If you love creamy peanut butter, this new Crumbl copycat Gluten Free Buckeye Cookies recipe is a must-make. They are soft gluten free chocolate cookies topped with a peanut butter glaze and chocolate topping. They are such a fun cookie to make!
Mr. Fearless Dining is a peanut butter addict so when I saw Crumbl post their flavors for this week, I knew I needed to make a gluten free version of their famous buckeye cookie.
I keep this cookie recipe simple, and you can make them huge like a real Crumbl cookie, or make them smaller and easier to eat.
Why These Cookies Are Great:
- The gluten free chocolate cookie is soft and moist, almost like a brownie. It is topped with peanut butter and more chocolate! It doesn't get any better than this.
- These cookies are really easy to make with a few simple ingredients.
- The best part about this cookie recipe is that you can freeze the extras and have Crumbl-style cookies all week long!
- Gluten Free Flour Blend - Gluten free flour blend - I tested this recipe using King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Cocoa Powder - There are quite a few brands of gluten free cocoa powder. I used Anthony's (on Amazon). Ghirardelli is also great.
- Baking Powder - Use aluminum-free if you can. You can check this to ensure your baking powder is gluten free.
- Salt - Use sea salt or kosher salt.
- Eggs - Size large.
- Butter - I recommend using unsalted butter.
- Vanilla Extract - I like to use pure vanilla extract when possible.
- Peanut Butter - Any brand of peanut butter will work well.
- Chocolate - For the topping, I like to use Ghirardelli Dark Chocolate Melting Wafers. Always read ingredient labels to ensure your chocolate chips are gluten free.
- Powdered Sugar - Any brand is fine.
Recipe Step By Step Directions:
Preheat your oven to 350º F and check to ensure the oven rack is set to the middle position.
Step 1: Add the softened butter, eggs, vanilla extract, and brown sugar to the large bowl of a standing mixer. Put on the whisk attachment and whip the wet ingredients on medium speed for 15 seconds to blend them together.
Measuring the gluten free flour accurately is really important. I recommend using either the spoon method or leveling method.
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Step 2: Switch the whisk attachment to a paddle attachment. Add the cocoa, gluten free flour, baking powder and soda, and salt to the mixer bowl. Turn on the speed to low and mix the wet and dry ingredients together. Gradually increase the speed as the flour gets mixed in.
Step 3: This is what your chocolate cookie dough should look like after mixing.
Step 4: For best results, use a cookie scoop to scoop cookie dough out and roll it into balls. You can make really big cookies as Crumbl does, or smaller ones (better for portion control!)
Place the cookie dough balls on a parchment paper-lined cookie sheet. Press them down slightly with your hand or a flat-bottom glass.
Bake the cookies for 10 minutes for standard-sized cookies, or 12-15 minutes for large cookies. Remove the cookies after baking to a wire rack for cooling.
Step 5: Now to make that peanut butter layer. Add the melted butter, peanut butter, and powdered sugar to a bowl. Mix until you get a nice smooth mixture.
You can make your peanut butter layer thicker as Crumbl does, or a little softer to spread easier as I did. To make yours thicker, just add more powdered sugar a tablespoon at a time until you get the desired thickness.
Step 6: Spread the peanut butter onto the cooled cookies. We are peanut butter fanatics so I covered the top of the cookie with the peanut butter. Crumbl makes the peanut butter a smaller area on their cookies.
Step 7: Melt chocolate chips or Ghirardelli melting chocolate wafers in a microwave-safe bowl. I microwave it in 20-second increments, stirring between each increment, to prevent the chocolate from burning.
Spread some chocolate over the peanut butter. Note Crumbl covers the blob of peanut butter with the chocolate. I like it layered with more peanut butter exposed so mine has a little less of the chocolate covering the peanut butter.
Step 8: You can eat these cookies chilled or warm. If you prefer chilled cookies, refrigerate the cookies to harden the peanut butter and chocolate.
If you love baking cookies, I have dozens of easy gluten free cookie recipes on the blog.
Cookie Baking Tips:
- Use room temperature butter and eggs. I know that it sounds crazy to use butter and eggs at room temperature, but it dramatically helps how your cookies will turn out. You'll thank yourself later if you try it.
- Chill the dough when possible. I know you are probably ready to eat your cookies right now, but taking a few minutes to chill the batter makes them less likely to spread. I didn't chill my dough because I wanted the cookies to spread a little.
- Your oven temperature may be off. Periodically, check your oven temperature to make sure it's right. Otherwise, the cookies will, for sure, spread if it's not accurate.
- Use a cooled cookie sheet when baking. Don't take a hot cookie sheet and put the batter on it, or I promise the cookies won't turn out. They start baking immediately, and it messes with their shape of them. Use a couple of sheets and rotate them out when making large batches of cookies.
I really like using Ghirardelli melting wafers for the top chocolate layer on these gluten free buckeye cookies.
Store the buckeye cookies in an airtight container in the refrigerator. They will keep fresh for up to 4 days. You can warm them in the microwave for 10-15 seconds if you prefer warm cookies.
I always freeze my buckeye cookies. Place cooled cookies into a large zipper-style freezer bag and squeeze out any extra air. The cookies will keep fresh in the freezer for up to 4 months.
Yes! This cookie recipe is easy to make nut-free. Swap out SunButter for the peanut butter icing to make these buckeyes nut-free.
More Gluten Free Cookie Recipes:
- Gluten Free Snickerdoodle Cookies
- Easy Gluten Free Peanut Butter Cookies
- Homemade Gluten Free Chocolate Chip Cookies
- Gluten Free Cookies and Cream
Gluten Free Buckeye Cookies
- 1 ¼ cups gluten free flour blend * see note
- ½ cup cocoa powder
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- 2 eggs large
- ½ cup unsalted butter room temperature
- 1 teaspoon pure vanilla extract
Peanut Butter Layer
- ½ cup peanut butter
- 1 tablespoon butter melted
- ½ cup powdered sugar more if you want it thicker.
- Preheat the oven to 350º F and set the oven rack to the middle position.
- Attach the whisk attachment to a standing mixer. Add the butter, brown sugar, vanilla, and eggs to the mixer and whip until creamy.
- Switch to the paddle attachment and add the flour, cocoa powder, baking powder and soda, and salt. Mix on low speed, gradually increasing the speed until the cookie dough is formed.
- Use a large cookie scoop to make cookie balls. Place them onto a parchment paper-lined cookie sheet. Note you can make large Crumbl-sized cookies or regular-sized cookies. Press the cookie balls down with a flat bottom glass.
- Bake the cookies for 10-15 minutes. Regular-sized cookies 10 minutes, large cookies will need longer. Remove the cookies from the oven to a cooling rack.
- Mix up the peanut butter layer. When the cookies are cooled, add a dollop of the peanut butter mixture to each cookie.
- Place the melting chocolate wafers (or chocolate chips) in a microwave-safe bowl. Melt at 20-second intervals, stirring between each until the chocolate is melted. Drizzle chocolate over the peanut butter layer.
- I used King Arthur Measure for Measure when testing this cookie recipe. Other blends should work, but some are starchier than others so keep an eye on the moisture content.
- If your blend doesn't contain xanthan gum, be sure to add 1 teaspoon.
- Most cocoa powder is gluten free, but always read the label to verify.
- These cookies will keep fresh in the refrigerator for up to 4 days. Store in an airtight container.
- You can freeze these cookies in a freezer bag. They will keep fresh for up to 4 months in the freezer.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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