Copycat Crumbl buckeye brownie cookies

If you love chocolate and peanut butter, then you will adore these copycat buckeye brownie cookies from Crumbl Cookies!

copycat crumbl buckeye brownie cookies

My wonderful daughter found another copycat Crumbl cookie recipe that she wanted to make. I was going to be traveling back to the Bay Area for work, so she made these for my husband and her to enjoy while I was gone.

copycat crumbl buckeye cookie

Much to my surprise, Addie made these cookies on her own. The only part I helped with was to check the texture of the cookies to make sure they had been mixed enough before baking. Otherwise, I did not supervise her. It was fun staying out of the kitchen and watching Addie bake.

copycat crumbl buckeye brownie cookies

Although she wasn’t happy about how the peanut butter and chocolate layers looked aesthetically, she was excited about how they tasted. I am proud of my little girl for making these on her own. While it is strange to see her grow up so fast, it’s so satisfying to watch her learn how to bake without any help.

Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: N/A (I don’t eat peanut butter)

Copycat Crumbl buckeye brownie cookies

These chocolate and peanut butter buckeye cookies are a copycat from Crumbl
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: Asian
Keyword: Cookies
Servings: 12
Author: Eva Bakes


Cookie dough

  • ½ cup (1 stick) unsalted butter softened
  • ¾ cup brown sugar packed
  • 2 Tablespoons granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Peanut butter layer

  • 1 Tablespoon unsalted butter room temperature
  • ½ teaspoon vanilla extract
  • ½ cup peanut butter smooth (not chunky or all-natural)
  • ½ cup powdered sugar
  • ½ cup semi-sweet chocolate chips


Bake the cookies

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In the owl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2 minutes.
  • Add in the vanilla and egg until well combined.
  • Turn the mixer to low and add the flour, cocoa powder, baking soda, and salt until just combined.
  • Using a medium sized cookie scoop or two spoons, scoop out even portions of dough onto your prepared baking sheet, making sure to leave about 2 inches in between each cookie dough ball. Gently press down on the dough to flatten it slightly.
  • Bake in your preheated oven for about 10 minutes. Allow them to cool slightly before transferring to a wire rack to cool completely.

Make the peanut butter layer

  • In the bowl of a clean stand mixer fitted with the paddle attachment or in a medium sized bowl if using a handheld mixer, mix the butter, peanut butter, powdered sugar, and vanilla together u til you achieve a thick paste like consistency.
  • Scoop the peanut butter into evenly sized balls (making sure to have enough for each cookie), place them on each cookie, and gently flatten them with the palm of your hand.
  • In a microwave-safe bowl, melt the chocolate chips in 30 second bursts, making sure to whisk thoroughly until the chocolate has completely melted.
  • Spread the chocolate on top of the peanut butter layer and allow to set before serving.


Leftover cookies should be stored in an airtight container at room temperature and will last several days
Source: Lifestyles of a Foodie

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