Peanut Butter + Chocolate = Perfection: Crumbl Copycat Buckeye Brownie Cookies
Peanut butter and chocolate. Is there a better combo? I mean, it’s like they were made for each other, right? Well, these Crumbl Copycat Buckeye Brownie Cookies are here to prove it! I’ve combined the rich, fudgy goodness of brownie cookies with a creamy peanut butter filling and topped it off with silky chocolate ganache. Trust me, every bite is a little piece of dessert heaven.
I’ve been a huge fan of Crumbl for a while, and their Buckeye Brownie Cookies always stood out to me. So, I thought, why not recreate them at home? These cookies are seriously so easy to make – no complicated steps, just a few simple ingredients and a little patience while they cool. But once they’re done? Oh, it’s worth the wait. The layers of chocolatey goodness, peanut butter perfection, and that rich ganache on top make these cookies utterly irresistible.
Whether you’re baking for a special occasion or just want to indulge in something sweet, these cookies are sure to impress. They have that perfect balance of gooey, crunchy, and creamy all in one bite. I promise, once you try them, you’ll be hooked.
You should also take a look at my other Crumbl Copycat recipes:
- Crumbl Copycat German Chocolate Cookies
- Crumbl Copycat Red Velvet Cookies
- Crumbl Copycat Key Lime Cookies
- Crumbl Copycat Strawberry Shortcake Cookies
- Crumbl Copycat Churro Cookies
Ingredients
For the brownie cookie base:
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1 cup unsalted butter, melted – Melted unsalted butter creates the perfect rich base for the brownie cookie texture.
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1 cup brown sugar – Brown sugar adds a deep, molasses-like sweetness that makes these cookies extra chewy.
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½ cup sugar – Granulated sugar brings a nice balance of sweetness alongside the brown sugar.
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2 eggs – Two eggs provide structure and moisture, giving these cookies their soft, fudgy texture.
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1 teaspoon vanilla – Vanilla extract enhances the sweetness and brings out the rich flavors in the base.
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1 ¾ cups flour – Flour forms the backbone of the dough, helping to create the perfect chewy texture.
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1 cup cocoa powder – Cocoa powder adds a rich, deep chocolate flavor that makes these cookies irresistibly decadent.
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1 teaspoon salt – A pinch of salt balances the sweetness and enhances the flavors of the chocolate.
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1 teaspoon baking soda – Baking soda helps the cookies rise slightly, giving them a perfect, slightly puffed texture.
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2 cups semi-sweet chocolate chips – Semi-sweet chocolate chips melt beautifully and add pockets of gooey chocolate throughout the base.
For the peanut butter filling:
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½ cup unsalted butter, softened – Softened butter gives the filling a creamy texture that blends perfectly with the peanut butter.
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1 cup creamy peanut butter – Creamy peanut butter adds richness and a smooth, nutty flavor that complements the chocolate base.
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2 cups powdered sugar – Powdered sugar sweetens the filling and gives it a smooth, spreadable consistency.
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1 teaspoon vanilla – A little vanilla extract rounds out the peanut butter filling and adds extra depth of flavor.
For the chocolate ganache:
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2 cups semi-sweet chocolate chips – Semi-sweet chocolate chips create a luscious ganache that coats the dessert in rich, smooth chocolate.
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¾ cup heavy cream – Heavy cream helps melt the chocolate into a silky ganache with the perfect consistency.
Step-by-Step Instructions
You can find a printable recipe card at the bottom of this post.
1. Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
2. For the cookies – melt the butter in a microwave safe bowl and allow to cool slightly.
3. In the bowl of a stand mixer, combine the brown sugar, sugar and butter. Combine until smooth.
4. Add in the vanilla and eggs and mix well, scraping down the sides often.
5. Add in the remaining dry ingredients: flour, baking soda, salt, and cocoa powder. Mix on low just until combined.
6. Scrape down the sides and add in the chocolate chips. Fold to combine until evenly distributed.
7. Using an ice cream scoop or two spoons, shape the cookie dough and place the mounds on the prepared baking sheets at least 2-3 inches apart.
8. Bake in the preheated oven for 11-12 minutes or until the centers are set. Allow to cool completely before assembling.
9. For the peanut butter filling – in the bowl of a stand mixer, combine the peanut butter and softened butter. Cream until smooth.
10. Add in the vanilla and the powdered sugar. Mix on low until combined and then bump up the speed to medium to whip until smooth. Should be a thick, frosting like consistency. Set aside until ready to assemble.
11. For the ganache – in a microwave safe bowl, combine the chocolate chips and ganache. Microwave for one minute and stir well. If needed, heat for another 15-30 seconds and stir well until all the chips have melted. Set aside to cool until assembly.
12. To assemble – once the cookies have cooled completely, spread a thin layer of the peanut butter filling over the top of each cookie. Spread with an offset spatula or butter knife.
13. Scoop a spoonful of ganache over the peanut butter filling and spread evenly. Allow to sit at room temperature until set.
Tips for the Perfect Crumbl Copycat Buckeye Brownie Cookies
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Don’t Overmix the Dough – When combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can make the cookies tough, and we want them nice and fudgy!
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Cool the Cookies Completely – Before you start assembling with the peanut butter filling, make sure the cookies are completely cooled. This helps the layers stick together better and prevents any melting mess.
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Use Room Temperature Butter for the Filling – For that smooth and creamy peanut butter filling, make sure your butter is softened. It makes mixing everything so much easier and ensures the filling is silky smooth.
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Let the Ganache Set – Once you’ve added the chocolate ganache on top, give it some time to set at room temperature. It’ll firm up beautifully, making it easier to slice and serve without making a mess.
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Keep Your Cookies Evenly Sized – Use an ice cream scoop or spoons to portion the dough. Keeping the cookie mounds uniform will help them bake evenly, giving you that perfect, chewy texture.
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Add Extra Peanut Butter if You’re a Fan – If you can’t get enough peanut butter, feel free to sneak in an extra spoonful into the filling for an even richer flavor. You won’t regret it!
Get Creative!
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Switch Up the Filling – While the classic peanut butter filling is delicious, try swapping it out with almond butter or sunflower seed butter for a fun twist. You can still keep that creamy, nutty goodness, but with a new flavor profile!
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Add Some Crunch – For an extra texture kick, fold in some crushed pretzels or chopped peanuts into the brownie cookie dough. It’ll add a salty crunch that pairs perfectly with the sweet peanut butter and chocolate layers.
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Top with Sprinkles – For a festive touch, sprinkle some colorful sprinkles or crushed candy on top of the ganache before it sets. It’s an easy way to make your cookies stand out for birthdays or special occasions!
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Go Double Chocolate – If you’re a true chocolate lover, try adding a handful of mini chocolate chips to the peanut butter filling. It’ll take these cookies to the next level in the best way possible.
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Try Different Nut Butters – Don’t limit yourself to just peanut butter, try cashew butter, hazelnut butter, or even a mix of different nut butters. Each one will give your cookies a unique flavor that’s all your own!
Serving & Storing
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Serve at Room Temperature – These cookies are best enjoyed at room temperature. The peanut butter filling and chocolate ganache will be nice and creamy, making each bite super indulgent.
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Serve with a Glass of Milk – If you’re looking for the ultimate dessert experience, serve these cookies with a cold glass of milk. The combination of fudgy cookies, creamy peanut butter, and smooth ganache is simply perfect with milk!
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Store in an Airtight Container – To keep these cookies fresh, store them in an airtight container at room temperature for up to 3-4 days. They’ll stay soft and chewy, just like when they were first baked.
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Freeze for Later – These cookies freeze beautifully! After they’ve cooled, wrap them individually in plastic wrap and store in a freezer-safe bag. They’ll last for up to 2-3 months. When you’re ready, just let them thaw at room temperature.
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Warm Them Up – If you want to enjoy them warm, pop them in the microwave for about 10-15 seconds to get that gooey, melty goodness all over again.
Crumbl Copycat Buckeye Brownie Cookies
These Crumbl Copycat Buckeye Brownie Cookies are a chocolate lover’s dream! With a rich brownie cookie base, creamy peanut butter filling, and decadent chocolate ganache topping, these cookies are the perfect balance of gooey, crunchy, and creamy. Easy to make and even easier to devour, they’re the ultimate treat for any peanut butter and chocolate fan.
Ingredients
For the brownie cookie base:
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ¾ cups flour
- 1 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
For the peanut butter filling:
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
For the chocolate ganache:
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- For the cookies - melt the butter in a microwave safe bowl and allow to cool slightly.
- In the bowl of a stand mixer, combine the brown sugar, sugar and butter. Combine until smooth.
- Add in the vanilla and eggs and mix well, scraping down the sides often.
- Add in the remaining dry ingredients: flour, baking soda, salt, and cocoa powder. Mix on low just until combined.
- Scrape down the sides and add in the chocolate chips. Fold to combine until evenly distributed.
- Using an ice cream scoop or two spoons, shape the cookie dough and place the mounds on the prepared baking sheets at least 2-3 inches apart.
- Bake in the preheated oven for 11-12 minutes or until the centers are set. Allow to cool completely before assembling.
- For the peanut butter filling - in the bowl of a stand mixer, combine the peanut butter and softened butter. Cream until smooth.
- Add in the vanilla and the powdered sugar. Mix on low until combined and then bump up the speed to medium to whip until smooth. Should be a thick, frosting like consistency. Set aside until ready to assemble.
- For the ganache - in a microwave safe bowl, combine the chocolate chips and ganache. Microwave for one minute and stir well. If needed, heat for another 15-30 seconds and stir well until all the chips have melted. Set aside to cool until assembly.
- To assemble - once the cookies have cooled completely, spread a thin layer of the peanut butter filling over the top of each cookie. Spread with an offset spatula or butter knife.
- Scoop a spoonful of ganache over the peanut butter filling and spread evenly. Allow to sit at room temperature until set.
