There’s a lot going on in these cookies, but you know all those flavors go together, and you probably already have everything in your pantry/fridge, so… go for it. You’ll be happy you did.

Ingredients:

Preheat oven to 350 degrees. Line baking sheets with parchment/silpats and set aside.

In a large bowl, cream together the butter, brown sugar, and 1/2 cup of the granulated sugar. Add the egg and vanilla, beating until well combined, then the peanut butter.

Add the flour, baking soda, and salt, beating until just combined, then add the apple and white chocolate chips, again beating until just evenly mixed through.

This would no doubt be easier with a stand mixer and the paddle attachment than with a hand mixer, but we work with what we’ve got!

Using a medium cookie scoop, or a regular spoon if that’s what’s available, scoop the dough into balls.

Press down on each ball with the tines of a fork, first in one direction and then crossed to make an X a second direction, partially flattening the dough ball.

Bake 10-12 minutes, then cool on the pan 15 minutes before transferring to a rack to finish cooling, or a serving plate. I have just been cooking these up 2-3 at a time in the toaster oven, keeping the rest in the freezer, so I’ve been eating them red hot as soon as I can pick up a bit. Deeelicious.

Peanut Butter, Apple, and White Chocolate Chip Cookies

Slightly reorganized from Picky Palate.

• 1 stick unsalted butter, room temperature
  
• 1/4 cup packed light brown sugar
• 1 1/2 cup granulated sugar, divided
• 1 large egg
• 1 teaspoon vanilla
• 1/2 cup creamy peanut butter
• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced apples
• 1 cup white chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment/silpats and set aside.

In a large bowl, cream together the butter, brown sugar, and 1/2 cup of the granulated sugar. Add the egg and vanilla, beating until well combined, then the peanut butter. Add the flour, baking soda, and salt, beating until just combined, then add the apple and white chocolate chips, again beating until just evenly mixed through.

Using a medium cookie scoop, scoop the dough into balls. Press down on each ball with the tines of a fork, first in one direction and then crossed to make an X a second direction, partially flattening the dough ball. Bake 10-12 minutes, then cool on the pan 15 minutes before transferring to a rack to finish cooling, or a serving plate.