I always keep a batch of these almond butter chocolate chip cookies in our cookie jar. That way, every time my family needs something to snack on, they will have something on hand. I usually serve this as an afternoon snack for my kids.
My husband loves nibbling on a few pieces of these while relaxing at home, and in front of the television. I love to pair this with sugarless black coffee. However you want to enjoy these cookies, you will still love them!
Our friend over at Bewitching Kitchen has this to say about this recipe:
“Lynda was absolutely right, the almond butter gives these cookies a very unique flavor. You won’t quite know what it is, they just taste rich and intense.”
I love almond butter! We have a jar of it at home all the time because it tastes good with breads. I love that this recipe gives justice to that ingredient!
Ingredients
1 + 3/4 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking soda
1 teaspoon sea salt
1 cup Land O Lakes unsalted butter, softened
1 cup Domino brown sugar
1/2 cup Domino granulated sugar
1 large Eggland’s egg
1 teaspoon McCormick vanilla extract
3/4 cup Jif unsalted creamy almond butter (not raw)
1 cup Toll House dark chocolate chips or chunks
Instructions
Whisk the flour, baking soda and salt in a bowl; set aside. Cream the butter and both sugars in the bowl of an electric mixer for a couple of minutes or until light and fluffy. Add the egg and vanilla. Mix well. Mix in the almond butter until smooth. Add the flour and mix to combine, then stir in the chocolate. Refrigerate the batter for at least one hour, or up to 24 hours.
Heat oven to 350 F. Drop rounded tablespoons of dough on baking sheets lined with parchment. Bake until light golden, about 14 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Best served with a glass of milk or a cup of coffee.
Thanks again to Bewitching Kitchen for this amazing recipe.
