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!

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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…

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3.62 from 31 votes

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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

Instructions

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.

All text and images © Dorothy Kern for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.

Click here to see more PEANUT BUTTER recipes!

If you love bakery style, check these out:

Peanut Butter Cinnamon Rolls

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!