Crumbl Copycat Buckeye Brownie Cookies

Follow us on PinterestFollow

Indulge in Buckeye brownie cookies: fudgy chocolate bases, smooth peanut butter filling, and shiny ganache—your homemade Crumbl Cookies copycat.

With a chewy, tender bite and decadent taste, they’re perfect for bake sales, lunchbox treats or holiday trays.

crumbl cookies copycat recipe

Before you start preparing your ingredients to make them, I have to tell you I have other Crumbl Cookie recipes like Red Velvet, and German chocolate cake ones.

servings: 20 cookies

Total time: 50 minutes

Ingredients

  • 1 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Peanut Butter Filling

  • ½ cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 2 cups semi-sweet chocolate chips
  • ¾ cup heavy cream
ingredients for buckeye brownie cookies

How To Make These Bestest Buckeye Crumbl Cookies

Preheat & Prep
Preheat oven to 350°F. Line two baking sheets with parchment paper.

Make the Cookie Dough

  • Melt 1 cup butter and let cool slightly.
  • In a mixer, beat melted butter, brown sugar, and granulated sugar until smooth.
  • Add eggs one at a time, then vanilla; mix well.
  • Add flour, cocoa powder, baking soda, and salt. Mix on low until just combined.
  • Fold in 2 cups chocolate chips.
steps to make buckeye cookiew with chocolate and peanut butter

Bake the Cookies

  • Scoop 2-inch mounds of dough onto sheets, spacing 2–3 inches apart.
  • Press flat to about ½ inch with your hand
  • Bake 11–12 minutes, until centers are set but still soft.
  • Let cookies cool completely on the sheet.
buckeye cookies on a cooling rack

Prepare the Peanut Butter Filling

  • In a clean bowl, beat ½ cup butter and peanut butter until smooth.
  • Add powdered sugar and vanilla. Mix on low, then medium, until thick like frosting.
steps to make crumbl cookies with peanut butter

Make the Ganache

  • In a microwave-safe bowl, combine chocolate chips and cream.
  • Microwave 1 minute, stir; heat another 15–30 seconds if needed.
  • Stir until glossy and smooth. Let cool to room temperature.
steps to make ganache for buckeye brownie cookies

Assemble the Cookies

  • Spread a thin layer of peanut butter filling on each cookie.
  • Top with a spoonful of ganache and smooth it out.
  • Let sit at room temperature until the ganache sets.
steps to make layers on buckeye brownie crumbl cookies

Tips & Variations

Double-Chocolate Buckeyes: Fold ½ cup mini chocolate chips into the dough for extra melty pockets in every bite.

Storage: Store your Buckeye brownie cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Layer with parchment paper to keep the peanut butter filling and ganache from sticking.

buckeye brownie cookies

So, thats it! It is one of my kids favorite cookie recipe. And they love making them with me. Let me know how it turned out for you, I’d love to know! 🙂

If you like the chocolate peanut butter dessert combination, you might like my collection of those, my peanut butter mousse or Peanut butter hot chocolate too!


too busy to make it?

pin it for later to your favorite pinterest board


pin image for homemade crumbl cookies

Crumbl Copycat Buckeye Brownie Cookies

kuckeye crumbl cookie coopycat
Indulge in Buckeye brownie cookies: fudgy chocolate bases, smooth peanut butter filling, and shiny ganache—your homemade Crumbl Cookies copycat.
Marina Sestan
Prep Time 20 minutes
Bake Time 12 minutes
Total Time 32 minutes
Calories 603
Serving Size 20 cookies

Ingredients

  • 1 cup unsalted butter melted
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Peanut Butter Filling

  • ½ cup unsalted butter softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Chocolate Ganache

  • 2 cups semi-sweet chocolate chips
  • ¾ cup heavy cream

Instructions

Preheat & Prep

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Melt 1 cup butter and let cool slightly.
  • In a mixer, beat melted butter, brown sugar, and granulated sugar until smooth.
  • Add eggs one at a time, then vanilla; mix well.
  • Add flour, cocoa powder, baking soda, and salt. Mix on low until just combined.
  • Fold in 2 cups chocolate chips.

Bake the Cookies

  • Scoop 2-inch mounds of dough onto sheets, spacing 2–3 inches apart.
  • Press gently to about ½ inch with your hand
  • Bake 11–12 minutes, until centers are set but still soft.
  • Let cookies cool completely on the sheet.

Prepare the Peanut Butter Filling

  • In a clean bowl, beat ½ cup butter and peanut butter until smooth.
  • Add powdered sugar and vanilla. Mix on low, then medium, until thick like frosting.

Make the Ganache

  • In a microwave-safe bowl, combine chocolate chips and cream.
  • Microwave 1 minute, stir; heat another 15–30 seconds if needed.
  • Stir until glossy and smooth. Let cool to room temperature.

Assemble the Cookies

  • Spread a thin layer of peanut butter filling on each cookie.
  • Top with a spoonful of ganache and smooth it out.
  • Let sit at room temperature until the ganache sets.

Notes

Double-Chocolate Buckeyes: Fold ½ cup mini chocolate chips into the dough for extra melty pockets in every bite.
Storage: Store your Buckeye brownie cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days. Layer with parchment paper to keep the peanut butter filling and ganache from sticking.

Nutrition

Calories: 603kcal
|
Carbohydrates: 61g
|
Protein: 8g
|
Fat: 39g
|
Saturated Fat: 21g
|
Polyunsaturated Fat: 3g
|
Sodium: 146mg
|
Potassium 392mg
|
Fiber: 5
|
Sugar: 42g
|
Vitamin A: 599IU
|
Vitamin C: 0.1mg
|
Calcium: 58mg
|
Iron: 4mg
Follow us on PinterestFollow

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating