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.

White bowl of almond cookies, grey background, white cloth, broken cookie in front.

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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.

Why you should make these cookies

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.

Close-up of baked almond cookies on parchment paper. Top view.

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.

White chocolate almond cookies ingredients in bowls on a white surface, including egg, flour, butter, extracts, brown sugar.

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.

Two image collage with cookie batter process, beating ingredients in a glass bowl.

Baking the cookies

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.

Scoops of unbaked white chocolate almond cookies on parchment paper.

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!).

Flat view of baked almond cookies on white parchment paper.

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.

White bowl of almond cookies on a grey surface and background and a white cloth. A broken cookie in the front.

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