soft and chewy peanut butter cookies made with applesauce

Soft and Chewy Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies are made with UNSWEETENED APPLESAUCE for a lightened-up version, a tad bit of butter for added richness, and those pantry staples we know all too well. You gotta try these.

Course Dessert
Cuisine American
Keyword applesauce, easy, moist, nut butter, quick
Prep Time 7 minutes
Cook Time 7 minutes
Total Time 14 minutes
Servings 9
Calories 301 kcal
Author CookingwithBliss


  • 1.5 tbsp softened butter
  • 1/4 cup unsweetened applesauce at room temperature *Note: Use a dry ingredient measuring cup (see recipe notes)
  • 1 egg at room temperature
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1.5 cups unbleached all purpose flour
  • 1 tbsp unbleached all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cornstarch
  • 3/4 cup peanut butter


  1. Preheat oven to 350 degrees.

  2. Prepare baking sheet with parchment paper or silpat.

Wet Ingredients

  1. Cream together unsweetened applesauce, butter, white sugar & brown sugar and whisk until light, fluffy, and airy.

  2. Add peanut butter and whisk, add vanilla extract and whisk.

  3. To same bowl, add flour, baking soda, salt, & cornstarch.  Whisk dry ingredients lightly.  With a medium or large spoon, mix until all ingredients are combined.  DO NOT OVER MIX COOKIE DOUGH BATTER.

  4. Using an ice cream scoop or cookie scoop, drop cookie dough onto prepared baking sheet.  With index, middle, and ring fingers together, gently press each ball of dough to flatten slightly.  If cookie dough is to sticky, damp fingers with water to prevent the dough from sticking to your fingers.  Use a fork to create hash marks on the top of each cookie.  Bake at 350 degrees for 7 to 10 minutes.  DO NOT OVER BAKE. Remove from oven and allow to rest for 3-5 minutes.  Transfer cookies to cooling rack for 5 to 10 minutes.

    **Note: For this batch, I added two scoops of dough per cookie to make larger cookies.  Otherwise, use one scoop of dough per cookie to make them smaller.

  5. Store extras in an air tight container or zip loc.

Recipe Notes

*When I first measured the applesauce, I used a dry ingredient measuring cup by mistake; however, it turned out to be the perfect amount for this recipe.  Since that measurement worked, I stuck with it and didn't change to a wet ingredient measuring cup.

**Please note: Nutritional values serve as a guide only as values may vary.

If you decide to make cookies at the last minute, use the following tips to bring your wet ingredients to room temperature:

When measuring dry ingredients, it is important that you measure correctly:

It's worth noting that darker baking sheets require less baking time compared to lighter baking sheets and the end results tends to be a crispier cookie and darker bottom compared to lighter baking sheets. 

Personally, I prefer baking on a lighter baking sheet.

Nutrition Facts
Soft and Chewy Peanut Butter Cookies
Amount Per Serving
Calories 301 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 325mg14%
Potassium 189mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 20g22%
Protein 8g16%
Vitamin A 85IU2%
Calcium 25mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.