Crumbl Buckeye Brownie Cookie is a chocolate lover’s dream topped with rich peanut butter fudge and a silky chocolate drizzle. Each bite delivers that iconic buckeye candy flavor in cookie form.
These indulgent cookies blend the best of a thick brownie base and creamy peanut butter, offering a soft, chewy texture and a perfect balance of sweet and salty richness.
What You’ll Need for These Crumbl Buckeye Brownie Cookies
- Butter – Provides richness and helps create a soft, chewy brownie-style cookie base.
- Brown Sugar – Adds moisture and depth with a light molasses flavor.
- Granulated Sugar – Gives structure and balances sweetness.
- Egg – Binds the dough and contributes to a rich, tender crumb.
- Vanilla Extract – Enhances the chocolate and peanut butter flavors beautifully.
- Flour – Forms the structure of the cookie while keeping it soft and dense.
- Dutch Processed Cocoa Powder – Intensifies the deep chocolate flavor for that fudgy brownie feel.
- Baking Soda – Helps the cookies rise slightly while maintaining their chewy center.
- Salt – Rounds out the sweetness and boosts flavor.
- Peanut Butter – Acts as the star of the buckeye topping, creamy and rich.
- Powdered Sugar – Creates a soft, moldable peanut butter fudge layer.
- Chocolate Chips (melted) – The final drizzle that ties everything together with a glossy chocolate finish.
How to Make Crumbl Buckeye Brownie Cookies: A Quick Look
Start by creaming the butter with both sugars until light and fluffy. Add the egg and vanilla to create a smooth, rich batter.
Fold in the dry ingredients until the dough is thick and chocolatey. Scoop generous portions onto a baking sheet, gently flatten, and bake until just set.
While the cookies cool, whip up the peanut butter fudge layer. Top each cookie with a ball of the fudge and press gently. Finish with a swirl of melted chocolate on top for that classic buckeye cookie flair.
Tips & Tasty Twists for Crumbl Buckeye Brownie Cookie
For extra richness, try using dark chocolate chips for the drizzle instead of semi-sweet. If you’re a fan of crunch, consider folding in chopped roasted peanuts or crushed pretzels into the peanut butter layer.
Chilling the cookie dough for 15–30 minutes before baking can help enhance the fudgy texture even further. And don’t skip the cooling time—these cookies firm up beautifully as they rest.
If you’re baking for a crowd, you can double the recipe and shape the cookies slightly smaller for more servings. They’re irresistible for game days, holidays, or any sweet craving.
Keep ‘Em Fresh: How to Store Crumbl Buckeye Brownie Cookies
These cookies store well at room temperature in an airtight container for up to four days. For longer freshness, refrigerate them for up to a week, especially if you like a firmer peanut butter layer.
You can also freeze the cookies, either frosted or unfrosted, for up to two months. Thaw them overnight in the fridge and let them come to room temperature before serving for the best texture and flavor.
Buckeye Brownie Cookies
Ingredients
- ½ cup semi-sweet chocolate chips melted
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract for peanut butter layer
- ¼ teaspoon salt
- ½ cup peanut butter
- 1 tablespoon unsalted butter softened (for peanut butter layer)
- 1 large egg room temperature
- ½ cup dutch-processed cocoa powder
- 1 & ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ cup butter softened
- ¾ cup packed brown sugar
- ½ cup powdered sugar
- 2 teaspoons vanilla extract for cookie dough
Instructions
- Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Cream together the softened butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy.
- Incorporate the egg and vanilla extract, mixing until smooth.
- Stir in the flour, cocoa powder, baking soda, and salt until just combined and no dry streaks remain.
- Portion the dough into 7 large balls (about ¼ cup each), spacing them 2 inches apart on the baking sheet.
- Lightly flatten each dough ball to about 1 inch thick. Bake for 10 minutes, then allow to cool on the tray for 10 more minutes before transferring to a wire rack.
- In a separate bowl, combine the peanut butter, softened butter, powdered sugar, and vanilla extract until a thick dough forms.
- Divide this mixture into 7 equal portions, shaping them into small discs. Place one on each cooled cookie and press gently to adhere.
- Drizzle the melted chocolate chips over each cookie, smoothing slightly. Serve once the chocolate sets.
