Buckeye copy-cat crumbl cookie
Ingredients for cookie:
▫️3/4 cup brown sugar packed
▫️2 tbsp granulated sugar
▫️1 large egg at room temperature
▫️2 tsp vanilla extract
▫️1 & 1/4 cup flour
▫️1/2 cup dutch processed cocoa powder
▫️1/2 tsp baking soda
▫️1/4 tsp salt
ingredients for peanut butter layer:
▫️1 tbsp butter softened, unsalted
▫️1/2 tsp vanilla extract
▫️1/2 cup peanut butter
▫️1/2 cup powdered sugar
▫️1/2 cup semi sweet chocolate chips melted
Directions:
1. Preheat the oven to 350. Line cookie sheet with parchment paper.
2. Cream the butter and sugars together until light and fluffy. Mix in the eggs and vanilla until combined.
3. Add the cocoa powder, flour, salt, baking soda and mix until the flour disappears. Scoop out roughly 7 large cookies or you can make smaller to your liking.
4. Gently press down to about 1 inch and bake for 10 minutes. Let cool for 10 minutes.
To make the peanut butter topping:
1. In a mixing bowl mix peanut butter, butter, powder sugar, and vanilla until combined.
2. Divide into 7 balls or equally among the amount of cookies you made. Top each cooled cookie with one ball of peanut butter mixture and press down to flatten.
3. Melt chocolate chips and top each cookie with a drizzle.
4. Serve and enjoy!!
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Making Buckeye copycat Crumbl cookies at home is a fantastic way to enjoy bakery-style treats without leaving your kitchen. One tip I found helpful was to make sure the butter and egg are at room temperature before mixing, which helps achieve that light and fluffy texture for the cookie dough. The use of Dutch processed cocoa powder in the cookie dough really intensifies the chocolate flavor, and it pairs beautifully with the rich peanut butter layer. For those who enjoy a bit more texture, adding a handful of chopped peanuts or peanut butter chips to the topping mixture can add an extra nutty crunch that complements the smoothness. When shaping the cookies, I recommend slightly flattening the dough balls as instructed to ensure even baking, which keeps the cookies soft and chewy in the center with slightly crisp edges—the hallmark of a great Crumbl-style cookie. The peanut butter topping is the star here. Using powdered sugar rather than granulated sugar in the peanut butter mix creates a smooth, sweet, and creamy layer that balances the rich cocoa flavor, while the drizzle of melted semi-sweet chocolate adds a luscious finish reminiscent of a true Buckeye confection. This recipe also offers flexibility in portion size: making smaller cookies will yield more servings but adjust the baking time slightly to avoid over-baking. Cooling the cookies thoroughly before adding the peanut butter layer ensures the topping stays intact and doesn't melt off. From my personal experience, these cookies turn out best if you let the finished cookies chill in the refrigerator for about 30 minutes after assembly. This helps the peanut butter layer to firm up, making the cookies easier to handle and enhancing the overall texture. Overall, this homemade Buckeye copycat recipe is a delightful treat to whip up for holiday gatherings, special occasions, or a weekend baking project. The combination of chocolate and peanut butter is a classic flavor duo that’s hard to resist—and making it at home means you can enjoy fresh, gooey cookies whenever you like.