It’s almost like the Internet willed me to make these salted almond butter chocolate chip cookies. I saw Cindy’s post about them ages ago, then I stumbled upon them again when I was hemming and hawing over what cookies to make for last year’s Cookie Week. They were a serious contender: I even went so far as to buy the almond butter, but it’s sat on my pantry shelf since Christmas, neglected and sad. Then Christina posted about them last week, and I was done. Salted almond butter chocolate chip cookies were happening, and they were happening immediately.
Someone tell me why I waited so long. They’re perfectly nutty, chewy with cripsy edges, and I love them. These salted almond butter chocolate chip cookies are made with exclusively brown sugar, giving them great depth of flavor and chew. (My favorite cookie recipes always have a high ratio of brown sugar to white.) Plus, they’re finished with a hefty sprinkle of flaky sea salt before heading into the oven. Sweet and salty = a definite win. And other than the almond butter, these cookies are serious pantry staples. If you’ve got a better stocked pantry than I do, you may have everything you need to make them right now!
Peanut butter cookies have never called my name. I don’t know why, because it definitely makes me an outlier in my family. My mom makes no less than 4 kinds of peanut butter cookies every Christmas–and I don’t eat a single one. Almonds have always been way more my style than peanuts, I guess, because I had no trouble downing more than my fair share of salted almond butter chocolate chip cookies.
Also, happy Leap Day! Go do something fun and unexpected. It’s a whole day to do things you ordinarily wouldn’t do, take chances! And remember, nothing you do today really counts, because real life is for March.
Recipe from Hungry Girl por Vida
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick (4 ounces) butter, softened
- 2/3 cup almond butter
- 1 3/4 cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups chocolate chips
- 1 teaspoon sea salt, to finish
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. Set aside. In a medium bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a large bowl, beat the butter until creamy. Add the almond butter and brown sugar and beat until well combined. Add the eggs, one at a time, and beat to combine. Add the vanilla extract and slowly beat in the flour mixture. When the flour is almost combined, stir in the chocolate chips.
- Scoop the dough onto the prepared baking sheets and sprinkle with sea salt.
- Bake for 11 minutes or until the centers are just set. After removing the cookies from the oven, rap the pan on the counter to deflate the cookies.
- Serve warm.