Do you ever eat apples dipped in peanut butter? I do! So, when I saw these cookies on Picky Palate it didn’t take me long to decide to make them. She’s brilliant for coming up with this recipe!
My recommendation is to make these for consumption within a few hours (which really won’t be a problem since they are so addictive anyway). I served these for our small group the other night, and the few cookies leftover became a little soggy due to the apples mixed in. I have to say, though, they are still good soggy, just hard to handle since they’ll just fall apart.
The original recipe yields 3 dozen, but I got about 2 1/2 dozen. And, I have to admit, that’s probably because I kept eating the batter! Also, I didn’t have turbinado sugar on hand and was not about to go buy it, so I used regular sugar in rolling the cookies.
Apple Dippin’ Peanut Butter Cookies
1 stick softened butter
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 teaspoon vanilla
1 1/2 Cups all purpose flour
3/4 Cup granola clusters (i used Just Bunches cereal as I had it on hand)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch, I used granny smith
1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in
Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.
In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.
Adapted from Picky Palate