Almond Butter Chocolate Chip Cookies — Crispy and Chewy

You will love these jumbo cookies! This Almond Butter Chocolate Chip Cookies recipe makes oversized cookies that are crisp at the edges and chewy in the center.

It was bittersweet sending the last batch of homemade almond butter chocolate chip cookies to my son as he prepared to graduate from Indiana University. For eight years I baked, packaged and mailed care packages—Valentine’s treats, birthday cookies and exam-week pick-me-ups—to remind my kids of home while they were at the University of Illinois and Indiana University.

Now that my children are on their own, I might start a cookies-by-mail business. These Oreo Sugar Cookies will be high on my list, but for now, let’s bake almond butter chocolate chip cookies!

ingredients

• salted butter
• almond butter
• shortening
• light brown sugar
• granulated sugar
• eggs
• vanilla extract
• all-purpose flour (or white whole wheat)
• kosher salt
• baking soda
• mini semi-sweet chocolate chips

Scroll down to the recipe section for exact quantities and full instructions.

substitutions and additions

• Swap the almond butter for peanut butter (smooth or crunchy), cashew butter or sunflower butter if preferred.
• The mix of salted butter and shortening helps cookies hold their shape; you can use all butter or all shortening if you like.
• White whole wheat flour works well in place of all-purpose flour for a slightly heartier texture.
• Use any chips you enjoy: milk chocolate, white chocolate, toffee bits, or peanut butter chips.

recipe details

• Preheat the oven and line baking sheets with parchment paper.
• Cream together butter, almond butter, shortening, brown sugar and granulated sugar until light and fluffy.
• Add the eggs one at a time, then mix in vanilla extract.
• Gradually add flour, mixing until just combined, then stir in salt, baking soda and chocolate chips.
• Scoop dough into two-tablespoon portions and place on prepared baking sheets.
• Bake until the edges are lightly browned but the centers remain soft.
• Transfer cookies to a cooling rack and cool before serving.

expert tips

• Preheat the oven early so it reaches temperature by the time the dough is ready. An evenly hot oven gives predictable bake times.
• Room-temperature ingredients combine more smoothly and produce better texture.
• Crack eggs into a small bowl first to avoid shells, and stop your mixer before adding them.
• Bake one sheet at a time and rotate its position in the oven if needed for even browning.
• Check cookies at 12 minutes. For softer centers, remove them when the middle looks slightly underbaked; they will set as they cool.

how to safely send cookies in the mail

Shipping cookies is a lovely way to send a taste of home. Sturdier cookies, like these almond butter cookies, travel well.

• Cool cookies completely before packaging.
• Wrap cookies individually or in pairs using cellophane bags, plastic wrap or foil to preserve freshness.
• Place wrapped cookies in a metal tin or airtight plastic container and line with crumpled parchment or wax paper so the cookies are snug.
• Put the container inside a sturdy cardboard box and fill empty space with bubble wrap, packing peanuts or crumpled paper.
• Seal and label the box, and choose a fast shipping option—overnight or priority—so cookies arrive fresh.

more cookie recipes

• The Perfect Sugar Cookie – an easy no-roll cookie
• Healthy Oatmeal Cookies with Coconut and Chocolate – vegan-friendly
• Sugared Shortbread – a classic buttery shortbread
• Soft Pumpkin Spice Cookies with Buttercream Frosting
• Snickerdoodle Ice Cream Sandwiches – a decadent treat

just one more thing

If you make these almond butter chocolate chip cookies, I’d love to hear about it. Leave a comment or rating on the recipe, and feel free to share a photo on Instagram—I enjoy seeing your creations.

Recipe

Almond Butter Chocolate Chip Cookies

These oversized almond butter chocolate chip cookies are crisp on the edges and soft in the middle.

Prep Time:
10 minutes

Cook Time:
56 minutes

Total Time:
1 hour 6 minutes

Servings:
20 3-inch cookies

Calories:
257kcal

Author:
Amy Casey

Equipment

• large cookie scoop
• baking sheets

Ingredients

• ½ cup salted butter
• ¼ cup almond butter
• ¼ cup shortening (Crisco)
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups white whole wheat or all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 cups mini semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2. In the bowl of a standing mixer, beat butter, almond butter, shortening, brown sugar and granulated sugar until light and creamy, about 3–4 minutes.
3. Add eggs one at a time, beating 30 seconds after each. Add vanilla and beat briefly.
4. Add flour ½ cup at a time, mixing until just incorporated. Stir in salt, baking soda and chocolate chips until evenly distributed.
5. Scoop dough into 2-tablespoon balls and place evenly on prepared baking sheets (about 6 per sheet).
6. Bake 12–14 minutes, until edges are lightly browned and centers remain soft.
7. Remove sheets from oven and transfer cookies to a cooling rack. Enjoy!

Notes

• Preheat the oven before you begin mixing so it reaches temperature by bake time.
• Use room-temperature ingredients for best consistency.
• Crack eggs into a small bowl first to avoid shell pieces, and pause the mixer when adding them.
• Bake one sheet at a time and rotate if needed for even browning.
• For softer cookies, remove when centers look slightly underbaked; they will set while cooling.

Nutrition

Serving: 1 cookie
| Calories: 257 kcal
| Carbohydrates: 34 g
| Protein: 4 g
| Fat: 13 g
| Sugar: 22.6 g

Did you make this recipe?

Tag @amycaseycooks on Instagram so we can admire your cookies.