Read reviews (46)
Rate recipe
These spiced peanut butter cookies are great for fall gatherings. They're crisp on the outside and soft inside. —Marjorie Benson, New Castle, Pennsylvania
This recipe is:
Quick
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts 1 serving (2 each) equals 216 calories, 11 g fat (3 g saturated fat), 14 mg cholesterol, 170 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Apple Peanut Butter Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p240
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 03, 2013 by bernerlover
I did what everyone else said about adding a whole apple (I used granny smith) and chop it, otherwise I followed the recipe. These were really good. Make sure you flatten them a little though before baking because otherwise they fall apart (but still tasty, lol). I'll definitely make them again.
Reviewed on Nov. 20, 2012 by daisyk2010
I love this recipe! I've made it a few times now, I always use CHOPPED apple, not grated. If you are looking for more of that apple flavor simply use larger size chunks of apple. I think if you grate it you are not going to get any of that apple flavor. Besides that, these are a HUGE hit and delicious! If you're thinking about making them, please do ! :)
Reviewed on Nov. 04, 2012 by jmkasprak
It's nice to sneak something nutritious into a cookie, but I couldn't taste the apple.
Reviewed on Oct. 15, 2012 by contrarywife
I had to try these based on all the favorable reviews, and the fact that my husband's favorite desserts are apple pie and anything with peanut butter in it. These are very, very good. I was sceptical about the cinnamon with the peanut butter but everything blends beautifully. I only gave it four stars because we prefer a chewy or crispy type cookie. I'm sure I'll make them again though, quick and easy. Follow the directions exactly and you'll be successful. I too used more apple than 1/2 cup; one large gala grated looked to be about one cup.
Reviewed on Oct. 13, 2012 by webby3808
Amazing cookies! The apple flavor really adds to this cookie. I added a cup instead of a half cup and it made it even better!
Reviewed on Oct. 02, 2012 by kdwarren
Soft cake like cookie. The apple, peanut butter or cinnamon do not standout as a flavour on their own but blend into a mild fall type flavour. Used half whole wheat And half white. Flour and full cup and shredded apple and they turned out great.
Reviewed on Sep. 24, 2012 by pinkapplesauce
Followed the recipe as written and it came out beautifully. I used Jonathan apples, which are easy to come by this time of year. The flavor is amazing. My husband, who originally turned up his nose at the thought of an apple-peanut butter combo, was seen hovering over the cooling rack, waiting for seconds.
Reviewed on Sep. 24, 2012 by gfamily2012
I adapted this recipe to a gluten free cookie and made a couple of other changes (added cinnamon and used butter instead of shortening) for flavor and these were delicious.
Reviewed on Sep. 19, 2012 by secdau
could you use applesauce instead of an apple?
Reviewed on Sep. 18, 2012 by Jennasaurus17
Apples and peanut butter are a wonderful flavor combination! My dogs have been enjoying apple and peanut butter flavored treats for years! I'm glad to have found a recipe that treats us humans to such goodness! A note on the apples; in my personal experience, there is no need to exactly measure 1/2 cup of apple. Just make sure the one you use is a decent size. Measured after shredding, one good-sized apple equals just a bit more that 1/2 cup. The little extra apple is great though. It gives the apple flavor just a little bit of help coming through. I've used a little more than 1/2 cup even, and the cookies never seemed to be "too apple-y" (Ha! can you even imagine such a thing anyways?). And for the shredding, simply use the bigger holes on a cheese grater (like the ones you would use for cheddar cheese). This size shred of apple makes their taste blend very evenly throughout the peanut butter. You also get more apple bits overall (over dicing) so the apple blends better throughout the cookie dough. Fabulously delicious cookies, though. These instantly became pretty much my favorite cookie ever. And as a last note, if you are out of or don't have chunky peanut butter, please go to the store and get some! Although regular peanut butter would lend the same flavor, the little peanut bits from the crunchy peanut butter give these cookies a wonderfully satisfying texture and are what makes these cookies as great as they are.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013