If you're a fan of nutty, chewy cookies with that perfect balance of sweet and salty, then these Chunky Almond Peanut Butter Cookies are exactly what you need. They're simple to make, packed with flavor, and perfect for any occasion.
Chunky peanut butter provides that classic nutty flavor and adds bits of peanuts for texture. Almond butter brings a subtle sweetness and creamy consistency, balancing out the chunkiness. Granulated sugar and brown sugar combine to give sweetness and a hint of molasses flavor that deepens the cookie's taste. The egg acts as a binder, holding everything together. Baking soda gives a slight rise and helps the cookies spread evenly. Vanilla extract enhances all the flavors, while a pinch of salt balances the sweetness.
These cookies are delightful on their own, but you can serve them with a scoop of vanilla ice cream for a decadent dessert. For a more sophisticated touch, pair them with a glass of almond milk or a herbal tea like chamomile.
First things first, preheat your oven to 350°F (175°C). This ensures that once your cookie dough is ready, the oven is too. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
In a large mixing bowl, blend together the chunky peanut butter and almond butter with both the granulated sugar and brown sugar. Stir until the mixture is smooth. You’ll know it’s ready when it’s creamy with no visible sugar granules.
Next, add the egg, baking soda, vanilla extract, and salt into the mix. Stir until everything is well combined. The dough should be thick but manageable.
Now, scoop tablespoon-sized amounts of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart, as they'll spread a bit while baking.
Use the back of a fork to gently press down on each dough ball, creating the classic crisscross pattern. This step is crucial not just for looks, but it also helps the cookies bake evenly.
Pop them into your preheated oven and bake for 10-12 minutes. Keep an eye out for the edges turning a golden brown, as that’s your cue they’re done.
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely.
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