Peanut Butter APO cookies

What’s an APO cookie you ask? It’s an awesome cookie that not only makes your tastebuds tremble but brings a little taste of home to a solider. I call them APO (Army Post Office) cookies because they tend to not spoil as fast as a traditional cookie with flour and butter making the long trip overseas to your favorite solider. My favorite soldier is my brother, Michael who is stationed somewhere in the Afghanistan area. Love you Mike!  I just sent him and his brothers a box full and I was glad to get them out of the house as I was about to eat them all.

I’ve been making these for years and found the original recipe in a Food & Wine issue. With time I’ve changed the recipe and came up with my own favorite version with peanut butter chips and sea salt (chocolate chips and peanuts are good too). They are made without flour making them gluten-free and are sinfully delicious and crispy! Perfect for a quick cookie fix or to send overseas to our amazing troops.

Peanut Butter APO Cookies makes 18 to 24
adapted from Food & Wine magazine

  • 1 cup peanut butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 egg, beaten
  • 1/2 cup peanut butter chips
  • sea salt, fleur de sel

Preheat oven to 350° F.

In a large bowl, combine peanut butter, sugar, egg and baking soda. Mix well. Note: On a daily basis we use natural fresh pressed peanut butter. It WILL NOT work well in this recipe. If you are a fresh peanut butter person as I am, bite the bullet and grab a jar of the processed stuff!

Fold the peanut butter chips into the batter.

Line a large baking sheet with parchment paper. With a small ice cream scoop or tablespoon, scoop out batter and place on the baking sheet. Depending on how big you make your cookies, you might need two baking sheets.

With your hands, roll the scooped batter into balls.

With a fork, press down and make a crosshatch pattern on the soon to be cookie.

Top each cookie with just a little pinch of fleur de sel (sea salt) and place in the oven. Bake on the middle rack in the oven for 13 to 15 minutes until lightly golden. Remove from the oven and allow to cool on a cooling rack before serving or shipping.

Seriously crunchy goodness. And if you’re not sending them overseas drizzle with melted dark chocolate and you have one hell of a cookie.

Remember, freedom isn’t free. Don’t forget to thank our troops and veterans!


  • PD Flesher

    Hey, fellow Texan, thanks for the great recipes. But just wondering why the multiple Twitter posts? Noticed this before on an earlier recipe, not sure if you are aware.
    Oh, also, we have a yellow lab named Jack, and his sister Sophie. They are 8 now, somewhat calmer, but still lively. Both are over 100 lbs, so lively can be something to see. The image of your Jack chewing the shovel handle brings back lots of similar memories. Be aware, they were 3 before the chewing stopped – mostly ;-)
    Thanks again for the fun blog.

  • John Valenty

    It can sometimes be a daunting task to find Gluten free recipes that are actually good, and these look like they are going to be fantastic!! I love that there is peanut butter and peanut butter chips in them. Amazing!

  • Maja

    This sounded easy for a kitchen newbie like me, but mine didn’t turned out like yours, they don’t look crunchy (they are just slightly crunchy, they don’t have cracks). I didn’t use peanut butter chips since we don’t have those in my country ( but i added whole peanuts). Even then they taste great!

  • Skylar

    Could you use natural peanut butter for these?

    • In Sock Monkey Slippers

      I wish but no. I tried the fresh pressed with no added oil (which is what we always use) and the cookies just crumbled and couldnt stay together.

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