• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies & Crackers

    Published: Jul 14, 2020 · Modified: Apr 17, 2023 by Paula Montenegro · Income from ads and affiliates

    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 for soft cookies I have been making forever. Almond butter has a more subtle flavor, but you can also use peanut butter. With chocolate chips or chunks, these are super traditional cookies that won't let you down. They freeze wonderfully and are great for picnics, brunch tables, or as a snack!

    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 haven't shared this recipe with you.

    We all love cookies and also nut butters with chocolate, right?

    I used to make this cookie recipe with peanut butter, of course, who in their right mind wouldn't, but I tried them with almond butter and wow, 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.
    Table of Contents Open
    Ingredient list
    Almond vs. Peanut butter
    Mixing the dough
    Shaping the cookies
    Variations
    Make ahead
    Related recipes you might like:
    Almond Butter Chocolate Cookies

    Ingredient list

    • Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
    • Chocolate chips or chunks: use your favorite semisweet chip or bar. I love Ghirardelli premium baking chocolate chips and Callebaut 54% chocolate wafers for chips, and Ghirardelli semisweet chocolate bar and cut irregular chunks with a kitchen knife.
    • Sugars: the white and brown sugar mix is essential for that irresistible caramel flavor.
    • Unsalted butter.
    • Egg: fresh, large
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
    • Flour mixture: all-purpose flour works every time and is easily available.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder and baking soda: make sure they're not expired.
    Bowls with ingredients for almond butter chocolate cookies on a white surface including butter, sugars, vanilla, egg, flour mixture.

    Almond vs. Peanut butter

    They are both nut butter made from one single ingredient: nuts.

    Almonds or peanuts are processed until they release their natural oils and a paste forms.

    Commercial ones have other ingredients and a firmer consistency than homemade ones.

    For this recipe, we use store-bought nut butter. The consistency is perfect for cookies.

    I love both types for this recipe but have slightly leaned 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 butter: both the unsalted butter and almond butter must be at room temperature to integrate well. You should be able to mix them easily 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 flour, salt, baking powder, and soda. Don't beat much, just incorporate well.
    4. Chocolate chunks or chips: both work well, and which one to use 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

    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 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 cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
    • Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
    • Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.
    Cookies coming out of a plastic bag on a white surface.

    Related recipes you might like:

    • Flat close up view of baked almond cookies on white parchment paper.
      White Chocolate Almond Cookies
    • White Chocolate Walnut Blondies
    • Bitten snowball cookie on a wire rack with whole ones in the background.
      Snowballs (Mexican Wedding Cookies)
    • Piece of parchment paper with chocolate drizzled almond cookies on top of a wire rack. Pink background.
      Almond Macaroons

    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
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    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 for soft cookies I have been making forever. Almond butter has a more subtle flavor, but you can also use peanut butter. With chocolate chips or chunks, these are super traditional cookies that won't let you down. They freeze wonderfully and are great for picnics, brunch tables, or as a snack!

    • Total Time: 30 minutes
    • Yield: 25 smallish cookies

    Ingredients

    Units
    • ½ cup (100g) white sugar
    • ½ cup (100g) brown sugar
    • ½ cup (125g) almond butter
    • ½ cup (115g) unsalted butter, at room temperature
    • 1 egg, at room tempearture
    • 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

    • Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
    • Chocolate chips or chunks: use your favorite semisweet chip or bar. I love Ghirardelli premium baking chocolate chips and Callebaut 54% chocolate wafers for chips, and Ghirardelli semisweet chocolate bar and cut irregular chunks with a kitchen knife.
    • 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 cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
    • Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
    • Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/25
    • Calories: 128
    • Sugar: 11.3 g
    • Sodium: 57 mg
    • Fat: 5.7 g
    • Carbohydrates: 18.3 g
    • Fiber: 0.7 g
    • Protein: 1.6 g
    • Cholesterol: 17.2 mg

    Keywords: almond butter cookies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Cookies & Crackers Recipes

    • Top cookie bitten of stack of vanilla cookies on white paper and white background.
      Cake Mix Cookies
    • Batch of baked lemon curd cookies on a cookie sheet with white parchment paper.
      Lemon Curd Cookies
    • Top view of pile of chocolate chip cookies on a striped cloth set on a wooden surface.
      Chocolate Chip Pecan Cookies
    • Overview of white plate with a pile of iced bunny sugar cookies on a white tray with beige hearts.
      Easy Bunny 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.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    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
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes