Buckeye Brownie Cookies (Crumbl Copycat)
These Crumbl-style buckeye brownie cookies are thick, chewy, and layered with rich chocolate, soft peanut butter filling, and a silky chocolate topping—easy to make at home with simple pantry ingredients.
Servings: 14 -16 cookies
Ingredients
Cookies
- 1 cup salted butter
- 1 cup (200g) light brown sugar
- ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1½ cups (212g) all-purpose flour
- 1 cup (128g) cake flour
- ¾ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1½ cups semisweet chocolate chips
Peanut Butter Filling
- 4 Tablespoons salted butter softened
- 1 cup creamy peanut butter
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 2½ cups powdered sugar
Topping
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat the butter and both types of sugar using a hand mixer or a stand mixer fitted with a paddle attachment for 2 minutes until creamy and light. Add eggs and vanilla extract, then stop and scrape the bottom and sides of the bowl so everything mixes together evenly.1 cup salted butter, ½ cups granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup (200g) light brown sugar
- Add the flour, cocoa powder, baking powder, cornstarch, and salt. Mix on medium-low speed just until everything is evenly combined. You may need to stop and scrape the bottom of the bowl again. Stir in the chocolate chips.1½ cups (212g) all-purpose flour, 1 cup (128g) cake flour, ¾ cup Dutch process cocoa powder, 1 teaspoon cornstarch, 1 teaspoon baking powder, ½ teaspoon salt, 1½ cups semisweet chocolate chips
- Use a large cookie scoop to measure 1/4 cup of dough for each cookie and arrange them on the baking sheet spaces a few inches apart. Refrigerate for 20-30 minutes, then flatten slightly into puck shapes before baking since these don't spread a lot. Arrange them on the prepared baking sheets.
- Bake for 10-12 minutes until just set around the edges. Don't overbake. Allow to set up on the baking sheet for 10-15 minutes.
- While the cookies bake, mix all peanut butter ingredients together. Roll into 2-3 Tablespoon balls, then press into discs that are slightly smaller than the tops of the cookies. Top each cookie while still warm with the peanut butter mixture.4 Tablespoons salted butter, 1 cup creamy peanut butter, 2 Tablespoons milk, 1 teaspoon pure vanilla extract, 2½ cups powdered sugar
- Gently dollop a spoonful of the melted chocolate frosting on top of the peanut butter filling. Let set completely before serving.1 cup milk chocolate chips
Notes
- Use a large cookie scoop to portion the dough evenly to help the cookies bake up thick and bakery-style.
- Chill the dough so the brownie cookies hold their shape and stay extra fudgy.
- Let the cookies rest on the baking sheet after baking so the centers stay soft but don’t fall apart.
- Wait until the cookies are completely cool before stacking or storing to avoid smudging the chocolate topping.
Storage & Freezing
- Storage: These cookies are best the same day they are made, but can be stored for up to 2 days at room temperature on the counter if covered with plastic wrap or kept in an airtight container.
- Freezing: Freeze the cookies before topping with peanut butter and chocolate for best results. But you can also freeze the finished cookies in a single layer until firm, then carefully layer with parchment paper between them for up to 3 months. Thaw in a single layer at room temperature until soft before eating.
Nutrition
Calories: 463kcal | Carbohydrates: 65g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 272mg | Potassium: 108mg | Fiber: 2g | Sugar: 46g | Vitamin A: 694IU | Vitamin C: 0.02mg | Calcium: 39mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
