Description
Delightfully soft and chewy Almond Butter Cookies made with a creamy blend of almond butter and traditional ingredients, perfect for a quick sweet treat. These cookies offer a nutty flavor with a slight crunch from whole almonds pressed on top, baked to golden perfection in just 10 minutes.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 1/2 cup almond butter
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 1 egg
Dry Ingredients
- 1.25 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
Optional Topping
- 1/2 cup whole almonds (for pressing onto each cookie)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies evenly.
- Cream Butter and Sugars: In a large bowl, combine 1/2 cup butter, 1/2 cup almond butter, 1/2 cup white sugar, and 1/2 cup brown sugar. Cream these ingredients together until the mixture is smooth and well blended.
- Add Egg: Beat in 1 egg thoroughly to incorporate moisture and help bind the dough.
- Mix Dry Ingredients: In a separate medium bowl, sift together 1.25 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 teaspoon baking soda to ensure even distribution of leavening agents.
- Combine Mixtures: Gradually add the sifted dry ingredients to the wet mixture, stirring until fully combined and forming a cookie dough.
- Chill Dough: Cover and refrigerate the cookie dough for one hour. Chilling helps the dough firm up, making it easier to shape and enhancing the cookie texture.
- Shape Cookies: Roll the chilled dough into 1-inch balls and place them spaced apart on prepared baking sheets.
- Flatten and Top: Use a spoon to flatten each dough ball slightly, then press one whole almond onto each cookie for a crunchy topping.
- Bake: Bake the cookies in the preheated oven for about 10 minutes or until the edges start to brown and the cookies are set.
- Cool: Remove from the oven and let the cookies cool completely on a wire rack to firm up before serving.
- Enjoy: Devour the cookies while enjoying their nutty flavor and chewy texture!
Notes
- For softer cookies, use softened butter rather than melted.
- Chilling the dough is important to prevent spreading during baking.
- You can substitute the whole almonds with chopped almonds if preferred.
- Store cookies in an airtight container for up to a week to maintain freshness.
- Almond butter adds a richer, nuttier flavor than peanut butter and works well in this recipe.
