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Peanut Butter Crunch Cookies covered with peanut butter chips, salted peanuts and a sprinkle of sea salt.
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Gideon’s Peanut Butter Crunch Cookies

Craving the famous Gideon's Bakehouse cookies from Disney Springs? Try this Gideon’s Peanut Butter Crunch Cookies Copycat Recipe at home.
Course Dessert
Cuisine Disney Recipes
Prep Time 15 minutes
Cook Time 12 minutes
Servings 10
Calories 1036kcal
Author Michelle Ordever

Equipment

Ingredients

  • 1 cup cold unsalted butter cubed
  • 1 cup granulated white sugar
  • 1 cup light brown sugar
  • 2 large eggs room temperature
  • 1 Tbsp vanilla extract or vanilla bean paste
  • 1 cup peanut butter
  • 1 tsp baking soda bicarbonate of soda
  • 1 tsp salt
  • 1⅔ cups cake flour*
  • 1 cup all-purpose flour plain flour
  • 3 cups peanut butter baking chips divided
  • 2 cups honey roasted peanuts divided
  • Sea salt
US Customary - Metric

Instructions

  • Preheat the oven to 350°F/180°C/Gas 4. Line several baking trays with parchment paper or silicone baking mat and set them aside.
  • Using an electric hand or standing mixer with a paddle attachment, cream together the cold butter, granulated sugar, and brown sugar on low speed for 1-2 minutes. Increase the speed to medium-high and continue beating for a further 2-3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula.
    Cream Butter and Sugar
  • Add the peanut butter to the bowl and mix until combined. Add the eggs and vanilla and mix well.
    Add Peanut Butter
  • Sift or whisk the baking soda, salt, cake flour, and all-purpose flour into a large mixing bowl. Add the flour mixture to the wet mixture one cup at a time and mix until incorporated.
    Add Flour to Bowl
  • Divide the peanut butter chips and honey-roasted peanuts between two bowls, set one aside, and add the other to the cookie mixture. Mix on low speed until combined.
    Add Peanut Butter Chips
  • Divide the dough into portions using a large cookie scoop. Roll each dough scoop into a ball and lightly press the top of the dough ball into the peanut mixture, ensuring it is well covered. Place the cookie dough balls onto the prepared baking sheet and sprinkle each with sea salt. Place only six dough balls per tray, ensuring there is plenty of space between each one.
    Forming Dough Balls
  • Bake the cookies in the oven for 12 minutes until golden brown. Remove from the oven and gently press more peanut mixture on top of each cookie. Transfer to a wire rack to cool the cookies before serving. Enjoy!
    Peanut Butter Crunch Cookies covered with peanut butter chips, salted peanuts and a sprinkle of sea salt.

Notes

  • *Cake Flour is a finely milled flour with lower protein content and less gluten. It is lighter and softer than all-purpose flour. Using it in cookies makes them softer, fluffier, and more cake-like.
  • You can make your own cake flour by measuring 1 leveled cup of all-purpose (plain flour), removing 2 tablespoons, and adding 2 tablespoons of cornstarch (cornflour). Sift well before using.

Storage

  • Store in a sealed container for up to a week.
  • Freeze unbaked dough balls for up to 3 months.
  • To enjoy later, bake frozen dough balls by adding 2-3 minutes to the baking time.

Tips

  • Ensure the butter is cold for a fluffier texture.
  • Use high-quality peanut butter for the best flavor.
  • Don't overmix the dough to maintain the soft texture.
  • Space out the cookies well to prevent merging.

Nutrition

Calories: 1036kcal | Carbohydrates: 110g | Protein: 19g | Fat: 63g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 745mg | Potassium: 456mg | Fiber: 8g | Sugar: 44g | Vitamin A: 615IU | Calcium: 76mg | Iron: 5mg