You will love these jumbo cookies! This delicious recipe for Almond Butter Chocolate Chip Cookies. They're perfectly crispy and on the edges and chewy in the middle.
It was a bittersweet day. I sent the last package of homemade almond butter chocolate chip cookies to my son. He was graduating from Indiana University in a week.
For the 8 year span when my kids were in college, I baked, packaged and mailed cookies to them. Whether it was Valentine's Day, a birthday or the week before final exams, I always made sure some baked treats arrived at either the University of Illinois or Indiana University to remind them of home.
Now that my kids are grown and on their own, I may start a cookies by mail business. These Oreo Sugar Cookies will be first on my list to sell.
Let's bake up a batch of almond butter chocolate chip cookies!
Jump to:
ingredients
- salted butter
- almond butter
- shortening
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- all purpose flour
- kosher salt
- baking soda
- mini semi sweet chocolate chips
Scroll down to the recipe for full quantities of the ingredients.
substitutions and additions
- In place of the almond butter, try peanut butter (smooth or crunchy) cashew butter, or sunflower butter.
- The combination of salted butter and shortening helps the cookies keep their perfect shape. All butter or all shortening can be used in the recipe too.
- Whole wheat white flour is an alternative to the all purpose flour.
- Any type of chip can be substituted for the mini ones. Try milk chocolate, white chocolate, toffee bits, or peanut butter chips.
recipe details
- Preheat oven. Line baking sheets with parchment paper.
- Cream butter, almond butter, shortening, brown sugar and sugar.
- Add the eggs 1 at a time and blend.
- Add the vanilla extract and blend.
- Gradually add flour. Mix until just incorporated. Add salt, baking soda and chocolate chips and mix until just combined.
- Scoop the cookie dough on to baking sheet.
- Bake the cookies until lightly browned and still soft in the middle.
- Remove from oven. Cool cookies to a cooling rack. Enjoy!!
expert tips
- Preheat the oven as soon as you start making the cookies. A sufficiently heated oven will cook the cookies evenly and in the time specified in the recipe.
- The cookie batter will blend together the best if all the ingredients are room temperature.
- Either crack the eggs in a small bowl or turn off your stand mixer (my KitchenAid mixer is the workhorse when I am baking) before adding them to the batter. You don't want any pieces of shell in the cookies.
- To be on the safe side, I bake 1 pan of cookies at a time. I also rotate it from front to bake to ensure all the cookies bake evenly.
- Check the cookies to see if they are done at 12 minutes. If you like a softer cookie, remove them from the oven when the middle is a little under baked.
how to safely send cookies in the mail
I'll miss sending off the cookie care packages. It's a little bit of home to enjoy while studying at school. The batches of cookies I baked for my kids always included plenty to share with friends.
- The best cookies to send in the mail are sturdy ones like these almond butter cookies. One Bowl Brownies, Peanut Butter Oat Bars, and Sugar Cookies also hold up well in the mail.
- Cool cookies thoroughly before packaging.
- Package cookies in singles or pairs in cellophane bags, plastic wrap or foil.
- Put cookie packs in a metal tin or airtight plastic container. Line the container with crumpled parchment or wax paper so the cookies are snug.
- Put the cookies in a sturdy cardboard box. Fill any open space with bubble wrap, packing peanuts or newspaper.
- Seal and address the box.
- Ship the cookies to their happy recipient. Choose overnight or priority mail so the cookies arrive fast and fresh.
more cookie recipes
- The Perfect Sugar Cookie - a no roll cookie
- Healthy Oatmeal Cookies with Coconut and Chocolate ~ vegan too!
- Sugared Shortbread - featured in the The New York Times!
- Soft Pumpkin Spice Cookies with Buttercream Frosting ~ amazing!
- Snickerdoodle Ice Cream Sandwiches ~ decadent!
just one more thing
If you make these delicious almond butter chocolate chip cookies, I'd love hearing from you all. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Recipe
Almond Butter Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup butter salted
- ¼ cup almond butter
- ¼ cup shortening Crisco
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups white whole wheat flour or all purpose white flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups mini semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- In the bowl of a standing mixer, add the butter, almond butter, shortening, brown sugar and sugar. Beat until light and creamy, about 3 to 4 minutes.
- Add the eggs 1 at a time beating for 30 seconds after each egg. Add the vanilla extract and beat for 10 seconds.
- Add the flour ½ cup at a time and mix until just incorporated. Add the salt, baking soda and chocolate chips and mix until just incorporated.
- Scoop the cookie dough into 2 tablespoon balls. I love this large cookie scoop. Evenly space 6 on each baking sheet.
- Bake for 12 to 14 minutes. The cookies should be lightly browned and still soft in the middle.
- Remove the baking sheets from the oven. Transfer the cookies to a cooling rack. Enjoy!!
Notes
- Preheat the oven as soon as you start making the cookies. A sufficiently heated oven will cook the cookies evenly and in the time specified in the recipe.
- The cookie batter will blend together the best if all the ingredients are room temperature.
- Either crack the eggs in a small bowl or turn off your stand mixer (my KitchenAid mixer is the workhorse when I am baking) before adding them to the batter. You don't want any pieces of shell in the cookies.
- To be on the safe side, I bake 1 pan of cookies at a time. I also rotate it from front to bake to ensure all the cookies bake evenly.
- Check the cookies to see if they are done at 12 minutes. If you like a softer cookie, remove them from the oven when the middle is a little under baked.
ChiBaker34 says
Yum!! best chocolate chip cookies! I replaced the almond butter with peanut butter and it was the perfect amount. Will definitely be making these again.
Amy Casey says
I'm so glad you enjoyed my cookie recipe. And thanks for sharing your substitution. They sound like delish cookies.
Linda Vaughn says
Can these be mixed and frozen or mixed and refrigerated for couple of days
Amy Casey says
Hey Linda ~ Yes they can. I like to portion them and freeze on a parchment paper lined baking sheet. They I store them in a resealable bag for up to a month. To bake, transfer to a lined baking sheet. You may need to add a couple minutes to the baking time if frozen.
Christy says
Where is the butter in the recipe
amycaseycooks says
Christy - the 1/2 cup butter is the first ingredient listed in the ingredients. It is beaten with the almond butter, shortening, brown sugar and granulated sugar.