Almond Butter Chocolate Chip Cookies
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These Almond Butter Chocolate Chip Cookies are soft, chewy and have a subtle, yet delicious, nutty flavor!
I have a confession. I think that I like these Almond Butter Chocolate Chip Cookies more than regular chocolate chip cookies. The almond butter not only gives these cookies their soft and chewy texture but also adds a subtle nutty flavor that just takes these cookies to the next level! They can be made with or without chocolate chips and there’s no chilling required!
If you love almonds, try my Almond Flour Shortbread Cookies or Almond Butter Blossoms!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Almond Butter – provides flavor and structure. I used Justin’s Classic Almond Butter (different brands may produce a slightly different cookie).
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Almond Butter Chocolate Chip Cookies
1. In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the brown sugar, granulated sugar, softened butter and almond butter until light and fluffy.
3. Add the eggs and vanilla extract then mix until combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake cookies at 350°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Almond Butter Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Almond Butter Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Sprinkle with flaky sea salt before baking. I like this brand.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
More Chocolate Chip Cookies To Try
- Oreo Chocolate Chip Cookies
- Biscoff Butter Cookies
- Marshmallow Chocolate Chip Cookies
- Peppermint Chocolate Chip Cookies
- Chewy Oatmeal Chocolate Chip Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Almond Butter Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 200 g (1 cup) granulated sugar
- 128 g (1/2 cup) almond butter
- 2 eggs
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, baking soda and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the brown sugar, granulated sugar, softened butter and almond butter until light and fluffy.
- Add the eggs and vanilla extract then mix until combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Almond Butter Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
