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.
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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.
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.
- 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. For the latter, I like to use Valrhona caramelized chocolate Dulcey (the one in the image below), Callebaut white chocolate chunks, or a white chocolate baking bar, coarsely chopped.
- 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: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- Unsalted butter.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder and baking soda: make sure they aren't expired.
- 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 (image above, left).
- Add dry ingredients in 2 parts and mix until combined (image above, right).
- Now add both chocolate chunks and almonds (image below, left). It will seem like too much but have patience and use a spatula to mix everything until you have a smooth dough (image below, right).
- 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 run! 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, haha.
But sometimes even I get tired of dark chocolate, the horror, I know. Not often, but you know, change is good they say.
Anyway, a few great white chocolate recipes and I was hooked. White chocolate pairs well with a lot of other ingredients, like raspberries, coffee, coconut, dulce de leche (my favorite, beyond good!).
- 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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- ½ cup unsalted butter, at room temperature
- ¾ cup light or dark brown sugar
- ¼ cup white sugar
- 1 egg, at room temperature
- 1 teaspoon pure vanilla paste or extract
- ½ teaspoon pure 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, see Notes below)
- Preheat oven to 350ºF / 180ºC.
- Line baking sheets with parchment paper.
- Beat butter with both sugars until creamy.
- Add egg and vanilla 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.
White chocolate: I use the caramelized chocolate from Valrhona. You can easily substitute with a mix of white chocolate and butterscotch chips or chunks.
Almonds: use both types of almonds called for in the recipe. They each add their own thing.
Dough: the cookie dough can be kept for 2-3 days in the refrigerator 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 the 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.
- Prep Time: 70 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Serving Size: 1/30
- Calories: 122
- Sugar: 9.2 g
- Sodium: 68.1 mg
- Fat: 6.4 g
- Carbohydrates: 14.7 g
- Fiber: 0.6 g
- Protein: 1.9 g
- Cholesterol: 15.2 mg
Keywords: white chocolate cookies, chocolate almond cookies