Name: Giant Buckeye Cookie Recipe
Prep time: 15 min
Cook time: PT-489266H29M8S
Total time: PT-489266H29M8S
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’ve ever craved a cookie that’s big enough to share (or just to indulge in all by yourself), then you’re in for a treat with this Giant Buckeye Cookie Recipe. It’s not just any cookie—it’s a rich, chocolatey, peanut butter-filled marvel that comes out perfectly gooey and irresistible every single time. Trust me, once you take a bite, you’ll see why this dessert has such a cult following. Stick around, and I’ll walk you through all the details to make it flawless in your own kitchen.

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Why You’ll Love This Recipe

Effortless and Quick: Using a cake mix and simple pantry ingredients means this giant cookie comes together fast without fuss.
Perfect Gooey Filling: The peanut butter and powdered sugar center gives every bite an incredible creamy texture that balances the chocolate perfectly.
Showstopper Dessert: Baked in a single skillet, it’s easy to serve and impress guests without complicated steps.
Customizable Toppings: I love adding hot fudge or whipped cream, but you can absolutely dress it up or down to your liking.

The image shows a cast iron skillet filled with a thick chocolate dessert that has small chocolate chips scattered on top. One slice is removed, revealing a layered cross-section with a light brown layer beneath the chocolate top. Three scoops of white vanilla ice cream sit on top, melting slightly, with some dark chocolate sauce pooling beneath them and over the dessert. The skillet is placed on a wooden board, with two silver spoons resting on a beige cloth nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together so well because the cake mix lays the perfect chocolate cookie base, while the peanut butter-sugar combo forms a dreamy filling. When you shop, opt for good-quality peanut butter and chocolate chips to really boost the flavor.

Chocolate cake mix: Choose your favorite regular-size mix; this is your cookie’s foundation, so don’t skip it!
Eggs: They bind everything nicely; large eggs work best for the right texture.
Canola oil: Keeps the cookie moist without adding strong flavors.
Semisweet chocolate chips: I love the contrast of sweet and slightly bitter—feel free to up the chips for extra chocolate love.
Creamy peanut butter: Smooth peanut butter blends perfectly into the sugar for that dreamy filling layer.
Confectioners’ sugar: Adds just the right sweetness and smoothness for the peanut butter filling.
Optional toppings: Hot fudge, vanilla ice cream, whipped cream, or even melted peanut butter—these extras are totally up to you!

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

I love to tweak this Giant Buckeye Cookie Recipe depending on the occasion or who I’m baking for. Feel free to get creative—the base recipe is forgiving and lends itself to all kinds of adaptations.

Gluten-Free Option: Try a gluten-free chocolate cake mix and it works beautifully for guests with sensitivities—I’ve done this, and no one even guessed!
Crunchy Peanut Butter: Swap in crunchy peanut butter for a texture twist that adds extra bite.
Nut-Free Version: Use sunflower seed butter instead of peanut butter if you need to avoid nuts.
Extra Chocolatey: Mix in some mini peanut butter cups or drizzle more melted chocolate on top—the family goes crazy for this upgrade.

How to Make Giant Buckeye Cookie Recipe

Step 1: Mix the Cookie Base

Start by preheating your oven to 350°F (175°C). In a large bowl, combine the chocolate cake mix, eggs, and canola oil. Stir it all together until you’ve got a thick, chocolatey dough with no dry spots. This step is where the cookie’s magic begins, so don’t over mix—just blend until everything’s combined smoothly.

Step 2: Add the Chocolate Chips & Press the Bottom Layer

Fold in the semisweet chocolate chips by hand to prevent breaking them up too much. Then press about half of this dough into the bottom of a 10-inch cast-iron skillet (or any oven-safe skillet you have). I like to use my hands for this—just make sure the layer is even and fills the pan edges so no filling escapes.

Step 3: Prepare the Peanut Butter Filling

In a separate small bowl, mix together the creamy peanut butter and confectioners’ sugar until smooth and thick. This filling is the heart of the Giant Buckeye Cookie, so make sure it’s well combined. Then spread this sweet peanut butter layer evenly over the dough you pressed into the skillet.

Step 4: Top Layer & Bake

Roll or press the remaining cookie dough between two sheets of parchment paper into a 10-inch circle. Carefully place it over the peanut butter layer to create a perfect “cookie sandwich.” Now pop the whole thing into your preheated oven and bake for 20-25 minutes. You’re looking for a toothpick inserted in the center to come out with moist crumbs—not wet batter.

Step 5: Serve Warm & Enjoy

I always let my Giant Buckeye Cookie cool for about 10 minutes before serving so it sets a bit without losing that melty goodness inside. Serve warm with your favorite toppings like vanilla ice cream or hot fudge. This is when it really turns into a showstopper dessert that everyone raves about.

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Pro Tips for Making Giant Buckeye Cookie Recipe

Use a Cast-Iron Skillet: It distributes heat evenly, giving you perfect edges and a soft center every time.
Don’t Overhandle the Dough: Keep the dough as cold as possible while shaping to avoid a greasy or tough cookie texture.
Watch the Baking Time Closely: Every oven bakes differently; check at 20 minutes so you don’t dry out the gooey filling layer.
Cool Slightly Before Serving: This helps the layers set so the cookie slices cleanly and looks as good as it tastes.

How to Serve Giant Buckeye Cookie Recipe

A large round deep chocolate cookie is baked in a black cast iron skillet, with some chocolate chips scattered on top, and a large wedge removed showing a thick soft golden cookie dough layer inside. On top of the skillet, three round scoops of creamy vanilla ice cream sit, melting slightly with creamy white drips running down into pools of dark, glossy chocolate sauce spread over the cookie surface. The skillet is placed on a white marbled surface with a folded gray cloth and two silver spoons on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with a drizzle of hot fudge ice cream topping and a scoop of vanilla ice cream for that warm-and-cold contrast. Sometimes I add a dollop of whipped cream and a little drizzle of melted peanut butter—it’s a peanut butter lover’s dream come true!

Side Dishes

Since this cookie is rich, I keep sides simple—fresh berries or a light fruit salad help balance the sweetness. If you want to go all-in, a cup of strong coffee or cold milk rounds out the experience perfectly.

Creative Ways to Present

For a dinner party, I’ve served this Giant Buckeye Cookie Recipe as mini skillet portions topped with fancy ice cream scoops and edible flowers. It’s also a fantastic option for a cozy movie night—just slice it up and bring it to the couch with your favorite candies.

Make Ahead and Storage

Storing Leftovers

I store leftover cookie covered loosely at room temperature for up to 2 days—you want it to stay soft, not dry out. If it gets a little firm, a quick 10-second microwave zap brings back that fresh-baked warmth.

Freezing

Freezing works great for this recipe! After baking and cooling, I wrap the whole skillet tightly in plastic wrap then foil, and freeze for up to 3 months. When it’s time to enjoy, I let it thaw at room temp, then warm it gently in the oven to restore that just-baked texture.

Reheating

Reheat slices in the microwave for 10-15 seconds on a plate or pop the whole skillet in a 300°F oven for 5-7 minutes. This brings back that melty peanut butter center and soft cookie edges like it just came out of the oven.

FAQs

Can I use natural peanut butter in the Giant Buckeye Cookie Recipe?

You can, but natural peanut butter tends to be less creamy and more oily, which might affect the texture of the filling. If you use natural, give it a good stir first and consider chilling the mixture before spreading to help it set better.
What if I don’t have a cast-iron skillet?

No worries! Any oven-safe skillet or baking dish around 10 inches in diameter will work. Just make sure it has some depth to hold the layers, and adjust baking time slightly if your pan is different.
Can I make this Giant Buckeye Cookie Recipe dairy-free?

Absolutely! Use dairy-free chocolate chips and a vegan cake mix if available. Also double-check your peanut butter and confectioners’ sugar are free from dairy additives. The cookie will still be delightfully rich and satisfying.
How do I prevent the top cookie layer from cracking?

Rolling the dough between parchment paper helps make a smooth top without cracks. Also, be gentle when transferring the top layer onto the peanut butter filling—take your time to avoid tears. If small cracks appear, don’t worry—they add character and won’t affect the deliciousness!
Can I add nuts or other mix-ins?

Definitely! Chopped peanuts, chocolate chunks, or even a sprinkle of sea salt on top add extra texture and flavor. Just mix them into the dough or sprinkle over the peanut butter layer before adding the top dough.

Final Thoughts

This Giant Buckeye Cookie Recipe has been a favorite in my kitchen for years because it combines the best of chocolate and peanut butter in one giant, sharable treat. It’s simple enough for an easy weeknight dessert but special enough to wow guests. I hope you give it a try—you won’t regret it. Seriously, once you taste that gooey peanut butter center with rich chocolate, you might just find yourself making it again and again like I do!