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Ready to enjoy a nice hot Crumbl Buckeye Brownie Cookies Copycat edition right at home fresh out of the oven? Now you can! These cookies are delicious soft chewy brownie cookie that is then topped with peanut butter buckeye and then topped with luscious chocolate. It’s one treat that you don’t want to wait for to be on the Crumbl menu! This is quickly becoming one of my favorite crumbl cookie recipe.

Crumbl Buckeye Brownie Cookies Copycat 

There is nothing better than a Crumbl cookie, especially a Buckeye Brownie Crumbl cookie, but the problem is I am always craving these when they are on the off weeks at the bakery. That is why I am so excited about these Copycat Crumbl Buckeye Brownie Cookies. They taste just like Crumbl bakery cookies and I can eat them whenever I want! You will love that in about 30 minutes you can have delicious hot fresh Buckeye Brownie Cookies to enjoy right at home. 

These are perfect for peanut butter lovers and they are so easy to make!

For more chocolate peanut butter treats be sure to try our Air Fryer Reese’s Peanut Butter Cups and our Peanut Butter Balls. 

What do I need to get started?

• Granulated sugar
• Brown sugar
• Cocoa powder
• Butter
• Vegetable oil
• Egg
• Vanilla
• All-purpose flour
• Baking powder
• Salt
• Peanut butter – any brand
• Powdered sugar
• Semi sweet chocolate chips – I prefer the Ghirardelli brand, but any is fine

Recipe:

Brownie Cookies: 

• 1/4 cup granulated sugar 
• 3/4 cup packed light brown sugar 
• 1/2 cup unsweetened cocoa powder 
• 1/2 cup melted butter 
• 3 tablespoons vegetable oil 
• 1 egg 
• 2 teaspoons vanilla extract 
• 1 1/2 cups all purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 

Buckeye layer: 

• 1/2 cup peanut butter 
• 1 cup powdered sugar, sifted 
• 1 tablespoon butter, room temp 
• 1/2 cup semi-sweet chocolate chips

How to Make Crumbl Buckeye Brownie Cookies Copycat

Cookies:

• Add the granulated sugar, brown sugar, cocoa, melted butter, and vegetable oil to a large mixing bowl.  Beat for 2 minutes.  Add the egg and vanilla and beat till combined.

• Place the flour, baking powder, and salt in a small bowl and stir, then stir into the sugar mixture.

• Place the dough in the refrigerator for 30 minutes, then roll it into 12 cookie balls.
• Heat the oven to 350° and spray a cookie sheet with cooking spray.  Place the cookie dough balls on the cookie sheet and flatten to ¼-inch thick rounds.  Bake for 10 – 12 minutes.

• While the cookies are baking, beat the peanut butter, powdered sugar, and butter together until well combined.  Roll into small balls and refrigerate for 5 minutes.

• Remove the cookies from the oven and immediately use a spoon to press a dip in the center.

• Cool the cookies for 3 minutes, then add a peanut butter ball to each indentation. 

• Melt the chocolate chips in a bowl in the microwave and spoon over the peanut butter.

• Enjoy!

Tips Tricks and FAQs

• It is better to slightly underbake these cookies so they stay soft.
• Make sure and refrigerate the cookie dough so it doesn’t spread too much as it bakes.
• You can use your favorite brand of peanut butter when making these. I suggest using creamy peanut butter. 
• You can adjust the size of these cookies. But note if you make them bigger you may have to increase the baking time and if you make them smaller you will need less time. 
• Double or triple this recipe to make a bunch to enjoy with friends. 

Freezer

These buckeye brownie cookies freeze well. Place them in a freezer-safe airtight container for up to 3 months. Separate the layers with parchment paper. 

When you are ready to enjoy, remove the desired amount and let thaw at room temperature. 

• Buckeye Cookies
• Instant Pot Brownie Bites
• 3 Ingredient Peanut Butter Cookies
• Peanut Butter Balls
• Slow Cooker Reese’s Peanut Butter and Chocolate Cake

Continue to Content

Crumbl Buckeye Brownie Cookies Copycat

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ready to enjoy a nice hot Crumbl Buckeye Brownie Cookies Copycat edition right at home fresh out of the oven? Now you can! These cookies are a delicious soft chewy brownie cookie that is then topped with peanut butter buckeye and then topped with luscious chocolate. It’s one treat that you don’t want to wait for to be on the Crumbl menu!

Print

Ingredients

• Brownie Cookies:
• 1/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup melted butter
• 3 tablespoons vegetable oil
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Buckeye layer:
• 1/2 cup peanut butter
• 1 cup powdered sugar, sifted
• 1 tablespoon butter, room temp
• 1/2 cup semi sweet chocolate chips

Instructions

1. Add the granulated sugar, brown sugar, cocoa, melted butter, and vegetable oil to a large mixing bowl.  Beat for 2 minutes.  Add the egg and vanilla and beat till combined.
2. Place the flour, baking powder, and salt in a small bowl and stir, then stir into the sugar mixture.
3. Place the dough in the refrigerator for 30 minutes, then roll it into 12 cookie balls.
4. Heat the oven to 350° and spray a cookie sheet with cooking spray.  Place the cookie dough balls on the cookie sheet and flatten to ¼-inch thick rounds.  Bake for 10 - 12 minutes.
5. While the cookies are baking, beat the peanut butter, powdered sugar, and butter together until well combined.  Roll into small balls and refrigerate for 5 minutes.
6. Remove the cookies from the oven and immediately use a spoon to press a dip in the center.
7. Cool the cookies for 3 minutes, then add a peanut butter ball to each indentation. 
8. Melt the chocolate chips in a bowl in the microwave and spoon over the peanut butter.
9. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 413Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 42mgSodium: 279mgCarbohydrates: 50gFiber: 2gSugar: 31gProtein: 6g

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