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Copycat Crumbl Buckeye Brownie Cookie

Helen T. Patterson
This Copycat Crumbl Buckeye Brownie Cookie recipe combines rich, fudgy brownie dough, a creamy peanut butter center, and a smooth, glossy chocolate topping, creating an irresistible treat.
Inspired by Crumbl's famous Buckeye Brownie Cookie, this homemade version brings all the decadence and flavor straight to your kitchen.
With simple ingredients and easy steps, these cookies are perfect for satisfying your chocolate-peanut butter cravings!
Nutrition Facts (Per servings)
Calories: ~380 kcal, Total Fat: 21g, Saturated Fat: 9g, Cholesterol: 45mg, Sodium: 160mg, Total Carbohydrates: 42g, Dietary Fiber: 2g, Sugars: 30g, Protein: 5g
Estimated based on one serving (assuming 12 servings per batch)
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 250 kcal

Equipment

  • 1 Mixing bowl (for brownie dough)
  • 1 Mixing bowl (for peanut butter filling)
  • (1) Baking sheet
  • Parchment paper or Nonstick baking spray
  • 1 Spoon or cookie scoop
  • 1 Spoon (for melting chocolate)
  • 1 Microwave-safe bowl (for melting chocolate)
  • 1 Refrigerator (for chilling peanut butter filling)

Ingredients
  

For the Cookie Dough:

  • 1 box Brownie mix 18 oz
  • 2 Eggs
  • ½ cup Unsalted butter melted
  • 1 tsp Vanilla extract
  • 1 tbsp All-purpose flour optional, for texture

For the Peanut Butter Filling:

  • ¾ cup Creamy peanut butter
  • 1 cup Powdered sugar

For the Chocolate Topping:

  • 1 cup Chocolate chips milk or dark, your choice

Instructions
 

Prepare the Brownie Dough:

  • Preheat your oven to 350°F (175°C).
    Line a baking sheet with parchment paper. In a large mixing bowl, combine the brownie mix, eggs, melted butter, and vanilla extract.
    Stir until smooth.
    Optionally, add 1 tablespoon of flour for a slightly firmer dough. Set aside.

Make the Peanut Butter Filling:

  • In a separate bowl, mix the peanut butter and powdered sugar until smooth.
    Roll into small balls (about 1 tablespoon each), then refrigerate for 15-20 minutes to firm up.

Shape the Cookies:

  • Scoop about 2 tablespoons of brownie dough and roll it into a ball.
    Place the dough on the prepared baking sheet, leaving some space between each cookie.
    Press a thumb into the center of each ball to make a small indent.
    Place the chilled peanut butter filling ball into the indent, and enclose the filling by pinching the dough around it.

Bake the Cookies:

  • Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the centers are still soft.
    Don’t overbake – the center will continue to set as they cool.

Add the Chocolate Topping:

  • While the cookies cool, melt the chocolate chips in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
    Spoon a generous amount of melted chocolate over the top of each cookie, covering the peanut butter filling.

Cool and Serve:

  • Allow the cookies to cool completely before serving.
    The chocolate will harden as it cools, giving you a glossy finish.

Notes

  • Peanut Butter Options: For best results, use smooth, creamy peanut butter that does not separate. Crunchy peanut butter can be used, but it will change the texture of the filling.
  • Chocolate Topping: You can use milk chocolate or dark chocolate chips based on your preference for sweetness. For a smoother topping, consider using a chocolate bar instead of chips.
  • Storing Leftovers: Store leftover cookies in an airtight container at room temperature for 4-5 days. For longer storage, freeze the cookies for up to 3 months.
  • Gluten-Free Option: Use a gluten-free brownie mix and substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Keyword Copycat Crumbl Buckeye Brownie Cookie