Buckeye Brownie Cookies
A Crumbl copycat: fudgy brownie cookies topped with whipped peanut butter filling and silky chocolate ganache. All the buckeye flavor you love in a thick, bakery-style brownie bottom cookie.
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
Let the cookies cool completely before adding the peanut butter and ganache, or the layers will slide.
Store in an airtight container. They will keep about 3 days at room temperature or about 7 days in the fridge.
Nutrition
Calories: 603kcalCarbohydrates: 61gProtein: 8gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 65mgSodium: 245mgPotassium: 388mgFiber: 5gSugar: 42gVitamin A: 598IUVitamin C: 0.1mgCalcium: 58mgIron: 4mg
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