring between each burst. Add a small spoonful of the melted chocolate over the peanut butter filling. Give it a little swirl with the back of the spoon, then let the chocolate set completely before serving!

Recipe FAQ’s

Tips for Success

• Don’t skip the step of slightly flattening the cookie dough before baking. These brownie cookies don’t spread much on their own and need a little help to bake evenly.
• Use a cookie scoop for both the dough and the peanut butter mixture to keep everything uniform in size – it helps the cookies bake evenly and gives that signature bakery look.
• Let the cookies cool on the baking sheet before moving them; they’ll continue to set up as they rest, which keeps the centers soft but not underbaked.
• If your melted chocolate topping starts to firm up before you’ve finished assembling, just pop it back in the microwave for 5 to 10 seconds to loosen it up again.

Substitutions and Variations

• You can swap the milk chocolate chips in the topping for semisweet or dark chocolate if you prefer a richer flavor or want to balance out the sweetness of the peanut butter filling.
• If you don’t have cake flour, you can swap it with the same amount of all-purpose flour.
• Add a sprinkle of flaky sea salt over the melted chocolate topping before it sets for an extra flavor boost and a slightly more grown-up finish.

More Cookie Recipes

• Copycat Levain Oatmeal Raisin Cookies
• Copycat Levain Bakery Dark Chocolate Peanut Butter Chip Cookies
• Fluffernutter Cookies
• Cutler’s Chocolate Marshmallow Cookies