Peanut Butter Cookies (Disneyland Inspired)

These Peanut Butter Cookies are thick, chewy, and so, so soft. This recipe is a copycat of Disneyland's peanut butter cookies, which are my all-time favorite. And these cookies are just as good as the real thing! These Easy Peanut butter cookies are a family favorite, and we think you will love them too.

stack of peanut butter cookies

Have you ever heard of those people who go to Disneyland without kids? My husband used to think it was crazy that people would go to Disneyland without kids but then he married me and is totally on board the Disney train.

My husband and I have gone to Disney World and Disneyland without kids multiple times, solely for the food (and a few rides, of course).

I don’t think there is anything better than walking down Main Street U.S.A. and smelling all the delicious foods in the park!

One of our favorite places to get treats in Disneyland is at Pooh Corner Bakery right by Splash Mountain.  That place is a hidden gem in the park filled with freshly made baked goods that are absolutely amazing.

We couldn’t stop dreaming of the bakery’s peanut butter cookies and created these Copycat Disneyland Peanut Butter Cookies that are thick, chewy, and so soft.

If you love disneyland cookies, BE SURE TO TRY OUR DELICIOUS COPYCAT DISNEYLAND SNICKERDOODLE COOKIES. THEY ARE SOFT AND CHEWY. A FAMILY FAVORITE RECIPE!

peanut butter cookies with peanut butter chips on baking sheet

HERE IS EVERYTHING YOU WILL NEED TO MAKE THESE COPYCAT DISNEYLAND PEANUT BUTTER COOKIES!

Copycat Disneyland Peanut Butter Cookies Ingredients:

  1. Butter
  2. Peanut Butter
  3. Sugar
  4. Brown Sugar
  5. Vanilla
  6. Eggs
  7. Flour
  8. Baking Soda
  9. Salt
  10. Peanut Butter Chips

Kitchen tools needed to make Disneyland Peanut Butter Cookies:

  • Silicone Baking Mat: This baking mat can turn any pan into a nonstick surface making for easy clean up.  It also provides consistent heat distribution and promotes even baking and browning to give you perfect cookies every time.
  • Baking Sheet: I use these baking sheets for brownies, sheet cakes and cookies.  They never rust and I love the rim on them to hold in batters and dough.
  • Glass Mixing Bowl: I use this bowl to mix everything. It is safe in the oven, microwave, refrigerator, freezer, and dishwasher.

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This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.
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Find out how to make these easy and delicious Chewy Peanut Butter Cookies!

The cookies at Disneyland have big peanut butter chunks in them, but I wasn’t able to find any so I went with regular peanut butter chips, which still turned out delicious!

These Copycat Disneyland Peanut Butter Cookies are thicker than traditional cookies, which I think gives them the perfect texture.

These cookies have a lightly crisped edge but a soft and chewy inside.

Start by preheating the oven to 375 degrees.

In a large bowl cream together butter, peanut butter, 1 cup sugar, and brown sugar. Then add in vanilla and mix well.

Add in eggs one at a time, mixing well after each one.

In a separate bowl combine the flour, baking soda, and salt together. Add to the peanut butter mixture and stir until combined.

Fold in the peanut butter chips.

Place 1/4 cup of sugar in a small bowl. Roll dough into 1 1/2 inch balls. Roll each ball into the sugar. Place on a cookie sheet that has been lined with parchment paper. Press each cookie down with the back of a glass or something that is flat. Flatten cookie dough to about 1/2 inch in thickness.

Bake for 7-9 minutes. When done cooking, leave them on the warm cookie sheet for about 5 minutes. Then place them on a cooling rack to finish cooling.

These cookies are very soft. You don’t want them to overbake or turn brown at all. They will continue to set up as they cool.

How to make peanut butter cookies soft and chewy

Traditional peanut butter cookies have a criss-cross design on top, but these are gently flattened with a glass after the dough is rolled in sugar to give them an unfinished edge and a dense cookie center.

Why Are My Peanut Butter Cookies Dry/Crumbly?

Cookie dough can be a little fickle when it comes to altitude, so if you feel like your dough is a little too dry or crumbly you can add a little milk until you reach your desired consistency.

homemade peanut butter cookies out of the oven

can you freeze peanut butter cookies?

If you are making these cookies ahead of time or need to store extras, you can store them on your countertop for 3 days in an airtight container, or in a sealed freezer bag or container in the freezer for 1 month

More Classic Cookies To Try

If you love the food at Disneyland as much as we do, be sure to try these great recipes:

Serves: 30

Disneyland's Peanut Butter Cookies

A copycat of one of my favorite cookies of all time: Disneyland's Bakery-Style Peanut Butter Cookies!

15 minPrep Time

9 minCook Time

24 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 cup butter (softened)
  • 1 cup creamy peanut butter
  • 1 1/4 cups sugar (divided)
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup peanut butter chips
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar.
  3. Add vanilla and mix.
  4. Add the eggs in one at a time, mixing well after each one.
  5. In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined.
  6. Fold in peanut butter chips.
  7. Roll dough into 1 1/2" balls.
  8. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered.
  9. Place rolled dough on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick.
  10. Bake the cookies for 7-9 minutes.
  11. Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.
  12. These cookies are very soft - you don't want them to over bake or turn brown at all. They will continue to set-up as they cool.

Nutrition

Calories

1884 cal

Fat

5 g

Carbs

383 g

Protein

62 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
957
https://www.sixsistersstuff.com/recipe/disneylands-peanut-butter-cookies/

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In this video we make our Copycat Disneyland Baked Potato Soup!

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Comment on this Recipe

63 Responses to “Peanut Butter Cookies (Disneyland Inspired)”

  1. Can you leave the chips out? Do you feel it would make a big difference in the structure of the cookie? I know it makes a difference if you leave ingredients out sometimes! I don't think hubby would like the chips. And since he's who I make them for....
  2. Shannon
    I just made these, I follow recipes exactly. These cookies tasted bland. Not enough sugar to flour or peanutbutter. When they came out of the oven, the color of the cookie was almost like a sugar cookies (with no sugar). If I could rate this cookie less than 5 stars, it'd be in the negative.
  3. I don't understand all the negativity in these comments. I have made this recipe probably twenty times since I found it, and I always do a double batch because people go nuts for them. They are the best cookie I have ever eaten - not bland at all, and I always use 4 cups of flour. I can't imagine using 2-1/4 cups of sugar and three eggs with only 2 cups of flour; it would turn this into pancake batter. Anyway, my family and all my friends and coworkers love these cookies!
  4. Tianna Workman
    First off, I have not tried a recipe by the Six Sister's Stuff that I didn't like! These cookies are no exception! They are delicious! It is the first recipe I have found that I can use Adams Natural crunchy peanut butter (because that's what we always have) with good results! Good chewy soft texture, and the peanut butter chips make the cookie!! Well done Six Sisters' Stuff!! Thank you for another great recipe!
  5. These are absolutely delicious! I made them today and my family loved them. The only thing I did different was that I used extra crunchy peanut butter and added about 2 tablespoon more of smooth pb. These are not bland at all! Full of flavor; sweet, salty, crunchy and so soft at the same time..just magical. Mine baked right at 7 minutes. I used parchment paper on cookie sheet. Perfection. Thank you for this amazing recipe!
  6. I made your cookies yesterday. I read the reviews but still made them exactly as the recipe stated. They are so good! In fact, I are more than I should have because I couldn't stay out of them! My family loved them too! Awesome recipe!
  7. I love this recipe, though I do admit to tweaking it a bit. I double the salt (I thought the dough needed more balance) and do half dark and half light brown sugar for the 1 cup of brown sugar. I used Reese’s Pb chips and they add the perfect amount of sweetness to offset the extra salt in the cookie. I think they would be too sweet without the extra salt. Also, definitely need 4 cups of flour. I have no idea how others could get a solid dough with only 2 cups. That being said, everyone RAVED about these. Definitely making again!
  8. "OMG ! " I found this recipe about 2 months ago and have made 2 double batches since. The last batch I used a heaping cup of semi sweet chocolate chips. Best cookies ever! I love to dip them in my hot coffee in the morning, then hide them from my wife and myself or we eat them all day. Thank you very much. Have to make another batch now for the holidays.
  9. I tried this recipe this past week to sample. They are amazing. I followed the recipe exactly to the point of stirring the flour in by hand then towards the end just a few seconds with the mixer. I’m making several batches this weekend and freezing them for next weekend’s church bake sale. Since it’s October, I’ll be using orange sprinkles and fall colored jimmies to decorate a little bit for the bake sale. I think the kids, and adults, will love them! Thanks for an absolute winner!
  10. Soda Cran
    Made these vegan by replacing the eggs with egg replacer. Half the flour worked for me. I haven't tried it with the full amount of flour but I presume it wouldn't work due to these having worked perfectly (this is with the egg replacer too, real eggs might need more flour). Next time, I'll replace half the butter with more peanut butter to get a stronger peanut flavour. I didn't roll them in sugar as that would be too sweet for me.
  11. Dee in KS
    Peanut butter - crunchy or creamy? I usually buy crunchy since I like nuts a lot, but not sure if crunchy would be ok since PB chips are used, too. Also, I want to try this recipe, but I am concerned about comments with amount discrepancies. 4 cups does seem like a lot of flour for approx. yield of 2-1/2 dz cookies. My other cookie recipes do not call for 4 cups. Just checking.
  12. Pauline Digini
    I just made these, absolutely delicious! I had been craving PB cookies for days finally made them with this recipe. I used dark brown sugar and baked for 8 minutes, perfect timing. I didn't put in the chips, didn't have any, but the PB had nuts so that was ok with a bit of crunch. My go to PB cookies recipe. Thank you

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