Peanut Butter Chunk Cookies

Inspired by the big fat peanut butter chunk cookies sold at Goofy’s Candy Company in Downtown Disney (the same place that sells German Chocolate Chip Cookies), I decided to beat the post-Spring Break blues by baking a batch of my own.

peanut butter chunk cookies

The challenge was the peanut butter chunks. Instead of peanut butter chips, the cookies had big cubes of soft, creamy, peanut butter in candy form. Thinking back to some experiments I’d done in the past, I came up with a clone.

peanut butter chunks

To make peanut butter chunks, I used the same method I used a few years ago for making peanut butter ribbons. You mix peanut butter chips, peanut butter and butter, then you melt them and pour them into a little foil mold like this.

peanut butter chunk mold

When they’ve set, you cut them into chunks.

Rather than dump the whole lot into the cookie dough, I poked each chunk into the already-scooped dough.

ball of cookie dough

This batch was double peanut butter, but these would be great in double chocolate cookies too. In fact, I might make some today. I’ll let you know how they turn out.

Peanut Butter Chunk Cookies
Prep time
Cook time
Total time
Double peanut butter cookies with big chunks of chocolate and soft peanut butter candy similar to the chunks in the peanut butter cookies at Disney World
Recipe type: Dessert
Cuisine: American
Serves: 24
Peanut Butter Chunks:
  • 1/4 cup plus 2 tablespoons peanut butter chips (Reese's)
  • 1/4 cup plus 2 tablespoons peanut butter (I used Skippy Natural)
  • 1 1/2 tablespoon butter
Cookie Dough:
  • 2 sticks (8 oz) unsalted butter, room temperature
  • 1 cup tightly packed brown sugar — (8 oz)
  • 1 cup granulated sugar — (7 oz)
  • 1 1/4 cups chunky or smooth peanut butter — (11 7/8 oz)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 2/3 cups unbleached all-purpose flour
  • 1 cup semi-sweet chocolate chunks
  • 1/2 cup peanut butter chips
  1. 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.
  2. Make a small 2x5(ish) mold with foil (see photo). Pour the peanut butter mixture into the little mold and chill it for about a half hour or until firm. Unmold the peanut butter log and cut into chunks.
  3. 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 and peanut butter chips.
  4. Chill the dough for about an hour.
  5. Preheat oven to 350 degrees 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.
  6. 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.
  7. Makes 24 big cookies

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  1. Candace says

    I have to make different cookies today but now I’m dying to try the peanut butter chunks in the Sarabeth’s double chocolate recipe…

  2. karen says

    They look wonderful! I love those peanut butter chunks. I’m even tempted to make them without the chocolate (gasp! what’s wrong with me today?)

  3. Louise says

    Just out of curiosity, did you ever try making the peanut butter chunks without the added butter?

  4. Anonymous says

    This is the greatest idea ever!! The best thing to happen to a peanut butter cookie since, well, peanut butter!!!

  5. says

    Melty chocolate and gooey peanut butter? Sounds horrible.:) If you want I can send you my address and I will take them off your hands. (Seriously, great stuff.)

  6. says

    Yum! I wish I could eat one of those right now…I love pb and chocolate…Did you ever think of cutting up Reeses and putting them into a cookie? Wonder if the chocolate would just melt..or maybe you have a post I have not seen on this subject!

  7. says

    Holy yum! These look awesome!

  8. says

    I would just eat the chunks of peanut butter by themselves with a nice glass of milk. These cookies are making me crave peanut butter, they look so yummy!

  9. Paula B. says

    Oh boy, just made chocolate cookies but was really craving p.b. cookies, will definitely make these this weekend! Double yum!

  10. says

    These look wonderful! What a neat idea to make your own peanut butter chunks. I also like how you made BIG cookies…those are the best!

  11. says

    Hannah, the texture is firm, soft on the inside and crumbly. The cookies softened somewhat overnight when kept in a sealed container.

  12. says

    Oh. my. goodness. The cookies as well as the chips look fantastic! Or should I say, the cookies underneath the chips.

    What an amazing idea! I bet you could make different-flavored peanut butter ‘mega-chips’ using cinnamon chips with the peanut butter, too!

  13. says

    Oh my gosh. I’m currently visiting my Mom who is a peanut butter cup lover. I may need to make these for her birthday next week.

  14. says

    I just made pb/chocolate cookie bars today. These cookies look divine. I echo everyone else–love the pb chunk idea. I just might have to try them soon. Love the chunky look to the cookies too-just the right thickness.

  15. says

    The peanut butter chunks are a great idea! I may experiment with just using a grainier peanut butter. I’ve found that some of the PB&Co flavors like might maple and white chocolate wonderful seem to stay in chunks when you spoon them out.

  16. says

    Louise, I didn’t bother trying without the butter. The butter adds creaminess and dilutes the sweetness of the chips.

    Nat, my goal was to make candy-like chunks and the candy adds firmness and a little sweetness which is what I was going for. To make chunks peanut butter sans chips, you would need to add something to the peanut butter to keep it from baking into the cookie. Here’s an example of a cookie I made years ago where I mixed peanut butter with powdered sugar and wrapped cookie dough around it. I just mixed powdered sugar with peanut butter and the peanut butter did not bake into the dough.

    I’ve also mixed peanut butter with a little light (not robust or kalamata) olive oil and swirled it gently through the top of brownie batter. The extra oil added to the peanut butter helped keep it from cracking and drying out.

    Rodzilla’s suggestion of using one of the fancy peanut butters is a good one too. I may have to buy some PB&Co just to test, but I’m guessing the extra oil helps keep it from drying out as in the case I just cited above.

  17. karen says

    I made these today, they are outrageously yummy. I love the peanut butter cubes, thinking about what else to put them in…
    Thanks for another great idea!

  18. Suzen says

    I made these today, and they are sooooo good. Turned out exactly like the picture. Thanks for the recipe!

  19. says

    Ive always been crazy about the giant cookies that they sell at disney world… especially their peanut butter chunk cookies. so i asked the bakery guy where they get their cookies shipped from, and he said that theyre Selmas cookies. so i started ordering selmas cookies online and, yes theyre the same, but obviously i like fresh better than shipped cookies. Is this the selmas cookie that youre replicating or a different one (cuz it looks just the same?????)

  20. Stephanie says

    I was actually looking all over the entire internet for those chunks, but apparently Disney has a dang patent on them or something. My husband and I both love the Minnie’s Bake Shop cookies that have the large, flat, button-like chunks of peanut butter in them. We get them at Disneyland, but I am sure Florida has about the same thing. There’s one shop in Critter Country across from Splash Mountain that always has them, but otherwise even in the resort the all-PB ones are rare. I’m definitely trying your chunk recipe ASAP, since the kind Minnie uses must be her special recipe.

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