1-Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

2-In a medium bowl, mix the softened salted butter, packed brown sugar, and peanut butter until creamy and smooth.

3-Beat in the apple butter (or substitute), eggs, and vanilla extract until fully combined.

4-In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5-Gradually add the dry mixture to the wet ingredients, stirring until just blended.

6-Fold in the mini chocolate chips to distribute them evenly through the dough.

7-Scoop the dough into tablespoon-size balls and place them on the prepared baking sheet.

8-Gently press each ball with a fork to create a crosshatch pattern for that classic look.

9-Bake for 7 minutes, then tap the baking sheet firmly on the counter before returning it to the oven for an additional 3 to 5 minutes.

10-Remove when the edges are crisp but the center is still chewy, then let cool on the sheet for a few minutes.