Easy Small-batch Buckeye Brownie Cookie recipe (Dairy Free + Vegan!)

Fudgy and rich Small-batch Vegan Buckeye Brownie Cookie that tastes like a brownie in cookie form! simple baking and easy-to-make gluten-free, these are the best vegan cookies and they will satisfy your sweet tooth, whether or not you’re vegan. Ready in 15 minutes tops for the perfect vegan cookie recipe that you won’t even know is egg-free and dairy-free!

Looking for a decadent treat that’s rich, fudgy, and comes with a tasty twist? These Vegan Buckeye Brownie Cookies are here to satisfy your chocolate cravings. With a chewy, chocolatey base and a creamy, sweet peanut butter layer, topped with a delicious melted dark chocolate, these peanut butter chocolate cookies are pure indulgence. Whether you’re treating yourself on a cozy night in, putting together thoughtful gifts, or simply need a little pick-me-up, these cookies are pure, homemade comfort!

Why You’ll Love These chocolate Cookies with peanut butter and chocolate

• Small Batch Perfection: This recipe yields just enough cookies to enjoy without the pressure of a big batch.
• Rich, Brownie-Like Texture: These cookies have all the fudgy characteristics of a brownie, in cookie form.
• Classic Buckeye Flavor: The combination of chocolate and peanut butter is timeless, and these cookies deliver it in every bite.
• Vegan and Easy: Made without eggs or dairy, using simple, plant-based ingredients.

Key Ingredients

For the Vegan Buckeye Brownie Cookie

• Vegan Butter: Adds richness and helps create that perfect chewy texture.
• Vegan Chocolate Chips: Melted into the dough for a deep chocolate flavor and used in chunks for pockets of melty goodness.
• Dutch-Process Cocoa Powder: Provides a rich and bold chocolate taste.
• Light Brown Sugar and Granulated Sugar: The mix of sugars gives depth and moisture to the cookies.
• Aquafaba or Soy Milk: Acts as an effective binder, replacing traditional eggs for a nice brownie-like structure.
• Dairy-Free Yogurt: Adds moisture, contributing to the chewy texture.
• All-Purpose Flour: Forms the base of the dough; swap with gluten-free 1:1 flour if needed.
• Baking Powder and Sea Salt: Ensure the right lift and flavor balance.

Peanut butter layer

• Powdered Sugar: Sweetens and helps bind the peanut butter mixture.
• Creamy Peanut Butter: The heart of the Buckeye, rich and smooth.

For the Chocolate Topping

• Vegan Chocolate Chips: Melted for the final, decadent touch. If you know me you know I am totally in love with 80% Wedel dark chocolate. Is almost the only dark chocolate I would eat!

How to Make Small Batch Brownie Buckeye Cookies

Step 1: Prepare the Dough

1. Melt Chocolate and Butter: In a microwave-safe bowl, combine 70 g of vegan butter with 100 g of vegan chocolate chips. Microwave in 30-second intervals, stirring between each, until smooth. Let it cool for 5 minutes.
2. Combine Wet Ingredients: In a separate mixing bowl, whisk together the brown sugar, granulated sugar, aquafaba or soy milk, and dairy-free yogurt until combined. Pour in the cooled chocolate mixture and stir until well integrated.
3. Incorporate Dry Ingredients: Sift in the cocoa powder, flour, baking powder, and salt. Fold until the dough comes together—it should be soft and thick.
4. Chill: Cover the dough and place it in the refrigerator for about 20-30 minutes for easier handling.

Step 2: Shape and Bake the Cookies

1. Preheat and Shape: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 6-8 balls and place them evenly spaced on the sheet.
2. Bake: Bake for 10-12 minutes or until the edges are set and the centers appear slightly soft. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.

Step 3: Prepare the Peanut Butter Filling

1. Mix and Shape: Combine the peanut butter and powdered sugar in a bowl. Roll into 6-8 small disks.
2. Add to Cookies: Place a peanut butter disk onto the center of each warm cookie and gently press down.

Step 4: Finish with Chocolate Topping

1. Melt Chocolate: Melt the remaining 75 g of vegan chocolate chips in the microwave in 15-second intervals, stirring until smooth.
2. Drizzle or Spread: Spoon or drizzle the melted chocolate over the peanut butter layer on each cookie. Let the cookies set at room temperature or in the refrigerator for quicker cooling.

Pro Tips for Small Batch Baking Success

• Measure Accurately: Use a kitchen scale to weigh your ingredients for the best results.
• Avoid Overbaking: The cookies should look slightly underdone when removed from the oven. They’ll firm up as they cool, maintaining a soft, fudgy center.
• Room Temperature Ingredients: Using room temperature aquafaba or soy milk ensures a smoother mix with the melted chocolate.
• Use Dutch-Process Cocoa: This type of cocoa has a deeper flavor profile compared to natural cocoa, resulting in richer Buckeye Brownie Cookie!

Variations of this Fudgy Vegan Buckeye Brownie Cookie

• Add a Pinch of Sea Salt: For a gourmet touch, sprinkle flaky sea salt over the melted chocolate topping.
• Alternate Fillings: Swap peanut butter for almond butter, cashew butter, or even vegan hazelnut spread for a different twist. However original Buckeye cookies are made with peanut butter.

Serving and Storage Tips

These cookies are best enjoyed slightly warm for that gooey, melt-in-your-mouth experience. If you have leftovers (a rare occurrence as this is a small batch recipe!), store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze the cookies in a sealed container for up to a month; just let them thaw at room temperature before serving.

Frequently Asked Questions

Can I use a different plant-based milk instead of soy milk or aquafaba?

Absolutely! Feel free to use whatever you’ve got in your fridge—almond, oat, or even coconut milk should work just fine. Just keep in mind that aquafaba has some thickening properties that help bind the dough, but most plant-based milks will still do a good job

Will the cookies still turn out chewy if I reduce the sugar?

They might lose a bit of that perfect chewiness if you cut down too much on sugar. Sugar not only sweetens but also affects texture. If you really need to reduce it, try not to go too far. Maybe cut back a little and see if you still like the results. It’s all about the fin in experimenting!

Why do I need to chill the dough?

Chilling the dough helps it firm up, which makes it easier to handle and shape. It also lets the flavors meld together and helps the cookies keep their shape in the oven. Basically, a short rest in the fridge means prettier, tastier cookies!

Can I double this recipe?

Yes, you can easily double the recipe if you need more Buckeye Brownie Cookies to share!

Other recipes you might like to try:

Single-serving chocolate chip cookie

Cinnamon roll for one

Orange cheesecake with dark chocolate

Lemon muffins with streusel topping – the latest obsession in my house!

If you try this recipe for a Small Batch Vegan Buckeye Brownie Cookie, please leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @_pronounced_ and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️

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