Copycat Crumbl Buckeye Brownie Cookie
Truly the best of both worlds with the goodness of a buckeye nestled in a soft brownie cookie.
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar packed
- 2 tablespoon granulated sugar
- 1 large egg at room temperature
- 2 teaspoon vanilla extract
- 1 & ¼ cup flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Buckeye peanut butter layer
- 1 tablespoon butter softened unsalted
- ½ teaspoon vanilla extract
- ½ cup peanut butter
- ½ cup powdered sugar
- ½ cup semi sweet chocolate chips melted
Instructions
- Preheat the oven to 350 °F then line a baking sheet with parchement paper and set aside.
- Cream butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and the vanilla extract until combined.
- Add the flour, cocoa powder, baking soda, and salt and mix until the flour mixture disappears. Scoop out 7 equally sized cookie dough balls with a large cookie scooper (about ¼ cup), and place those cookies on a baking sheet leaving about 2 inches of space between each one.
- Gently press down on the cookies to about 1 inch in thickness, and bake in the preheated oven for 10 minutes. Once the cookies are baked, let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Peanut butter buckeye topping
- In a medium bowl, whisk the peanut butter, butter, powdered sugar, and vanilla until a thick paste forms.
- Divide the peanut butter mixture into 7 little balls, top each cooled-down cookie with a peanut butter ball, and press down gently to flatten.
- Melt the semi-sweet chocolate chips, and top each cookie with it. Spread the melted chocolate and serve.