Soft, chewy, and delicious, these cookies are a one-bowl recipe full of sweetness from the chocolate chips and crunchiness from the almonds. It's a recipe that will make a fantastic addition to your list of Easter and Christmas baking, for potlucks and picnics, or as an afternoon treat.
I'm seriously in love with these white chocolate almond cookies. And for a good reason. They're awesome!
It's a recipe that combines the sweet creaminess of white chocolate with the nuttiness of almonds; all wrapped up in a soft and chewy cookie. A similar flavor profile to the white walnut blondies.
New and delicious cookies are always welcomed year-round, whether you need a new idea for the holiday season, a bake sale, or a potluck.
We all probably tried the chocolate chip or the molasses ginger cookie recipe for the millionth time with this or that tweak.
So, here I come bearing a fantastic and slightly different cookie recipe.
These cookies are flavorful, have just the right texture, use mostly pantry staples, and are a one-bowl situation.
They are a delicious and indulgent treat, sure to satisfy your sweet tooth.
Whether you make them for a special occasion or just as a special treat for yourself, they are sure to be a hit.
Ingredient list
- Brown sugar: light or dark. The difference will be in the final color of the baked cookie.
- White chocolate: use white chocolate chips or chunks.
- Almonds: both sliced and coarsely chopped almonds are used in this recipe. I find that sliced almonds add a crunch unlike anything else. And the chopped almonds add volume and texture.
- Egg: fresh, large.
- Vanilla extract.
- Unsalted butter.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Cream butter with sugar in a large bowl. I use an electric hand mixer, but you can also make it with a whisk.
- Add egg and mix well. Add flavorings and mix well.
- Add dry ingredients in 2 parts and mix until combined.
- Now add both chocolate chunks and almonds. It will seem like too much but have patience and use a spatula to mix everything until you have a smooth dough.
- Preheated oven: this is a must before putting the cookie sheet. Not having the right temperature greatly alters the texture, shape, and how the cookie bakes.
- Measuring the cookies: Use a cookie scoop so that you're cookies bake evenly. Leave roughly a 2-inch separation between each (depending on the size), so they can spread comfortably during baking. I use the small cookie scoop of this set that it's 1.57 inches / 4cm in diameter for regular-sized cookies.
- Very large cookies: the larger the scoop the bigger the space between cookies. Depending on the size, they expand quite a lot during baking.
Vintage Kitchen Tip
Do a test bake! I always recommend baking two or three cookies at first and checking the baking time to make sure you don't over or underbake them. And also see how much they expand.
These caramelized white chocolate almond cookies embrace all that I love about easy, one-bowl cookies.
White chocolate used to be the underdog in my kitchen. I even baked with milk chocolate more than white, which some would argue is not chocolate. I know, but I don't think I care much.
But sometimes, even I get tired of dark chocolate, the horror, I know. Not often, but you know, change is good, or so they say.
Anyway, I found a few great white chocolate recipes, and I was hooked. White chocolate pairs well with many other ingredients, like raspberries, coffee, coconut and dulce de leche (my favorite, beyond good!).
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Almonds: for best results use both types of almonds called for in the recipe. They each add their own thing.
- Chocolate: use white chocolate, a mix of white and butterscotch, or caramelized white chocolate such as Dulcey (see notes in recipe).
- Dough: the cookie dough can be kept in the refrigerator for 2-3 days or frozen for 2-3 weeks, always in a container with a tight-fitting lid. If freezing, I suggest forming the cookie balls and freezing them already formed. Simply bake them directly from the freezer.
- Variation: you can substitute walnuts for almonds but they will lack the crunch that the sliced almonds bring. Add a tablespoon of your favorite liquor (Amaretto, Frangelico, or Kahlua pair well) for a more sophisticated cookie.
Related recipes you might like:
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White Chocolate Almond Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup brown sugar, light or dark
- ¼ cup white sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract , or ¾ teaspoon vanilla paste
- ½ teaspoon almond extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sliced almonds, lightly toasted
- ¼ cup chopped almonds, lightly toasted
- ¾ cup white chocolate chips, or chopped caramelized white chocolate, or a mix of white and butterscotch chips
Instructions
- Preheat oven to 350ºF (180ºC).
- Line baking sheets with parchment paper.
- Beat butter with both sugars until creamy.
- Add egg, vanilla and almond extracts and mix well.
- Add dry ingredients (flour, baking powder, soda, and salt) and mix until a few dry spots remain.
- Add white chocolate and almonds and mix until no dry spots remain.
- Drop large teaspoons on the prepared sheets, spacing them an inch or so.
- Bake for 12 to 15 minutes, until edges are firm and cookies are golden.
- Let cool completely on wire rack.
- Keep in tins or cookie jars.
For caramelized white chocolate:
- Preheat the oven to 300ºF (140ºC).
- In a shallow glass pan, spread the chopped white chocolate. Don't overlap them too much. It's better to make small batches.
- Bake for about 30-40 minutes, stirring it every 5-10 minutes. It won't melt immediately, and, depending on the brand, might never be silky, but lumpy. For this recipe that is fine.
- Once it's as dark as you like, let it cool and chop it.
D says
I would love to make these today but only have sliced almonds and chopped walnuts. What would you recommend? Look delicious
Paula Montenegro says
Use all sliced almonds!
Joanne says
Cookies are very good. Only one problem in your recipe you call for 1/2 tsp. Of Almond extract and I know that all wet ingredients go together, but for people who might not know this there is no where in the recipe that mentions when to add the almond extract. You might want to revise it . The cookies are amazing. Thank you very much.
VASANTH says
Could this cookie made eggless with a substitute
Paula Montenegro says
I don't know Vasanth, I never tried it and am unfamiliar with substitutes. From what I could google, you should be able to. You might want to try 1/4 or 1/3 of the recipe first and see how they come out.
jackie says
what is the measurement of the white chocolate 128grams or (150g) that was the only measurement that was confusing. Thanks Jackie
Paula Montenegro says
Hi Jackie! 3/4 of regular chips is about 130g. Happy baking!
Claire | The Simple, Sweet Life says
These cookies sound absolutely delicious! I love the combination of almond and white chocolate in this treat. It sounds like the perfect addition to my holiday cookie line-up.
SHANIKA says
Almond and White Chocolate sounds like the perfect combo! These cookies look so soft and chewy! I need these!
Aline says
Currently our favorite cookies this season!! Perfect texture and all our favorite flavors! Thanks
Marisa says
Love! Love! Love white chocolate! The caramel cookies look like they'd be ideal for my book club next week. Some of the ladies can't eat walnuts and some can't eat chocolate. These cookies will be just the thing. I had better make several batches. Once they start nibbling on them I know they won't be able to stop.
Paula Montenegro says
Hope they like them Marisa!
Elaine says
My cookie jar is almost empty, so I was searching for another good cookie recipe to try. Here it is - I've found it! 🙂
Amanda says
I love these cookies! The white chocolate and almond are such a great match, and they're so easy to make. Thanks so much for sharing!
Colleen says
These cookies are so delicious! I have to make another batch by popular demand. Great recipe, thank you!
Candice says
In love with the almond flavor in these cookies! So yum, so easy to make, and can't wait to make them again for my cookie exchange this year!
Chef Dennis says
These White Chocolate Almond Cookies look sooo yummy! The combination of caramel and almonds is perfect. I will definitely make this for my family.
Ben says
These sound delicious. I love white chocolate and nuts. It's such an awesome combination.
Paula Montenegro says
Thanks Ben, it is!
Sonia says
Oh my goodness!These sound so delicious and tempting! Both my boys loves cookies ..will definitely make them!
kim says
These turned out so scrumptious! I love the almond flavor with the white chocolate. Making these again for my Christmas cookie exchange next month.
Alisa says
White Chocolate and brown sugar...well helloooo! These were delicious. I have a potluck this weekend I am going to bring another batch to.
Chris says
I'm always on the hunt for new cookie recipes and these White Chocolate Almond Cookies look like total winners! Can't wait to try the recipe!
Jenn says
You had me at white chocolate and almonds! These were terrific, and I even shared a few with hubby!