XL Bakery Style Peanut Butter Cookies
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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!
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?
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:
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.
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!
Ingredients:
- 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)
Directions:
- Note: this dough requires chilling.
- 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.
- 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).
- 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.
- You can make these smaller (1 or 2 tablespoon size) and baking time will be less, about 7-10 minutes.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Click here to see more PEANUT BUTTER recipes!
If you love bakery style, check these out:
Bakery Style Chocolate Chip 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!
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.
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!
I’m so sorry you didn’t like them! That’s a bummer. If you love strong peanut butter flavor, you should try these: https://www.crazyforcrust.com/2013/08/jordans-reeses-overload-peanut-butter-cookies/ – they’re my favorite when I want a sock-it-to-me peanut butter flavor. Without all the flour the PB really comes through!
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?
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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I love.. love.. the peanut butter cookies !!! My new go to cookie forever !!! Thanks
Hi, how many does this make per batch? Thank you
Mine made about 16 cookies
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Made these tonight and they are EXCELLENT! Found you on P interest 😉 Will make again!
Yay! I’m so glad you like them Trudy!!
Can I substitute semisweet chocolate chips for the peanut butter chips?
Yes! Those would be fabulous!
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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!!
I am so glad you enjoyed them! Great call on the Reese’s and ganache! And happy birthday to your son!
does it matter light or dark brown sugar?
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!
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!
Yes, I need to edit this recipe to that effect. I started doing that about a year ago, and it is much easier!
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!
I made them a lottle dry had hard time make stay toghetter maby need an other egg?
I’ve never had that problem, you could add a little milk if needed next time.
So, It’s chilled 2x’s? Chill before and after rolling is correct?
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We live in Half Moon Bay & I’m making these with chopped peanut butter cups! Thank you for your recipe!
Love that you put a note that the dough will need to be chilled at the beginning of the directions!! Look forward to trying these soon!
Made it as written, the next morning the dough was dry and mealy and would not hold together or bake well. I ended up throwing it all out. I’m guessing it could have used another egg. Sorry.
I’m changing my rating, because my husband talked me out of tossing the dough and so I added some milk and flattened them out before I threw them in the oven. That and leaving them sit for the five minutes after baking on the sheet made the difference. I’m glad I pushed through, they were pretty good and very soft.
Have you ever tried replacing the milk with orange juice in peanut butter cookies? It plumps up the peanutty flavor!
After trying 3 different recipes, I finally found the perfect pb cookies for my daughter. She is 8mos pregnant and wants a very specific flavor and texture. She wanted a “cakey” or bready texture with a mild pb flavor. We hit the jackpot with these when she said, “Mom, that’s it!” THANK YOUUUU FOR THESE!! I chilled the dough overnight, did 1/2 with and 1/2 without the pb chips. We got 18 cookies using 1/4c cookie scoop. The recipe was well written and cookies came out perfect! Our search is over!! Thanks again!
I forgot the rating on my last review. As a follow up, these cookies stayed moist and soft for several days. They may have lasted longer bit we ate them all! Making more today.
Hi! I just wanted to say that I have been making these and your bakery style chocolate chip cookies for a couple years now and every single time I do someone tells me they are literally the best peanutbutter or chocolate chip cookie they have ever had!! People absolutely love them and they think I have some kind of magical baking skills. Thank you for these recipes!!
Just curious, roughly how many cookies does this make? I am not sure I have the freezer room for more than one sheet pan full of cookies. Could you chill the dough and then scoop them out too?