Gluten Free Buckeye Cookies Recipe (Crumble Copycat)
There is something magical about the combination of chocolate and peanut butter. Named after the Ohio buckeye nut, traditional buckeye candies consist of a peanut butter fudge dipped in chocolate. Now, imagine taking that entire candy and plopping it onto a thick, soft-baked chocolate cookie.
That is exactly what these Gluten-Free Buckeye Cookies are. Inspired by the famous Crumbl version, we’ve made these entirely gluten-free without sacrificing that signature “melt-in-your-mouth” texture. They are heavy, rich, and guaranteed to be the star of any dessert table.
Table of Contents
❤️ Recipe Summary
These cookies are essentially three desserts in one: a fudge-like chocolate cookie, a creamy peanut butter truffle, and a silky chocolate shell. Because they are so large and rich, they are perfect for sharing (though you might not want to!). They are best served slightly chilled or at room temperature for the perfect bite.
Ingredient Notes:
- Gluten-Free Flour: Use a high-quality 1-to-1 “measure for measure” blend that includes xanthan gum (like King Arthur or Bob’s Red Mill).
- Dutch Processed Cocoa: This gives the base that deep, dark “Crumbl” color and a smoother chocolate flavor than natural cocoa powder.
- Creamy Peanut Butter: Standard creamy peanut butter (like Jif or Skippy) works best here. Natural oils in organic peanut butters can sometimes be too runny for the “fudge” layer.
- Cornstarch: My secret ingredient for making gluten-free cookies stay soft and “loftier” rather than spreading too thin.
How to Make Gluten Free Buckeye Cookies (Step-By-Step)
- Cream the Butter: Beat your butter and sugars until pale and fluffy. This creates the structure for these giant cookies.
- Mix the Dough: Add your eggs, vanilla, and dry ingredients. The dough should be thick—almost like playdough.
- The PB Ball: While the cookies bake and cool slightly, mix your peanut butter and powdered sugar to create a “truffle” consistency.
- Layering: Flatten a small disk of the peanut butter mixture onto each cooled cookie.
- The Chocolate Cap: Melt your chocolate with a bit of coconut oil or butter and spoon it over the peanut butter layer, letting it drip down the sides.
Cookie Baking Tips:
- Do Not Overbake: These cookies will look slightly “undone” in the center when you pull them out. They will firm up as they cool, keeping that fudgy interior.
- Chill the PB Layer: If your kitchen is warm, pop the peanut butter “disks” into the fridge for 10 minutes before placing them on the cookies to help them hold their shape.
- Use a Large Scoop: To get that authentic Crumbl look, use a 1/3 cup measuring cup or a large muffin scoop for each cookie.
Frequently Asked Questions:
- Can I freeze these? Yes! These cookies freeze beautifully. I recommend freezing them in a single layer before stacking so the chocolate tops don’t stick.
- Why did my cookies spread too much? Ensure your butter was “cool room temperature” and not melted. If the dough feels warm, chill it for 30 minutes before scooping.
- Can I make them dairy-free? Yes, swap the butter for a vegan butter stick (like Miyoko’s) and use dairy-free chocolate chips for the top layer.
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Gluten Free Buckeye Cookies (Crumbl Copycat
Ingredients 1x2x3x
- 1 cup Unsalted Butter (softened)
- 3/4 cup Brown Sugar (packed)
- 1/2 cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 cups GF 1-to-1 Flour Blend
- 2/3 cup Dutch Process Cocoa Powder
- 1 Tbsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
Peanut Butter Layer
- 1 \1/2 cups Creamy Peanut Butter
- 1 cup Powdered Sugar (sifted)
Chocolate Layer
- 1 cup Semi-sweet Chocolate Chips
- 1 Tbsp Coconut Oil (or butter)
Instructions
- Dough: Cream butter and sugars for 3 mins. Add eggs and vanilla. Mix in dry ingredients until a thick dough forms.
- Bake: Scoop into large balls (approx. 3-4 oz each). Bake at 350F for 10-12 mins. Let cool completely.
- PB Layer: Mix peanut butter and powdered sugar until it feels like dough. Form into flat disks and place on cooled cookies.
- Chocolate: Melt chocolate chips with coconut oil. Spoon over the PB layer.
- Set: Let the chocolate set at room temperature or in the fridge.
Notes
- For a cleaner look, use a small offset spatula to smooth the chocolate over the peanut butter.
- If the peanut butter is too sticky to handle, add an extra tablespoon of powdered sugar.
SPECIAL NOTE
To get the true “Crumbl” experience, serve these cookies slightly chilled. The peanut butter layer becomes fudge-like and the chocolate top has a satisfying snap!
Nutrition
- Calories: 480 kcal
- Fat: 28 g
- Carbs: 52 g
- Protein: 8 g
Nutrition Disclaimer
Nutritional information is an estimate provided for convenience only. Actual values will vary based on the specific brands, meat fat content, and measurements you use. For precise dietary or medical needs, please calculate nutrition based on your exact ingredients.
