Chewy fudge brownie cookies, creamy peanut butter filling, and a rich chocolate topping make these Buckeye Brownie Cookies the best. Ohio is known for its Buckeyes, but you can make these brownie mix cookies no matter where you live!
This is the best recipe for a normal-sized version of the delicious Crumbl Buckeye Brownie Cookies you’ve stood in line for!
While I truly enjoy heading out and picking up that box with a peanut butter chocolate cookie in it that’s the size of my face, I think I enjoy these smaller buckeye cookies more.
They are easy to share, look great on a holiday cookie tray, and are completely decadent and amazing.
If you like the flavor of these cookies made from a brownie mix, you should also try my M&Ms Brownie Cookies!
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Why You’ll Love This Recipe
- Shortcuts: The base of these buckeye cookies is a box of brownie mix. This makes the batter easy to mix up, and it makes chocolate cookies with the most amazing brownie-like texture.
- Easy Instructions: I’m giving you step-by-step instructions with pictures so that you can follow along and have cookie baking success. There are a few extra steps to this layered cookie recipe, but I know you can do it!
- Chocolate plus Peanut Butter: This is the ultimate flavor pairing. Sweet and salty peanut butter filling is sandwiched in between a chocolatey cookie and a rich, soft chocolate topping. Who needs Reese’s cups when you can make these?
Buckeye Brownie Cookies Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Brownie Mix: I’m using the double chocolate brownie mix from Ghirardelli. It comes with chocolate chips included, which is nice, but not necessary. Check to be sure your mix is 18 ounces if you’re using a different brand.
- Flour: To turn the brownie mix into a cookie mix, extra flour is needed. This will thicken up the mixture so that it can be rolled into balls and baked without spreading too much.
- Oil and Eggs: To complete the brownie cookie dough, we’ll add these. Don’t pay attention to the directions on the back of the box, just add the brownie mix powder and the ingredients listed in the recipe card below.
- Creamy Peanut Butter, Powdered Sugar, Vanilla: To make a peanut butter filling that’s like a rich, creamy frosting, just mix these three ingredients together. Use standard creamy peanut butter, not an all-natural one, for best results.
- Semisweet Chocolate Chips: The easy chocolate topping for buckeye cookies is just melted chocolate chips with a bit of vegetable oil or coconut oil added to keep the chocolate soft when it’s cool.
- Optional Seal Salt: A little bit of flaky sea salt, sprinkled over the top of these cookies, enhances the flavors.
How to Make Buckeye Brownie Cookies
- Get Ready to Bake: Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or Silpat mats.
- Make Brownie Cookies: In a large bowl, using a hand mixer, combine the brownie mix with flour, oil and eggs. The dough will a little be crumbly. Using a small cookie scoop, scoop out dough balls and then roll them with your hands into balls.
- Bake: Place the dough balls on the cookie sheets, 2 inches apart, and bake for 8-11 minutes. You know they’re done with they are like brownies, with firm edges and centers that are still soft but set. Remove from the oven.
- Make Space: While the cookies are still warm, use a teaspoon to push the center of each cookie down about halfway (not too much!) to make room for peanut butter.
- Mix Peanut Butter Filling: In a medium bowl, beat together the peanut butter, powdered sugar, and vanilla. Scoop the mixture into 1 teaspoon sized balls and add one to each cookie.
- Melt Chocolate: Combine the chocolate chips with vegetable or coconut oil in a small bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir until melted. If needed, microwave again at 15-second intervals until melted and smooth.
- Coat Buckeye Cookies with Chocolate: Use a spoon to add chocolate filling to each cookie. Try not to completely cover the peanut butter so that you’ll be able to see what’s inside. If desired, sprinkle the cookies with sea salt while the chocolate is still soft.
Buckeye Cookies Recipe Tips
- It’s normal for the brownie cookie dough to be crumbly. Use your hands to press it together as you form the cookies.
- Try not to completely cover the peanut butter when you spoon the chocolate over. Buckeyes should have the peanut butter visible so you know what’s inside.
- The best tool for creating space in the cookies for peanut butter filling is a rounded teaspoon measuring spoon, but you can also use your thumb or any small tool you like.
How To Store Buckeye Cookies
You will want to let the chocolate set up completely before trying to move or store buckeye cookies.
Buckeye brownie cookies can be stored at room temperature for up to a week. You can also store them in the fridge if it’s particularly warm out.
Can Buckeye Cookies Be Frozen?
The baked brownie cookies can be frozen after you’ve pressed the spaces into them, and before you add the peanut butter and chocolate. Keep them in an airtight container in the freezer for 2-3 months.
The peanut butter and chocolate toppings won’t freeze as well, so I suggest making those fresh and adding them to the brownie cookie bases after you’ve thawed them out.
More Amazing Cookie Recipes to Try
- Nutella Stuffed Cookies
- Chocolate Chip Cookies with Pudding
- Twix Thumbprint Cookies
- Lunch Lady Peanut Butter Cookies
- Oatmeal Chocolate Chip Peanut Butter Cookies
FAQs
I haven’t tried it myself, but I believe that you can make these using your favorite brand of gluten-free brownie mix and a 1:1 gluten-free baking flour. If you try it, please come back and let me know how it worked!
The filling should be thick enough to form into balls. If it isn’t, add a bit more powdered sugar until you get the right consistency. If you’re using natural-style peanut butter, that could be the issue. Try regular creamy peanut butter instead.
While it’s not traditional, you can use crunchy peanut butter in this recipe. I prefer the texture of creamy. Also note that you may need less powdered sugar since crunchy peanut butter is already thicker than creamy peanut butter.
It’s very difficult to tell when these are done visually since they are so dark in color. You should see that the edges of the cookies are no longer shiny and are crackling a bit. Take the cookies out of the oven as soon as you think they are done, as they can be dry if overcooked.
Everyone is going to go crazy for your Buckeye Brownie Cookies! You don’t even have to tell them how easy they were to make if you don’t want to. Be sure to Pin this recipe so you can find it again!
Buckeye Brownie Cookies
Ingredients
- 1 18 ounce brownie mix I used Ghiaradelli double chocolate
- ¾ cup all-purpose flour
- 5 tablespoons vegetable oil
- 2 large eggs at room temperature
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¾ cup semi sweet chocolate chips
- 1 teaspoon vegetable oil or coconut oil
Instructions
- Preheat the oven to 350°F/180°C, and line 2 cookie sheets with parchment paper or silpat mats.
- In a large bowl, using a hand mixer, combine the brownie mix with flour, oil and eggs. The dough will a little be crumbly and this is ok. Using a small cookie scoop, scoop out dough balls and then roll them with your hands into balls.
- Place the dough balls on the cookie sheets, 2 inches apart and bake for 8-11 minutes. You know they’re done with they are like brownies, with firm edges and centers that are still soft but set. Remove from the oven.
- While the cookies are still warm, use a teaspoon to push the center of each cookie down (not too much!) to make room for peanut butter.
- To make the peanut butter filling: In a medium bowl, beat together the peanut butter, powdered sugar, and vanilla. Scoop the mixture into 1 teaspoon sized balls and add one to each cookie.
- For the chocolate layer: Combine the chocolate chips with vegetable or coconut oil in a small bowl. Microwave for 30 seconds, stir, then microwave for another 30 seconds. Stir until melted. If needed, microwave again at 15-second intervals until melted and smooth.
- Spoon chocolate over each cookie, allowing some of the peanut butter filling to be seen. Sprinkle with sea salt if desired.
Notes
- It’s normal for the brownie cookie dough to be crumbly. Use your hands to press it together as you form the cookies.
- Try not to completely cover the peanut butter when you spoon the chocolate over. Buckeyes should have the peanut butter visible so that you can see what’s inside.
- The best tool for creating space in the cookies for peanut butter filling is a rounded teaspoon measuring spoon, but you can also use your thumb or any small tool you like.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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