Peanut butter and chocolate fans, meet your new favorite cookie. These Buckeye Brownie Cookies are inspired by the ever-popular Crumbl version, combining layers of soft brownie cookie, sweet peanut butter frosting, and a glossy chocolate ganache. Think of it as your favorite peanut butter cup upgraded into an oversized, bakery-worthy treat.
Whether you’re baking for a party, prepping for a cookie exchange, or just treating yourself, these cookies deliver serious wow factor. They’re rich, over-the-top indulgent, and only get better as they rest—making them perfect for prepping a day ahead. If you enjoy bold, nostalgic flavors dressed up in a gourmet package, this one’s a must-bake. Pro tip: double the batch. They disappear fast.
Ingredients
For the Brownie Cookie Base:
- Butter – You can use salted or unsalted butter. If you’re using salted, skip the additional salt.
- Light brown sugar – Or use dark brown sugar for a richer taste.
- Granulated sugar – Just regular white sugar.
- Eggs – Large or extra large eggs.
- Vanilla extract – I usually use artificial vanilla. Nobody can taste the difference!
- All-purpose flour – No need to sift it. I usually whisk it to lighten it up a bit.
- Dutch-processed cocoa powder – Dutch-processed has a richer, more chocolately flavor.
- Baking soda – Make sure it’s not expired for the best rise.
- Salt
- Semi-sweet chocolate chips – Or dark chocolate chips. Whichever you prefer.
For the Peanut Butter Layer:
- Unsalted butter – Now you want to use unsalted butter because peanut butter can be salty.
- Creamy natural peanut butter – I cook with natural peanut butter so that the added oils don’t separate.
- Powdered sugar – No need to whisk, the little lumps will smooth out as you mix it.
- Vanilla extract – Again, artificial vanilla is fine.
For the Ganache:
- Semi-sweet chocolate chips
- Heavy whipping cream
How To Make Buckeye Brownie Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating your oven to 350°F. Line your baking pans with parchment to ensure the cookies come off cleanly and bake evenly. In your mixing bowl, blend the melted butter with the brown and white sugars until the mixture is silky. Add the eggs and vanilla, mixing until fully incorporated.
In a separate bowl, stir together the flour, cocoa powder, salt, and baking soda. Slowly add the dry mix to the wet until you get a thick, rich dough. Gently fold in the chocolate chips to keep the texture fudgy.
Portion the dough using a cookie scoop. I love this tool because it keeps the size consistent so every cookie bakes up perfectly even. Place dough balls a couple of inches apart on the tray. Bake for 11 to 12 minutes, or until the edges are set and the centers look just barely underdone. Let them cool completely on a wire rack, which I always rely on because it allows full airflow to prevent soggy bottoms.
To make the peanut butter layer, whip together the butter and peanut butter until creamy. Add vanilla, then beat in the powdered sugar gradually until the texture becomes thick, fluffy, and spreadable.
For the ganache, combine the chocolate chips and cream in a microwave-safe container. Heat for 1 minute, stir, and continue in 15-second intervals until smooth and glossy. Let it sit for a few minutes to cool slightly—it should still be pourable but not runny.
Use an offset spatula to layer the peanut butter mixture on top of the cooled cookies. This is my go-to for spreading because it gives you total control for a clean, polished look. Follow with a spoonful of ganache over each cookie, smoothing it gently. Let them rest for 15 minutes at room temperature to allow the ganache to firm up before serving.
Chef Jenn’s Tips
- Prefer a bit of crunch? Use crunchy peanut butter for added texture.
- Top each cookie with a sprinkle of flaky sea salt for a sophisticated touch.
- Chill the cookies for 20 minutes after the peanut butter layer to help it hold up under the ganache.
Recommended
Serving Suggestions
These cookies shine next to a glass of cold milk, a hot cappuccino, or even a scoop of classic vanilla ice cream. Perfect for dessert trays or gifting, they look as good as they taste.
Storage
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in a single layer and thaw at room temp before enjoying.
Crumbl Copycat Buckeye Brownie Cookies
Equipment
Ingredients
For the Brownie Cookie Base:
- 1 cup unsalted butter melted
- 1 cup light brown sugar packed
- ½ cup white granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 cup cocoa powder Dutch-processed
- 1 teaspoon baking soda
- 1 teaspoon salt omit if using salted butter
- 2 cups semi-sweet chocolate chips
For the Peanut Butter Layer:
- ½ cup unsalted butter softened
- 1 cup creamy natural peanut butter no added oils
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Ganache:
- 2 cups semi-sweet chocolate chips
- ¾ cup heavy cream at room temperature
Instructions
- Preheat the oven to 350°F and prepare your baking sheets with parchment paper.
- Mix melted butter with both sugars, then beat in eggs and vanilla.
- Whisk dry ingredients separately, then combine with the wet mixture. Stir in chocolate chips.
- Scoop dough, place 2 inches apart, and bake 11–12 minutes. Let cool fully.
- Make the filling by beating together butter, peanut butter, vanilla, and powdered sugar until fluffy.
- For the ganache, microwave chocolate chips and cream until smooth, stirring between bursts.
- Spread peanut butter mixture over cooled cookies, then top with ganache. Let rest before serving.
Notes
Chef Jenn’s Tips
- Prefer a bit of crunch? Use crunchy peanut butter for added texture.
- Top each cookie with a sprinkle of flaky sea salt for a sophisticated touch.
- Chill the cookies for 20 minutes after the peanut butter layer to help it hold up under the ganache.