Apple Peanut Butter Cookie
23 Comments
Posted: 10/20/23
Updated: 10/23/23
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Crisp on the outside and soft on the inside! You won’t be able to get enough of these easy Apple Peanut Butter Cookie recipe. The flavor combination is mouthwatering and perfect for fall, so fill your cookie jar!
Apples and peanut butter are such a tasty combo. We use the duo in apple nachos, ants on a log, and now in a soft and gooey apple peanut butter cookie. This fun recipe is perfect for fall, but really you can make them any time of year. Even if you have never made cookies from scratch, you can make these warm apple cookies with ease.
I think I’m always baking when fall comes around. There’s just something so warming a cozy about having the house filled with the aroma of fresh baked goodies. And these apple peanut butter cookies smell absolutely divine, and they taste even better, so they are one of our favorite snacks in the fall!
Grab the simple ingredients you need and make sure you use the freshest apples you can find. Then let’s get started so you don’t have to wait a second longer to bite into one of these soft, tender perfect cookies.
Contents
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Why You’ll Love Apple Peanut Butter Cookies
- You can make two dozen cookies from this cookie recipe. Double or triple it and make tons for a big party!
- Make this recipe in just about 30 minutes. Quick and easy cookies from scratch!
- These cookies are unique and delicious. Tons of peanut butter flavor paired with sweet apples, so that makes them just perfect for bake sales and cookie swaps!
Ingredients for Apple Peanut Butter Cookies
- Chunky peanut butter – If you prefer creamy peanut butter, you can use it. But I think the crunch of peanuts adds a little something extra to this recipe! Do not use natural peanut butter that you need to stir in this recipe.
- Granny smith apples – The tart flavor of Granny smith apples cuts through the richness of peanut butter, and the sweetness of the sugar. A lovely balance of flavors!
- All purpose flour – All purpose flour works best to make soft and chewy cookies.
- Brown sugar – I love using brown sugar in my fall bakes because the deeper caramel-like flavor is cozy and inviting.
- Granulated white sugar – Yup, double sugar for this recipe! Mixing white sugar and brown sugar together is a great way to sweeten these cookies well.
- Baking soda – Baking soda is a rising agent that will help keep your peanut butter and apple cookies from becoming too dense.
- Ground cinnamon – Ground cinnamon is a warming fall spice that pairs wonderfully with apples and peanut butter.
- Egg – An egg will act as a binder and keep these cookies from being crumbly.
- Vanilla extract – A little splash of vanilla is always a good idea! It really adds a little something extra to these delicious fall cookies.
- Salt – Use a bit of salt to help balance out the sweetness from the sugars, peanut butter, and apple.
- Butter – You can use either unsalted or salted butter in this recipe, just make sure it is softened before mixing it into the cookie batter.
How to Make An Apple Peanut Butter Cookie
- Preheat your oven to 350 degrees Fahrenheit and then grease a cookie sheet and set it to the side.
- Next, cream together the softened butter, both sugars, and crunchy peanut butter with a stand mixer or electric hand mixer in a medium bowl. Mix until light and fluffy.
- In a separate large bowl, combine all the dry ingredients. Add the creamed mixture and then fold together until well combined. Stir in the diced apples and the dough is ready to go!
- Using a cookie scoop or spoons, scoop out the cookie dough balls in tablespoon size chunks. Roll into even balls of dough and bake for 12-14 minutes until the tops of each cookie are golden brown. You’ll want to make sure these are brown because they will soften when stored from the apple.
- Remove the pan from the oven and allow the cookies to cool for 5 minutes on the cookie sheet. Then transfer to a wire rack to finish cooling.
- Serve warm, or store for later!
How to Store Apple Peanut Butter Cookies
These cookies can be stored at room temperature for about 3 days. Just place into an airtight container, or into a ziplock bag and squeeze out the excess air. We recommend slightly overbaking these cookies as they will soften as they sit from the moisture released from the apples in the cookies.
FRIDGE: To extend the life of your cookies, store in an airtight container in the refrigerator for up to a week.
FREEZER: Freeze cookies in a freezer bag or airtight container for up to 3 months. I do not recommend freezing the cookie dough because it will not thaw well to be baked.
What to Serve with an Apple Peanut Butter Cookie
Serve a warm apple peanut butter cookie with a big scoop of ice cream. You can do old fashioned vanilla ice cream or even some nutter butter ice cream. For simplicity, serve a warm cookie with a cold glass of milk.
These cookies are always a great pairing with apple cider or even a big mug of pumpkin hot chocolate.
If you want to add a little something extra to the top of each cookie, drizzle them with some homemade caramel sauce. Game changer!
You can absolutely make peanut butter and apple cookies a day or two before you need them. However, it is important you store freshly baked cookies and not the cookie dough.
The dough for this apple peanut butter cookie recipe does not refrigerate well and will cause the cookies to spread once baked. So, allow the fresh cookies to fully cool and then store in an airtight container at room temperature or in the fridge until needed.
Pro Tips!
- Do not use reduced fat peanut butter in this recipe, as the end result may not turn out well.
- Make sure to dice the fresh apples into very small apple chunks so that they bake evenly and mix well with the other cookie dough ingredients.
- It may seem like the cookies aren’t fully baked after 12-14 minutes, but just let them set on the cookie sheet. They’ll firm up a bit and will be the perfect texture!
If you’re in need of the perfect fall cookie recipe, then look no further than apple peanut butter cookies. Chewy, flavorful, and so yummy!
More Fall Cookie Recipes You’ll Love
- These Pumpkin Snickerdoodles are a fun fall twist on the classic cookie that everyone knows and loves.
- Molasses Cookies have a cozy and rich flavor that is just wonderful to pair with a chilly fall evening!
- Make some nostalgic Peanut Butter Blossoms during the fall season.
- Want a decoration and cookie all-in-one? Then you’ve gotta make these Nutter Butter Acorns!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Apple Peanut Butter Cookie
Crisp on the outside and soft on the inside! You won't be able to get enough of these easy Apple Peanut Butter Cookies that are perfect for a fall treat.
cookies
Ingredients
- ½ cup butter softened
- ½ cup chunky peanut butter
- ½ cup granulated white sugar
- ½ cup brown sugar packed
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup Granny Smith apple peeled and chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cream the butter, peanut butter and sugars together in a large bowl until light and fluffy. Then beat in the egg and vanilla until well combined.
- In another bowl combine the dry ingredients together. Add to the creamed mixture gradually and mix until well blended. Stir in the apple.
- On greased baking sheets drop rounded tablespoonfuls of dough. Bake at 350 degrees Fahrenheit for 12-14 minutes or until golden brown. You want to almost overbake these as they will soften when placed in the container for storage due to the apple releasing moisture. Remove from oven and cool 5 minutes on baking sheet. Remove to wire racks and let finish cooling.
Tips
Reduced-Fat Peanut Butter or natural peanut butter that needs to be stirred is NOT recommended for this recipe.
These cookies can be stored at room temperature for about 3 days. Just place into an airtight container, or into a ziplock bag and squeeze out the excess air. We recommend slightly overbaking these cookies as they will soften as they sit from the moisture released from the apples in the cookies.
FRIDGE: To extend the life of your cookies, store in an airtight container in the refrigerator for up to a week.
FREEZER: Freeze cookies in a freezer bag or airtight container for up to 3 months. I do not recommend freezing the cookie dough because it will not thaw well to be baked.
Nutrition Information
Serving: 1cookie, Calories: 98kcal (5%), Carbohydrates: 15g (5%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 10mg (3%), Sodium: 115mg (5%), Potassium: 19mg (1%), Fiber: 0.3g (1%), Sugar: 9g (10%), Vitamin A: 120IU (2%), Vitamin C: 0.1mg, Calcium: 7mg (1%), Iron: 0.4mg (2%)
Adapted from: Taste of Home
Things You Might Need for this Recipe!
Craving More Apple Treats?
Caramel Apple Cobbler ~ Only 5 Ingredients to Perfection! Ooey Gooey Caramel Apple Pie Filling with a Buttery Topping!
Apple Struesel Bread ~ Quick and Easy Bread Loaded with Apples and Cinnamon!
Caramel Apple Monkey Bread ~ Ooey, Gooey Monkey Bread Spiced with Cinnamon!
wendy says
totally recommend
Courtney says
Thank you!
Paula says
Wish I would have read these comments before I wasted my time and ingredients! I salvaged this by adding way more eggs, shortening and peanut butter. Definitely not an accurate recipe. Don’t make this!
Courtney says
Sorry to hear you had issues. I’ve made this recipe multiple times and my cookies always come out moist and delicious!
Charlene Lewis says
This recipe is terrible. The dough is barely damp sand. There’s no way she actually made these cookies, not a chance. She said she took the recipe from Pinterest, so she probably just parroted whatever was in the original pin without testing it herself.
Her suggestion that the moisture from the apples could have made an appreciable difference is ridiculous. For one, if the moisture content matters that much, why not suggest an apple type? Two, I added several tablespoons of water and it barely pressed into cookies. Apples don’t have that much water in them, and most of the water would be rendered out in the course of baking, not in the mixing steps.
Her other excuse of packing the flour is equally laughable because I could’ve used less than half of the amount of flour. Not only that, but the cookies did not flatten out at all. They look absolutely nothing like the picture, meaning that picture is most definitely not the result of her baking this recipe!
This recipe is terrible. Don’t bother. I for one won’t even bother with this blog in the future because she can’t even be bothered to make a recipe she didn’t even write!
Sara says
I made these today and mine too were crumbly- i used butter instead of shortening I don’t know if that’s why they were dry- next time I wouldn’t add as much flour. They were still delicious and really easy to make!
Julie Evink says
So interesting! Usually mine are so moist they almost fall apart. Wonder if it’s a difference in apples and the moisture!
Alysia says
This recipe is WAY off. As written, it makes sand. I had to add roughly twice as much shortening and peanut butter and another egg to turn it into a dough consistency. Or, just half the flour, I’m guessing (and I did not overpack it). After that they baked up great, and are delicious. But they didn’t spread at ALL, so if you don’t want scoop-shaped cookies you should squish them with a fork.
Julie says
I’m sorry to hear that! I’ve made this one several times and haven’t had that issue. I’m glad you still enjoyed them!
Katie says
I had the same problem so I’m trying your suggestion of adding more PB, shortening and egg! Here’s hoping!!
Julie says
I hope you enjoy them!
Julie Evink says
You could substitute butter for the shortening but it will provide a different consistency to the cookie.
Nicole says
Made these today, the dough was very dry and crumbly. I had to roll them to drop them on the pan and then flatten them. Looked nothing like the picture
Julie Evink says
Did you happen to pack the flour when you measured it? I’ve made them multiple times and never had this problem. I’m sorry!
Nikki says
No need to be sorry! They were still delicious
Kelley says
Made these today and they are delicious! Moist on the inside and I love the crunch from the peanuts. Mine didn’t really look like the picture, they were more domed. I will be making these again and again!
Julie Evink says
So glad you enjoyed them Kelley! They are my favorite fall cookie!
Thao @ In Good Flavor says
I will never be able to try all the recipes I have pinned, but it is fun to have a list. I love how you incorporated real apple with peanut butter in a cookie. This sounds superb! Perfect for the upcoming apple season.
Kelley @ Chef Savvy says
Wow these cookies look fantastic Julie! Perfect for Fall. Can’t wait to try!
Kelly - Life Made Sweeter says
I need to clean up all my boards one of these days too. So glad you found these cookies and made them, love the apple and peanut butter combo!
tonya says
My kind of cookie! Glad you found this recipe. And yes, my pinterest board has issues too!! 🙂
Jen | Baked by an Introvert says
Okay, so my favorite snack in the whole world is sliced apples smeared with peanut butter. You put those flavors in a cookie. You are my hero!
Sunshine Girl says
mmmm peanut butter, brown sugar, cinnamon, apple! sounds delicious, thanks for sharing 🙂