Buttery Almond Cookies (Print Version)
# Ingredients:
→ Base Layer
01 -
1 teaspoon vanilla extract
02 -
½ teaspoon salt
03 -
2 large eggs
04 -
1 cup packed brown sugar (light)
05 -
1 cup creamy almond butter
06 -
1 cup granulated sugar
07 -
2 ½ cups all-purpose flour
08 -
1 cup (2 sticks) unsalted butter, at room temperature
09 -
1 teaspoon baking soda
→ Extras You Can Add
10 -
A sprinkle of coarse sea salt
11 -
½ cup semi-sweet or dark chocolate chips
12 -
½ cup chopped almonds
# Instructions:
01 -
Set your oven to 350°F (175°C). Cover your baking pans with silicone mats or parchment.
02 -
In a big bowl, mix the butter, almond butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed until the texture becomes fluffy and airy, which should take 2-3 minutes. Scrape the sides now and then.
03 -
Mix in the eggs one by one, making sure everything’s all blended between additions. Add in the vanilla and stir until smooth.
04 -
Whisk together the flour, salt, and baking soda in a smaller bowl. This helps spread those ingredients evenly before adding them in.
05 -
On a slow speed, fold the dry ingredients into your wet mixture a little at a time. Stop mixing as soon as it’s just combined, so you don’t make the dough tough.
06 -
Toss in any chocolate chips or nuts you’re using. Gently fold them in with a spatula until you see them spread throughout the dough.
07 -
Form balls of dough (about 1 ½ tablespoons each) and arrange them on the baking sheets with 2 inches of space between. For even cookies, a cookie scoop works great here.
08 -
Bake the cookies for 10–12 minutes. The edges should turn golden, while the centers stay soft. Overcooking will dry them out, so watch closely!
09 -
Cool the cookies on the sheets for a few minutes before moving them to a rack. This keeps them firm and prevents breaking.
# Notes:
01 -
These irresistibly soft almond butter treats have a buttery richness and a tender, delicate crumb.
02 -
Choose unsweetened, natural almond butter for balance. Stir it well and use it thick, not overly oily.
03 -
To measure accurately, tightly pack your brown sugar and either spoon-and-level the flour or weigh it for precision.
04 -
Store your cookies in a sealed container at room temperature to keep them chewy and fresh longer.