Last week I shared the recipe for Debbie Fields (A.K.A. Mrs. Fields) Peanut Butter Cookies and promised to find the recipe for the amazing Peanut Butter Cookies sold at Disneyland when I could find it.
There are many imposters and “copycat” recipes out there that were close, but none that I could find that were exactly like the cookies I remembered. I finally came across a blog that focuses solely on the foods made and sold by the Disney Resorts. Here I found out that Disney chefs do not bake the cookies, full of chunks of smooth peanut butter, they are made by Selma’s Cookies and packaged for Disney, but they are so good, does it really matter?
A little more Internet research led to a cookie blog linked to the Disney food blog that had great pictures and instructions for recreating the Disneyland Peanut Butter Cookie (with the added bonus of chocolate chunks!).
The important thing to making these cookies is to understand that you cannot simply put peanut butter chips into the cookies and expect them to taste like the cookies from Goofy’s Kitchen! You have to take the added step (first) of making the peanut butter fudge that gets broken into chunks and pressed into the rolled cookie dough just before placing on the cookie sheets for baking. It makes the difference between a good cookie and a great one!
As Close As You Can Get To Disneyland Peanut Butter Chunk Cookies
- 1/4 cup + 2 TBLS Peanut Butter Chips (Reese’s)
- 1/4 cup + 2 TBLS Creamy Peanut Butter
- 1+ 1/2 TBLS Butter
- 2 sticks (8 oz) Unsalted Butter, room temperature
- 1 cup tightly packed brown sugar — (8 oz)
- 1 cup Granulated Ssugar — (8 oz)
- 1 + 1/4 cups Chunky or Smooth Peanut Butter — (11 7/8 oz jar)
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs
- 1/2 tsp Vanilla
- 2 + 2/3 cups All-Purpose Flour
- 1 cup Semi-Sweet Chocolate Chunks
- Make the peanut butter chunks first. Mix the peanut butter chips, peanut butter and butter in a small bowl and microwave on high for 30 seconds. Stir until smooth. If chips aren’t melted, heat for another 30 seconds.
- Make a small 2×5(ish) mold with foil (see photo). Pour the peanut butter mixture into the mold and chill it for about half an hour or until firm. Unmold the peanut butter log and cut into chunks.
- Proceed with the cookie dough. Cream butter and both sugars with an electric mixer. Beat in peanut butter, then baking powder, baking soda, and salt. Add eggs one at a time, beating on a lower speed, then beat in vanilla. By hand or using lowest speed of mixer, Stir in the flour. When flour is mixed in, stir in chocolate chunks.
- Chill the dough for about an hour.
- Preheat oven to 350° F. Using slightly less than a quarter cup measure, scoop up balls of dough and arrange on cookie sheet a few inches apart. Stick peanut butter chunks into the already-scooped dough.
- Bake for 12-14 minutes, until set and brown around the edges. Remove from oven and cool on pan for about 10 minutes to set. Remove from pan and set on a rack to finish cooling.
- Makes 24 big cookies
I cannot wait to make these! Can you imagine taking two of these and putting a scoop of vanilla ice cream between them? Yum!
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