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    Home » Recipes » Cookies & Crackers

    Published: Jul 14, 2020 · Modified: Aug 29, 2021 by Paula Montenegro · Income from ads and affiliate links 11 Comments

    Almond Butter Chocolate Chip Cookies

    Jump to Recipe
    Several almond chocolate chip cookies coming from a plastic bag; image with text
    One almond chocolate chunk cookie on a white surface; image with text
    Bitten single cookie on a white surface; image with text

    This is an old-fashioned recipe I have been making forever. Almond butter has a more subtle flavor, but you also can use peanut, of course. With or without chocolate chips (or chunks) these are super traditional cookies that won't let you down. Great for picnics, brunch tables, or as a snack, they freeze wonderfully!

    Round cookies with chocolate chips on a white table coming out from a plastic bag
    Cookies with criss-cross pattern

    I can't believe I hadn't shared this recipe with you guys!

    We all love cookies and also nut butters with chocolate, right? I used to make them with peanut butter, of course, who in their right mind wouldn't, but I tried them with almond butter and boom! a new favorite was born.

    Soft and delicious eaten warm, they can be made with or without chocolate.

    Cookies on white table, one is bitten, others are blurred in background
    Cookies baked without pattern
    Table of Contents Hide
    Ingredients
    Almond vs Peanut butter
    Mixing the dough
    Shaping the cookies
    Variations
    Make-ahead
    Related recipes you might like:
    Almond Butter Chocolate Cookies

    Ingredients

    • Almond butter - choose the thick commercial type for best results.
    • Chocolate - chunks are my favorite because I love how melty they are when eating these cookies warm, but chips work just as well. You have both versions in this posts' images.
    • Sugars - the mix of white and brown sugar is essential for that to-die-for caramel flavor.
    • Unsalted butter
    • Egg: fresh, large
    • Vanilla: pure vanilla extract or paste are my favorites.
    • Flour mixture: all purpose flour works every time and is easily available.
    • Salt: I use kosher
    • Baking powder and baking soda: make sure they're fresh and active. Together with the flour and the salt they're referred to as the flour mixture or dry ingredients.
    Bowls with almond butter cookie ingredients on a white surface

    Almond vs Peanut butter

    They are both nut butters made from one single ingredient: nuts, which are processed until they release their natural oils and a paste forms. Commercial ones have other ingredients and a firmer consistency than homemade.

    For this recipe we use store-bought butters. The consistency is perfect for cookies. I love both types for this recipe but slightly lean towards almond butter lately.

    Mixing the dough

    This is a one-bowl recipe. So it only takes a bowl and a hand whisk to mix the cookie batter. You can use an electric mixer and it's a good idea if making a large batch of cookies.

    1. Soft butters: both the unsalted butter and almond butter need to be at room temperature in order to integrate well. You should be able to easily mix it with a whisk.
    2. Adding the sugars, egg, and flavoring: do it in the order mentioned in the recipe card (at the end of this post), mixing everything well.
    3. Adding flour mixture: this includes the flour, salt and both baking powder and soda. Don't beat much, simply incorporate well.
    4. Chocolate chunks or chips: both are great and it depends on how much chocolate you want with each bite. Chunks give you a more gooey experience.
    Mixing butter and peanut butter in glass bowl; adding egg and whisking; a collage
    Mixing almond butter chocolate chunk cookie dough with red spatula in glass bowl

    Just remember not to overmix after the flour is added, because the more you beat the more the gluten develops and the tougher the cookies will be after baking.

    Vintage Kitchen Tip

    Shaping the cookies

    • Cookie scoop: this is the easiest way to make similar-sized cookies (image below) that will bake evenly. First image below.
    • Spoon: you can use two teaspoons and drop mounds of cookie dough. The shape will be irregular and you can't exactly make them the same size.
    • Criss-cross pattern: you can use a fork to press down gently onto each cookie scoop. The cookies will be more compact and a little bit denser. Second image below.
    • Smooth pattern: don't do anything to the scoops and they will expand on their own. The result will be a smoother top and less dense cookies.
    Scooping cookie dough mounds on grey cookie tray with parchment paper
    Metal cookie tray with unbaked almond butter cookies with chocolate chips on parchment paper.

    Watch our video tutorials 👇🏻


    Variations

    • Traditional cookies: use chocolate chips and the criss-cross pattern. The chocolate will be more distributed and the cookie will be more compact (image above).
    • Less traditional cookies: use chocolate chunks and simply use your finger to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance (image below).

    I tend to go with the chunk variation more often than not. But both have the same fantastic flavor.

    Close-up of single chocolate chunk cookie on parchment paper

    Make-ahead

    It's very easy to make this recipe ahead and have freshly baked cookies every single time! How? By freezing the scooped portions.

    • Freezing - scoop out the cookie portions on a baking pan large enough to fit in your freezer. You can crowd them as you will no be baking them all at once. When the raw cookie dough pieces are rock-solid, transfer them to a plastic bag or container.
    • Baked to order - when ready to bake the cookies simply put the frozen mounds on a baking sheet and bake directly.

    Of course you can also freeze them in the cookie sheet you're going to bake them. Make sure you don't crowd them and leave the few inches between each cookie portion so they can expand while baking.

    Cookies coming out of a plastic bag on a white surface

    Related recipes you might like:

    • White Chocolate Almond Cookies
    • White Chocolate Walnut Blondies
    • Snowballs (Mexican Wedding Cookies)
    • Amaretti Cookies

    Cookie with chocolate chunks cut in half and whole ones on a white surface

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Single bitten cookie with chocolate chunks on a white marble surface

    Almond Butter Chocolate Cookies

    ★★★★★

    5 from 10 reviews

    Print Recipe
    Save Recipe Recipe Saved

    This is an old-fashioned recipe I have been making forever. Almond butter has a more subtle flavor, but you also can use peanut, of course. With or without chocolate chips (or chunks) these are super traditional cookies that won't let you down. Great for picnics, brunch tables, or as a snack, they freeze wonderfully!

    • Total Time: 30 minutes
    • Yield: 25 small-ish cookies

    Ingredients

    • ½ cup (100g) white sugar
    • ½ cup (100g) brown sugar
    • ½ cup (125g) almond butter 
    • ½ cup (115g) unsalted butter, at room t°
    • 1 egg, at room t°
    • ½ teaspoon vanilla extract
    • 1 ½ cups (210g) all-purpose or cake flour 
    • ⅔ cup (100g) semi-sweet chocolate chunks or chips 
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Instructions

    1. Turn on the oven at 350°F/180°C.
    2. Butter or spray cookie sheets and line them with parchment paper.
    3. In a large bowl mix butter, almond butter, and sugars until creamy. You can use an electric mixer or a hand whisk. 
    4. Add the egg, vanilla and mix well.
    5. In 2 or 3 times add the dry ingredients (flour, baking powder, baking soda, and salt) and mix until well integrated. I also sift the baking soda so that there are no clumps.
    6. Add the chocolate chunks or chips and mix.
    7. At this point, I cover the bowl and take it to the fridge for 2 hours, but they can also be made directly, without the extra chill.
    8. Put spoonfuls of the cookie batter on the prepared baking sheets about 1-2 inches apart.
    9. Either make a criss-cross pattern with a fork or slightly flatten them with your fingers. See Notes, below
    10. Bake for about 12 minutes or until they are beginning to brown but slightly soft in the center.
    11. Let cool a little on a wire rack and carefully lift them with a spatula and let them continue to cool.
    12. They are amazing white still warm.
    13. Keep in cookie jars or metal tins. 

    Notes

    Traditional cookie: use chocolate chips and the criss-cross pattern. The chocolate will be more distributed and the cookie will be more compact

    Less traditional cookie: use chocolate chunks and simply use your finger to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance.

    Freezing - scoop out the cookie portions on a baking pan large enough to fit in your freezer. You can crowd them as you will no be baking them all at once. When the raw cookie dough pieces are rock-solid, transfer them to a plastic bag or container. When ready to bake the cookies simply put the frozen mounds on a baking sheet and bake directly.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 15
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/25
    • Calories: 129
    • Sugar: 11.7 g
    • Sodium: 57.1 mg
    • Fat: 5.7 g
    • Carbohydrates: 18.7 g
    • Protein: 1.6 g
    • Cholesterol: 17.2 mg

    Keywords: almond butter cookies

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    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. Tiffany says

      August 06, 2020 at 8:43 am

      These look so yummy, love the almond butter! And lots of us ladies love the salty sweet combo! 🙂

      Tiffany
      Phlanx's Marketing Specialist

      ★★★★★

      Reply
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