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I’m not going to keep you for long up here because this is the triple threat of goodness: Chocolate / Peanut Butter / More Chocolate. But also in a thiccc brownie cookie. I’m telling you, if you love the PB+C flavor combo, this cookie recipe is an EXPERIENCE.
You’ll make a brownie base, a peanut butter filling and chocolate ganache, layer them together and be the hero of every cookie exchange. Plan for 3 sticks of butter, 2 bags of chocolate chips, cocoa powder, peanut butter, heavy cream and the usual baking suspects like flour, sugar, brown sugar, etc.
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How to make Crumbl buckeye brownie cookies
Step 1: Preheat the oven to 350F. Gather your ingredients. Leave out one stick of butter (we love Challenge butter for these, and you can use either salted or unsalted, whatever’s handy) for the peanut butter filling so it comes to room temp and softens.
Step 2: Line a couple of baking sheets (or one big one) with parchment. Melt 1 c butter (2 sticks) for the cookie base in a microwave-safe bowl and let it cool slightly.
Step 3: With a stand mixer or hand mixer, combine the brown sugar, sugar, and melted butter. Mix until combined and smooth.
Step 4: Add the vanilla and eggs then mix well, scraping down the sides.
Step 5: Layer in the remaining dry ingredients: flour, baking soda, salt, and cocoa powder. Mix on low just until combined.
Step 6: Fold in the chocolate chips, scraping down the sides, until well incorporated.
Step 7: With a large cookie scoop or two spoons, shape the dough and place the mounds at least 2 to 3 inches apart.
Step 8: Bake 11 to 12 minutes, until the centers are set. Don’t overbake; if the centers are still a bit soft, they will continue to bake on the sheet. Cool completely. This is one of those times a wire rack really helps for airflow.
Step 9: For the peanut butter filling: Cream the peanut butter and softened butter (1/2 c = 1 stick) and cream until smooth.
Step 10: Add the vanilla and powdered sugar. Start mixing on low, then whip on medium until it becomes a thick, frosting-like consistency. Set aside.
Step 11: For the ganache, combine the chocolate chips and heavy cream together in a microwave-safe bowl. Microwave 45 seconds and stir; heat in increments of 15 to 30 seconds and stir until smooth.
Step 12: Time to assemble: Spread a thin layer of the peanut butter filling over each cooled cookie with an offset spatula or butter knife, keeping a slight clear margin (see photo).
Step 13: Carefully add a spoonful of ganache over the filling and spread evenly. Let sit at room temperature until set.
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Buckeye Brownie Cookies
Ingredients
For the brownie cookie base
- 1 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semi-sweet chocolate chips
For the peanut butter filling
- 1/2 cup unsalted butter softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 tsp vanilla
For the chocolate ganache
- 2 cups semi-sweet chocolate chips
- 3/4 cup heavy cream
Instructions
Make the brownie cookies
- Preheat the oven to 350F. Line a couple of baking sheets (or one large one) with parchment paper and set aside.
- Melt 1 c of butter in a microwave-safe bowl and allow it to cool slightly.
- With a hand mixer or stand mixer, combine the brown sugar, granulated sugar, and butter. Mix until smooth and combined.
- Add the vanilla and eggs and mix well, scraping down the sides often.
- Add the remaining dry ingredients: flour, baking soda, salt, and cocoa powder. Mix on low just until combined.
- Scrape down the sides and add the chocolate chips. Fold to combine until evenly distributed.
- Using a large cookie scoop or two spoons, shape the cookie dough and place the mounds on the prepared baking sheets at least 2 to 3 in. apart.
- Bake for 11 to 12 minutes, or until the centers are set. A slightly soft center is ok; they will continue baking on the sheet, which is better than overbaking. After three minutes, move to a wire rack to cool completely. Set aside.
Make the peanut butter filling
- In a clean bowl, cream the peanut butter and 2/3 cup of softened butter until smooth.
- Add the vanilla and powdered sugar. Mix on low until combined, then bump up the speed to medium and whip until smooth; it will become a thick, frosting-like consistency. Set aside until ready to assemble.
Make the chocolate ganache
- In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 45 seconds and stir well. In 15 increments, heat and stir until all the chips have melted. Set aside to cool slightly until assembly.
Assemble
- Once the cookies have cooled completely, spread a thin layer of the peanut butter filling over the top of each cookie using an offset spatula or butter knife.
- Scoop a spoonful of ganache over the peanut butter filling and spread evenly. Allow to sit at room temperature until set.
Notes
Nutrition
The bottom line
This crumbl copycat Buckeye Brownie Cookies recipe is so rich and delicious. If you are a peanut butter lover or you care deeply for someone who is, give this one a try and let us know what you think in the comments below.
