We couldn’t stop dreaming of Disney’s peanut butter cookies from Pooh’s Corner Bakery and created these Copycat Disneyland Peanut Butter Cookies that are thick, chewy, so soft and taste just like the real thing.
Peanut butter lovers unite, this Disney Copycat Recipe will quickly become one of your favorite treats! Such an easy recipe that all Peanut Butter Fans will love!
These yummy treats will hold you over until your next Disneyland Trip (or Disney world trip)! Until then we’ll be dreaming of all things Magic Kingdom, Splash Mountain, Critter Country, Pooh corner, delicious treats at Minnie’s Bake Shop Cookies and all other Disney Destination.
Ingredients needed to make Disneyland’s Copycat Peanut Butter Cookies:
- Creamy Peanut Butter
- Brown Sugar
- All Purpose Flour
- Baking Soda
- Peanut Butter Chips
How to make Disneyland’s Copycat Peanut Butter Cookies:
- Start by preheating the oven to 375 degrees.
- In a large mixing bowl cream 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 medium bowl combine the dry ingredients: flour, baking soda, and 1/4 teaspoon 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.
Helpful kitchen tools for these delicious chewy 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. You can also use parchment paper or non-stick spray.
- Cookie Scoop: That way all your cookies are the same size.
- Cookie 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.
- Airtight Container: Store any leftover cookies at room temperature.
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.
Looking for more Easy Peanut Butter Cookies:
- Homemade Nutter Butter Cookies
- Peanut Butter Cookie Cups
- Perfect Peanut Butter Cookies
- Rolo Stuffed Peanut Butter Cookies
- Cutler’s Frosted Peanut Butter Cookies
- Classic Peanut Butter Blossoms
- Reese’s Pieces Triple Peanut Butter Cookies
Disneyland Copycat Recipes we LOVE!
- Disneyland Dole Whips
- Disneyland Monte Cristo Sandwich
- Disneyland S’mores Bake
- Disneyland’s Snickerdoodle Cookies
- Disneyland Raspberry White Chocolate Chip Cookies
- Disneyland’s Hot Chocolate
- Disneyland Chocolate Peanut Butter Sandwich
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Disneyland’s Copycat Peanut Butter Cookies Recipe
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1¼ cups sugar divided
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 4 cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 cup peanut butter chips
- ¼ cup sugar
- Preheat oven to 375 degrees F.
- In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar.
- Add vanilla and mix.
- Add the eggs in one at a time, mixing well after each one.
- In a separate bowl mix the flour, baking soda and salt together. Add to mixture in mixing bowl and stir until completely combined.
- Fold in peanut butter chips.
- Roll dough into 1 1/2" balls.
- Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered.
- 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.
- Bake the cookies for 7-9 minutes.
- Remove cookies and allow them to cool on their cookie sheet for about 5 minutes, then move to a wire rack to finish cooling.
- 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.
- 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.
- Large Bowl
- Mixing Bowl
- small bowl
- Baking Sheet
- parchment paper
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.