These applesauce cookies with chocolate peanut butter frosting are the perfect fall treat.
They’re soft, moist and packed with a ton of flavor. Plus, the applesauce helps keep the cookies tender on the inside while cutting down on fat.
And the frosting?
It’s rich, chocolatey, nutty, and so good you’ll want to eat it straight from the bowl with a spoon!
Together, they create the perfect fall cookie that’s so indulgent that it tastes like dessert.
What You’ll Need
This recipe comes together with a few everyday ingredients:
For the cookies, you’ll need all-purpose flour, butter, applesauce, cinnamon, and a mix of white and brown sugar.
The frosting is made with peanut butter, cocoa powder, powdered sugar, butter, and milk.
How to Make These Applesauce Cookies With Chocolate Peanut Butter Frosting
To make the cookie dough, whisk together flour, baking powder, cinnamon, and salt in a medium-sized bowl.
In another large bowl, cream the softened butter with white and brown sugars until it becomes light and fluffy. Mix in the egg, vanilla, and applesauce and whisk again until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring well with a large spoon until everything is well incorporated. The dough will be thick and sticky.
Cover the bowl and refrigerate the dough for 30 minutes to make it easier to handle.
To bake the cookies, preheat the oven to 350°F and line two baking trays with parchment paper. Scoop heaping tablespoon-sized balls of dough onto the trays, spacing them about an inch apart to give the cookies room to expand.
Bake for 10–12 minutes, until the edges are lightly golden. Don’t overbake – you want these cookies soft! Let them cool completely before frosting.
To make the frosting, beat the peanut butter and softened butter together until smooth. Add powdered sugar, vanilla, cocoa powder, and milk, then beat until creamy and well combined. If the frosting feels too thick, add a splash more milk until it reaches your desired consistency.
Spread about a teaspoon of frosting onto each cooled cookie, and you’re done!
You can serve the cookies right away or store them for later – the frosting sets nicely in the fridge if you prefer a firmer topping.
Why You’ll Love This Recipe
- The cookies come out soft and moist: The applesauce keeps the cookies tender without needing lots of butter.
- The frosting makes these cookies feel extra decadent: The chocolate + peanut butter flavor combo tastes amazing!
- It uses only simple ingredients: The recipe uses basic pantry staples you’re likely to have anyway if you bake often, nothing fancy.
- It’s perfect for sharing: These cookies come out so delicious and beautiful that they are perfect for fall bake sales, after-school treats, or even holiday cookie platters.
- The cookies are easy to store: They keep well at room temperature or chilled.
Tips for Success
- Chill the dough for at least 30 minutes as required: It makes the sticky dough easier to shape and prevents cookies from spreading too much.
- Don’t overbake: Take the cookies out as soon as the edges are golden to keep them soft.
- Cool fully before frosting: Warm cookies will melt the frosting, so bring them to room temperature first.
- Adjust frosting consistency: If you want a creamier and softer frosting, add some milk or a little extra sugar for a firmer spread.
- Store in an airtight container to keep the flavors fresh. And if you want to keep the frosting firmer, store the cookies in the fridge.
📌 Applesauce Cookies With Chocolate Peanut Butter Frosting (Recipe Card)
Ingredients (Makes 24 cookies)
Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup applesauce
- 1/2 teaspoon vanilla extract
Frosting
- 1/3 cup peanut butter (chunky or smooth)
- 2 tablespoons butter, softened to room temperature
- 3/4 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 4 tablespoons milk (plus more if needed)
Equipment
- Mixing bowls
- Electric hand or stand mixer
- Baking trays
- Parchment paper
- Spatula
Instructions
- In a medium-sized bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, cream butter with white and brown sugar until it becomes light and fluffy. Add in the egg, vanilla, and applesauce, mixing well until the mixture becomes smooth.
- Gradually stir dry ingredients into the wet mixture. The dough is supposed to come out thick and sticky. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Line two baking trays with parchment paper.
- Scoop heaping tablespoon-sized balls of dough onto the trays, spaced about 1 inch apart. Bake for 10–12 minutes until the edges are golden. Cool completely.
- To make the frosting, beat the peanut butter and butter until smooth. Add powdered sugar, vanilla, cocoa, and milk. Beat until creamy, adjusting consistency with extra milk if needed.
- Spread about 1 teaspoon of frosting over each cooled cookie. Serve immediately or store in an airtight container at room temperature or in the fridge for up to 5 days.
