Some days you just have to hunker-down in the kitchen and make some cookies with the ones you love. Sometimes it's really hard to convince them that putting almond butter in the dough isn't an abomination. And sometimes the results surprise them.
"Cookie dough heaven!" is what she exclaimed through her toothless smile as she licked the bowl clean.
These almond butter cookies are perfectly sweet, salty, soft, and chewy. I was all set up to make peanut butter cookies when I saw the tub of fresh ground almond butter I had just bought in the pantry. I knew it was meant to be, but the kidlet really wasn't sure.
These cookies are started by beating some almond butter with some regular butter until smooth.
You'll then add in the sugars, vanilla and milk; mix until fluffy and well combined and then add in your egg.
Mix in the dry ingredients, letting the mixer go just until it's well combined and you're done.
You'll be left with a soft, lightly speckled dough that is (do I admit this?) almost better than the baked version. Almost. We ate our fair share of the dough before baking them up because it was amazingly good. So, when you're done with your pre-cookie-cookie-dough-eating party, scoop them up into small rounds (I used my 1 tablespoon scoop) and place on a cookie sheet.
Bake for about 7-8 minutes. Ovens will vary so keep an eye on the first batch. To keep them soft, you want the edge to be just barely browned. If it's browned on top they were left in too long.
When all is said and done you'll have a plateful of rich and buttery cookies perfect for dipping in a tall, cold glass of milk.
She was pretty happy about the outcome in the end.
I was too. Enjoy your Sunday, friends!
Soft and Chewy Almond Butter Cookies
Ingredients
- ½ cup salted butter softened
- 1 C almond butter
- ½ C sugar
- ¾ C brown sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 ¼ C flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl or stand mixer beat together the butter and almond butter until smooth. Add sugars, beating until fluffy followed by the milk, vanilla, and egg. Mix until combined.
- Add flour, baking powder, baking soda, and salt and mix just until blended.
- Scoop dough into 1½ tablespoon mounds and place on a baking sheet.
- Bake for 7-8 minutes or until the edges are just barely browned. To keep them soft, they must not be overcooked. If they start to brown on top they've been in too long.
Irene Dee says
These were not the best. In fact pretty close to the worst. They came out grainy and oily. I double checked that I measured correctly and I had. My husband described the taste as nondescript, He said he'd rather spend the calories on an Oreo. And so would I. I suspect the type of almond butter used made that happen, but I will not try these again. A waste of good products. It's too bad. I had high hopes.
Heather Cheney says
Sorry this happened! Can you tell me what kind of almond butter you used?
Leigh Armstrong says
I converted these to chocolate almond butter cookies by subbing in cocoa for some of the flour. I was very skeptical when I took them out at 8min, but they turned out perfectly 20 mins later.
Sandra Reid says
I have made these cookies using almond butter, peanut butter, and wanted to know if adding m&ms would work, and if so how much should I add? These are wonderful cookies. This will be my recipe base for cookies from now on. Thank you so much.
Heather Diewert says
I've never written a review for a recipe, but I just had to let you know that these cookies are absolutely, fantastic!
Great job!
Lucy Myerz says
I replaced the white (½ C) and brown (¾ C) sugars with 1 cup of coconut sugar. Sweet enough and jolly delicious! Thanks for the recipe.
Michelle says
My first thought when I tasted the cookie dough was "this tastes like heaven." Thank you for posting, this is a great recipe!
Laura says
Such a cutie 🙂 Can't wait to try these cookies. I have low magnesium and have been advised to increase foods rich in magnesium.
Joy says
Made these today with my 7-month-old "helper". The first batch I baked for 8 mins and they were still pretty raw even after the 15 min cooling on the pan. The second batch I used my smaller (2 tsp) cookie scoop and they were perfect after 7 mins. Thanks for a great recipe!
Melissa says
OK, nevermind. 🙂 I let them sit for 15 minutes as another commenter suggested and they are WONDERFUL. I've never seen a cookie solidify out of the oven like that. YUM. Now I have to go to the store to buy more milk. I clearly am going to need more to dip these cookies in.
Heather says
Awesome! Yeah, they are pretty fragile right out of the oven but that extra few minutes on the pan does magical things! 🙂