• Sarah L Samuels

Almond Butter and Chocolate Chip Cookies

I have been trying the lovely nut butters that are in supermarkets. Almond is one of my favourite flavours so this was high on my list to try. I paired it with milk chocolate chips and added a piece of Toblerone half way through baking.

I wanted a nice cookie that was soft in the middle and crispy round the edges but I also wanted them to have some texture so added chopped blanched almonds.

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To start preheat the oven and line two baking trays with parchment. Then add the almond butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl. Cream the butters and sugars until light and fluffy.

Then add the egg and mix again. Finally add the flour and the roughly chopped almonds and chocolate chips until everything is incorporated. Roll into balls approximately 40g in weight and flatten slightly.

Bake for 6 minutes and take out of the oven and place a piece of Toblerone on top of each cookie and push down slightly. Bake for another 6 minutes then allow to cool for a few minutes before transferring to a cooling rack.


Ingredients:


170g Smooth almond butter

110g Soft unsalted butter

125g Light brown sugar

75g Demerara sugar

1 Large Egg

225g Plain Flour

1tsp Bicarbonate of soda

1tsp Baking powder

75g Roughly chopped blanched almonds

50g Milk chocolate chips

2 Toblerone bars


Method:

  1. Preheat the oven to 190 degrees centigrade (170 fan) and line two trays with baking parchment.

  2. Add the almond nut butter, unsalted butter, light brown sugar and Demerara sugar to the bowl of a stand mixer or use a hand mixer in a large bowl. Cream the butters and sugars until light and fluffy.

  3. Then add the egg and mix again.

  4. Finally add the flour, the roughly chopped nuts and chocolate chips until everything is incorporated.

  5. Put walnut sized balls (40g approx) on a baking tray spaced apart.

  6. Bake for 6 minutes and take out of the oven and place a piece of Toblerone on top of each cookie and push down slightly. Bake for another 6 minutes then allow to cool for a few minutes before transferring to a cooling rack.

  7. Leave to cool for a few minutes before transferring to a cooling rack.

Download recipe

AlmondButterChocolateChipCookies
.pdf
Download PDF • 122KB

Sarah’s extra slice........


Makes approx 24 biscuits.


Only bake for 12 minutes - they will be soft when they come out of the oven but will harden as they cool. Don’t be tempted to cook for any longer.


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