Chocolate Chunk Almond Cookies

March 31, 2014

in American,Cookies,Recipes

Chocolate Chunk Almond Cookies

I whipped up a batch of these the other day and took some to work. Based on the feedback I received; I’m here to tell you these are definitely a *must* make!

Think of these cookies if you will, as a kicked up version of your every day peanut butter cookie. But I mean seriously kicked up!

They are chockfull with chunky almond butter, cocoa powder, chocolate chunks, chocolate covered almond bits, you see where I’m going with this? They are a must make I tell you!

5.0 from 1 reviews
Chocolate Chunk Almond Cookies
Cook time
Total time
Recipe type: Dessert, cookies
Cuisine: American
Serves: 30 cookies
  • 4 ounces unsalted butter, room temperature
  • 1 cup chunky almond butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 cups all purpose flour
  • ⅔ cups cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup milk chocolate chocolate chunks
  • 1 cup dark chocolate almond bites, chopped
  • Slivered almonds for garnish
  1. In a medium bowl whisk together, flour, cocoa powder, baking soda, and salt. Set aside.
  2. In the bowl of a stand mister fitted with the paddle attachment beat butter, almond butter, and both sugars at high speed until pale and fluffy approx. 3 minutes.
  3. Beat in the vanilla and eggs, one at a time on low speed, stop and scrape the bowl down between additions.
  4. Gradually beat in the dry ingredients until just incorporated.
  5. Fold in slivered almonds, chocolate chunks, and chopped chocolate almond bits.
  6. Chill dough for at least 1-2 hours.
  7. Preheat oven to 350 degrees F.
  8. Line 2-3 baking sheets with parchment paper or silicone mats.
  9. Scoop 1½ tablespoons of cookie dough onto the prepared banking sheets and top each cookie with a couple of slivered almonds
  10. Bake each sheet for about 13 minutes, allow to set for an additional 3 minutes on the pan, then transfer to a wire rack.
  11. Once cookies have chilled completely, transfer to an airtight container. Will keep for up to a week


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