These Apple Peanut Butter Cookies are so soft, sweet and melt-in-your-mouth delicious! They’re easy to prepare with an amazing apple & peanut butter flavor combination.
Soft Peanut Butter Cookies Recipe
One of the best peanut butter cookies you’ll have!! I love adding chopped apples to my peanut butter cookie recipe, it makes them ultra soft and that perfect flavor combination we all love. Hope you enjoy!
Be sure to try my Ultimate Peanut Butter Cup Monster Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients Needed For These Peanut Butter Cookies
- softened butter, salted– For most of my recipes I use salted butter. Unsalted works too.
- granulated sugar– This fine white sugar adds sweetness to the cookie.
- brown sugar, light– This cookie recipe can use light or dark brown sugar.
- large egg– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– For best tasting results use pure vanilla.
- creamy peanut butter– Use your favorite brand of peanut butter.
- diced fresh apple– I used Fuji
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- baking soda– Baking soda helps the cookies rise during baking.
- white chocolate chips– Find white chocolate chips near the other chocolate chips at the grocery store.
How To Make Peanut Butter Cookies
- Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
- In a large bowl or stand mixer, cream butter and sugars until mixed well. Add egg and vanilla mixing until well combined. Stir in peanut butter and diced apples. Slowly mix in the flour, baking soda and salt until dough forms, then stir in white chocolate chips until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto baking sheet. With tines of a fork, press down slightly making an X on top of each cookie.
- Bake for 10-12 minutes, cookies should look somewhat soft inside when you take them out. Let cool for 15 minutes before transferring to a serving plate.
Once your butter and sugars are well combined and egg plus vanilla mixed in, add the peanut butter and chopped apples.
Can I Use A Different Variety Of Apples?
Yes, you can use whatever apple variety you prefer. The Fuji apple was nice and sweet. Granny Smith will be sweet and tart. Use your preference or what you have on hand.
Roll scoops of dough into sugar and use a fork to criss cross tops of cookies before baking. Bake at 350 degrees F. for 10-11 minutes. Remove and let cool.
How To Store Soft Peanut Butter Cookies
Store any leftover cookies in an airtight container or Ziplock baggie on counter or in refrigerator for up to 2 days.
Leftovers
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days.
Apple Peanut Butter Cookies
Equipment
- Oven
- mixing bowl
- baking sheet
- chef knife to dice apple
- cutting board
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 stick softened butter
- 1/2 cup granulated sugar
- 1/4 Cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 Cup creamy peanut butter
- 1 Cup diced apples about 1/4 inch, I used fuji
- 1 1/2 Cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 Cup granulated sugar or sanding sugar for a nice crunch on the outsides of the cookie
Instructions
- Preheat oven to 350 degrees F. and line a cookie sheet with parchment paper.
- In a large bowl or stand mixer, cream butter and sugars until mixed well. Add egg and vanilla mixing until well combined. Stir in peanut butter and diced apples. Slowly mix in the flour, baking soda and salt until dough forms, then stir in white chocolate chips until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 10-12 minutes, cookies should look somewhat soft inside when you take them out. Let cool for 15 minutes before transferring to a serving plate.