- Jul 8, 2025
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Apple butter peanut butter cookies
This recipe uses apple butter for moisture and flavor in the dough itself, resulting in a soft and chewy cookie.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
¼ cup granulated sugar
½ cup brown sugar, packed
¼ cup unsalted butter, softened
½ cup apple butter
½ cup peanut butter
1 large egg
1 tsp vanilla extract
Instructions
To make these cookies, begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a small bowl, combine the flour, baking soda, cinnamon, and salt. In a larger bowl, beat together the softened butter, sugars, apple butter, and peanut butter until light and fluffy. Then, mix in the egg and vanilla. Gradually add the dry ingredients to the wet mixture until just combined. For thicker cookies, chill the dough for 1 to 2 hours, or bake immediately for thinner cookies. Scoop the dough into balls, about 1 to 2 tablespoons each. Optionally, roll the balls in a cinnamon-sugar mixture. Place cookies 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or longer if the dough was chilled, until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
I like adding extra cinna when they are almost done but not quite bc it like cooks it in idk but it's really yummy
Plus chickens love them
This recipe uses apple butter for moisture and flavor in the dough itself, resulting in a soft and chewy cookie.
Ingredients
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
¼ cup granulated sugar
½ cup brown sugar, packed
¼ cup unsalted butter, softened
½ cup apple butter
½ cup peanut butter
1 large egg
1 tsp vanilla extract
Instructions
To make these cookies, begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a small bowl, combine the flour, baking soda, cinnamon, and salt. In a larger bowl, beat together the softened butter, sugars, apple butter, and peanut butter until light and fluffy. Then, mix in the egg and vanilla. Gradually add the dry ingredients to the wet mixture until just combined. For thicker cookies, chill the dough for 1 to 2 hours, or bake immediately for thinner cookies. Scoop the dough into balls, about 1 to 2 tablespoons each. Optionally, roll the balls in a cinnamon-sugar mixture. Place cookies 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or longer if the dough was chilled, until the edges are golden brown. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
I like adding extra cinna when they are almost done but not quite bc it like cooks it in idk but it's really yummy
Plus chickens love them
