These brownie buckeye cookies start with a fudgy brownie cookie base. They are topped with a sweet peanut butter layer and a melted semi-sweet chocolate layer!
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🍪A fun brownie cookie
I came across Crumbl bakery on social media and was amazed with the cookies, they make at this bakery! I live in Canada, so I haven't been able to visit one of their bakeries (they don't have any locations here😢). So I decided to try making my own versions of their cookies. I started with brownie buckeye cookies!
The brownie cookie by itself, is honestly, soooo good on it's own. But top it with a peanut butter layer and melted chocolate, and you have an amazing cookie!
This cookie has the fudginess of the brownie (like this one!), a sweet peanut flavour, and a rich chocolate flavour. It's a really, really, good cookie!
If you are looking for other recipes with brownies in it, try my raspberry truffle brownies, pecan pie brownies, or my mini brownie cakes!
🥘Ingredients
Ingredient notes
- Unsalted butter - This can be substituted with salted butter in both the brownie cookie recipe and the peanut butter layer recipe. Omit the extra salt if the recipes.
- Chocolate chips - I used semi sweet in this recipe. You could try using bittersweet chocolate chips. I don't recommend using milk chocolate chips. The cookie would be way to sweet.
- Peanut butter - Make sure to use creamy peanut butter in this recipe.
- Brown sugar - Either light or dark brown sugar will work in this recipe.
🔪Instructions
Brownie Cookies
To make the brownie cookies, melt chocolate chips and butter in a medium sized bowl in the microwave or over a double broiler. If using the microwave, melt in slow intervals, mixing after each one, until completely melted. Set aside.
In a large mixing bowl, combine egg, granulated sugar, brown sugar, and vanilla. Use an electric mixer and mix until combined. Gradually increase mixer to high, and beat on high speed until thickened. About 3 minutes. Add the melted chocolate to large mixing bowl, and mix to combine.
Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl. Add to large bowl and mix until just combined. Cover bowl with plastic wrap and store in the refrigerator until dough hardens, at least 30 minutes.
Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. When dough is chilled, roll out 2" balls of cookie dough. Roll in between your hands to form a smooth ball. Space cookies 2" apart on the cookie sheet. Bake for 10 minutes. Remove from oven and let cookies cool on their baking sheet before removing them.
Peanut Butter Layer
Chocolate Layer
Melt chocolate chips and vegetable oil in a medium bowl until the chocolate is fully melted.
To assemble cookies, remove peanut butter discs from the refrigerator. Place a peanut butter disc on a brownie cookie and press down very lightly to adhere. Top peanut butter layer with some melted chocolate. Continue until all the cookies are assembled.
✔️Expert tips
- Use a stand mixer or electric mixer to make the brownie cookies. The eggs need to beat for a long time so enough air gets incorporated into the batter.
- Use a room temperature egg as it will beat way better than a cold egg.
- Want more chocolate flavour? Add ½ teaspoon of instant coffee to the cookie batter.
- Chill the cookie batter. It will be much to soft to roll into balls and needs that chilling time.
💭FAQs
The cookie dough can be made a day ahead. Store in the refrigerator over night.
The brownie cookies themselves can be frozen. I don't recommend freezing the cookies with the peanut butter and chocolate toppings.
Tightly wrap the cookie dough and store in a freezer container for up to 3 months. Thaw in the refrigerator overnight.
🔖Related Recipes
📋 Recipe
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Brownie Buckeye Cookies
Ingredients
Brownie Cookies
- 4 oz semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Peanut Butter Layer
- 3 tablespoons unsalted butter room temperature
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup powdered sugar
Chocolate Layer
- ½ cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
Brownie Cookies
- Melt chocolate chips and butter in a medium sized bowl in the microwave or over a double broiler. If using the microwave, melt in slow intervals, mixing after each one, until completely melted. Set aside.
- In a large mixing bowl, combine egg, granulated sugar, brown sugar, and vanilla. Use an electric mixer and mix until combined. Gradually increase mixer to high, and beat on high speed until thickened. About 3 minutes.
- Add chocolate to large mixing bowl, and mix to combine.
- Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl. Add to large bowl and mix until just combined.
- Cover bowl with plastic wrap and store in the refrigerator until dough hardens, at least 30 minutes.
- Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. When dough is chilled, roll out 2" balls of cookie dough. Roll in between your hands to form a smooth ball. Space cookies 2" apart on the cookie sheet. Bake for 10 minutes.
- Remove from oven and let cookies cool on their baking sheet before removing them.
Peanut Butter Layer
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, mix together butter, peanut butter, vanilla, salt, and powdered sugar until mixture forms a thick paste.
- Divide the mixture into 9 balls. Roll each ball in between your hands to form a smooth ball. Place balls on the prepared cookie sheet, and flatten each one to a ½-inch disc.
- Cover the cookie sheet with plastic wrap and store in the refrigerator to chill the peanut butter discs.
Chocolate Layer
- Melt chocolate chips and vegetable oil in a medium bowl until chocolate is fully melted.
- To assemble, remove peanut butter discs from the refrigerator. Place a peanut butter disc on a brownie cookie and press down very lightly to adhere. Top peanut butter layer with some melted chocolate. Continue until all the cookies are assembled.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
- Use a stand mixer or electric mixer to make the brownie cookies. The eggs need to beat for a long time so enough air gets incorporated into the batter.
- Use a room temperature egg as it will beat way better than a cold egg.
- Want more chocolate flavour? Add ½ teaspoon of instant coffee to the cookie batter.
- Chill the cookie batter. It will be much to soft to roll into balls and needs that chilling time.
Did you try this recipe? Comment below to let me know ☺️