If you like to dip fresh apple slices in peanut butter, you’ll love this easy Apple Peanut Butter Cookies recipe. The cinnamon-spiced cookies are the perfect sweet treat – buttery, chewy-tender, and chock-full of grated and diced apples!
We’re a peanut-butter-loving family through and through. From Peanut Butter Oatmeal Balls, to the easiest Peanut Butter Ice Cream, to the irresistible Chocolate Peanut Butter Ritz Cookies – we love it ALL. And because apples & PB are one of our regular snacks, it’s really no surprise that these Apple Peanut Butter Cookies are a favorite around here!
Why These Apple Peanut Butter Cookies Are a Family Favorite
Fresh baked cookies always put my family in such a good mood. Can you smell these cookies baking – all delicious with butter, brown sugar, peanut butter, and apples? Here’s why we love them:
- A delicious fall tradition, yet perfect year ’round. I’m grateful that we can find great apples all year long, but when fresh local apples are in season each fall, you can bet that we’re seeking out any number of Minnesota’s famous apple varieties — think Haralson, Honeycrisp, Zestar!, and SweeTango. I bake with them every chance I can get, whether it’s my favorite Apple Crisp, a rustic Apple Almond Galette, or these easy cookies.
- Double the apple. These cookies call for both shredded and diced apples. The shredded pieces give overall apple flavor and texture to the cookies, just like in my mom’s famous Apple Bread and this scrumptious Apple Bundt Cake – while the diced bits offer more pronounced bites of apple goodness, similar to my Oatmeal Apple Cookies.
- A fun twist on traditional PB cookies. So many peanut butter cookies are paired up with chocolate, like classic Peanut Butter Blossoms, Peanut Butter Cup Cookies, and Peanut Butter Chocolate Chip Cookies. But this recipe marries PB with fruit – it’s so delicious with sweet-tart apples!
“One of the best online cookie recipes! Perfect balance of moisture, chewy, crispy on the edges! I’m sold. They look just like the pictures online, and soooo delicious! The combination of diced and shredded apple is also just right. Thanks for sharing this great recipe!”
Anne
What You’ll Need
The ingredient list will look familiar to anyone who’s baked peanut butter cookies before — just with the addition of apples! Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Peanut butter – Use standard creamy peanut butter, not the natural kind. This gives the perfect texture to this easy peanut butter cookies recipe.
- Butter – Let this come to room temperature. I use unsalted butter – if you use salted, reduce the amount of added salt.
- Sugar – You’ll need both white sugar and brown sugar.
- Eggs – These add moistness and rich flavor.
- Vanilla – Pure vanilla extract gives the best flavor. I do not recommend imitation extract.
- Flour – Measure the all-purpose flour by lightly spooning it into a measuring cup (not scooping your measuring cup into the flour).
- Baking soda – For rise.
- Cinnamon – Cozy ground cinnamon always pairs beautifully with apples…and it’s also really great with peanut butter!
- Salt – This simple seasoning is wonderful with both peanut butter and apples.
- Apples – You’ll incorporate both grated and diced fresh apple into this cookie dough.
How to Make Apple Peanut Butter Cookies
There’s not much to it! Here you’ll find a quick overview:
- Cream the butter and sugars. Use a hand mixer or stand mixer to beat the butter, sugar, and brown sugar until the mixture is light and fluffy, scraping down the sides of the bowl as needed.
- Add the remaining wet ingredients. Beat in the peanut butter and once it’s incorporated, beat in the eggs and vanilla.
- Add the dry ingredients. Whisk together the flour, baking soda, and cinnamon, then mix this into the peanut butter mixture.
- Fold in the apples. Finish up the cookie dough by folding in the grated and diced apples.
- Form the cookies. Drop 2-tablespoon portions of cookie dough onto a baking sheet, 2 inches apart.
- Bake. Place the baking sheet into a 375°F preheated oven and bake for 12 to 14 minutes, or until they’re beautifully golden brown. Let cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Tips & Variations
These additional pointers will help you make perfect apple peanut butter cookies — and give you some ideas for switching up this recipe.
- Use a good baking apple. Some apple varieties will hold up better during baking than others. My favorites are Haralson, Honeycrisp, and Granny Smith. But there are many great varieties out there – just be sure to use ones that are flavorful and don’t turn to much when they’re baked.
- Don’t overmix the dough. Overmixing can lead to dense cookies; beat just until the ingredients are combined, then gently fold in the apples.
- Use a cookie scoop. A kitchen cookie scoop makes for easy, even portioning when it comes to making cookies. I like to use a medium scoop (mine is 1⅝” diameter), loaded just a bit generously for these cookies. But scoop is definitely not a requirement!
- Add more spices. Think along the lines of apple pie for this recipe. Besides cinnamon, a little bit of nutmeg, ginger, allspice, mace, or cardamom would all be lovely.
How to Store
- Freezing the dough: If you’d like to freeze raw cookie dough, portion it onto a parchment-lined baking sheet, freeze until solid, then place the dough balls in a freezer-safe, airtight container or zip-top bag. The dough for these cookies will last in the freezer for up to 3 months. When ready to bake, simply follow the original recipe instructions, adding a bit of baking time as needed, due to the dough being frozen.
- Room temperature: These apple peanut butter cookies keep well in an airtight container at room temperature for up to 3 days. (The added moisture from the apples means they don’t last quite as long at room temperature as standard peanut butter cookies.)
- Freezing baked cookies: Once cooled, you can freeze these cookies in a freezer-safe, airtight container for up to 3 months. Thaw at room temperature before enjoying or reheat in the microwave for a few seconds if you prefer a warm treat!
More Cookie Recipes
Apple Peanut Butter Cookies
Yield: 4 dozen cookies
Apple peanut butter cookies, warm and tender from the oven, are the perfect sweet treat! They’re easy to make, but hard to resist.
Print
Ingredients
- 1 cup creamy peanut butter (such as Skippy)
- 1 cup unsalted butter, at softened room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ cup peeled and grated apple (see Notes)
- ½ cup peeled and ¼"-diced apple (see Notes)
Instructions
- Preheat oven to 375°F.
- In a large bowl, with an electric mixer, cream butter, sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl 2 to 3 times during this time.
- Add peanut butter and mix to incorporate. Then beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the peanut butter mixture and mix until fully incorporated.
- Now fold in the grated and diced apple, just until evenly incorporated.
- Drop about 2 tablespoons of dough onto an ungreased baking sheet, about 2" apart. I like to use a medium scoop (mine is 1⅝" diameter), loaded just a bit generously.
- Bake for 12 to 14 minutes, or until golden brown. Let cool on baking sheet for 2 minutes before removing to wire racks to cool completely.
Notes
Apple varieties – I recommend using a firm, flavorful baking apple for these cookies. Favorite varieties include Haralson, Honeycrisp, and Granny Smith.
To grate apples – First, remove the peel on the apples. Then use the large holes on a box grater to created the grated apple. If you have any long strands of apple, use a knife to chop them up a bit.
recipe adapted from Taste of Home
Nutrition Information:
Serving: 1 Calories: 132kcal Carbohydrates: 16g Protein: 2g Fat: 7g Saturated Fat: 3g Polyunsaturated Fat: 3g Cholesterol: 18mg Sodium: 105mg Fiber: 1g Sugar: 9g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2012, then updated in 2025.
One of the best online cookie recipes! Perfect balance of moisture, chewy, crispy on the edges! I’m sold. I will tell you I used Reeses PB. The Jif I usually have on hand is more oily and I didn’t want the cookies to spread out so much. They look just like the pictures online, and soooo delicious! The combination of diced and shredded apple is also just right. Thanks for sharing this great recipe!
These cookies are amazing. Perfect little crust on the outside when cooled and soft on the inside. Next time I will add a bit more diced apples, they got a little lost.
Have you ever tried making the dough ahead and freezing the scooped out dough?
These R a Must make for sure
Thank U and enjoy your weekend
Thank you, Colleen – enjoy the cookies!
Ooooo-lala! These look and sound amazing, Brenda. Can one ever have too many cookie recipes? ;)
Thank you so much, Kelly!
Apples and peanut butter are one of my all-time fav combos, so these need to happen ASAP!
Thank you so much, Kelly – enjoy the cookies!
Ooooohhhh! I’m obsessed with these, Brenda! Making soon!
Yaaaayyy! Thanks, Bridget!
I plan to make these tomorrow, they look so yummy. How many cookies does this recipe make?
These cookies are great, will definitely be making them again!
Wonderful!!! Thank you!
I live in Portugal, and I like to try new things from other places. These cookies are perfect. Thank you for sharing.
These look dreamy!!! Two of my favorite cookie ingredients in one!!!
also what about unsweetened applesauce instead of sugar? i just know I’m going to eat all of these so i have to do everything i can! chocolate chip i can resist, apple peanut butter not so much.
would these work with almond flour? i kinda love the idea of making them into a yummy, protein packed, sweet treat
love these apple peanut butter cookies!! grated peeled apple? can’t wait to try this! so excited! :)
Yay!! Hope you like the cookies, Alice. :)
I made these cookies and mine did not spread out. What do you think caused this? The one thing I changed was that I did not use shortening but butter.
Oh goodness! These look like they would be a hit in our house, too =)
I love this combination you did! I love just dipping my apples into peanut butter, but making that into a cookie – brilliant!