These almond butter chocolate chip cookies take 30 minutes to make and melt in your mouth! Substitute any other nut butter!
How to make almond butter cookies with chocolate chips
Cream together butter, almond butter and sugar. Add egg and vanilla and mix until smooth.Mix in dry ingredients and chocolate chips just until combined.Scoop into 1.5 inch balls and chill.Bake!
Tips for baking cookies
These cookies are basically just a twist on a regular chocolate chip cookie recipe. Here are some tips for baking chocolate chip cookies.
Butter – Make sure the butter is not too soft. I like to scoop the cookie dough and then pop the dough balls into the freezer on a tray for 10-15 minutes before baking. This way, they will not flatten out as much when baking.
Make ahead – I love to make these cookies ahead of time and just bake them one tray at a time, as needed. Scoop the dough onto a parchment-lined baking sheet. Place in the freezer until frozen enough to transfer to a labeled bag. When ready to bake, you can bake them right from frozen by adding about 2 minutes to the recipe baking time.
Chilling – If you have time, these cookies will be more flavorful when chilled overnight before baking. It’s not absolutely necessary, but I’m usually making them ahead of time anyways.
Melty Chocolate – If you want those big, melty chocolate chips on top because they look pretty, save about 1/4 of the chocolate chips or chunks and place them on top of the cookie dough before baking.
These almond butter chocolate chip cookies take 30 minutes to make and melt in your mouth! Substitute any other nut butter!
Ingredients
1 1/2 cups (180g) all-purpose flour
1 teaspoon (6]5g) baking soda
1 1/2 teaspoons (7g) baking powder
1 teaspoon (5g) salt
1/2 cup salted butter, softened
1/2 cup almond butter*
1 teaspoon vanilla extract
1 cup (180g) brown sugar
1 egg**
12 ounces large semisweet chocolate chips or chunks
Directions
Preheat oven too 350 degrees F.
Combine the flour, baking soda, baking powder and salt in a small bowl and set aside.
Cream together the butter, almond butter and brown sugar with a mixer until smooth and fluffy, about 3 minutes.
Mix in the egg and vanilla until smooth.
Add the dry ingredients to the almond butter mixture, mixing until just combined.
Stir in the chocolate chips.
Use a 1 inch cookie scoop or just a spoon and form balls on a parchment paper-lined cookie sheet, a couple of inches apart.
Bake at 350 degrees F. for 10 minutes or until just starting to brown. They will look slightly undercooked, but you want them to look like that so they stay chewy. They will crisp up slightly while cooling.
Notes
*I usually buy creamy almond butter with no added sugar, but any kind of almond butter or nut butter you have on hand will work great.
**Bob’s Red Mill egg replacer works perfectly in this recipe for an eggless version.
Laura ran a food blog called PheNOMenal Phoods for over 10 years before having her two kids. Life with two toddlers was overwhelming so the blog went on the backburner. Now she is back with a new focus on all family and kid-friendly recipes. All recipes have been toddler-approved!