Crumbl Copycat Buckeye Brownie Cookies
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.
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
Brownie Cookie Base
- 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
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.
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.
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.
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.
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?
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Crumbl Copycat Buckeye Brownie Cookies
Ingredients
Brownie Cookie Base
- 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
Instructions
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.
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.
