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!
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.
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.
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.
- 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.
- 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.
- Adding flour mixture: this includes the flour, salt and both baking powder and soda. Don't beat much, simply incorporate well.
- 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.
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
- 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.
WATCH THE STEP-BY-STEP VIDEO 👇🏻
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.
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.
Related recipes you might like:
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Almond Butter Chocolate Cookies
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 1x
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
- Turn on the oven at 350°F/180°C.
- Butter or spray cookie sheets and line them with parchment paper.
- In a large bowl mix butter, almond butter, and sugars until creamy. You can use an electric mixer or a hand whisk.
- Add the egg, vanilla and mix well.
- 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.
- Add the chocolate chunks or chips and mix.
- 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.
- Put spoonfuls of the cookie batter on the prepared baking sheets about 1-2 inches apart.
- Either make a criss-cross pattern with a fork or slightly flatten them with your fingers. See Notes, below
- Bake for about 12 minutes or until they are beginning to brown but slightly soft in the center.
- Let cool a little on a wire rack and carefully lift them with a spatula and let them continue to cool.
- They are amazing white still warm.
- 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.
- 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
Tiffany says
These look so yummy, love the almond butter! And lots of us ladies love the salty sweet combo! 🙂
Tiffany
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