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 creamy peanut butter
- 1 ¼ 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
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.
Questions & Reviews