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Lunch Lady Peanut Butter Chip Cookies. Everyone’s favorite cookie, but with a little twist! These have crisp edges, chewy peanut-buttery centers, and are loaded with double the mini chocolate chips. The secret? A spoonful of apple butter. It’s unexpected, but it gives the cookies a subtle warmth, a hint of spice, and the most delicious depth of flavor.
Some recipes just feel a little more special than others, and these might be my favorite of the month. I adore them!
For me, a peanut butter cookie always feels like September. From game day treats to the peanut butter cookies served by the lunch lady on Pizza Day. I have the best memories tied to this classic cookie.
When I set out to recreate those school cookies, I knew exactly what I wanted: crisp edges, soft centers, lots of chewy peanut flavor, and plenty of melty mini chocolate chips. I thought I’d keep things basic — but then I remembered apple butter. September is apple season, after all, and folding a little into the dough turned out to be just the magic ingredient these cookies needed.
The apple butter adds a faint note of cinnamon and spice that pairs perfectly with the salty peanut butter and chocolate. It’s not obvious, but it makes these cookies unforgettable. My family has been loving them — especially my little brother, Oslo!
These are the details
Ingredients
- salted butter
- creamy peanut butter – crunchy will work too!
- brown sugar
- apple butter
- vanilla
- eggs
- vanilla extract
- flour
- baking soda
- salt
Special Tools
For these peanut butter cookies, you need a single mixing bowl and an electric mixer. I love this sheet pan for baking.
The Steps
Step 1: Make the cookie dough
In a mixing bowl, beat the butter with brown sugar and peanut butter until creamy. Add the eggs, apple butter, and vanilla, then beat again until fully combined. Mix in the flour, baking soda, and salt.
Stir in the mini chocolate chips. Regular chocolate chips work too, but the minis give the best distribution of chocolate throughout.
Step 2: Bake
Line a baking sheet with parchment paper. Scoop the dough into tablespoon-size balls and place them on the prepared sheet.
If you’d like, gently press the tops with a fork to create a crosshatch pattern — just don’t press too hard or the cookies will spread too much.
Bake for about 7 minutes, then remove the cookies from the oven and give the pan a gentle tap on the counter. This helps the cookies spread evenly, crisp the edges, and keeps them from turning cakey. Return the cookies to the oven and continue baking until golden at the edges.
Enjoy warm, melty, and oh so wonderfully peanutty!
Looking for other fun cookie recipes? Here are some favorites:
Brown Butter Malted Chocolate Chunk Cookies
Snickerdoodle Peanut Butter Chocolate Chex Mix Bars
Slice n’ Bake Bourbon Caramel Pretzel Cookies
Lastly, if you make these Lunch Lady Peanut Butter Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Lunch Lady Peanut Butter Chip Cookies
Servings: 26 cookies
Calories Per Serving: 176 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup creamy peanut butter
- 1 cup brown sugar
- 1/4 cup apple butter (maple or honey can also be used)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.2. In a mixing bowl, beat together the butter, brown sugar, and peanut butter until creamy. Add the apple butter, eggs, and vanilla. Beat until creamy. Add the flour, baking soda, and salt. Mix in the chocolate chips.3. Scoop the dough out into rounded 1 tablespoon size balls. Place 2 inches apart on the prepared baking sheet. Using a fork, very gently press down on each dough ball to flatten and create a cross-hatch pattern. 4. Bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter. Return to the oven and bake another 3-5 minutes, until the cookies are just beginning to crisp on the edges.
This post was originally published on September 12, 2025
Would it be ok to omit the chocolate chips? And if so, would I need to modify anything in the recipe?
Hi Olivia,
Totally fine to skip the chocolate chips, no need to adjust anything else:)
I hope you love this recipe!
Hi Tieghan! My daughter made these cookies for a church social. Everyone loved them! We did, however, find that the dough was easier to handle if chilled before making the balls. Delicious!
Hi Julie,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
Interesting spin on peanut butter cookies (:
Cookies taste better cold rather than fresh out of oven.
Thanks so much for trying this recipe, Rachel. So glad to hear they were enjoyed! Happy fall Sunday!
On an IG comment you said that almond butter would work, but here you’re telling someone that it won’t. Can you clarify? I love almond butter but unsure with your conflicting advice.
Hey Sarah,
So sorry for any confusion, I would not recommend using almond butter for this recipe. Please let me know if I can help in any other way!
These cookies are very tasty! Might have added a bit more chocolate chips:) highly recommend!
Thanks so much, Martine! Love to hear you enjoyed these cookies, thanks for making them! xx
I love peanut butter but the flavor was lackluster and they don’t remind me of “lunch lady” cookies at all.
Hi Barbara Jean,
Very sorry to hear this. Thanks for sharing your feedback and I’m sorry the cookies were not enjoyed. If there is anything that I can help with, please let me know!
Attempting to post my review for the second time…
I love peanut butter cookies so I was excited for these, but they were nothing special. The apple butter didn’t add anything and I couldn’t taste it. They were kind of dry also.
Sorry to hear this, Mary. Thanks for trying these cookies and sharing your feedback.
Absolutely delicious 😋
Used honey instead of the apple butter and crunchy peanut butter.
They turned out amazing!!!
Hey Sara,
Happy Monday! Thanks a bunch for giving this recipe a try and your comment, so glad to hear it was a hit!
My mom tried to make a comment on these and it hasn’t been let through. It’s really seeming like you’re holding back reviews from people who say the recipe didn’t work well. She left very polite note letting you know what’s wrong. I think people should know if something isn’t working. She also is a long time follower, and it makes me really sad to see her upset you didn’t publish her review.
Hi Marci,
We try to get to all comments within 24 hours. Is there something specific that I can help with? Please let me know. I’m sorry to hear she did not enjoy the cookies.
My apologies, I realized I didn’t leave my star rating. Two stars because they weren’t horrible. Thank you and have a good day!
Thank you for trying with this recipe for “lunch lady cookies” but they weren’t too great. The apple butter probably wasn’t needed either since you can’t tell it’s there.
Also why is your website so hard to navigate/comment on? The ads are slowing down my phone like crazy.
Have a good day.
Hi Kelly, Sorry to hear you didn’t love these cookies, thanks for making them and your comment. Have a nice Monday!
Apple butter is quite a specialty ingredient and I don’t think it’s warranted here. You can barely taste it, if at all. These cookies didn’t have a great texture or flavor aside from the chocolate chips. Thanks for trying though!
Thanks for sharing your feedback, Kelly. Sorry to hear these cookies weren’t enjoyed. Have a nice week!