In case you can spare the final little bit of a drippy, creamy almond butter out of your subsequent jar, I’ll reward you with these big, chewy wealthy cookies! This almond butter chocolate chip cookies recipe makes 12 big cookies which can be as large as my face! No want to sit back them, the almond butter holds the dough collectively within the oven.
These Almond Butter Cookies can have you wanting an increasing number of!
I simply realized I ought to name these cookies ABCs–Almond Butter Chocolate Chip Cookies.
It isn’t an understatement once I say these are the most effective cookies which have come out of my kitchen in a very long time. They emerge from the oven puffy and golden brown, however they sink into the gorgeous cracks as they cool.
I halved the recipe to make simply 1 dozen cookies (as a result of that is what I do!), however I instantly regretted it. I wished extra extra extra. Just a little portion management was completely so as, as a result of 12 big cookies is a bit a lot.
Why you may love this Almond Butter Cookies Recipe
- I used all-natural, unsalted almond butter. Sure, I needed to stir it. However I do not remorse it.
- I’ve made these with chopped chocolate bars, chocolate chips and chocolate chunks. All are equally scrumptious, so use your favourite!
- The ocean salt sprinkle on high is totally non-obligatory. I’ve discovered you must be underneath the age of 32 to understand salty desserts. Simply my unscientific analysis currently.
Almond Butter Cookie substances
- Flour. One cup of all-purpose flour that has been fluffed, scooped and leveled with a spoon.
- Baking Powder. For raise and fluffy cookies.
- Baking Soda. Baking soda helps cooks rise and unfold a bit whereas baking.
- Butter. We’re utilizing simply half a stick of butter and almond butter for the remainder of the dough.
- Almond Butter. One-third cup of all-natural almond butter. I exploit an all-natural one that’s tremendous drippy and must be stirred effectively earlier than measuring.
- Brown Sugar. You need to use gentle or darkish brown sugar for this cookie, however darkish is my favourite. The additional molasses is so good with the almond butter.
- Egg. One giant egg, crushed.
- Vanilla. Actual, pure vanilla extract is the most effective for baking cookies.
- Chocolate Chips. You need to use 1 cup of chocolate chips, chocolate chunks, or chopped chocolate–your selection.
Easy methods to make Almond Butter Cookies
Preheat the oven and have a cookie sheet lined with a silicone mat prepared.
First, whisk collectively all of the dry substances (flour, baking powder, baking soda, and salt) in a small bowl and put aside.
In a medium bowl, beat collectively the butter, almond butter, and brown sugar along with an electrical mixer till fluffy, about 1-2 minutes.
Subsequent, add the egg and vanilla and proceed beating.
Then, slowly sprinkle the dry substances in whereas beating.
Lastly, stir within the chocolate. Press the dough flat within the bowl, divide it in half by eye and scoop 6 cookies from every half, for a complete of 1 dozen cookies.
House the dough balls evenly on the ready cookie sheet and bake for 11 minutes. Let cool for 1 minute on the cookie sheet, after which transfer to a wire rack to chill fully. Sprinkle with sea salt flakes, if desired.
Greatest Almond Butter Cookies Recipe variations
- Nut Butter – You need to use any sort of runny, drippy nut butter in these cookies to customise them.
- Chocolate – Chop up your favourite chocolate bar (even a flavored one) to raise these cookies.
Storing Almond Butter Chocolate Chip Cookies
Freshly baked cookies keep mushy for as much as 3 days on the counter at room temperature if saved in an air-tight container. Don’t retailer within the fridge. You may freeze unbaked dough; bake from frozen, including 1-2 minutes of additional baking time. You may as well freeze already baked cookies flat, and defrost at room temperature for a couple of hours earlier than serving.
Almond Butter Cookie Recipe FAQs
These almond butter cookies are naturally fluffy, due to the egg and almond butter. They arrive out of the oven fluffy with a couple of bubbles on high, after which they sink as they cool into fairly, chewy crackly cookies. Nonetheless, to make any cookie recipe fluffier and softer, add 1 tablespoon of cornstarch per 1 cup of flour. I didn’t check that with this recipe, nonetheless, as a result of the cookies are lots fluffy!
Almond butter has the same fats content material to butter, so it’s a simple swap in cookie recipes. This almond butter cookie recipe incorporates a small quantity of butter and nut butter blended collectively for the right mixture.
Cookie doughs that include egg yolks and brown sugar keep moist for longer after baking than cookies made with egg whites and white sugar. To maintain cookies moist, retailer them in air-tight containers at room temperature with a slice of bread.
Make these cookies!
Yield: 12 cookies
Almond Butter Cookie Recipe
One dozen almond butter chocolate chip cookies. With sea salt on high!
Prep Time
20 minutes
Prepare dinner Time
11 minutes
Whole Time
31 minutes
Elements
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- ⅓ cup unsalted, pure almond butter
- ¾ cup + 2 tablespoons darkish brown sugar
- 1 giant egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to complete (non-obligatory)
Directions
- Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper.
- Whisk collectively the flour, baking powder, soda and salt in a small bowl. Put aside.
- In a medium bowl, beat along with an electrical mixer on medium velocity the butter, almond butter, and brown sugar. Beat till completely blended, however don’t fret about making it ‘fluffy.’
- Subsequent, add the egg and vanilla and beat till mixed.
- Add the dry substances to the bowl and beat till mixed.
- Lastly, stir within the chocolate chips.
- Divide the dough into 12 parts, and area them evenly on the baking sheet.
- Bake for 11 minutes. The perimeters will begin to brown, however the facilities will stay chewy.
- Let cool for 1 minute, then transfer to a wire rack to chill fully.
- Sprinkle salt on high of cookies earlier than serving, if desired.
Diet Data:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 198Whole Fats: 13gSaturated Fats: 5gTrans Fats: 0gUnsaturated Fats: 6gLdl cholesterol: 26mgSodium: 167mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 4g
