This Crumbl Cookies Buckeye Brownie recipe is the ultimate copycat! Soft chocolate brownie cookies are topped with a homemade peanut butter buckeye, then covered in rich melted chocolate.
Buckeyes are a super-popular peanut butter candy – have you tried them? Soft, sweet peanut butter filling dunked in chocolate makes for a totally irresistible sweet snack. And that iconic candy on top of a big, chewy brownie cookie? Um, yes, please! That’s the formula for one of Crumbl’s best-loved cookies, the Buckeye Brownie.
And while there’s nothing quite like getting that iconic pink box o’ cookies, this easy copycat recipe will bring Buckeye Brownies right to your kitchen – twelve of them! Your family will go crazy for this dreamy, rich peanut butter and chocolate dessert.
If you aren’t familiar with Crumbl, it’s a cookie shop that’s been growing in popularity and adding new locations since they opened in 2018. They now run over 300 bakeries in the U.S., and they’re basically famous for their enormous cookies and enormous menu!
Each week, Crumbl bakeries introduce a new menu that includes some old favorites (like their beloved Chocolate Chip Cookie) and a few new, fun options (Maple Bacon Sugar, anyone?). The cookies themselves are about the size of a DVD, making them fun to share, and come chilled or warmed, depending on the recipe. It’s no wonder that everyone wants a copycat recipe from this much-loved cookie store!
The Ingredients You’ll Need
To make this at-home Crumble cookie recipe, you’ll need a few basic baking ingredients, including semisweet chocolate chips, cocoa powder, and of course, peanut butter. Here’s the list with a bit more detail.
For the Brownie Cookies
- Sugar: Granulated sugar and light brown sugar give the cookies a nice, chewy texture.
- Cocoa Powder: Regular unsweetened cocoa powder.
- Butter and Oil: You’ll want to melt the butter before you use it, and go for a neutral oil like vegetable oil.
- Egg: One large, whole egg.
- Vanilla: Vanilla extract is a must-have flavoring to get that perfect brownie taste.
- Flour: All-purpose flour.
- Baking Powder: Make sure to use baking powder, not baking soda, or the cookies won’t have a good texture.
For the Buckeye Layer
- Peanut Butter: I use creamy peanut butter for that classic, soft, buckeye texture.
- Powdered Sugar: Essential for a light, silky texture and soft sweetness.
- Butter: The butter for this part of the recipe needs to be at room temperature, not melted.
- Chocolate Chips: Semisweet, to offset the sweetness of the peanut butter filling.
The prep time here is fairly quick, even though this is a very decadent dessert. However, keep in mind that you’ll need half an hour for chilling the dough before you bake it.
- Combine the Wet Ingredients. In a large mixing bowl (I like my stand mixer for this, but you don’t need one to make these cookies), combine the sugars, cocoa powder, melted butter, and oil. Beat for 2 minutes and then add the egg and vanilla. Beat again until the ingredients are well-combined.
- Combine the Dry Ingredients, and Add Them to the Wet Ingredients. Next, you’ll whisk together the flour, baking powder, and salt in a small bowl. Dump this flour mixture into the wet mixture, and stir to make a dough.
- Chill. Chill the cookie dough for 30 minutes in the refrigerator.
- Shape the Cookies. Once the dough has chilled, preheat your oven to 350°F, and line a cookie sheet with parchment (or a silpat). Divide the chilled dough into 12 even portions, and roll each portion neatly into a ball. Space the cookie dough balls 3 inches apart on the cookie sheet, and flatten them out into ¼-inch thick discs.
- Bake. Bake the brownie cookies for 10 – 12 minutes, or until the edges are set and the centers are puffy.
- Make the Peanut Butter Balls. While the cookies are baking, combine your creamy peanut butter, powdered sugar, and butter in a clean mixing bowl. Beat these ingredients until they are well combined, and then divide the mixture into 12 equal portions. Roll each one into a ball, place on a plate or tray, and chill for 5 minutes.
- Top the Cookies with the Peanut Butter Balls. Once the cookies are done baking, take them out of the oven, and immediately press a dip in the center of each cookie using a spoon. Allow the cookies to cool for 3 minutes, and then place a peanut butter ball in the center of each cookie.
- Add Melted Chocolate. Finally, melt the chocolate chips. You can do this on the stove, or just melt them in a bowl in the microwave. Either way, stop and stir your chocolate chips frequently, to make sure they melt without scorching. Then generously spoon melted chocolate over the cookies.
- Enjoy! Serve these cookies warm and melty, or allow them to cool completely so the chocolate can set.
I hope you’re feeling inspired to try this fun, unique dessert at home! For a little extra help, check out these simple tips.
- Baking Time: It is better to slightly underbake these cookies than to overbake, so that they stay soft. Keep an eye on them – every oven is different and they may bake faster (or slower) than you think.
- Chill Factor: Make sure to refrigerate the cookie dough for 30 minutes before baking, so the cookies don’t spread too much as they bake. Otherwise, your cookies may turn out too thin and rub together.
- Chocolate Chips: The better the chocolate, the better the cookie. I prefer Ghirardelli brand chocolate chips, but any brand will work!
Storing the Extras
Got extra cookies? No problem! Store in an airtight container on the counter for up to 7 days.
Moist cookies freeze well for up to 3 months, and these copycat Crumbl cookies are no exception. Chill them first to harden the chocolate, and then store them in an airtight container with a layer of parchment or wax paper between each layer of cookies. Freeze for up to three months, and thaw before serving.
For the Brownie Cookies
- ¼ cup granulated sugar
- ¾ cup packed light brown sugar
- ½ cup unsweetened cocoa powder
- ½ cup melted butter
- 3 tablespoons vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Buckeye Layer
- ½ cup creamy peanut butter
- 1 cup powdered sugar, sifted
- 1 tablespoon butter, room temperature
- ½ cup semisweet chocolate chips
- In a large mixing bowl, combine the granulated sugar, brown sugar, cocoa powder, melted butter, and vegetable oil. Beat for 2 minutes. Add the egg and vanilla, and beat until combined.
- Place the flour, baking powder, and salt in a small bowl and whisk to combine. Add the flour mixture to the butter mixture, and stir until fully incorporated.
- Chill the dough for 30 minutes in the refrigerator.
- Once the dough is chilled, preheat the oven to 350°F and line a cookie sheet with parchment paper (or a silicone baking mat).
- Divide the chilled dough into 12 even portions, and roll each one into a ball. Place the cookie dough balls on the prepared cookie sheet, 3 inches apart.
- Flatten the dough balls into ¼-inch thick discs, using the palm of your hand or the bottom of a drinking glass. Bake for 10 – 12 minutes, until the edges are set and the centers are puffy.
- While the cookies are baking, place the peanut butter, powdered sugar, and butter in a clean mixing bowl. Beat until well combined. Divide this mixture into 12 equal portions, and roll each one into a ball. Chill in the refrigerator for 5 minutes.
- Remove the cookies from the oven and immediately use a spoon to press a dip in the center of each cookie. (See the step-by-step photos in the post above for guidance.)
- Allow the cookies to cool for 3 minutes. Then add a peanut butter ball to the center of each cookie, in the indentation.
- Melt the chocolate chips in a bowl in the microwave. Stir well to ensure even melting. Then generously spoon melted chocolate over the peanut butter.
- Enjoy these cookies warm, or allow them to cool completely so the chocolate can set.
- Store in an airtight container on the counter for up to 7 days.
- Freeze for up to 3 months.
- It is better to slightly underbake these cookies than to overbake, so that they stay soft.
- Make sure to refrigerate the cookie dough for 30 minutes before baking, so the cookies don’t spread too much as they bake.
- I prefer Ghirardelli brand chocolate chips, but any brand is fine.
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