When we visit Walt Disney World, there are so many snacks to choose it’s hard to narrow down what to eat first! One of our favorites is the giant chocolate chip Mickey cookies. Each is dipped in milk chocolate and, honestly, three people can share one. To put a fun Valentine’s Day spin on the recipe, I used peanut butter chips and melted white chocolate. Of course, you can feel free to put your own personal spin on your recipe in regards to the type of chips and melted chocolate you choose. These Mickey chocolate-dipped peanut butter chip cookies have been a huge hit in this house and are really easy to make.
Mickey Chocolate Dip Peanut Butter Chip Cookies Recipe
Recipe makes approximately two dozen cookies. Preheat over to 350 degrees Fahrenheit.
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 3 cups AP flour plus more for rolling out dough
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 10 ounces (1 package) peanut butter chips
Mickey Mouse cookie cutter
- 2 packages white chocolate chips or 1 package Vanilla Almond Bark
- Pink gel food coloring if you want to color the chocolate or almond bark
This recipe is so easy I didn’t even use my Kitchen aid mixer, only a medium and large bowl and a couple of spoons.
In a large bowl, cream butter, sugar, and eggs together until light. Add in vanilla extract and stir. In a medium bowl, mix flour, baking soda, salt and peanut butter chips together. Add dry mix to wet mixture in thirds.
Once completely mixed together, separate in half and add each half to a large freezer bag. Form into a roll shape and freeze for at least two hours – overnight is better.
Take on half of the batter out of the freezer. Flour a large surface and, using a floured rolling pin, roll dough out evenly until it’s about 1/3 inch thick. Using the Mickey Mouse cookie cutter, cut out while dough is still cold and add to a baking sheet immediately. Continue to roll out dough, adding cookies to your cookie sheets as you go. Dust off any extra flour that may be left on the cookies.
Bake cookies for 12-15 minutes until you just start to see a golden brown on the bottoms. Cookies may puff up a teeny bit when baked. If that happens, as soon as they come out of the oven, use the back of a large spoon to gently flatten. Cool completely.
Dipping the Cookies
Once cookies are completely cooled, begin melting chocolate or almond bark. There’s three ways to do it, so do whatever you feel most comfortable with. If using a microwave, follow melting directions on almond bark packaging. If you’re going to use white chocolate, use a double boiler method. White chocolate is very finicky when it comes to melting and you’ll end up with a clump of white chocolate that’s unusable.
Have cool cookie sheets lined with wax paper or Silpat sheets ready to go.
For these cookies, I used almond bark and melted it in the microwave in batches of four bricks at a time. I dipped each cookie, added it to the lined cookie sheets, let it harden, and then dipped again. For the pink versions, I used Wilton gel food coloring and mixed a teeny bit into the melted bark. I dipped each pink cookie twice as well.