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.
Recipe Ingredient Notes
To make these peanut butter cookies, you will need the following ingredients:
- Butter: Use softened unsalted butter.
- Granulated White Sugar AND Brown Sugar: You will need to use both brown sugar and granulated white sugar.
- Peanut Butter: When making this peanut butter cookie dough using creamy peanut butter or creamy natural peanut butter is best.
- Vanilla Extract: The vanilla extract from the grocery store or that you already have on hand is exactly what you need.
- Egg: Use your eggs right out of the fridge, no need to have a room temperature egg.
- Flour: Use your standard all-purpose flour.
- Leavening agent: For this peanut butter recipe, you’ll only need to use baking soda.
- Salt
- Peanut Butter Chips: To make this recipe like the Disneyland version, you will want to add in peanut butter chips.
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Baking Mat (Silicone): 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.
- Sheet Pan (Quarter): 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.
- Mixing Bowl (Large): 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.
- Mixer (Hand): For creaming the liquid ingredients.
- Spatula: For mixing in liquid ingredients and dry ingredients.
How to Make Peanut Butter Cookies
- Preheat oven to 375℉.
- 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 ½” balls.
- Place ¼ 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 Tips & Tricks
- For softer peanut butter cookies, don’t flatten them with fork marks. They will be puffier and softer.
- For crispier peanut butter cookies, use a fork to flatten the dough balls.
- Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.
- To soften your butter, you can set it at room temperature for at least an hour or put it in the microwave on defrost for four seconds at a time, just until it’s soft.
Frequently Asked Questions
These peanut butter cookies can be adapted to your taste and preferences. The following add-ins work well: chocolate chips, coarsely chopped peanut butter cups, chopped peanuts, coarsely chopped pretzels, and M&Ms.
If you want to use crunchy peanut butter for these homemade peanut butter cookies you can! However, they may be a little bit drier since the consistency of crunchy peanut butter and creamy peanut butter is different and will incorporated with the dry ingredients differently.
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.
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these peanut butter cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Enjoy More Delicious Peanut Butter Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Classic Peanut Butter Blossoms (Hershey Kiss Cookies)
- Disneyland’s Chocolate Peanut Butter Sandwich
- 5 Ingredient Peanut Butter and Jam Thumbprint Cookies
- Mini Reese’s Peanut Butter Cup Cookies
Peanut Butter Cookies
Ingredients
- 1 cup butter, softened
- 1 cup peanut butter (creamy)
- 1 ¼ cups sugar, divided
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 4 cups flour
- 2 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup peanut butter chips
- ¼ cup sugar
Equipment
Instructions
- Preheat oven to 375℉.
- 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 ½" balls.
- Place ¼ 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.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Heres a recipe for homemade peanut butter baking chunks for the Disneyland peanut butter cookies.
http://minimalistbaker.com/diy-peanut-butter-chips/
Where is the option to Pin this?
Dark or light brown sugar??
I used light brown sugar, but either will work fine.
Hi Vicki,
We are switching over to a different server and still having some issues on our site – one being the Pin It button. Hopefully it will be fixed soon. Thanks for your patience. 🙂
Thanks, I know it makes a difference in some recipes!
Soooo, just peanut butter cookies with chips then? Gotcha.
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….
I’m sure it would be ok without the chips. We always put the chips in, but it’s a good solid cookie dough.
Is both sugar that’s called for granulated sugar?
Granulated sugar and brown sugar are both in this recipe.
Do the cookies stay soft? I was thinking of mailing them to a friend . . .
They will be fine for a few days in an airtight container. We usually eat them within a day or two. They freeze great too.
Thank you!
Unrelated to the recipe, but my company held a conference led by a former Disney exec turned leadership speaker. The delicious smell? It’s powdered sugar. They do a misting effect with special fans. The more you know!
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.
Hi Shannon. Not sure what could have gone wrong. These are our favorite cookies! With a cup of brown sugar and a cup of granulated sugar, peanut butter, butter, and peanut butter chips, these cookies are loaded with flavor. Sorry they didn’t work for you. Not sure how yours could have turned out so bland.
I tried the recipe, adding chocolate chunks, and it was great! My husband definitely seconded my opinion, thanks!
I have this recipe but it calls for 2 cups of flour not four…..way to much that is why they were bland.
So is it 2 or 4 cups of flour?
We added 4 cups of flour. I would start with 2 cups and then keep adding flour as necessary until you reach the desired consistency of dough.
These are really fantastic. I don’t even like peanut butter cookies and I couldn’t stop eating them! The texture is great and the added chips just give them something extra. This recipe made so many that I ended up packaging them to give to teachers and neighbors, but now I need to make my family more because my kids are addicted ?
I agree with the other readers who said 4 cups of flour was too much. I followed the recipe and my cookies were horribly bland. Very disappointed. Will try with 2 cups next time.
Oops! Thanks for bringing that to our attention. That should be 30! We fixed the recipe.
These cookies are delicious! We not only used pb chips but also Hershey’s choc chips. Next time I will try them with mini reeses cups. These are a keeper.
I made these the other night. After reading the all the comments, I used two cups of flour instead of four. My son said that they are amazing, the best cookies he’s ever had!
How do you get those lovely rough edges on the cookies in the picture?
When you press the cookie dough down with the bottom side of a drinking glass, it kind of spreads out the dough and the edges crack a little.
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!
Hi Amanda. We are so glad that your family likes these cookies. Have a terrific weekend!
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!
Hi Tianna. Thanks so much for taking the time to write a sweet comment about the peanut butter cookies. Have a great week and thanks so much for stopping by our website!
The best cookies I ever made says my cookie crazy family. Thanks for the recipe.
They are sooo good! Thank you!!! As for the p.b. Chunks, could you use Reece’s peanut butter bites found by the peanut butter in the grocery store?
We use the Reese’s Peanut Butter Chips.
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!
I have made these and followed recipe and got rave reviews…..one of the best cookie recipes with a wonderful texture! I will prepare another batch for my Honey for Valentines Day!❤️❤️
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!
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!
These cookies are the best peanut butter cookies I have ever made. My family are crazy about them.
Perhaps you should try a different brand of peanut butter, or even better, buy freshly ground.\
Made these cookies yesterday. They turned out great! I am making another batch today for a wedding cookie bar. I followed the recipe and my husband said they are definitely cookie bar worthy!
“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.
Ha Ha! We are so glad that you like the cookies! We are going to have to try adding in some chocolate chips! Have a great weekend and thanks for leaving such a nice comment!
Can you use a hand mixer for these cookies
We have always stirred the dough by hand. A hand mixer should work well. Just keep it on low speed.
Thank you SSSOOO much for sharing this cookie recipe. They were AWESOME! Great flavor, thick. Moist, chewy. Perfect! Also made a batch and in addition to peanut butter chips also added semisweet choc chips. My family LOVED them. Bless you
How does the dough hold up if it’s just refrigerated?
The baked cookies are fine in the fridge for a few days.
I just made these and the dough was super dry. My mixer could barely stir the ingredients at the end. Fell apart when I tried to roll them. I baked one tray and found them bland as well. I agree with other comments that 4 cups of flour is way too much. Will try again with only 2 cups and see how that goes.
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!
These are phenomenal!!
These cookies are FABULOUS. I will make them smaller next time rather than the 1-1/2″ size balls called for in the recipe, as they turned out quite large (for our liking). Excellent recipe, thank you.
I used the scoop I use to fill cupcake liners so the cookies would be big and fat…perfect! No adjustments to the recipe at all. It’s a keeper!
I agree! I have Never ever had a complaint on these cookies. 4 cups perfect. Those who say dough is dry should slow down baking and if you do not like it keep opinion to self. This is a great recipe! I sift my flour and it’s perfect every time. ❤️❤️
Hi Emily! Nothing better than a good Peanut Butter Cookie! So glad you liked them!
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.
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.
The recipe calls for creamy peanut butter. If you feel it’s too much flour. Just add slowly and stop when you feel your dough is the right consistency.
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
Hi Pauline. We are so glad you liked them. We love chunky peanut butter in our cookies too!
I totally agree Amanda! These have become my favorite. I also add a half cup of milk chocolate chips.
I eat a Disneyland Peanut butter cookie every time We go and we go About 4 times a month. Since Disneyland is currently closed due to the virus scare, I made 5 batches of these. Taste was close but Disneyland Ones seemed sweeter or more peanutbuttery? Wonder if less whiter sugar and more brown. And more peanut butter ? I tired with more and less flour but it didn’t seem to make a difference. I did the two cups the three cups and four cups of flour. All were ok. The taste was good but just not the same as Disneyland. But the biggest difference is the method. The cookies from Disneyland are about 2.5-3.3 inches in diameter and usually over and inch thick. Sometimes taller. If you make a hand ball and dip it in sugar and flatten it with a cup bottom to 1/2 inch the consistency and texture is way off from Disneyland’s. The best way I found was to use an ice cream scoop with the thumb release on it. That way it cooks to a similar thickness and has a texture to the top. The bigger the scooper the better. The smooth cookies didn’t have the same texture and the cooking time didn’t create the same surface taste in the mouth. A wrinkled grooved top is more similar to disneyland. The cooking time has to be increased to about 11-15 min depending on the thickness. I took photos but I see I can’t upload here. 🙁 I give the recipe a 8/10 on taste. (Super yummy, Needs more peanut butter?) matching Disneyland Cookie 6/10 (method needs changes to be more similar to Disneyland. Ease of use 9/10.
I just made these & it seems like the flour is a bit heavy handed. Next time I’m adding 3C, mixing & then adding only enough yo get to what I feel is the right consistency.
Oh my gosh, heavenly! I substituted Ghirardelli chocolate chips for the peanut butter chips. I also made up all the balls of cookie dough and put them in a container in the fridge for 2 hours to let them chill before baking them. I did make quite a bit as they are very rich and I will probably have to give some away to the neighbors because we are a family of three!
Great job!
Super duper yummy scrumptious!! However don’t be fooled by the estimated time from start to finish…total 24 minutes!!? Now granted, I’m trying to do these with the “help” of two eager little girls and two impatient teenagers…but seriously it took me minimum half an hour to mix, not including the fifteen minutes for the butter to soften first. Don’t forget the time it takes to roll and flatten…bake 9 mins, wait 5 mins and then cool 5 more….just my reminder not to start these half an hour before your company arrives for dinner lol!! Thank you for sharing this awesome recipe 👍🍪😊
Our softened butter is not part of the prep time. Just mixing the dough and baking the first batch should get you within that time frame!
Made this today and oh so good! For some reason my baking has been off lately. These turned out just like the picture! Great recipe. Now to try the White Chocolate Raspberry cookies!
We are so glad you loved these peanut butter cookies. You’ll love the white chocolate raspberry cookies. Now we just need to find a way to get into Disneyland!!!
I tried this recipe and to be honest thr cookies were so dry!
We are so sorry the cookies were too dry. We have not had a problem with them.
I just made these and followed the recipe exactly and they turned out Great ! Loved them and will be making them again. Thanks for sharing your recipe !
Wow! Best peanut butter cookie recipe ever. My peanut butter cookie tasting expert is impressed.
I notice it doesn’t say to refrigerate the cookie dough before baking. Will the cookies be flat if you don’t refrigerate first? Can’t wait to try these. They look amazing!
We haven’t needed to refrigerate the dough for these cookies. But if you feel like it’s too sticky, stick in the fridge for about 15 minutes.
These are my new favorite peanut butter cookies!! They are thick, chewy and delicious. I can’t stop eating them. My family loved them too, even my son who doesn’t usually like peanut butter cookies. Perfect recipe for this peanut butter lover!! I put a whole bag of Reese’s chips instead of just one cup. Amazing!
This is the best peanut butter cookie recipe! Absolutely loved them! Perfectly soft and delicious!
Can you freeze the dough
These cookies are ok, but I found the dough to e very dry and hard to work with. Also I don’t think the 1/4 c of sugar at the end of the recipe should be there. It is already listed at the beginning.
This is my favorite peanut butter cookie recipe!
Holy negativity! My cookies didn’t come out looking like yours as all but I’m not a baker so I attribute the issues to ME- not the recipe! They got super flat and dull looking. I’m not sure why but I’ll certainly make them again because the taste is *chef’s kiss* PHENOMENAL! Again, I’m sure it’s something that I did wrong because my dough was moist as heck, I had no issues with it being too dry. They are SO chewy, soft, and taste amazing- now, if I can only get them to look prettier! Regardless, hubs and the kiddos completely ravaged them last night!
Thanks for sharing your recipes with us and I’m so sorry that everyone is a critic these days! Happy Holidays!
I’m sorry the cookies went flat for you. Be sure your butter is softened and not melted. And if it’s still too moist, try adding in an extra 1/4 cup or so of flour to stiffen it up a little. Have a wonderful and joyous New Year.
I made these just as written, and they were great! Baked for 8 minutes. Their color is lighter than an average peanut butter cookie, but I still thought they had a nice peanut butter taste!
Awesome! A definite do-again. I added 3 tablespoons of cream because the batter was stiff. I also used butter flavored shortening. Otherwise I followed the recipe as stated. Phenomenal!