Disney cookies are by far the best cookies.  I mean, anything made in Disney is awesome.  You cannot go wrong with these peanut butter cookies.  They are fool proof and positively amazing! Do not worry about these being plain, you can do so much to alter their looks.  I have even gone as far as making these into Mickey heads to impress the kids.  They love it! Never fails to bring a smile onto their little face when I make Mickey Mouse peanut butter cookies.

Check out what our friends over at Six Sister’s Stuff had to say about these,

“They are thick, chewy, and so, so soft (which is how a bakery cookie should be!). The cookies at Disneyland have big peanut butter chunks in them, but I wasn’t able to find any so I went with regular peanut butter chips (which still turned out delicious!).”

The big peanut butter chunks are everything, but I agree, load these babies up with peanut butter chips and you will get practically the same results!

Ingredients

1 cup Land O’ Lakes butter, softened

1 cup Jiffy creamy peanut butter

1 cup Domino granulated sugar

1 cup Domino packed brown sugar

1 teaspoon vanilla extract

3 eggs

4 cups Gold Medal all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 cup peanut butter chips

1/4 cup Domino granulated sugar

Instructions

Preheat oven to 375 degrees F.

In a large bowl, cream the butter, peanut butter, sugar, and brown sugar together. Add vanilla and mix. Add the eggs, 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 1/2″ balls. Place 1/4 cup sugar into a small bowl and roll each ball of dough in the sugar until completely covered. Place the dough balls on a baking sheet with a non-stick baking mat. Using a flat-bottomed drinking glass (or whatever flat-bottomed object you have around the house), gently press each dough ball down (I left mine pretty thick – these cookies will stay whatever thickness you press them down to).

Bake the cookies 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 overbake or turn brown at all. They will continue to set-up as they cool.

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Quick Tip: Do not let these overbake or they will turn far too hard!

Thanks again to Six Sister’s Stuff for this amazing recipe.