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Toasted Almond Butter Cookies Recipe

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★★★★★

4.4 from 85 reviews

Delightfully crisp on the edges and soft in the center, these Toasted Almond Butter Cookies offer a rich nutty flavor enhanced by freshly toasted almonds. Perfectly balanced with brown and granulated sugars for sweetness and a hint of vanilla, these cookies make a comforting treat for any occasion.

Ingredients

Scale

For the Cookie Dough

  • 1/2 cup unsalted butter, softened
  • 1/2 cup almond butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the Almonds

  • Almonds (amount unspecified, enough to spread on baking sheet for toasting and chopping; approximately 1/2 cup whole almonds recommended)

Instructions

  1. Toast Almonds: Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and toast for 8-10 minutes, stirring halfway through to ensure even browning. Remove from oven and let cool, then chop the toasted almonds into small pieces.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, almond butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air and results in a tender cookie texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture until you achieve a smooth, homogeneous batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening agent evenly throughout the flour.
  5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing on low speed, just until combined. Avoid overmixing to keep cookies tender.
  6. Fold in Toasted Almonds: Gently fold the chopped toasted almonds into the cookie dough, distributing them evenly without breaking the dough down.
  7. Shape Cookies: Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them approximately 2 inches apart to allow spreading. Flatten each scoop slightly with your palm or use the back of a fork to create a flattened top.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked for optimal chewiness.
  9. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes to firm up. Then transfer to a wire rack to cool completely before serving or storing.

Notes

  • Be sure not to overbake the cookies to maintain a soft center texture.
  • Using freshly toasted almonds significantly enhances the nutty aroma and flavor.
  • Almond butter adds richness and moisture, but you can substitute with peanut butter if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute the unsalted butter with plant-based butter alternatives.

Keywords: Almond butter cookies, toasted almonds, easy cookie recipe, nutty cookies, homemade cookies, almond butter desserts

Find it online: https://epicrecipebox.com/toasted-almond-butter-cookies-recipe/