Rustic Chocolate Chip Almond Butter Cookies
These Rustic Chocolate Chip Almond Butter Cookies aren’t your typical soft and chewy cookie. Instead, they have a firm, shortbread-like texture with a slightly crisp exterior and a satisfying, sturdy bite. The finely chopped almonds create a delicate crunch, while the coarser pieces add texture in every bite.
Servings: 20 cookies
Calories: 268kcal
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Ingredients
- 1 ½ Cups Almonds Roasted
- 1 Large Egg
- 1 Tablespoon Vanilla Bean Paste
- 1 Cup Butter 2 sticks cold and cubed
- ½ Cup Granulated Sugar
- 1 Teaspoon Salt
- 2 Cups All-Purpose flour
- 1 Cup Chocolate Chips or chocolate chunks
- Flaky Sea Salt for topping
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Prepare the almonds. Coarsely chop 1 cup of the almonds and finely chop the remaining ½ cup. Keep them separate and set aside.1 ½ Cups Almonds
- In a small bowl, whisk together the egg and vanilla bean paste. Set aside.1 Large Egg, 1 Tablespoon Vanilla Bean Paste
- Cream the butter. In a stand mixer, add the cold, cubed butter and mix until slightly softened but still cool. Scrape down the sides as needed.1 Cup Butter
- Mix in the granulated sugar and salt on medium speed until light and fluffy, about 2 minutes.½ Cup Granulated Sugar, 1 Teaspoon Salt
- Pour in the egg and vanilla mixture and mix until fully combined.
- Add the flour in thirds, mixing just until incorporated after each addition.2 Cups All-Purpose flour
- Fold in the mix-ins. Add the coarsely chopped almonds and chocolate chips or chunks. Mix until evenly distributed.1 Cup Chocolate Chips
- Shape the cookies. Scoop dough into heaping tablespoon portions and roll into 2-inch balls.
- Roll each dough ball in the finely chopped almonds to coat the outside.
- Gently press each ball between your palms until about ½-inch thick. Be careful not to press too hard to avoid cracking.
- Place cookies on prepared baking sheets and bake for 12–15 minutes, rotating the pans halfway through.
- Check for doneness. Cookies are ready when lightly browned and the centers no longer give when gently pressed.
- Sprinkle with flaky sea salt before or after baking.Flaky Sea Salt
- Let cool slightly or enjoy warm for melty chocolate goodness.
Notes
Tips for Success
Use cold butter. This helps create that rich, slightly dense texture without spreading too much. Because these cookies are firm and don’t spread much, the size you roll is very close to the final size. Don’t overmix the dough. Mix just until ingredients are combined to keep cookies tender. Rotate your pans. Ensures even baking, especially in home ovens. Watch the bake time. Slightly underbaking keeps the centers soft and chewy.Nutrition
Calories: 268kcal | Carbohydrates: 22g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 95mg | Potassium: 153mg | Fiber: 2g | Sugar: 9g | Vitamin A: 302IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 2mg