Apple Peanut Butter Cookie

4.22 from 23 votes

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.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 98kcal

Author: Julie Evink

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.

Notes

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.

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