Giant Buckeye Cookie Recipe

If you’re craving a cookie that’s bigger than life and bursting with classic chocolate and peanut butter flavor, you’re in the right place. This Giant Buckeye Cookie Recipe is one I’ve come to adore because it brings so much gooey, rich joy in one skillet-sized treat. Trust me, once you try it, you’ll want to make it again and again—it’s a total crowd-pleaser!

this Recipe

Ingredients You’ll Need

This Giant Buckeye Cookie Recipe uses pantry staples with a few easy additions that work together like a dream. I always lean on a quality cake mix for that reliable, soft, cakey texture with minimal fuss.

• Chocolate cake mix: Make sure to use a regular size box—this gives the cookie a rich cocoa flavor and tender crumb.
• Large eggs: Bind everything together and help with the cake-like texture.
• Canola oil: Keeps the cookie moist without overpowering the flavors.
• Semisweet chocolate chips: For melty pockets of chocolate throughout—don’t skip these.
• Creamy peanut butter: The star of the Buckeye taste; creamy is best for spreading over the cookie base.
• Confectioners’ sugar: Sweetens and thickens the peanut butter layer into that silky, luscious filling we all crave.
• Optional toppings: Hot fudge sauce, vanilla ice cream, whipped cream, and melted peanut butter really take this cookie over the top if you want to go all out.

Variations

I love making this recipe my own depending on what my family’s mood is. You can easily play around with textures and even dietary needs while keeping all the flavor intact.

• Nut Allergy-Friendly: I’ve swapped peanut butter for sunflower seed butter, and it still turns out rich and creamy—fantastic for guests with allergies.
• Double Chocolate: Adding a handful of chocolate chunks on top before baking gives an extra chocolate burst my kids go crazy for.
• Salted Peanut Twist: Sprinkle flaky sea salt over the peanut butter layer before adding the top dough circle for that perfect sweet-salty balance.
• Mini Cupcake Version: When I have less time, I make these in muffin tins for individual treats—just adjust baking time accordingly.

How to Make Giant Buckeye Cookie Recipe

Step 1: Mix the Chocolate Cake Base

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the chocolate cake mix, eggs, and canola oil until the batter is fully blended—it should look smooth but thick. Then fold in those chocolate chips so you get a little surprise of melty chocolate in every bite. One trick I learned is to resist overmixing here; just get it combined to keep your cookie tender.

Step 2: Shape the Cookie Layers

Press half of the dough evenly into a 10-inch ovenproof skillet—cast iron works perfectly here for that crispy edge. Next, in a small bowl, mix together the creamy peanut butter and confectioners’ sugar until smooth and spreadable. Spread this peanut butter filling right over the cookie base layer, making sure it’s mostly even but don’t stress about being perfect. Finally, roll or press the remaining dough between parchment paper into a 10-inch circle and lay it gently on top of the peanut butter layer. This sandwich effect is what makes this Giant Buckeye Cookie Recipe truly special!

Step 3: Bake to Gooey Perfection

Bake in your preheated oven for 20 to 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with moist crumbs—not wet batter. This cookie stays wonderfully soft and gooey because of the peanut butter layer trapping moisture. When fresh out of the oven, it’s molten deliciousness—make sure to let it cool just a bit, or you’ll be risking a gooey burn on your tongue like I’ve done more times than I’d admit.

Step 4: Serve & Enjoy

Serve warm, straight from the skillet. I love pouring hot fudge ice cream topping over my slice and adding a scoop of vanilla ice cream on the side. A dollop of whipped cream and a drizzle of melted peanut butter complete the party. You can also keep it simple to highlight that peanut butter-chocolate combo—either way, every bite feels like a celebration.

How to Serve Giant Buckeye Cookie Recipe

Garnishes

I usually top my slices with a scoop of vanilla ice cream and drizzle some hot fudge sauce for that warm-cold contrast that’s heavenly. If you’re a peanut butter enthusiast like me, a little melted peanut butter drizzle and some whipped cream turn this cookie into dessert royalty.

Side Dishes

I like to keep it simple alongside coffee or milk – sometimes just a fresh fruit bowl on the side balances the indulgence perfectly without stealing the show.

Creative Ways to Present

For a party, try slicing the cookie into wedges and serving each with a small scoop of ice cream and a sprinkle of chopped peanuts. I once even added a dusting of edible gold glitter for a festive touch—yes, that’s a thing!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly at room temperature if I plan to eat within a day or two. The cookie stays soft and luscious if you avoid refrigeration, which can sometimes dry it out.

Freezing

I’ve frozen slices wrapped in foil and stored in a zip-top bag for up to 3 months. When ready, thaw overnight in the fridge, then warm gently in the oven to bring back that freshly baked feel.

Reheating

A quick 10-15 seconds in the microwave revives the gooey texture nicely. If you want crispy edges, pop it in a 350°F oven for 5 minutes instead—just watch closely so it doesn’t dry out!

FAQs

Final Thoughts

I absolutely love how this Giant Buckeye Cookie Recipe combines the best of peanut butter and chocolate into one unforgettable treat you can make right in your skillet. When I first tried this recipe, I was amazed at how easy it was and how quickly it disappeared – my family goes crazy for it! Whether you’re baking for a crowd or just want a cozy solo treat, this recipe has you covered. Give it a try—you’ll be so glad you did.

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