Almond Butter Chocolate Chip Cookies (2024)

I can't believe I haven't shared this recipe with you.

We all love cookies and also nut butters with chocolate, right?

I used to make this cookie recipe with peanut butter, of course, who in their right mind wouldn't. But then I tried them with almond butter and wow, a new favorite was born.

Soft and delicious when eaten warm, we love to use chocolate chunks for an even more decadent bite.

Almond vs. Peanut butter

They are both nut butter made from one single ingredient: nuts.

Almonds or peanuts are processed until they release their natural oils and a paste forms.

Commercial ones have other ingredients and a firmer consistency than homemade ones. For this recipe, we use store-bought nut butter. The consistency is perfect for cookies.

I love both types for this recipe but have slightly leaned towards almond butter lately.

Step-by-step VIDEO

Ingredient list

• Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
• Chocolate chips or chunks: use your favorite semisweet chip or bar.
• Sugars: the white and brown sugar mix is essential for that irresistible caramel flavor.
• Unsalted butter.
• Egg: fresh, large
• Vanilla extract.
• All-purpose flour.
• Salt.

How to make almond butter cookies

This is a one-bowl recipe.

You can use a hand whisk or an electric mixer, and it's a good idea when making a large batch of cookies.

1. Soft butters: both the unsalted butter and almond butter must be at room temperature to integrate well. You should be able to mix them easily with a whisk.
2. Adding the flour mixture: this includes flour, salt, baking powder, and soda. Sift them first to aerate and to avoid lumps that can form during storage, especially the baking soda. Don't beat much; just incorporate well.
3. Chocolate chunks or chips? Both work well. I find that the chocolate is usually better distributed when you use chips, and chunks give you a more gooey, chocolatey experience. Which one you use depends on how much chocolate you want with each bite.

Shaping the cookies

• Cookie scoop: this is the easiest way to make similar-sized cookies (image below) that will bake evenly.
• Spoon: you can use two teaspoons and drop mounds of cookie dough. The shape will be irregular and you can't exactly make them the same size.
• Smooth pattern: don't do anything to the scoops and they will expand on their own. The result will be a smoother top and less dense cookies. Or use your fingers to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance.

Criss-cross pattern

This is the traditional look of peanut butter cookies. I find it changes the texture a little, making the cookies more compact.

It's up to you if you use it or not. Both have the same fantastic flavor.

I tend to go with the chunk variation and no criss-cross pattern more often than not.

See Also

The Best Gluten Free Chocolate Chip Cookies | Ambitious Kitchen4 Ingredient Melting Moments Cookies20+ Best No Bake Cookies and Bars - The Carefree KitchenHomemade Chewy Brownies

Use a fork to gently press down each cookie scoop gently both ways before baking.

The cookies will be more compact and a little bit denser. The flavor is still fantastic, but the texture is not as soft.

Make ahead

It's very easy to make this recipe ahead and have freshly baked cookies every single time! How? By freezing the scooped portions.

• Freezing: scoop cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
• Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
• Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.