Copycat Buckeye Brownie Cookies will keep your stomach and your wallet happy! Whenever the craving hits for that one-of-a-kind tender, peanut buttery, chocolatey, chewy Crumbl Buckeye brownie, all you have to do is turn to your pantry and whip some up in less than 30 minutes.
Buckeye Brownie Cookies
A hint of tanginess from the cream cheese, some sweet nuttiness from the peanut butter, and dark, decadent chocolate.
It’s the trifecta of totally, ridiculously delicious cookies!!
And with that melty chocolate drizzle on top? Now it’s almost sinful how tasty these treats are going to be.
Ingredient Notes & Substitutions
- Double Chocolate Boxed Mix – I personally prefer Ghiradelli, but your go-to brand should be your go-to here, too.
And if you can’t get your hands on double chocolate, that’s totally fine — it’ll still be delicious.
- Peanut Butter – I use creamy, not crunchy. But that doesn’t mean you have to!
It would sure add some great texture to the otherwise soft, single-note original Buckeye brownie Crumbl cookie.
- Chocolate Chips – The original Crumbl Buckeye brownie drizzle is made with milk chocolate. You could use semi-sweet or dark chocolate if you want!
Chocolate syrup is even fine to use on a time crunch. Or, if you’re feeling fancy, top with chocolate ganache!
- Flavorless Oil – You want to use something that’ll make these Buckeye brownie cookies moist and chewy without altering the flavor.
Canola, corn, vegetable, or olive oils are your best bet!
Tips for the Perfect Copycat Crumbl Buckeye Brownie Cookies
- Chill the dough for a pillowy texture.
Really moist batter has a tendency to spread a lot, and the original Buckeye brownie Crumbl cookie isn’t exactly flat.
To get closer to the original height, and a fluffier texture, chill the dough for 15 to 30 minutes before baking.
- It’s easy to overbake these!
It isn’t easy to check the doneness of dark, chocolatey cookies by sight — they’re already brown!
After 9 minutes, nudge a cookie with a heat-resistant flipper or spatula.
Are the edges set, keeping their shape? They’re done! Or are you leaving an indent, pushing the edges inward? Give them a few more minutes!
- Peanut butter mixture too thin? Add more sugar!
You can get into a tricky cycle with this, though. You add too much sugar and it’s too sweet, so you add more peanut butter.
Add too much peanut butter and it’s too thin, so you add more sugar… see what I’m saying?
So follow the recipe! It’s not supposed to be super thick.
And if you find yourself with too much of that sweetened peanut butter mixture, you could always add an egg and make some 3 ingredient peanut butter cookies on the side!
- Fun, tasty ways to enjoy Buckeye brownie cookies!
I already mentioned drizzling a dreamy, indulgent ganache on your Crumbl Buckeye brownie copycats.
Now, try adding chopped peanuts, walnuts, or sprinkles! Then, it’s like a mini sundae on a cookie!
Speaking of sundaes, try this out: crumble up one Buckeye brownie Crumbl cookie on top of an ice cream treat! It’s almost too delicious to share.
Storing Buckeye Brownie Crumbl Cookie Leftovers
Let these sweets cool completely before storing in an airtight container.
Move them to the fridge to help them last for up to 5 days, or store them on the counter for up to 3.
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
Buckeye Brownie Cookie Recipe FAQ
The Buckeye brownie cookie is based on an existing candy called a Buckeye, which is basically a chocolate-dipped peanut butter ball.
Nowadays, the cookie and cake bar versions of the dessert are both more popular than their namesake, but we have these classic candies to thank!
Sure! After adding the peanut butter but before drizzling the chocolate, transfer to the fridge until the peanut butter totally hardens. Then, transfer to an airtight container or freezer bag and you’re good to freeze for a couple of months!
When you want to enjoy them, warm them up in a microwave or preheated oven just until warm and soft, add the drizzle, and they’re good as new!
Cookies are generally “fluffier,” so to speak, with more flour in the mix.
Brownies are fudgy and more decadent. Their batter is less “dough”-like and contains more fat. Think of them like a dense, chewy cookie!
With love, from our simple kitchen to yours.
Other Delicious Cookie Recipes
Chocolaty Buckeye Brownie Cookies
- 18 ounce box double chocolate brownie mix (I used Ghiradellli)
- 1 large egg
- 4 ounces half a block cream cheese, at room temperature
- 1/4 cup melted butter
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 3/4 cup milk chocolate chips
- 1 tablespoon flavorless oil, canola, corn, vegetable, olive
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for non-stick results. If you have a USA pan, there's no need to line it.
- Mix Brownie Dough: In a large mixing bowl, combine the brownie mix, egg, cream cheese, and melted butter. Mix until all ingredients are well combined.
- Shape the Dough: Use a medium-sized cookie scoop (about 1 ½ tablespoons) to scoop the dough into a ball.
- Place on the Baking Sheet: Place the brownie scoops on the prepared baking sheet, leaving about 1 inch of space between each.
- Bake: Bake in the preheated oven for 9-12 minutes, or until the edges are set.
- Make Peanut Butter Filling: While the cookies are baking, mix the peanut butter and powdered sugar in a medium-sized bowl until well combined.
- Add Peanut Butter Topping: Once the cookies are done baking, let them cool on the baking sheet for 1-2 minutes. Then, use a small cookie scoop (about 2 teaspoons) to scoop the peanut butter mixture and gently place it on top of each baked cookie. Gently press down, and the residual heat from the cookie will help make it easier to spread.
- Transfer and Cool: Move the cookies to a cooling rack to cool completely.
- Bake the Rest: Repeat the process with the remaining cookie dough until it's all used.
- Drizzle with Chocolate: Melt the chocolate chips and oil in a small microwave safe bowl. Once the cookies are completely cooled, drizzle some of the melted chocolate chips over them.
- Cool and Enjoy: Let the chocolate drizzle cool completely, and then your delicious Buckeye Brownie Cookies are ready to serve and enjoy!
Crumble one cookie and use it as a topping for a sundae
Use crunchy peanut butter instead of smooth for more texture.
Use a ganache on top and sprinkle chopped peanuts
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2023
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