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almond butter cookies with almond and chocolate chips

Almond Butter Cookies with Almonds and Chocolate

Classic peanut butter cookies with a twist. One of the most popular cookies swaps out peanut butter for the delicious, smooth taste of almond butter. These tasty cookies are enhanced with vanilla bean paste, sliced almonds, and chopped chocolate chunks or chocolate chips. Served warm from the oven.
Prep Time 15 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16


  • 160 grams all-purpose flour (1-1/4 cups)
  • 3 grams baking soda (1/2 teaspoon)
  • 3 grams fine sea salt (1/2 teaspoon)
  • 113 grams unsalted butter (1 stick OR 1/2 cup), room temperature
  • 190 grams almond butter (3/4 cup)
  • 75 grams light brown sugar (1/4 cup + 2 tablespoons)
  • 75 grams granulated sugar (1/4 cup + 2 tablespoons)
  • 50 grams egg (1 large), room temperature
  • 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
  • 85 grams chocolate chips or chunks (1/2 cup)
  • 50 grams sliced almonds (1/2 cup)


  • Add all-purpose flour, baking soda, and fine sea salt to medium mixing bowl. Whisk to combine. Set aside.
  • Add unsalted butter and almond butter to stand mixer. Beat 1 minute on medium speed.
  • Add light brown sugar and granulated sugar to stand mixer. Beat on medium speed for 2 minutes. Scrape down sides of bowl, if necessary.
  • Add egg and vanilla bean paste to stand mixer. Beat 30 seconds on low to incorporate.
  • Remove bowl from stand mixer. Add flour mixture to stand mixer bowl. Fold in with large spatula. Avoid over mixing.
  • Add chocolate and sliced almonds to cookie dough. Fold in using large spatula.
  • Cover bowl with plastic and chill 1 hour, or up to 3 days.
  • Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
  • Scoop dough using cookie or ice cream scoop (about 3 tablespoons per cookie). Drop cookie dough onto prepared cookie sheets (6 cookies per sheet).
  • Press cookies down slightly with the back of a fork.
  • Bake cookies in preheated oven for 10 to 12 minutes, or until cookies are golden along the edges and set in the center.
  • Remove cookie sheets from oven and cool on wire racks.
  • Store leftover cookies for several days in an airtight container at room temperature. Freeze baked cookies for up to 1 month in a freezer proof zip-lock bag.
Keyword almond butter, almond butter cookies