Buckeye Brownie Cookies
These giant Buckeye Brownie Cookies will knock your socks off! The chewy brownie cookies paired with the creamy peanut butter and melted chocolate topping are SO good. This is a Crumbl Copycat recipe!
Servings: 8 large cookies
Calories: 970kcal
Ingredients
Brownie Cookies
- 4 ounces dark chocolate bar I’ve only tested this recipe with bar chocolate, not chips
- 5 tablespoons vegetable oil
- 1 box brownie mix mix must be 18.3-18.4 ounces
- 2 large eggs ideally room temp
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips optional
Buckeye Peanut Butter and Chocolate Topping
- 1 cup smooth peanut butter (9 ounces) (not “natural” or “organic”)
- 4 tablespoons unsalted butter softened, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar (5 ounces)
- 1 cup semi-sweet chocolate chips
Instructions
Brownie Cookies
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large microwave-safe bowl, microwave 4 ounces dark chocolate (from a bar) and 5 tablespoons vegetable oil in 20-second intervals, stirring in between until melted and smooth. Let cool 5 minutes.
- Whisk in 2 eggs and 1 teaspoon vanilla extract. Whisk briskly for 90 seconds. This helps achieve the pretty crackles on top of the cookies!
- Add the brownie mix (18.3-18.4 ounces) and use a spatula to fold it in until dough is thick and smooth. Fold in (optional) ½ cup semi-sweet chocolate chips.
- Use a 1/3 cup measuring cup or scoop to scoop eight dough balls. Shape each scoop with your hands into a large thick disk (about 1” high). Allow 3” between each scoop to prevent the cookies from fusing during baking. I was able to fit six cookies on one baking sheet.
- Bake one sheet at a time for 15-17 minutes until the cookies are puffed and crackled on the edges. Note: the cookies will appear to be quite gooey, but they harden up as they cool. If you keep baking, they will be too hard once cool.
Buckeye Topping
- In a medium bowl, use a hand mixer to beat 1 cup of peanut butter and 4 tablespoons unsalted softened butter together until smooth and creamy. Beat in ½ teaspoon vanilla extract.
- Gradually mix in the 1 ¼ cups powdered sugar until well combined. The mixture will be sticky, but I prefer the lower sweetness. You can add up to 2 cups of powdered sugar if you prefer. Makes about 1 ½ cups of peanut butter topping.
- Divide mixture into 8 equal balls (or use a 3-tablespoon scoop) and then flatten into disks. Press each disk on top of a cooled cookie and use your fingers to spread it around the cookie, leaving a little space at the edge. Use a little powdered sugar (or chill the filling) if it is too sticky to manipulate easily.
- After placing the peanut butter filling on top of the cookies, slowly melt 1 cup semi-sweet chocolate chips in a microwave-safe bowl until smooth (stir every fifteen seconds).
- Using about 1 tablespoon of melted chocolate per cookie, carefully spread the chocolate over the peanut butter. Don’t complete cover the peanut butter—you want to be able to see it peeking through!Let chocolate set completely before storing.
Notes
How to Make These Mini-Size:
If you want to make smaller cookies, use a 1.5 tablespoon scoop and bake cookies for 10-11 minutes. Yield: 24 cookies. Use about 1 tablespoon of the peanut butter filling mixture to top each cookie.
Again, shaping into disks and spreading onto the cookies (chill filling or use a little powdered sugar on your fingers if it is too sticky). Then coat with the melted chocolate layer.
Test Cookie:
To get the bake just right, try baking a test cookie! The cookies should be puffed, crackled on the outer edges and look gooey, but not raw. Don’t bother with a toothpick as it will come out gooey even after the cookies are done.
Baking time will be about 15-17 minutes (for the full-size cookies). Allow the test cookie to cool for at least 15 minutes before checking it. They harden up as they cool! You can also consider double-checking the interior temp with a food thermometer if you are concerned about raw dough.
How to Store the Cookies: Store cookies in the fridge for up to 3-5 days, but ideally consume at room temperature for the best texture! Freeze cookies for longer storage (in freezer-safe packaging) for up to 1-2 months.
Nutrition
Calories: 970kcal | Carbohydrates: 100g | Protein: 15g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 348mg | Potassium: 493mg | Fiber: 6g | Sugar: 69g | Vitamin A: 257IU | Calcium: 55mg | Iron: 6mg