You know the feeling: that irresistible craving for a warm, delicious cookie from Gideon’s Bakehouse. Disney Springs is home to this legendary spot, where people line up for hours to get a taste of their famous cookies, cakes, and cold brew coffee. We’ve rushed there ourselves more than once, but we know the challenge for those not in the Orlando area. When the craving hits and a trip isn’t an option, our magically epic tip is simple: you get baking.
Before we get to the recipe, a quick tip. While a copycat can absolutely scratch that craving, nothing truly compares to the magic of the real thing. When you’re in Orlando, be sure to seek out Gideon’s Bakehouse. You’ll find their flagship location at Disney Springs, though the very first one is still baking up goodness at the East End Market.
When the craving hit, I went on a quest for the perfect copycat recipe. I found what I was looking for on The Purple Pumpkin Blog, created by the talented Michelle Ordever. A big thanks to her for this incredible recipe! Click the link to check the recipe out yourself!
My Baking Process & Results
Now, about that Peanut Butter Crunch Cookie. Warm out of the oven is the best way to go if you need a quick fix for that craving. They are gooey, delicious, and especially good with a cup of Joffrey’s coffee—which, as huge Disney fans and Vacation Club members, we’re avid home consumers of! The recipe is really well-presented and easy to follow. We had yummy cookies in our hands not long after my spatula first hit the bowls.
Here are a few notes from my bake:
- Size: I improvised about 120g of batter per cookie, which made my cookies roughly 5″ in diameter—slightly larger than the actual 4″ diameter of Gideon’s cookies.
- Shape: While my cookies were wider, they lacked the same height and weight. Mine came in at just under 5 ounces per cookie, compared to Gideon’s half-pound claim!
- Ingredients & Adjustments: For my bake, I chose Reese’s Peanut Butter baking chips and a crunchy-style peanut butter. Accounting for the added crunch, I reduced the honey-roasted peanuts from 2 cups to 1.5 cups. I used King Arthur brand cake and all-purpose flour for the dough.
- Taste: The Reese’s flavor is wonderfully prominent, which is exactly what I hoped for. The cookies came out with a great consistency, thankfully not too hard or heavy. They have a good bite and hold up well to storage.
Ultimately, even with their larger, flatter shape, these copycat cookies perfectly satisfied my craving. Michelle’s recipe is a great copycat, and I highly recommend taking a look at her blog to see what else she’s baking.
More Magically Epic Ideas
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