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Crazy for Crust

Jul 21

XL Bakery Style Peanut Butter Cookies

These Bakery Style Peanut Butter Cookies are a peanut butter lovers dream! Filled with Reese’s peanut butter chips, they are a thick and chewy XL cookie that are a copycat of the Peanut Butter Cookie in Disneyland!

XL Bakery Style PB Cookies - these peanut butter cookies are HUGE and filled with peanut butter chips. We inhale these faster than I can make them!

Tomorrow is my 12th anniversary. I can’t believe it was 12 years ago that I married my best friend…but then again, I totally can believe it. I feel like we’ve been together forever, and I really can’t imagine my life without him.

If I’d had a crystal ball on our wedding day, I would never have believed in a million years what our life would be like over the following 12 years. We’ve moved so many times, to a new state and back and several times before, in between, and after. We fought hard to get our little girl, we’ve been through financial hard times and good ones. Over the past few years we’ve begun to glimpse the hardship of aging parents, and dealt with the triumphs and stresses of jobs.

And, through it all, we’ve stuck by each other. He still is my best friend – he is really the only one I know without a doubt I can turn to for anything. When we walked up Montara Mountain together for the first time that day 13 years ago, I knew almost instantly I’d found my person. It sounds cheesy, but he really is my other half. We’re like the last two pieces of a puzzle; we fit together to make the picture whole.

{Okay, enough sap. I know, blech, right? If you want to read about our love story, you can here.}

We are spending our anniversary in our favorite city, San Francisco, alone. My parents are watching Jordan (thank you Mom and Dad!) and we’re going to go relax, eat red velvet fried chicken, and get massages.

And, we’re going to eat these XL Bakery Style Peanut Butter Cookies I made for the trip.

I travel with dessert. That’s normal, right?

XL Bakery Style Peanut Butter Cookies by | Peanut butter cookies with peanut butter chips - the perfect cookie {and it's a copycat of the Disneyland ones!}

These cookies are a copycat of ones I ate in Disneyland. At the bakery on Main Street the sell these ginormous peanut butter cookies that are filled with these huge peanut butter chips. They were really good (I ate two over the course of the week) but I don’t think they were peanut buttery enough. I think the cookie was a basic cookie base, with peanut butter chips.

That’s not a peanut butter cookie, yo’. THIS is a peanut butter cookie:

XL Bakery Style Peanut Butter Cookies by | Peanut butter cookies with peanut butter chips - the perfect cookie {and it's a copycat of the Disneyland ones!}

It’s a peanut butter cookie filled with Reese’s Peanut Butter Chips. No chocolate, no toffee or pretzels or candy or anything special. Just peanut butter goodness.

Like my Bakery Style Chocolate Chip Cookies, this recipe includes chilling for a long period of time. No, you don’t have to chill them for at least 4 hours or overnight…but I highly recommend it. They won’t be as thick and chewy and flavorful if the dough isn’t chilled. Because the dough is so cold, and we use 1/4 cup of it for each cookie, the dough doesn’t spread much, yielding a thick, chewy cookie with and almost-not-totally-done center.

These don’t have XL peanut butter chips in them, like the ones at Disneyland did, but I think that they are a copycat x100.

They’re the perfect cookie for you if you love peanut butter. Pop a few in the freezer and then take them with you on your travels.

XL Bakery Style Peanut Butter Cookies by | Peanut butter cookies with peanut butter chips - the perfect cookie {and it's a copycat of the Disneyland ones!}

If you can resist them that long, that is…

XL Bakery Style Peanut Butter Cookies

These XL Bakery Style Peanut Butter Cookies are just that! They're super peanut butter and filled with peanut butter chips, just like the ones at Disneyland!


  • 1/2 cup butter, softened
  • 3/4 cup peanut butter
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 package (about 1 2/3 cups Reese’s Peanut Butter Chips)


  1. Note: this dough requires chilling.
  2. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add egg, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together. Stir in Reese’s Peanut Butter Chips.
  3. Scoop 1/4 cupfuls of chilled dough and place on a cookies sheet. Spacing doesn't matter because you're going to chill them. Cover and chill your dough for at least 4 hours (I chilled mine overnight, because it worked better for me, but if you can’t stand to wait that long, 4 hours is good).
  4. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment or a silpat baking mat. Evenly space cookie dough balls on the cookie sheet and flatten the cookies slightly with the palm of your hand, they won’t spread much on their own. Bake 11-14 minutes (mine baked in about 11-12, because I like them doughier in the center) until the bottoms start to brown. Cool about 5 minutes and then remove from cookie sheets.
  5. You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes.
  6. Store in an airtight container for up to 3 days or freeze for up to one month.

XL Bakery Style PB Cookies - these peanut butter cookies are HUGE and filled with peanut butter chips. We inhale these faster than I can make them!

If you love bakery style, check these out:

Peanut Butter Cinnamon Rolls

peanut butter cinnamon rolls (3 of 7)w

Bakery Style Chocolate Chip Cookies

bakery-style-chocolate-chip-cookies (2 of 6)w

Rolo Stuffed Peanut Butter Cookies

Rolo Stuffed Peanut Butter Cookies

Sweets from friends:
Gooey Chocolate Peanut Butter Cup Cookies by Sugar Hero
Reese’s Overload Cookie Layer Cakes by Back for Seconds
Reese’s Monster Cookies by Something Swanky

Enjoy and happy Sunday!

And I’d like to wish my husband a super happy anniversary. I love you sweetie!

105 comments on “XL Bakery Style Peanut Butter Cookies

  1. I made these and I made them HUGE! I only got about 8 cookies out of the dough and they were the best cookies ever!! I’ve never had a better peanut butter cookie 🙂 Everyone went crazy for them.


  2. I am a HUGE PB enthusiast and love everything peanut butter, but mostly peanut butter cookies! Every week I make THREE bags of the Betty Crocker peanut butter cookie mixes (sometimes I make them w/PB chips, sometimes without, sometimes with mini Reese’s pieces), get about 16 huge cookies out of it and eat them all!!! I had high hopes for these cookies as I was trying to find a way to make the cookies to where they aren’t so oily as the Betty Crocker mix calls for 3 tbsp of oil per bag. Even though oil’s better for you I thought I’d give these a try with the butter. I followed the directions to the tee except I left the mix in the refrigerator for roughly 24 hours. The only thing peanut butter tasting in these cookies turned out to be the PB chips and that’s it. I thought I’d get a strong peanut butter taste out of these but nope! Very disappointed!


    • Dorothy Kern replied on October 21st, 2013 at 4:42 pm

      I’m so sorry you didn’t like them! That’s a bummer. If you love strong peanut butter flavor, you should try these: – they’re my favorite when I want a sock-it-to-me peanut butter flavor. Without all the flour the PB really comes through!


      • Ryan replied on October 21st, 2013 at 5:32 pm

        These new ones you sent a link for sound really good almost too good! How does the recipe work with no flour?? Also are they soft at all or crunchy?

        • Dorothy Kern replied on October 21st, 2013 at 6:37 pm

          They work amazing without the flour! They’re softer than crunchy, but not chewy. They do tend to be crumblier than a regular cookie, but the taste is so peanut buttery worth it! And you can change up the mix-ins as you like. None; chocolate chips; Reese’s, whatever!

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  8. I love.. love.. the peanut butter cookies !!! My new go to cookie forever !!! Thanks


  9. Hi, how many does this make per batch? Thank you


    • Trudy replied on January 11th, 2015 at 7:03 pm

      Mine made about 16 cookies


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  11. Made these tonight and they are EXCELLENT! Found you on P interest 😉 Will make again!


    • Dorothy Kern replied on January 12th, 2015 at 9:44 am

      Yay! I’m so glad you like them Trudy!!


  12. Can I substitute semisweet chocolate chips for the peanut butter chips?


    • Dorothy Kern replied on February 9th, 2015 at 7:22 am

      Yes! Those would be fabulous!


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  14. Jessica McCartney Reply

    These were SO good! I made these for my son’s 16th birthday. I used reece’s piece’s instead of peanut butter chips because I had a bag already. I spooned warm chocolate ganache on top of the cookies before serving. Amazing!!


    • Dorothy Kern replied on May 23rd, 2015 at 7:23 am

      I am so glad you enjoyed them! Great call on the Reese’s and ganache! And happy birthday to your son!


  15. does it matter light or dark brown sugar?


    • Dorothy Kern replied on August 29th, 2015 at 3:34 pm

      Honestly? I don’t think so! I always use light because it’s what I buy, but if you have dark you can use it!


  16. Jennifer Rottweiler Reply

    Can’t wait to try these! I made a different cookie recipe that also had me chill the dough for a while with a slight variation… I scooped the large balls of soft dough, placed them on the cookie sheet and then chilled them already on the sheet. Then just popped them into the oven straight from the fridge. Much easier!


    • Dorothy Kern replied on November 20th, 2015 at 6:47 am

      Yes, I need to edit this recipe to that effect. I started doing that about a year ago, and it is much easier!


  17. For those of you that want a bigger peanut butter flavor, try 1/4 to 1/2 tsp of ‘peanut butter high potent flavoring’ from Lorann Oils IN PLACE OF the vanilla extract. I’ve made these cookies both ways and prefer the peanut flavoring over the vanilla. Yum! Great recipe!


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