Disneyland's Copycat Peanut Butter Cookies Recipe (2024)

These Peanut Butter Cookies are thick, chewy, and so, so soft. This recipe is a copycat of Disneyland's peanut butter cookies, which are my all-time favorite. And these cookies are just as good as the real thing! These Easy Peanut butter cookies are a family favorite, and we think you will love them too.

Disneyland's Copycat Peanut Butter Cookies Recipe (1)

We couldn’t stop dreaming of Disney’s peanut butter cookies from Pooh’s Corner Bakery and created these Copycat Disneyland Peanut Butter Cookies that are thick, chewy, so soft and taste just like the real thing.

Disneyland's Copycat Peanut Butter Cookies Recipe (2)

Peanut butter lovers unite, this Disney Copycat Recipe will quickly become one of your favorite treats! Such an easy recipe that all Peanut Butter Fans will love!

These yummy treats will hold you over until your next Disneyland Trip (or Disney world trip)! Until then we’ll be dreaming of all things Magic Kingdom, Splash Mountain, Critter Country, Pooh corner, delicious treats at Minnie’s Bake Shop Cookies and all other Disney Destination.

Ingredients needed to make Disneyland’s Copycat Peanut Butter Cookies:

Disneyland's Copycat Peanut Butter Cookies Recipe (3)
  1. Butter
  2. Creamy Peanut Butter
  3. Sugar
  4. Brown Sugar
  5. Vanilla
  6. Eggs
  7. All Purpose Flour
  8. Baking Soda
  9. Salt
  10. Peanut Butter Chips

How to make Disneyland’s Copycat Peanut Butter Cookies:

Disneyland's Copycat Peanut Butter Cookies Recipe (4)
  • Start by preheating the oven to 375 degrees.
  • In a large mixing bowl cream butter, peanut butter, 1 cup sugar, and brown sugar. Then add in vanilla and mix well.
  • Add in eggs one at a time, mixing well after each one.
  • In a separate medium bowl combine the dry ingredients: flour, baking soda, and 1/4 teaspoon salt together. Add to the peanut butter mixture and stir until combined.
  • Fold in the peanut butter chips.
  • Place 1/4 cup of sugar in a small bowl. Roll dough into 1 1/2 inch balls. Roll each ball into the sugar. Place on a cookie sheet that has been lined with parchment paper. Press each cookie down with the back of a glass or something that is flat. Flatten cookie dough to about 1/2 inch in thickness.
  • Bake for 7-9 minutes. When done cooking, leave them on the warm cookie sheet for about 5 minutes. Then place them on a cooling 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.
  1. Silicone Baking Mat:This baking mat can turn any pan into a nonstick surface making for easy clean up. It also provides consistent heat distribution and promotes even baking and browning to give you perfect cookies every time. You can also use parchment paper or non-stick spray.
  2. Cookie Scoop: That way all your cookies are the same size.
  3. CookieSheet:I use these baking sheets for brownies, sheet cakes and cookies. They never rust and I love the rim on them to hold in batters and dough.
  4. Glass Mixing Bowl:I use this bowl to mix everything. It is safe in the oven, microwave, refrigerator, freezer, and dishwasher.
  5. Airtight Container: Store any leftover cookies at room temperature.

Why Are My Peanut Butter Cookies Dry/Crumbly?

Cookie dough can be a little fickle when it comes to altitude, so if you feel like your dough is a little too dry or crumbly you can add a little milk until you reach your desired consistency.

Looking for more Easy Peanut Butter Cookies:

  • Homemade Nutter Butter Cookies
  • Peanut Butter Cookie Cups
  • Perfect Peanut Butter Cookies
  • Rolo Stuffed Peanut Butter Cookies
  • Cutler’s Frosted Peanut Butter Cookies
  • Classic Peanut Butter Blossoms
  • Reese’s Pieces Triple Peanut Butter Cookies

Disneyland Copycat Recipes we LOVE!

  • Disneyland Dole Whips
  • Disneyland Monte Cristo Sandwich
  • Disneyland S’mores Bake
  • Disneyland’s Snickerdoodle Cookies
  • Disneyland Raspberry White Chocolate Chip Cookies
  • Disneyland’s Hot Chocolate
  • Disneyland Chocolate Peanut Butter Sandwich

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Disneyland's Copycat Peanut Butter Cookies Recipe (5)

Serves: 30

Disneyland’s Copycat Peanut Butter Cookies Recipe

4.67 from 6 votes

A copycat of one of my favorite cookies of all time: Disneyland's Bakery-Style Peanut Butter Cookies!

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins



  • 1 cup butter softened
  • 1 cup creamy peanut butter
  • cups sugar divided
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 4 cups flour
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup peanut butter chips
  • ¼ cup sugar


  • Preheat oven to 375 degrees F.

  • In a large bowl, cream together butter, peanut butter, 1 cup sugar, and brown sugar.

  • Add vanilla and mix.

  • Add the eggs in 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 rolled dough on a baking sheet lined with parchment paper or sprayed with nonstick cooking spray and gently press each dough ball down to 1/2 inch thick.

  • Bake the cookies for 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 over bake or turn brown at all. They will continue to set-up as they cool.


  • Cookie dough can be a little fickle when it comes to altitude, so if you feel like your dough is a little too dry or crumbly you can add a little milk until you reach your desired consistency.


Calories: 269 kcal · Carbohydrates: 35 g · Protein: 6 g · Fat: 13 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 34 mg · Sodium: 206 mg · Potassium: 92 mg · Fiber: 1 g · Sugar: 20 g · Vitamin A: 213 IU · Calcium: 17 mg · Iron: 1 mg


  • Large Bowl

  • Mixing Bowl

  • small bowl

  • Baking Sheet

  • parchment paper

Recipe Details

Course: Dessert

Cuisine: American

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Disneyland's Copycat Peanut Butter Cookies Recipe (6)

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  1. Carol says:

    Heres a recipe for homemade peanut butter baking chunks for the Disneyland peanut butter cookies.http://minimalistbaker.com/diy-peanut-butter-chips/

  2. Vicki says:

    Where is the option to Pin this?

  3. Paula says:

    Dark or light brown sugar??

  4. Cyd says:

    I used light brown sugar, but either will work fine.

  5. Cyd says:

    Hi Vicki,We are switching over to a different server and still having some issues on our site - one being the Pin It button. Hopefully it will be fixed soon. Thanks for your patience. :)

  6. Paula says:

    Thanks, I know it makes a difference in some recipes!

  7. Chanda says:

    Can you leave the chips out? Do you feel it would make a big difference in the structure of the cookie? I know it makes a difference if you leave ingredients out sometimes! I don't think hubby would like the chips. And since he's who I make them for....

  8. Cyd says:

    I'm sure it would be ok without the chips. We always put the chips in, but it's a good solid cookie dough.

  9. Christina says:

    Is both sugar that's called for granulated sugar?

  10. Cyd says:

    Granulated sugar and brown sugar are both in this recipe.

  11. dsayko says:

    Do the cookies stay soft? I was thinking of mailing them to a friend . . .

  12. Cyd says:

    They will be fine for a few days in an airtight container. We usually eat them within a day or two. They freeze great too.

  13. dsayko says:

    Thank you!

  14. Kelli says:

    Unrelated to the recipe, but my company held a conference led by a former Disney exec turned leadership speaker. The delicious smell? It's powdered sugar. They do a misting effect with special fans. The more you know!

  15. Shannon says:

    I just made these, I follow recipes exactly. These cookies tasted bland. Not enough sugar to flour or peanutbutter. When they came out of the oven, the color of the cookie was almost like a sugar cookies (with no sugar). If I could rate this cookie less than 5 stars, it'd be in the negative.

  16. Cyd says:

    Hi Shannon. Not sure what could have gone wrong. These are our favorite cookies! With a cup of brown sugar and a cup of granulated sugar, peanut butter, butter, and peanut butter chips, these cookies are loaded with flavor. Sorry they didn't work for you. Not sure how yours could have turned out so bland.

  17. lisa g. says:

    cookiemadness.net has the peanut butter recipe and the peanut butter chunks recipe for the cookies.

  18. Tara says:

    I tried the recipe, adding chocolate chunks, and it was great! My husband definitely seconded my opinion, thanks!

  19. Julie Condon says:

    I have this recipe but it calls for 2 cups of flour not four.....way to much that is why they were bland.

  20. Judy says:

    So is it 2 or 4 cups of flour?

  21. Cyd says:

    We added 4 cups of flour. I would start with 2 cups and then keep adding flour as necessary until you reach the desired consistency of dough.

  22. Stefanie says:

    These are really fantastic. I don't even like peanut butter cookies and I couldn't stop eating them! The texture is great and the added chips just give them something extra. This recipe made so many that I ended up packaging them to give to teachers and neighbors, but now I need to make my family more because my kids are addicted ?

  23. Monica says:

    I agree with the other readers who said 4 cups of flour was too much. I followed the recipe and my cookies were horribly bland. Very disappointed. Will try with 2 cups next time.

  24. shirley says:

    Serves 4? lol

  25. Cyd says:

    Oops! Thanks for bringing that to our attention. That should be 30! We fixed the recipe.

  26. Diana says:

    These cookies are delicious! We not only used pb chips but also Hershey's choc chips. Next time I will try them with mini reeses cups. These are a keeper.

  27. Amy Vanderlip says:

    I made these the other night. After reading the all the comments, I used two cups of flour instead of four. My son said that they are amazing, the best cookies he's ever had!

  28. Upson22 says:

    How do you get those lovely rough edges on the cookies in the picture?

  29. Cyd says:

    When you press the cookie dough down with the bottom side of a drinking glass, it kind of spreads out the dough and the edges crack a little.

  30. Amanda says:

    I don't understand all the negativity in these comments. I have made this recipe probably twenty times since I found it, and I always do a double batch because people go nuts for them. They are the best cookie I have ever eaten - not bland at all, and I always use 4 cups of flour. I can't imagine using 2-1/4 cups of sugar and three eggs with only 2 cups of flour; it would turn this into pancake batter. Anyway, my family and all my friends and coworkers love these cookies!

  31. Cyd says:

    Hi Amanda. We are so glad that your family likes these cookies. Have a terrific weekend!

  32. Tianna Workman says:

    First off, I have not tried a recipe by the Six Sister's Stuff that I didn't like! These cookies are no exception! They are delicious! It is the first recipe I have found that I can use Adams Natural crunchy peanut butter (because that's what we always have) with good results! Good chewy soft texture, and the peanut butter chips make the cookie!! Well done Six Sisters' Stuff!! Thank you for another great recipe!

  33. Cyd says:

    Hi Tianna. Thanks so much for taking the time to write a sweet comment about the peanut butter cookies. Have a great week and thanks so much for stopping by our website!

  34. Susan Fletcher says:

    The best cookies I ever made says my cookie crazy family. Thanks for the recipe.

  35. Carina says:

    They are sooo good! Thank you!!! As for the p.b. Chunks, could you use Reece’s peanut butter bites found by the peanut butter in the grocery store?

  36. Cyd says:

    We use the Reese's Peanut Butter Chips.

  37. Aggy says:

    These are absolutely delicious! I made them today and my family loved them. The only thing I did different was that I used extra crunchy peanut butter and added about 2 tablespoon more of smooth pb. These are not bland at all! Full of flavor; sweet, salty, crunchy and so soft at the same time..just magical. Mine baked right at 7 minutes. I used parchment paper on cookie sheet. Perfection. Thank you for this amazing recipe!

  38. Linda Frey says:

    I have made these and followed recipe and got rave reviews.....one of the best cookie recipes with a wonderful texture! I will prepare another batch for my Honey for Valentines Day!❤️❤️

  39. McW says:

    I really wanted to like these ...but they are very bland, not much peanut butter taste at all.

  40. Keeley says:

    I made your cookies yesterday. I read the reviews but still made them exactly as the recipe stated. They are so good! In fact, I are more than I should have because I couldn't stay out of them! My family loved them too! Awesome recipe!

  41. Casey says:

    I love this recipe, though I do admit to tweaking it a bit. I double the salt (I thought the dough needed more balance) and do half dark and half light brown sugar for the 1 cup of brown sugar. I used Reese’s Pb chips and they add the perfect amount of sweetness to offset the extra salt in the cookie. I think they would be too sweet without the extra salt. Also, definitely need 4 cups of flour. I have no idea how others could get a solid dough with only 2 cups. That being said, everyone RAVED about these. Definitely making again!

  42. Laura says:

    Perhaps you should try a different brand of peanut butter, or even better, buy freshly ground.\

  43. Donna says:

    Made these cookies yesterday. They turned out great! I am making another batch today for a wedding cookie bar. I followed the recipe and my husband said they are definitely cookie bar worthy!

  44. Tony says:

    "OMG ! " I found this recipe about 2 months ago and have made 2 double batches since. The last batch I used a heaping cup of semi sweet chocolate chips. Best cookies ever! I love to dip them in my hot coffee in the morning, then hide them from my wife and myself or we eat them all day. Thank you very much. Have to make another batch now for the holidays.

  45. Cyd says:

    Ha Ha! We are so glad that you like the cookies! We are going to have to try adding in some chocolate chips! Have a great weekend and thanks for leaving such a nice comment!

  46. Kathy says:

    Can you use a hand mixer for these cookies

  47. Cyd says:

    We have always stirred the dough by hand. A hand mixer should work well. Just keep it on low speed.

  48. Donna says:

    Thank you SSSOOO much for sharing this cookie recipe. They were AWESOME! Great flavor, thick. Moist, chewy. Perfect! Also made a batch and in addition to peanut butter chips also added semisweet choc chips. My family LOVED them. Bless you

  49. Alina says:

    How does the dough hold up if it's just refrigerated?

  50. Cyd says:

    The baked cookies are fine in the fridge for a few days.

  51. Ruth Anne says:

    I just made these and the dough was super dry. My mixer could barely stir the ingredients at the end. Fell apart when I tried to roll them. I baked one tray and found them bland as well. I agree with other comments that 4 cups of flour is way too much. Will try again with only 2 cups and see how that goes.

  52. Tammy says:

    I tried this recipe this past week to sample. They are amazing. I followed the recipe exactly to the point of stirring the flour in by hand then towards the end just a few seconds with the mixer. I’m making several batches this weekend and freezing them for next weekend’s church bake sale. Since it’s October, I’ll be using orange sprinkles and fall colored jimmies to decorate a little bit for the bake sale. I think the kids, and adults, will love them! Thanks for an absolute winner!

  53. Andrea says:

    These are phenomenal!!

  54. Kathleen S Pretty says:

    These cookies are FABULOUS. I will make them smaller next time rather than the 1-1/2" size balls called for in the recipe, as they turned out quite large (for our liking). Excellent recipe, thank you.

  55. Emily says:

    I used the scoop I use to fill cupcake liners so the cookies would be big and fat...perfect! No adjustments to the recipe at all. It’s a keeper!

  56. Glo says:

    I agree! I have Never ever had a complaint on these cookies. 4 cups perfect. Those who say dough is dry should slow down baking and if you do not like it keep opinion to self. This is a great recipe! I sift my flour and it’s perfect every time. ❤️❤️

  57. Cyd says:

    Hi Emily! Nothing better than a good Peanut Butter Cookie! So glad you liked them!

  58. Soda Cran says:

    Made these vegan by replacing the eggs with egg replacer. Half the flour worked for me. I haven't tried it with the full amount of flour but I presume it wouldn't work due to these having worked perfectly (this is with the egg replacer too, real eggs might need more flour). Next time, I'll replace half the butter with more peanut butter to get a stronger peanut flavour. I didn't roll them in sugar as that would be too sweet for me.

  59. Dee in KS says:

    Peanut butter - crunchy or creamy? I usually buy crunchy since I like nuts a lot, but not sure if crunchy would be ok since PB chips are used, too. Also, I want to try this recipe, but I am concerned about comments with amount discrepancies. 4 cups does seem like a lot of flour for approx. yield of 2-1/2 dz cookies. My other cookie recipes do not call for 4 cups. Just checking.

  60. Cyd says:

    The recipe calls for creamy peanut butter. If you feel it's too much flour. Just add slowly and stop when you feel your dough is the right consistency.

  61. Pauline Digini says:

    I just made these, absolutely delicious! I had been craving PB cookies for days finally made them with this recipe. I used dark brown sugar and baked for 8 minutes, perfect timing. I didn't put in the chips, didn't have any, but the PB had nuts so that was ok with a bit of crunch.My go to PB cookies recipe.Thank you

  62. Cyd says:

    Hi Pauline. We are so glad you liked them. We love chunky peanut butter in our cookies too!

  63. Tony says:

    I totally agree Amanda! These have become my favorite. I also add a half cup of milk chocolate chips.

  64. Marcus says:

    I eat a Disneyland Peanut butter cookie every time We go and we go About 4 times a month. Since Disneyland is currently closed due to the virus scare, I made 5 batches of these. Taste was close but Disneyland Ones seemed sweeter or more peanutbuttery? Wonder if less whiter sugar and more brown. And more peanut butter ? I tired with more and less flour but it didn’t seem to make a difference. I did the two cups the three cups and four cups of flour. All were ok. The taste was good but just not the same as Disneyland. But the biggest difference is the method. The cookies from Disneyland are about 2.5-3.3 inches in diameter and usually over and inch thick. Sometimes taller. If you make a hand ball and dip it in sugar and flatten it with a cup bottom to 1/2 inch the consistency and texture is way off from Disneyland’s. The best way I found was to use an ice cream scoop with the thumb release on it. That way it cooks to a similar thickness and has a texture to the top. The bigger the scooper the better. The smooth cookies didn’t have the same texture and the cooking time didn’t create the same surface taste in the mouth. A wrinkled grooved top is more similar to disneyland. The cooking time has to be increased to about 11-15 min depending on the thickness. I took photos but I see I can’t upload here. :( I give the recipe a 8/10 on taste. (Super yummy, Needs more peanut butter?) matching Disneyland Cookie 6/10 (method needs changes to be more similar to Disneyland. Ease of use 9/10.

  65. Karla says:

    I just made these & it seems like the flour is a bit heavy handed. Next time I'm adding 3C, mixing & then adding only enough yo get to what I feel is the right consistency.

  66. KSMalik says:

    Oh my gosh, heavenly! I substituted Ghirardelli chocolate chips for the peanut butter chips. I also made up all the balls of cookie dough and put them in a container in the fridge for 2 hours to let them chill before baking them. I did make quite a bit as they are very rich and I will probably have to give some away to the neighbors because we are a family of three!

  67. Mari white says:

    Great job!

  68. Karen Kalas says:

    Super duper yummy scrumptious!! However don’t be fooled by the estimated time from start to finish...total 24 minutes!!? Now granted, I’m trying to do these with the “help” of two eager little girls and two impatient teenagers...but seriously it took me minimum half an hour to mix, not including the fifteen minutes for the butter to soften first. Don’t forget the time it takes to roll and flatten...bake 9 mins, wait 5 mins and then cool 5 more....just my reminder not to start these half an hour before your company arrives for dinner lol!! Thank you for sharing this awesome recipe 👍🍪😊

  69. Cyd says:

    Our softened butter is not part of the prep time. Just mixing the dough and baking the first batch should get you within that time frame!

  70. SR inAZ says:

    Made this today and oh so good! For some reason my baking has been off lately. These turned out just like the picture! Great recipe. Now to try the White Chocolate Raspberry cookies!

  71. Cyd says:

    We are so glad you loved these peanut butter cookies. You'll love the white chocolate raspberry cookies. Now we just need to find a way to get into Disneyland!!!

  72. Lyndc says:

    I tried this recipe and to be honest thr cookies were so dry!

  73. Momma Cyd says:

    We are so sorry the cookies were too dry. We have not had a problem with them.

  74. Rose says:

    I just made these and followed the recipe exactly and they turned out Great ! Loved them and will be making them again. Thanks for sharing your recipe !

  75. Beverly Brown says:

    Wow! Best peanut butter cookie recipe ever. My peanut butter cookie tasting expert is impressed.

  76. Cindy says:

    I notice it doesn’t say to refrigerate the cookie dough before baking. Will the cookies be flat if you don’t refrigerate first? Can’t wait to try these. They look amazing!

  77. Momma Cyd says:

    We haven't needed to refrigerate the dough for these cookies. But if you feel like it's too sticky, stick in the fridge for about 15 minutes.

  78. Cindy says:

    These are my new favorite peanut butter cookies!! They are thick, chewy and delicious. I can’t stop eating them. My family loved them too, even my son who doesn’t usually like peanut butter cookies. Perfect recipe for this peanut butter lover!! I put a whole bag of Reese’s chips instead of just one cup. Amazing!

    Disneyland's Copycat Peanut Butter Cookies Recipe (7)

  79. Sheri Harrison says:

    This is the best peanut butter cookie recipe! Absolutely loved them! Perfectly soft and delicious!

  80. Mendy Wilson says:

    Can you freeze the dough

  81. Theresa Boyd says:

    These cookies are ok, but I found the dough to e very dry and hard to work with. Also I don't think the 1/4 c of sugar at the end of the recipe should be there. It is already listed at the beginning.

    Disneyland's Copycat Peanut Butter Cookies Recipe (8)

  82. SH says:

    This is my favorite peanut butter cookie recipe!

    Disneyland's Copycat Peanut Butter Cookies Recipe (9)

  83. Sammy Jensen says:

    Holy negativity! My cookies didn’t come out looking like yours as all but I’m not a baker so I attribute the issues to ME- not the recipe! They got super flat and dull looking. I’m not sure why but I’ll certainly make them again because the taste is *chef’s kiss* PHENOMENAL! Again, I’m sure it’s something that I did wrong because my dough was moist as heck, I had no issues with it being too dry. They are SO chewy, soft, and taste amazing- now, if I can only get them to look prettier! Regardless, hubs and the kiddos completely ravaged them last night! Thanks for sharing your recipes with us and I’m so sorry that everyone is a critic these days! Happy Holidays!

    Disneyland's Copycat Peanut Butter Cookies Recipe (10)

  84. Momma Cyd says:

    I'm sorry the cookies went flat for you. Be sure your butter is softened and not melted. And if it's still too moist, try adding in an extra 1/4 cup or so of flour to stiffen it up a little. Have a wonderful and joyous New Year.

  85. Jill VanSolkema says:

    I made these just as written, and they were great! Baked for 8 minutes. Their color is lighter than an average peanut butter cookie, but I still thought they had a nice peanut butter taste!

    Disneyland's Copycat Peanut Butter Cookies Recipe (11)

  86. Bonni B says:

    Awesome! A definite do-again. I added 3 tablespoons of cream because the batter was stiff. I also used butter flavored shortening. Otherwise I followed the recipe as stated. Phenomenal!

    Disneyland's Copycat Peanut Butter Cookies Recipe (12)

Disneyland's Copycat Peanut Butter Cookies Recipe (13)

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Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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