Delicious, slightly nutty, and extra chocolatey almond butter chocolate chunk cookies. Perfect for those of you who love your cookies with a slight crunch on the outside and a gooey, chocolatey interior. These cookies happened by chance when I set out to make some cookies with my favorite flavor combo… peanut butter and chocolate, but realized I had run out of peanut butter. And yes, I know – out of peanut butter?! Practically a crime.
But I love these cookies so much – possibly more than peanut butter and chocolate – because the nut butter doesn’t over power the flavor of the cookie. As with most peanut butter desserts, the peanut butter is the main flavor. It’s an overpowering flavor, after all! But using almond butter in these cookies lets all the other flavors shine! Think of it like this… the flavor of the almond butter still shines, but it’s not overpowering. Plus, almond butter helps to keep these cookies nice & soft on the inside, which is such a nice bonus!
What kind of Almond Butter do I use?
Please use an all natural creamy almond butter – aka one that you need to stir! Ideally, you should use an almond butter that is just made of almonds or almonds and salt. This is important for the texture of the cookies and a no-stir almond butter will make the texture of the cookies too thick and they won’t spread as nicely / it will be tough to mix into the cookie dough.
How do I get big pools of chocolate in my Almond Butter Chocolate Chunk Cookies like what you show?
For those pools of deliciously glossy melty chocolate, chop your own chocolate! I like to start with a block of dark chocolate and chop it into big chunks to use in my cookie dough. This brand is my favorite for cookies! Of course, using store bought chocolate chunks or chopping up a chocolate bar are perfectly fine options, too. But for the best pools of chocolate, grab a block of chocolate and chop it into large chunks. Plus, store bought chocolate chips and chunks are actually designed to keep their shape and are pretty much a guarantee not to get all pools-of-chocolatey like this.
To Refrigerate the Dough or Not To Refrigerate the Dough?
Not to refrigerate the dough! Please don’t… not for these cookies. When this dough is refrigerated, it actually doesn’t spread as well. I make the dough for these cookies and then bake them pretty much immediately and they come out perfectly!
Are These Cookies Thick or Thin?
These are a slightly thicker cookie! They spread well, and there is no need to press them down, but if you are looking for a super thin and crunchy cookie, these aren’t it! On the other hand, if you don’t like cookies that are very thin, then you’ve come to the right recipe. 🙂
Delicious Almond Butter Chocolate Chunk Cookies
12
cookies10
minutes12
minutesIngredients
3/4 Cup Unsalted Butter
1/2 Cup Brown Sugar
1/3 Cup Cane Sugar
1/4 Cup Natural, Runny Almond Butter
1 Egg
1 tsp Vanilla Extract
1.5 Cup All Purpose Flour
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1/2 tsp Kosher Salt
1 Cup Chocolate Chunks
Directions
- Preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper. Set aside.
- Begin by melting the butter, and then add to a large mixing bowl. Once the butter had cooled slightly, add the brown sugar, cane sugar, egg and vanilla. Whisk ingredients together until fully combined.
- Then, in a separate bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
- Add the dry ingredients to the bowl with the wet ingredients and fold together until fully combined.
- Then, add in the chocolate chunks and mix those into the cookie dough.
- Scoop onto cookie sheet, and bake for 10-12 minutes, until cookies are very slightly browning around the edges. Bake for 10 minutes if using a normal cookie scoop, and 12 minutes if using an ice cream scoop to scoop the cookie dough.
- Take the cookies out of the oven once done baking, let them cool, and enjoy! Store in an airtight container for up to 3 days.
Hi!
What other substitutes can I use in place of almond butter?
Hello! You can use any nut butter as long as it is a natural & runny nut butter -like peanut butter or tahini!