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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
Light brown or dark brown suger?
Hi Jessica,
I like to use light brown sugar in this recipe. Please let me know if you give it a try!
Can you freeze or refrigerate the dough to make later? If so, what is the process? Thank you!
Hey there,
Sure, you could freeze the dough for up to 3 months. Please let me know if you give these cookies a try!
Excellent et si facile à réaliser !!! Merci
Thank you!
Did you ACTUALLY make these using this EXACT recipe or did AI assist?
Baking for the holidays is too expensive to take chances with fake recipes.
Hi Linda,
Of course I made these:) I wouldn’t share them otherwise. I hope you love the recipe!
These look so good!! Has anyone tried these with gluten free flour?
Thanks so much, Melissa! A gluten free flour blend should be okay for you to use!
Apple butter isn’t listed in the upper section. Why does it differ from the ingredient list below?
Hi Dave,
You will want to use 1/4 cup of apple butter in these cookies:) Please let me know if I can help in any other way!
There’s no instruction for the brown sugar. I’ve learned, through previous HBH culinary failures, to carefully read recipes because of similar errors.
Hi Vicki,
My apologies for any confusion, the brown sugar is added in step 2 with the butter and peanut butter. Please let me know if I can help in any other way!
I don’t understand the negative comments-This is a great cookie recipe. They are AWESOME. I made them today. Didn’t have apple butter so I used pumpkin butter instead. Chefs kiss Tieghan! Well done. Thanks
Thanks so much, JD!!
The recipe never says when to add the brown sugar FYI
Hi Jordan,
Thanks for that! You are going to add the brown sugar in step 2 with the butter and peanut butter. Please let me know if you give these cookies a try!
Hello!! I was wondering if you could substitute almond butter for the peanut butter in this recipe?? If so, would the measurements be the same?? Thank you and I LOVE your recipes!
Thanks so much, Lisa! Unfortunately, I don’t think almond butter will work quite the same in this recipe. Here are some recipes with almond butter that you might enjoy:
https://fett-weg.today/almond-butter-cookies/%3C/a%3E%3Cbr /> https://fett-weg.today/chocolate-chunk-almond-butter-zucchini-bread/%3C/a%3E%3Cbr /> https://fett-weg.today/maple-almond-banana-muffins/%3C/a%3E%3Cbr /> I hope this helps!
Why are they called “bars” under special tools?? There have been a lot of errors in your recipes lately, which bums me. I hesitate to make something and have it go wrong because of the recipe. It’s one thing if it’s my fault and I waste money, but when it’s because of someone else, then it isn’t helping me.
Hi Becca,
Very sorry for any confusion within this recipe. I have updated the post and everything is correct. I understand where you are coming from, but I hope you will give these a try! xx
Tieghan,
I used to love reading the comments but now I’m finding it almost painful. I cannot imagine how it must be for you! People, think about what you’re typing before you post it! Most of these are unfriendly and rudely written statements and comments that you, yourself, would never want to receive. There isn’t one cooking/baking site that hasn’t made mistakes. No one likes that it happens but it does. It’s your responsibility to read it thru and if you’re not sure about it, either don’t make it or figure it out yourself. And if you want to let Tieghan know, do it in a friendly way. She’s human, just like we all are…Keep up the great work, Tiegan! Your flavor combinations are really inventive and your photos are beautiful!
Thanks so much for your kind message, Martie:)
I’m confused about the section titled “For the Icing.” There is no reference to icing in the actual recipe or the photos.
Hi Karen,
My apologies, the icing has been removed, there is no icing for these cookies:) I hope you’ll give the recipe a try!
Hi Tieghan,
You mentioned oats in the ingredients list but they don’t show up in the actual recipe. Are the oats in there? If so, what’s the measurement?
Thanks!
Hi Maija,
So sorry for any confusion, there are no oats in this recipe. Please let me know if you give the cookies a try, I hope you love them! xx
These cookies look good. I like the idea of the apple butter. Your information under “the details” is off. The oats and sheet pan kind of threw me.
I’m going to give these a try. Thank you.
Hey Melinda! Thanks so much! The oats were removed, so sorry about that. Let me know if you give these cookies a try, I hope you love them!
This recipe was easy and delicious!
Hey Tieghan! Just wanted to inquire – the blog post says that there’s old fashioned oats in the recipe but I don’t see them in the recipe card. Can you confirm? Thanks!!
Hey Brit! So sorry about that, there are no oats in these cookies:) Let me know if you give them a try! Happy Friday! xx
I’m confused – why are these called “lunch lady”?
Hi Wren,
I named these cookies that because they remind me of the cookies you would get from the lunch room growing up. Let me know if you give the recipe a try!
Hi! Can you confirm ingredient list again? The text mentions old fashioned oats but I don’t see that on the recipe. Thanks! They sound delicious.
Thanks so much, Jennifer! I apologize for any confusion, there are no oats in this recipe:) Please let me know if you give the cookies a try!