Apple Peanut Butter Cookies
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 dozen cookies
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Calories
132 kcal
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Course
Baked Goods
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Cuisine
American
Apple Peanut Butter Cookies
Description
This cookie recipe blends creamy peanut butter with softened butter and a mix of granulated and brown sugar, whipped to a light texture. Eggs and vanilla are added for moisture and flavor. A dry mix of all-purpose flour, baking soda, cinnamon, and kosher salt is incorporated to create a balanced dough.
Peels removed, the apples are prepared in two ways: grated for moisture distribution and diced for texture. These are folded into the dough, adding both moisture and small apple bites throughout the cookie. Cookies are portioned with a medium scoop and baked at 375°F for 12 to 14 minutes until golden around the edges but still soft inside.
The result is soft, slightly chewy cookies with a combination of nutty, sweet, and spiced flavors, enhanced by the fresh apple presence. These cookies are well suited for autumn or any time a fruit-nut cookie is desired.
Using firm baking apples like Honeycrisp or Granny Smith ensures the apple flavor stands out and the texture holds up during baking.
Ingredients
- 1 cup peanut butter such as Skippy, creamy
- 1 cup unsalted butter at softened room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large egg
- 2 teaspoons vanilla extract pure
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ cup apple see Notes, peeled and grated
- ½ cup apple see Notes, peeled and 1/4 inch diced
Instructions
- Preheat oven to 375°F.
- In a large bowl, with an electric mixer, cream butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl 2 to 3 times during this time.
- Add peanut butter and mix to incorporate. Then beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the peanut butter mixture and mix until fully incorporated.
- Now fold in the grated and diced apple, just until evenly incorporated.
- Drop about 2 tablespoons of dough onto an ungreased baking sheet, about 2" apart. I like to use a medium scoop (mine is 1⅝" diameter), loaded just a bit generously.
- Bake for 12 to 14 minutes, or until golden brown. Let cool on baking sheet for 2 minutes before removing to wire racks to cool completely.
Notes
- Use firm baking apples such as Haralson, Honeycrisp, or Granny Smith for best texture and flavor.
- To grate apples, peel them first then use large holes on a box grater; chop any long strands into smaller pieces.
- This recipe is adapted from Taste of Home.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4dozen cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 132kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 18mg | 6% |
| Sodium | 105mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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