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.
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.
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.
- 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!
- 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
- 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.
Things You Might Need for this Recipe!