Apple Peanut Butter Cookies

posted on September 12, 2012 by Brenda

I was betting that these Apple Peanut Butter Cookies were going to be a hit. With Maria’s Apple Peanut Butter Bars already a favorite at our house, it seemed obvious that this new recipe with the same flavor combo would go over well, too.

The cookies call for shredded apples, which I have come to adore in baked goods. Take, for instance, a couple of my favorite fall recipes filled with shredded apple goodness…

Grandma Barb’s Apple Bread
A hearty and flavorful bread, loaded with apples, cinnamon, nuts, and raisins.

 Apple Bundt with Brown-Butter Vanilla Bean Glaze
A fabulous fall Bundt cake, filled with apple cinnamon goodness,
and topped with a thick and silky caramel-like glaze.

Thanks to the shredded apples, both of these recipes are super moist and delicious.

Just like these Apple Peanut Butter Cookies, which turned out to be an instant hit with our family. I honestly don’t think I’ve met a more tender cookie. A delicious temptation, they were very hard for me to resist, and disappeared all too quickly around here. The original recipe, which I adapted just slightly, only made 2 dozen cookies. Obviously not enough! I knew from here on out that I would always double the recipe. So that’s what this recipe reflects. {you’re welcome!}

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Apple Peanut Butter Cookies

Yield: 48 cookies

Ingredients

  • 1 c. creamy peanut butter
  • 1 c. shortening
  • 1 c. sugar
  • 1 c. packed brown sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 c. grated peeled apple

Preparation

Preheat oven to 375°.

In a large bowl, cream the peanut butter, shortening, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Add dry ingredients to the peanut butter mixture and mix until fully incorporated. Fold in the apple.

Drop by heaping teaspoonfuls onto baking sheets, about 2'' apart. Bake for 10 to 12 minutes, or until golden brown. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Source

Adapted from Taste of Home.

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posted in Cookies, Desserts & Sweets, Favorites
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