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.
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.
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.