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.
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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 tbsp 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!
- 1/2 cup salted butter softened
- 1 C almond butter
- 1/2 C sugar
- 3/4 C brown sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 egg
- 1 1/4 C flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 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 tbsp 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.