Name: Giant Buckeye Cookie Recipe
Prep time: 15 min
Cook time: PT-489266H27M48S
Total time: PT-489266H27M48S
Cuisine: American
Ingredients: 1 package chocolate cake mix (regular size); 2 large eggs; 1/2 cup canola oil; 1 cup semisweet chocolate chips; 1 cup creamy peanut butter; 1/2 cup confectioners’ sugar; Hot fudge ice cream topping; Vanilla ice cream; Whipped cream; Melted creamy peanut butter

If you’re a fan of rich, chocolaty, peanut buttery treats that feel like a warm hug straight from the oven, then you’ve got to try this Giant Buckeye Cookie Recipe. It’s a fun twist on the classic Buckeye candy, but bigger, softer, and just downright irresistible. Trust me, once you make this, it’ll quickly become a family favorite for game days, parties, or just those “I need something sweet right now” moments.

💜

Why You’ll Love This Recipe

Simple Ingredients: It uses a cake mix base, keeping the prep super fast and foolproof.
Rich Flavors: The combo of chocolate and peanut butter is classic—but this cookie turns it up a notch with gooey layers.
Crowd-Pleaser: Big and decadent, it’s perfect for sharing and impressing guests.
Versatile Serving: Serve it warm with ice cream or toppings for an extra-special treat.

A round skillet holds a thick chocolate cookie base dotted with dark chocolate chips, with a piece missing to show a middle layer of lighter tan cookie dough. On top, three scoops of creamy white vanilla ice cream sit side by side, melting slightly and surrounded by pools of shiny, dark chocolate sauce drizzled over the cookie surface. The skillet sits on a wooden board with a cloth napkin and two spoons nearby, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What I love about the ingredients in this Giant Buckeye Cookie Recipe is how everyday pantry staples come together to create something extraordinary. The chocolate cake mix gives you that tender crumb and deep chocolate flavor, while the peanut butter and confectioners’ sugar make a creamy sweet layer that’s just dreamy.

Chocolate Cake Mix: Use a regular size box—you can’t beat the convenience and consistent texture it gives.
Eggs: Bind everything nicely; I always use large eggs for proper balance.
Canola Oil: Keeps the cookie moist and helps with the texture; you could swap with a neutral oil if you prefer.
Semisweet Chocolate Chips: Adds gooey, melty pockets of chocolate throughout the cookie.
Creamy Peanut Butter: The star of the filling—smooth and rich, it pairs perfectly with chocolate every time.
Confectioners’ Sugar: Sweetens and lightens the peanut butter filling so it’s not too heavy.
Optional Toppings: Hot fudge, vanilla ice cream, whipped cream, or melted peanut butter take this dessert to the next level.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What makes this Giant Buckeye Cookie Recipe so much fun is how easily you can customize it. I like to mix things up depending on what I’m in the mood for or what I have on hand—plus, it’s a blast to make little tweaks your own way.

Nutty Twist: Swap creamy peanut butter for almond or cashew butter for a new flavor profile that’s still creamy and dreamy.
Chocolate Upgrade: Try mixing in dark chocolate chips or mini peanut butter cups to amp up the chocolate-peanut butter combo.
Gluten-Free: Use a gluten-free chocolate cake mix to make this treat accessible for gluten-sensitive friends and family.
Double Chocolate: For chocolate lovers, add cocoa powder to the peanut butter mixture for an extra rich filling.

How to Make Giant Buckeye Cookie Recipe

Step 1: Prepare Your Pan and Mix the Dough

Start by preheating your oven to 350°F. I like using a 10-inch cast-iron skillet for this recipe because it distributes heat evenly and gives the cookie a lovely crust. In a large bowl, mix the chocolate cake mix, eggs, and canola oil until everything is blended well and smooth. Stir in the chocolate chips—this is what makes those pockets of melty chocolate throughout the cookie deliciously irresistible.

Step 2: Layer the Cookie

Here comes the fun part. Press half of the dough into your skillet to form the base layer—use your hands or a spatula to get it all pressed down evenly. Then mix your peanut butter and confectioners’ sugar in a separate bowl until smooth and creamy. Spread that luscious filling over the base layer in the skillet. For the top, press the remaining dough between two sheets of parchment paper into a 10-inch circle—this little trick makes it way easier to handle and transfer. Lay this dough “lid” gently over the peanut butter layer.

Step 3: Bake and Enjoy Warm

Bake your giant cookie for 20 to 25 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter). The cookie should be set but still soft and gooey in the middle. I love serving mine warm—sometimes with a scoop of vanilla ice cream and drizzled hot fudge or a little whipped cream on top. It transforms it into a dessert party that everyone will ask for again and again.

👨‍🍳

Pro Tips for Making Giant Buckeye Cookie Recipe

Parchment Paper Pressing: Press your top dough layer between parchment sheets to keep it from sticking and to form an even circle easily.
Don’t Overbake: The secret to that gooey center is pulling the cookie out as soon as the toothpick shows moist crumbs, not dry!
Cast-Iron Skillet Advantage: Using cast iron gives the cookie a perfect crust while keeping the middle soft and chewy.
Warm Serving is Key: Serve it warm to enjoy the melty peanut butter layer at its best—reheat gently if needed.

How to Serve Giant Buckeye Cookie Recipe

A round cast iron skillet holds a chocolate chip cookie cake with a rich brown top sprinkled with dark chocolate chips. One slice is missing, showing a thick, soft layer of light tan cookie dough inside, sandwiched between the same rich brown cookie dough layers. On top, three smooth white scoops of vanilla ice cream sit close together, slightly melting and mixing with shiny dark chocolate syrup drizzled over the cookie cake. The skillet is placed on a wooden surface with a beige cloth and two shiny silver spoons to the side, and a small white cup with dark chocolate sauce visible at the bottom right. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a generous drizzle of hot fudge and a scoop of vanilla ice cream. Sometimes I’ll add a dollop of whipped cream and melt some extra peanut butter for drizzling—it just makes the flavors pop and is totally indulgent. These finishing touches really take the Giant Buckeye Cookie over the top.

Side Dishes

This cookie is such a rich dessert, I often keep sides simple—a fresh fruit salad, or sometimes a small bowl of berries balances the sweetness nicely. For gatherings, a cup of strong coffee or creamy milk is a perfect pairing.

Creative Ways to Present

I once made a giant cookie bar by slicing this recipe into rustic squares and arranging them on a board with little dishes of peanut butter, chocolate sauce, and sprinkles—everyone loved customizing their bites! It’s great for birthday parties or whenever you want a show-stopping dessert table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you probably will!), store them covered at room temperature for up to 2 days. I like to keep mine wrapped tightly with plastic wrap and a loose cover on top so that the cookie stays soft but doesn’t dry out.

Freezing

I’ve frozen this cookie successfully by wrapping individual slices in plastic wrap and then placing them in a freezer-safe container. When you’re ready to eat, thaw at room temperature or warm in the microwave for 20-30 seconds. The texture holds up really well!

Reheating

To get that fresh-baked feel again, I warm my leftover slices in a microwave for about 15-20 seconds or pop them in a 300°F oven for just a few minutes. This warms the peanut butter layer just right and softens the chocolate for a gooey bite.

FAQs

Can I make the Giant Buckeye Cookie Recipe without a cast-iron skillet?

Absolutely! While I recommend a cast-iron skillet for even baking and a nice crust, you can use any ovenproof dish around 10 inches in diameter, such as a glass pie dish or metal cake pan. Just adjust baking time slightly and watch closely to avoid overbaking.
Is it possible to make these cookies gluten-free?

Yes! Simply swap the chocolate cake mix for a gluten-free variety. Just make sure all other ingredients (like chocolate chips) are also certified gluten-free to be safe. The cookie might be slightly different texture-wise but still delicious.
How do I know when the Giant Buckeye Cookie is done baking?

Insert a toothpick in the center of the cookie after about 20 minutes. It should come out with moist crumbs, not wet batter. This ensures the cookie is soft and gooey inside but fully baked through.
Can I prepare this cookie ahead of time?

Definitely! You can assemble the cookie a few hours ahead, cover with plastic wrap, and refrigerate until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

Final Thoughts

This Giant Buckeye Cookie Recipe is one of those delightful surprises—easy to make but feels like a showstopper every time. I remember the first time I made it, everyone kept going back for seconds (and thirds!). It’s the perfect treat when you want that nostalgic peanut butter and chocolate combo but in a big, cozy cookie form. I can’t wait for you to try it and see how it becomes your go-to for happy occasions or just everyday indulgence. You’re going to love it as much as my family does!